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Twix Bars

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I would love to be the mom that has children who play calmly while I bake, cook and clean. My reality lately, though, is I come out of these simple tasks with crazy eyes and amazingly sweaty, all while wondering how things got so crazy?! Raising three children is no joke and it is not for the faint of heart. Dear Martha Stewart Mom, I tip my hat to you and envy you for the lack of sweat you have smelling up your body right now.

Okay, so now that we got that out of the way, lets talk about how to survive your health journey without losing your mind.
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Here are my tips:

  • Put 3 hours per week aside to successfully prep healthy foods for the week.
    • They may fight you on this at first, but when the kids are actually enjoying the food they are eating and aren’t starving by Tuesday, they will love you and help to protect those hours.
  • Triple your recipes. 
    • No matter what it is, make 3 of them and freeze them!
  • Get the kids involved.
    • I want the kids to feel like their opinions matter on what we do or do not eat. They get to pick out snacks they make themselves now or recipes they want to try. This helps with distractions while I get prepping done, helps eliminate stress, and I get to remind them it was their choice when they don’t want to eat it.

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These Twix bars are currently stocked in our freezer for dessert nights, treats for the kids, and are a perfect pairing for nap time coffee.

Enjoy~~*

I found this amazing recipe on Bakerita and had to remake it. It did not disappoint! FullSizeRender (3)

Ingredients:

I purchased all my ingredient for this recipe at my local Natures Fare Market.
For the shortbread crust:
For the caramel filling:
  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping:

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Directions:

  1. Preheat oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator

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