Homemade Paleo Dark Chocolate Twix Bars sweetened with manuka honey and made gluten-free!Homemade Paleo Dark Chocolate Twix Bars

Happy Happy almost Valentine’s Day to YOU! I’m not much of a Valentine’s Day fan (never was) but I am all about eating chocolate, getting flowers and being kind and loving to people daily, so it’s just another reason to show yourself or those around you some extra love today.

Idea number one: make these Paleo Dark Chocolate Twix Bars. They are the dreamiest recipe ever. Made with a homemade shortbread cookie bottom, middle caramel layer and dark chocolate topping. I wasn’t sure what I was doing in the kitchen when I made these since it is pretty hard to replicate something that is already delicious but since you won’t find me eating a packaged twix bar anymore, we needed a healthier alternative.

I use Manuka Honey to sweetened these paleo twix bars and they add just the perfect amount of sweetness. I love using Wedderspoon’s Manuka Honey as you saw in my Peanut Butter Truffle Bars. Wedderspoon is sharing many simple ways that we can integrate the benefits of Manuka Honey into your daily routine. Their KFactor 16 Honey is perfect to add to smoothies, tea, coffee, top your dessert off with, anything! Plus using it as a DIY mask is always an option.

These Paleo Dark Chocolate Twix Bars have the crunchiest cookie base and the middle caramel is made with nut butter, some grain-free flour and of course Manuka Honey. You can make these and enjoy them as a rich and satisfying snack, dessert, anything! They freeze very well so if you want to only enjoy some and save the rest for later, that’s always an option too!

WHAT YOU NEED

Paleo baking flour (I used this mix but see below for sub recommendation)

Coconut oil

Wedderspoon Manuka Honey

Vanilla extract

Creamy nut butter

Cacao powder 

Homemade Paleo Dark Chocolate Twix BarsHomemade Paleo Dark Chocolate Twix Bars

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Homemade Paleo Dark Chocolate Twix Bars

Yield: 8-16 bars 1x

Ingredients

Scale
  • Shortbread cookie layer:
  • 2 cups paleo baking flour (can likely sub 1 and 3/4 cup almond flour and 3 tablespoons coconut flour)
  • 1/3 cup liquid coconut oil
  • 3 tablespoons Wedderspoon Honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Caramel layer:
  • 1/2 cup creamy nut butter (almond, peanut, cashew!)
  • 1/4 cup liquid coconut oil
  • 1/2 cup paleo baking flour (can likely sub 1/3 almond flour + 2 tablespoons coconut flour)
  • 1/3 cup Wedderspoon Manuka Honey
  • 1 teaspoon vanilla extract
  • Dark chocolate layer:
  • 3/4 cup cacao powder
  • 1/3 cup coconut oil
  • 3 tablespoons Wedderspoon Manuka Honey
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F and line an 8inch baking dish with parchment paper or grease well
  2. Combine ingredients for shortbread in a bowl and mix until well combined
  3. Press dough into baking dish and bake in oven for about 25 minutes
  4. Remove the baking dish and let it cool for about 30 minutes
  5. In a food processor or medium bowl, blend ingredients for caramel filling until smooth
  6. Pour over shortbread and put into freezer for about an hour
  7. In a small sauce pan, melt chocolate ingredients together and mix until smooth then pour chocolate over caramel and add back to freezer until firm
  8. Cut into bars and enjoy!
  9. *Will stay good in freezer for about a month
  • Author: rachel mansfield
  • Category: gluten-free, paleo, dairy-free
  • Cuisine: dessert, chocolate
xx, Rach
Thank you Wedderspoon for sponsoring this post. It means so much to me to work with brands that I love and believe in here on the blog!

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