Almond butter ‘TWIX’ bars
This is my take on a ’TWIX’ utilising almond meal and almond butter as the hero for both the cookie and the caramel.
Poh
Masterchef Australian host & global Almonds ambassador
Ingredients
For the Golden Almond Cookie Base
- 2 cups blanched almond meal
- 1/2 cup maple syrup or coconut nectar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla bean extract or powder
For the Almond Caramel Layer
- 1 cup almond butter
- 1/2 cup maple syrup or coconut nectar
- 1/2 cup coconut oil, melted
For the Chocolate Layer
- 1 cup cacao butter or coconut oil
- 1 cup raw cacao powder
- 1/2 cup maple syrup or coconut nectar
- 1 teaspoon vanilla bean extract or powder
Method
- Preheat oven to 180C and line a small square brownie pan or cake tin with baking paper.
- Combine the golden almond cookie base ingredients in a bowl and mix well into a light crumb. Add to the prepared baking tin and use your fingers to press flat and all the way to the edges. Transfer tot he oven and bake for 8-10 minuets or until lightly golden brown.
- Meanwhile, combine the Almond Caramel ingredients in a saucepan over medium low heat, gently stir until well incorporated into a smoothie thick almond caramel. Once your base is ready, pour over with the caramel and transfer to the freezer for 15-20 minutes or until set completely.
- Get onto making your chocolate layer by combining the listed ingredients in a saucepan over medium-low heat. Use a whisk to combine well, once smooth, thick and creamy, set aside off the heat to cool slightly.
- Once your caramel is set, pour the chocolate layer over the top, return back to the fridge or freezer to set completely. Once firm, use a sharp knife to slice into bars of your preferred size.
- Store in an airtight container in the fridge for up to 10 days or freezer up to 3 months.
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