Peanut Butter Twix
Ingredients:
Base:
- 3 Cups Fine Almond Flour
- 5 Tablespoons Melted Coconut Oil
- 3 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Extract (or almond)
- 1/3 Teaspoon Salt
Peanut Butter Middle Layer:
- 1 Cup Peanut Butter
- 1/3 Cup Maple Syrup
- 2 Teaspoons Vanilla Extract (or almond)
- 4 Tablespoons Melted Coconut Oil
- 1/2 Teaspoon Salt
Chocolate Top Layer:
- 1 1/2 Cup Semi-Sweet Chocolate Chips
- 2 Tablespoons Coconut Oil
Instructions:
- Prepare Base:
- Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper.
- In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Press the mixture evenly into the lined pan. Bake for 15 minutes, then allow to cool.
- Prepare Peanut Butter Layer:
- In another bowl, mix together peanut butter, maple syrup, vanilla extract, melted coconut oil, and salt. Spread this mixture over the cooled base layer.
- Prepare Chocolate Top Layer:
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add the semi-sweet chocolate chips and coconut oil to the bowl. Stir until melted and smooth.
- Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula.
- Chill:
- Optional: Sprinkle a little extra salt on top.
- Place the pan in the freezer for at least 20 minutes to set the layers.
- Serve and Store:
- Once set, remove the bars from the pan and cut into squares.
- Store any leftovers in the freezer or fridge for later enjoyment.
Served on Annieglass: Mod Annieglass Platter
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