Easy Dessert Idea: Homemade Boujee Twix Bars

Just wanted to share an amazing recipe created by one of my student volunteers, Sherin!

The recipe for this delicious treat can be adapted for a  keto-friendly diet with the addition of monk fruit, however I kept my recipe nice and simple and used maple syrup and brown sugar as my sugar source.

Twix Tahini Bars

Ingredients

Shortbread base layer:

· 1 ½ cups packed fine blanched almond flour

· 3 tablespoons melted coconut oil

· 3 tablespoons brown sugar 

· 3 tablespoons almond milk or coconut milk

· ½ teaspoon vanilla extract

· (¼ teaspoon salt *optional*)

Tahini Caramel Layer:

· 1/2 cup tahini

· 1/3 cup maple syrup 

· 1/3 cup coconut oil

· 1 teaspoon vanilla extract

· ½ teaspoon sea salt *optional*

For the chocolate layer:

· 3/4 cup dark chocolate chips (mini or dark)

· 1 tablespoon coconut oil

· Fancy sea salt, for fancy sprinkling on top

Procedure

1. Preheat oven to 350 degrees F. Cover a bread pan in parchment paper (you can also use an 8x8 inch square pan)

2. In a medium bowl add the almond flour, coconut oil, brown sugar, milk choice, salt *optional*. Mix together until it’s a thick crumb texture, mine didn’t reach this texture but it still turned out! Add to whatever baking pan you are using and use your fingers or a spatula to evenly press down into the pan.

3. Bake for 10 minutes. Allow crust to cool for 10 minutes (without refrigerating) before adding caramel

4. Make the tahini caramel: add the tahini, maple syrup, coconut oil, vanilla extract and sea salt *optional* to a medium pot and place over medium-low heat for ~ 5 minutes, stirring frequently. Pour over the slightly cooled crust.

5. Place in the fridge for at least 30 min - 1 hour or freezer for 15-20 min to harden the caramel.

6. After 30 minutes, make the chocolate layer: add dark chocolate chips and coconut oil and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. Or, you can melt the chocolate and coconut oil in a small saucepan over low heat.

7. Pour melted chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate.

8. *optional step* add some extra tahini on top of chocolate and swirl around to create a cute design

9. Place in the fridge for an hour (or freezer for 30 min) until chocolate is completely hardened and bars are cooled.

10. Remove bars from pan, sprinkle with cute sea salt *optional* and cut into however many squares you would like.

11. Enjoy!

I think of these as a Boujee Twix! They were fun to make and turned out delicious. I wasn’t too sure they would work out since I was “un-ketoing” the recipe but I am happy with how they worked out. Everyone in the house liked them!

I will definitely be making them again. If you want to find the original recipe, here is the link Thank you to Sherin for sharing her recipe and pictures. Let us know if you give the recipe a try by sharing in the comments or tagging us on Instagram!