Another experiment!!! Copycat Twix Bars, 2 coatings! Carob and Chocolate! Gluten Free of course!!

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate chips

Dark chocolate reduces sugar content while adding richness.

shortbread cookies

🥗Healthier: oat flour cookies

💰Cheaper: store-bought cookies

Oat flour cookies can be healthier and gluten-free.

Preheat the oven to 350°F (175°C).

Line an 11x15 baking pan with parchment paper.

In a bowl, combine 2 cups gluten-free flour and 1/4 teaspoon salt.

In another bowl, mix 3/4 cup softened butter until creamy using a whisk.

Add 1/4 cup honey and mix until combined.

Add 3 eggs and 1/2 teaspoon vanilla extract, mixing until combined (it may look scrambled).

Gradually add half of the flour mixture, then switch to a spatula to mix in the rest until combined.

Spread the dough evenly into the prepared baking pan using an offset spatula.

Bake for about 20-25 minutes until golden brown and pulling away from the sides of the pan.

Let the crust cool while preparing the caramel.

In a saucepan over medium heat, melt 1 cup butter.

Add 1 3/4 cups honey, 1 tablespoon molasses, 1/4 teaspoon salt, 1 cup half and half, and 1 cup whole milk.

Stir constantly until the mixture reaches a temperature of 244°F to 248°F (firm ball stage).

Once at the correct temperature, remove from heat and stir in 4 teaspoons vanilla extract.

Pour the caramel over the cooled crust, spreading it evenly.

Cover with plastic wrap and refrigerate overnight to set the caramel.

The next day, prepare two coatings: one with cocoa powder and one with carob powder.

In two bowls, combine 3/4 cup cocoa powder and 3/4 cup carob powder with measured coconut oil and honey.

Add 1 tablespoon vanilla to each bowl.

Prepare a saucepan with water for a gentle simmer to melt the coatings.

Cut the chilled caramel and cookie layer into rectangles or squares.

Dip each piece into the cocoa or carob coating and place on parchment paper to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens