Peanut butter Twix-style bars
Baked almond shortbread with a soft peanut butter layer and a dark chocolate top.
Prep30 min
Cook12 min
Rest80 min
Oven175°C
Servings4
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 150 g fine almond flour rounded
- 42 g coconut oil for base, melted rounded
- 30 ml maple syrup for base rounded
- 5 ml vanilla extract for base rounded
- 1 g fine salt for base rounded
- 170 g smooth peanut butter, runny and well stirred rounded
- 80 ml maple syrup for filling rounded
- 55 g coconut oil for filling rounded
- 5 ml vanilla extract for filling rounded
- 1 g fine salt for filling rounded
- 130 g dark chocolate chips rounded
- 14 g coconut oil for chocolate rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square tin and heat the oven to 175°C.
- Mix almond flour, base coconut oil, base maple syrup, vanilla and salt. Press firmly into the tin and bake for 10 to 12 minutes, until lightly golden. Cool completely.
- Warm peanut butter, filling maple syrup, filling coconut oil, vanilla and salt for about 2 minutes, stirring until glossy.
- Spread over the base and chill for 30 to 60 minutes until firm.
- Melt the chocolate with 14 g coconut oil, spread on top and chill for another 20 minutes.
- Cut into 16 bars with a warm dry knife.
Notes
- This is a dessert bar inspired by the layers of a Twix bar. No health claim is made.
- The base must be completely cool before the peanut layer is added.
- Refrigerate up to 1 week or freeze up to 1 month. Separate layers with parchment.
- Contains almonds and peanuts. Verify certified gluten-free labels when required.
Sources consulted
Sources consulted
From Christoph Mayer