6-Ingredient Twix Bars
This recipe was voted on in Sun Flour Mills' Baking Contest as the grand-prize winner! It is gluten-free, vegan, 6-ingredients, and sure to satisfy your sweet tooth!
Ingredients
Shortbread
- 1 box Sun Flour Mills Sugar Cookie Mix
- 1 cup softened ghee/butter
Caramel
- 1 cup coconut cream
- ½ cup coconut sugar
- 1 tsp vanilla extract
Chocolate
- 2 cups chocolate chips
Instructions
- PREHEAT oven to 325 degrees.
- COMBINE cookie mix and ghee in a mixing bowl with a mixer until fully combined. Spread out evenly in a 9x9 baking pan lined with parchment.
- BAKE for 40 minutes, until light brown on top.
- COMBINE coconut cream and coconut sugar in a small saucepan over medium heat while shortbread bakes. Once it reaches a boil, lower heat to medium low and continue to whisk for 10 minutes. Caramel will reduce – thickening and deepening in color. DO NOT stop whisking or you will burn the caramel. Remove from heat and add in caramel.
- COOL shortbread for 30 minutes after it finishes baking, leaving in pan.
- POUR caramel over top of shortbread. Put pan in freezer for 30 minutes, until caramel is somewhat solid.
- MELT chocolate chips in a glass dish in the microwave for 1 minute. Stir, then microwave for another 30 seconds. Chocolate chips should be smooth and creamy. If not, you can microwave another 30 seconds, but be careful – it’s tough to recover burned chocolate! Once melted and smooth, pour onto the top of the caramel.
- CHILL twix bars in the fridge or freezer (depends on how much of a hurry you are in! ; ). I recommend pulling out just as chocolate is starting to set to cut them, then finish cooling. Or, you can cut them once cooled, but the chocolate will crack a bit.
- ENJOY! Keep leftovers in the fridge or freezer.
Notes
*NOTE: If you have a jarred caramel you like, you can swap that out instead of making your own caramel for a super easy 4 ingredient bar!