Almond Butter Twix Bars (v, gf)

    • For the shortbread base:

    • 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)

    • 3 tablespoons melted and cooled coconut oil

    • 2 tablespoons pure maple syrup

    • 1 teaspoon vanilla extract

    • ¼ teaspoon salt

    • For the almond butter layer:

    • ⅔ cup almond butter

    • 1/3 cup pure maple syrup

    • 1/4 cup coconut oil

    • 1 teaspoon vanilla extract

    • 1/4 teaspoon sea salt

    • For the chocolate layer:

    • 3/4 cup chocolate chips, dairy free if desired

    • 1 tablespoon coconut oil

    1. Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.

    2. Make the base. Start by mixing all of the shortbread cookie base ingredients together until it forms a thick crumb texture.

    3. Add to pan and use your fingers to press the mixture down evenly into an 8×8 inch square pan. Bake the base 10-13 minutes.

    4. Let the shortbread crust layer cool completely.

    5. Make the peanut butter layer.  Mix the ingredients for the peanut butter layer together in a small pot over medium low heat for about 2 minutes until it’s nice and smooth.

    6. Layer the bars. Pour your peanut butter layer on top of the cooled shortbread cookie layer, and then place it in the fridge to solidify for about 30 minutes.

    7. Place in fridge for at least 30 minutes-1 hour to completely harden the almond butter layer.

    8. Add the chocolate. When you’re about ready to take the shortbread + peanut butter layers out of the fridge, melt your chocolate chips with coconut oil in a microwave safe dish or in small pot over low heat. Pour the chocolate over the peanut butter.

    9. Place it back in the fridge for 20 minutes until the chocolate has hardened.

    10. Slice and enjoy!