Twix Cookie Bars (Refined Sugar Free)
These refined sugar free twix cookie bars have a buttery shortbread base, a thick stovetop caramel that actually sets, and a crisp chocolate shell with flaky salt. No corn syrup, no condensed milk, real caramel cooked from scratch.
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SERVINGS: 16 bars
Ingredients
Shortbread base
- 1 cup butter softened
- 1/2 cup coconut sugar
- 2 cups all purpose flour
Caramel
- 1 cup coconut cream
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/2 tsp salt
Chocolate shell
- 1 cup refined sugar free chocolate chopped
- 1 tsp coconut oil
- Flaky salt for topping
Instructions
Enable step-by-step mode- Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
- Cream butter and coconut sugar until smooth, then mix in flour until dough forms.
- Press dough evenly into pan and bake 18 to 22 minutes until lightly golden. Cool completely.
- In a saucepan over medium heat, combine coconut cream, coconut sugar, maple syrup, butter, and salt. Whisk until sugar dissolves fully.
- Bring to a steady boil and cook 10 to 15 minutes, stirring often, until thick and deeply golden. A candy thermometer should read 245 to 250°F.
- Stir in vanilla off heat. Pour over cooled shortbread and spread evenly.
- Chill 2 hours or overnight until firm.
- Melt chocolate and coconut oil together until smooth. Pour over set caramel layer and spread to edges. Sprinkle with flaky salt.
- Chill 1 hour until chocolate is set. Lift out of pan, slice with a hot knife into 16 bars.