The “Twix” Caramel Bars

Time: 1 hour 20 minutes
Serves: 8-10

Ingredients: 

BASE
100g (2/3 cup) coconut flour
Pinch of sea salt
2 tablespoons maple syrup
125 ml (1⁄2 cup) coconut oil or 120 g butter, at room temperature

CARAMEL FILLING
125g macadamia nut butter or almond butter 
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
1 vanilla pod, split and seeds scraped
Generous pinch of sea salt

CHOCOLATE TOPPING
2 x 135g packets PANA ORGANIC dark chocolate buttons

Method:

Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.

To make the base, combine the coconut flour and salt in a bowl. Stir in the maple syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 8-10 minutes, until golden brown around the edges. Remove from the oven and leave to cool.

For the caramel filling, melt the ingredients together in a saucepan over medium-low heat, stirring gently, until nice and runny. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.

To make the chocolate topping, meltdown the dark chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy.

Once the caramel filling has been set, pour the melted chocolate over and smooth the surface. Return to the fridge for 30 minutes for the topping to set.

To serve, remove from the fridge and cut into fingers with a warm knife.