Coconut Twix Bars
If a Bounty bar and a Twix had a baby, these Coconut Twix Bars would be the result! A layer of coconut cookie and a peanut butter caramel layer all gets wrapped up in a dark chocolate exterior.
Ingredients
Coconut Layer:
- 1 ½ cups sweetened shredded coconut
- ¾ cup coconut flour
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon flaked sea salt
Caramel Layer:
- ¾ cup maple syrup
- ½ cup coconut cream
- 2 tablespoons peanut or almond butter
- 1 teaspoon vanilla
Chocolate Layer:
- 2 cups dark chocolate chips (or semi-sweet)
- 1 tablespoon coconut oil
Instructions
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Preheat the oven to 350 F and line an 8x8-inch baking dish with parchment paper.
Coconut Layer:
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In a medium bowl, combine the shredded coconut, coconut flour, coconut oil, maple syrup, vanilla, and salt and stir until combined. Firmly press the mixture into the prepared baking dish with your hands or the bottom of a cup until tightly packed. Bake for 12 minutes until golden brown. Let cool completely.
Caramel Layer:
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Combine maple syrup and coconut cream over medium-high heat and bring to a rolling boil. Reduce the heat to low and simmer for around 10 minutes or until slightly thickened, stirring constantly. Remove from the heat and stir in the peanut or almond butter and vanilla. Pour over the cooled coconut layer. Refrigerate until the caramel layer is firm, around 1 hour or freeze for 30 minutes.
Chocolate Layer:
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Combine the dark chocolate and coconut oil in a microwave safe bowl and microwave in intervals of 20 seconds (stirring constantly) until completely melted and smooth.
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Remove the bars from the fridge or freezer and cut into 12 bars using a sharp knife. Dip each bar into the melted chocolate and top with flaked sea salt. Put back into the fridge or freezer to let the chocolate set, around 10-15 minutes before serving. Store in a sealed container in the fridge for up to 1 week.