Healthy Peanut Butter Twix Bars #healthy #glutenfree #peanut #diet #paleo

I wasn't the best eater as a youngster. After school I'd ordinarily head to the candy machine and choose zebra cakes or a chocolate sweet treat to chow down on until my stomach felt not all that good.

My treat of decision? Nutty spread TWIX BARS.

They were my shortcoming. I couldn't avoid the chocolate covering, crunchy shortbread outside layer and obviously, that flavorfully sweet nutty spread center.

Presently that I'm a grown-up, I once in a while wind up purchasing pieces of candy. Likely on the grounds that I've adapted better dietary patterns and don't pine for the desserts of my adolescence, yet in addition since I love to heat at home and make my very own better-for-you forms.

For instance, recall my salted tahini caramel tycoon bars? Or on the other hand what about those astonishing better for you nutty spread cups? SO GOOD.

Also try our recipe : RANCH BACON CHICKEN CASSEROLE #healthydiet #paleo #chicken #bacon #food

Ingredients :

For the shortbread base:

1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
3 tablespoons melted and cooled coconut oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt

For the peanut butter layer:

⅔ cup drippy natural peanut butter (crunchy or creamy works)
1/3 cup pure maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt

For the chocolate layer:

3/4 cup chocolate chips, dairy free if desired
1 tablespoon coconut oil

Instructions :

Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.

Source : bit.ly/36Zp6WW