Healthier Homemade Twix
I have had so may requests for these Homemade Twix bars ever since I posted them to my stories. I am finally getting around to getting the recipe put together for ya’ll just in time for you to whip some up for Valentine’s Day!
When I first made these healthier Homemade Twix I went really clean with the ingredients. They were good but I wanted dangerously good, like can’t stop thinking about them until you’ve finished them all good. I swapped out a few ingredients and used a little flour and grass-fed butter in the shortbread and let’s just say, they didn’t last much longer than it took to take these pictures. They are SO good!
Only 3 steps to these mouth-watering Homemade Twix Bars.
- Make the shortbread: I mixed together a little pure maple syrup, grass-fed butter, flour, and vanilla and it made the most amazing short bread. I always use grass-fed butter because of the added health benefits but also because it tastes like liquid gold but any butter will work.
- Blend up the date caramel: Have you tried date caramel before? I love it dipped in apples and as a substitute for caramel in just about everything. Plus, it’s so easy to make. I use my Blendtec and it blends it up great. I have the Wild Side attachment that is smaller than the regular jar so it’s perfect for this. You can get 20% off anything at Blendtec with code TRAINERKELLI but any blender should do the trick. If it’s not a nicer blender it just might take a little more time. Make sure you are using pitted dates.
- Dip in chocolate: You can use milk or dark chocolate here. I love using Lily’s Chocolate Chips because of the cleaner ingredients. Different chocolate can melt differently so if your chocolate is on the thick side, add a little more coconut oil to make it easier to dip.
Let’s get to it!
Healthier Homemade Twix
Ingredients
- 3 tbsp grass-fed butter melted
- 1 tsp vanilla
- 1/4 cup pure maple syrup
- 1 cup flour organic, unbleached
- 1/2 cup milk unsweetened almond
- 1 cup pitted medjooled dates
- 1/2 tsp sea salt
- 1 cup chocolate chips
Instructions
- In a small bowl, mix together melted butter, maple syrup and vanilla.
- Add flour. Mix until able to form into a ball. Dough should be slightly sticky but if needed, add a little flour to handle more easily.
- Lay the ball onto a sheet of parchment paper and top the dough with another sheet of parchment paper so that the dough is sandwhiched between the two pieces. Using a rolling pin, roll the dough out into a thin rectangle, about 1/4-1/8 inch thick.
- Discard top sheet of parchement paper and place the bottom sheet with the dough on a cookie sheet and bake at 350° for about 8-10 minutes. For a softer center, take dough out BEFORE it turns golden. It's easier to cut without breaking when it's still soft.
- Let cookie cool completely.
- In a blender, add dates, milk of choice, and sea salt. Blend until combined. If you don't have a high quality of blender, it may take some time. I will usually blend for a few seconds, scrape the sides, and blend again. You want most of the big chuncks out but some clumps are ok.
- Layer date caramel on top of the cookie.
- Cut into bars and freeze for about 15-20 minutes.
- Melt chocolate chips. If you like your chocolate on the thinner side, add about 1-2 tsp of coconut oil to the chocolate.
- Dip bars into melted chocolate.
- Optional: Sprinkle with sea salt.
These have quickly become one of my favorite treats to whip up! I would love to know how yours turned out so be sure to let me know below.
If you liked these, you’ll love my Brownie Cookie recipe.
XO,
TrainerKelli
