Recipes Using Twix Candy Bars

Easy Sugarfree Twix BarsGF, Keto, Vegan, with No Bake Option

WebNov 10, 2022 · 1 1/2 cups almond flour. 1/4 cup powdered low-carb sweetener (or 3 tablespoons sugar-free or regular maple syrup) 3 tablespoons coconut oil or butter (or …

Rating: 5/5(1)

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Healthy Peanut Butter Twix Bars (vegan & gluten free)

WebOct 22, 2023 · How to make healthy peanut butter twix bars. Make the base. Start by mixing all of the shortbread cookie base ingredients …

Rating: 4.9/5(130)
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. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
3. Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
4. Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.

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Soft & Chewy Twix Cookies Averie Cooks

WebMay 27, 2013 · Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about …

Rating: 4.8/5(18)
1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

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Keto Copycat Twix Bars NutFree, GlutenFree, …

WebMay 17, 2021 · Keto and Low-Carb: One Twix bar contains 5.5 grams of net carbs. Gluten-Free and Grain-Free: These bars are gluten-free and …

1. In a mixing bowl, using an electric mixer, mix together ground sunflower seed meal, melted butter, and powdered monk fruit sweetener until it resembles consistency of wet sand. Transfer mixture to individual cavities of silicone mold and, using your fingers, press into even layer to bottom of individual cavities, using the back of a teaspoon to level. Transfer mold to freezer to chill while preparing caramel.
2. To a saucepan over medium-low heat, add butter and allulose. The butter will melt and will start to bubble, resembling a low boil (do not move on to next step before the mixture is really bubbling and looks like it’s at a low boil). At this point, start a timer to simmer mixture for 3 minutes, stirring a few times with a rubber spatula. You may need to reduce stovetop heat to low to avoid caramel burning. After 3 minutes has passed, pour in heavy cream (you may need to remove pan from heat to avoid it boiling over), then add SunButter, and, optionally, salt. Whisk ingredients together and then reduce stovetop heat to lowest temperature. Cook mixture until it begins to thicken, which may take anywhere from 7-15 minutes, depending on the room temperature of your kitchen, stirring a few times. Watch mixture carefully to avoid burning.
3. Meanwhile, while caramel is simmering, to a large mixing bowl, add ice cubes and water to create an ice bath. When caramel has finished simmering, transfer saucepan to sit inside bowl for about 1-2 minutes, depending on the thickness of your saucepan, to stop cooking process. (If you do this for too long, the caramel may split. If that happens, transfer pan back on stovetop over low heat to warm up again, stirring continuously. If you do this, don’t return pan back to ice bath.)
4. Set saucepan aside and allow to sit at room temperature to thicken, which may take anywhere from 10-20 minutes. It should resemble the thick and sticky caramel that you are familiar with (see photo within blog post for reference, if needed), so don’t move to the next step until it does.

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