Homemade Twix Bars. 2 Ways: Grain Free (Paleo) OR Gluten Free Grain Based. Both recipes are Dairy/Soy/Corn/Egg/Refined Sugar Free.

A month ago I posted a recipe for Allergy Free Butterfingers. I had so much fun with that recipe that I promptly decided I needed to come up with another.

There’s a lot of grain free- Paleo dieting happening in the web world these days. As many of you already know I have joined this pack. Its made such a tremendous difference in how I feel. But, I know that many of you still prefer your grains. (Heck I would too- if I could tolerate them).  I decided since Halloween is a time when EVERYONE should have some candy then I should probably figure out a way to make this recipe work for anyone and everyone.  Everyone of course except me. I can’t handle ANY sugar right now. So- these delicious bars have been neatly packaged up and are going to a friend tomorrow.

First – the perfectionist in me feels the need to tell you  that both of these recipes are really good. But, not perfect. What I realized is that every recipe on the internet claims that the crust of a twix bar is nothing more than shortbread. This isn’t really the case. My husband brought home a package of twix bar’s when I started this project as I needed a reference point. (Its been years since I have had ANY manufactured candy). I tasted the twix (and then spit them out and rushed to the bathroom to brush my teeth). The texture of their crust is hard to describe. Yes- it has some shortbread qualities to it, but its a lot more complex. I tried.. and tried and tried (11 times to be exact) to  figure out how to duplicate this. I failed. Eventually I decided I would settle on the basic shortbread crust so that I might get this recipe posted prior to Halloween. Perhaps by next Halloween I’ll get these dead on. But for now- I’m happy to share with you recipes that I still think you will really enjoy. These are just as good as any other web based recipe (Maybe even better….maybe ) and as the title suggests they are totally allergy free.

Throughout the recipe I will provide you with a number of ingredients that you can select from. This will hopefully allow you to make these to whichever way best suites your diet.

There are three steps to making these.

1. Making the Crust.
2. Making the Caramel
3. Cutting the bars and dipping them in chocolate. 

For step #1 I’m giving you two crust options. Select which one you want and then continue to step 2. If you have a gluten free shortbread cookie recipe that you love feel free to use it instead.

lets get started.

 Gluten-Free Grain Based Shortbread Crust

• 1 Cup Rice Flour (Superfine works best or try Rice flour from an Asian Food Store)
• 1/3 Cup Tapioca Flour (Or Arrowroot or Cornstarch)
• 1/2 Cup Granulated Sugar (Organic Cane, Xylitol or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn’t bother you feel free to use any of them. The key here is that it must be a granulated variety.
• 3/4 Cup Softened Butter (EarthBalance , Ghee , Shortening or Coconut Oil will also work)
• 2 Tsp. Vanilla Extract 
• 1/8 Tsp. Salt

Combine ingredients in a food processor until crumbly. (This can also be done by hand). Select a square pan between 7-8 inches wide. (I used a 7×7). Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate).  Press the Crumbly shortbread dough into the bottom of the pan evenly. Bake at 350 for 22 minutes. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

Grain- Free Shortbread Crust

This crust is just slightly on the softer side.  I did this as I felt the bars would be easier to cut. If you prefer a nice hard /crunchy shortbread crust try using Elana’s recipe and omitting the Pecans.

• 2 Cups Blanched Almond Flour 
• 3 1/2 TBS Coconut Oil/Melted Butter/ Earth Balance / Ghee  or other oil of choice.
• 1/3 Cup Granulated Sugar  (Organic Cane, Xylitol or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn’t bother you feel free to use any of them. The key here is that it must be a granulated variety.
• 1/8 tsp. Salt
• 1/4 Tsp. Baking Powder (I used double acting)
• 1 TBS Vanilla Extract

Combine ingredients in a food processor until crumbly. (This can also be done by hand). Select a square pan between 7-8 inches wide. (I used a 7×7). Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate).  Press the Crumbly shortbread dough into the bottom of the pan evenly. Bake at 350 for 18-20 minutes. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

Step 2. While the Crust is Cooling, make the Caramel.

Allergy-Free Soft Caramel

•  3/4 Cup Butter/ Earth Balance or Coconut Oil.
• 1 1/4 Cups Brown Sugar. *To make this refined sugar free I suggest replacing the brown sugar with Sucanat or Palm Sugar. Both work really well. For best results run whichever sugar you select briefly through a coffee mill so that the sugar dissolves well)
• 1/4 Cup Liquid Sugar. * This can be Corn syrup/Agave/Brown Rice Syrup/ Coconut Nectar or even honey.
• 6 oz. Canned Coconut Milk (Heavy works best- make sure to shake the can before measuring) Other options here include: Coconut Milk Creamer or Regular Dairy Heavy Cream. (Other non-dairy creamers may also work here- but have not yet been tested)
• 1/2 Tsp. Salt 
• 1 Tsp Vanilla (stir in at end)

Step 3.  Cut the Bars and Dip in Chocolate.

You will need between 2 – 2 1/2 Cups Chocolate Chips

 Place the dipped bars on a sheet on clean parchment on a cookie sheet. 

I think that covers everything. Much love to all of you- and an early HAPPY HALLOWEEN!

xo,

Brittany

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