Ingredients
Shortbread
- 2 cups Almond Flour
- 1/2 cup Vanilla Protein Powder Or oat flour
- 1/4 cup Pure Maple Syrup
- 1/4 cup Coconut Oil Melted
Caramel
- 2/3 cup Creamy Peanut Butter Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Melted
- 2 whole Collagen 2 whole scoops**
- 1 tsp Pure Vanilla Extract
Coating
- 2 cup Dark Chocolate **
- 2 tsp Coconut Oil
Instructions
- Combine shortbread ingredients together, then press down into an 8x8 dish lined with parchment paper. Place in the freezer while you make the caramel
- Mix together drippy nut butter, syrup, vanilla, coconut oil, and collagen until smooth
- Pour overtop shortbread layer and freeze for 1hr+
- Melt chocolate and coconut oil. You will have extra, but you want enough to dunk your bars to fully coat
- Slice your Twix bars in 10 bars or 20 squares
- Dip in chocolate, dab to allow excess to drip off, then place on parchment paper
- Optionally sprinkle with flakey sea salt
- Place in the fridge for an addition 10 min for chocolate to harden
- Enjoy!
- Store in the fridge
Video
Notes
You can place unused chocolate in the fridge to use for your next recipe! You'll have extra. Alternatively, you can drizzle chocolate just overtop the bars instead of dunking to fully coat them. You can also replace vanilla protein powder with oat flour and omit collagen for caramel if you prefer. It does add to the gooeyness, but the recipe will work fine without it. **please note in order for your caramel to be ooey gooey pull worthy you'll need to let them come to room temp ~10 min+ versus right out of the fridge!