Hello all! I hope life is treating you all well. On Because I Said So-our mother/daughter duo cooking show we put out a call for your favorite Halloween candy- the answer was overwhelming-TWIX. For those of you who may not be able to eat TWIX due to food allergies, or insensitivities or it may feel good going down, but not so much at the bottom- never fear. We present...the FWIX bar or fake twix. It's got all the chewy, gooey goodness without the crappy chemicals or added sugar. We are a tree, peanut and egg free home and a bit dairy intolerant and so that's what you won't find in this recipe (though for those tree nut allergic, this recipe does use coconut-so if you are sensitive or allergic to coconut, this may not be the best choice).
This recipe is super easy, but it does require some time for it to set up in the freezer. Let me know if you make it!!! Would love to hear how it went.
FWIX Recipe
Bottom/Shortbread Layer
1 1/2 cups oat flour (If you want regular flour in this recipe you can use 1 cup unbleached white flour).
1/3 cup melted oil (we used coconut oil-but for this part of the recipe you can use canola which isn't melted)
3 TBSP honey-mixed with the melted coconut oil
Middle Layer-Caramel
1/2 cup -nutbutter of choice (we used Soynut Butter)
1/4 coconut oil (yes you must use coconut as it helps to set the layer up)
1 tsp. vanilla extract
1/2 tsp. maple extract
1/4 cup maple syrup
Chocolate Layer
1/2 cup chocolate chips
1 TBSP coconut oil (again, only coconut oil makes the chocolate shell on top)
Sprinkle of sea salt (I used kosher salt)
Directions
Preheat oven to 350
Combine the oat flour and honey and melted oil in a medium bowl. Stir until combined. The dough will be a bit dense (more crumbly with white flour).
Line an 8x8 baking pan with parchment paper (2 strips-one going horizontal and one going the other way -check out our video for more directions).
Place the dough in the pan and press evenly with hands into the base of the pan and around the sides.Press it down gently.
Bake for 12-15 minutes until golden. Remove and let it cool completely.
Caramel Layer
Combine nutbutter, coconut oil, vanilla, maple extract and maple syrup into a small saucepan on a medium-low flame and whisk until all ingredients are combined. Do not let it simmer or boil or else it may start to burn.
Once it is liquefied and uniform in color remove from stove and let it cool.
Once it's cooled completely -pour it over the cooled shortbread and spread it evenly.
Place in freezer for about 1 hour until it is fully hardened.
Chocolate Layer
Place chocolate chips and coconut oil in a bowl and microwave in 30 second increments-stirring it each time. This may take 3-4 cycles depending on your microwave.
Stir the chocolate until it is smooth and creamy.
Pour/spread the chocolate over the hardened caramel (you have to work fast here as the coconut oil will start to harden as soon as it hits something cold).
Sprinkle with flakey salt (you can omit this step)
Place in freezer for another 10 minutes or so.
Once chilled remove from the pan and place on a flat surfact to cut.
I used a cutting board and a very sharp chefs knife. Slice into strips.
If you leave the chocolate in the freezer too long it will be super hard to cut into it without cracking the chocolate. So keep an eye on the time.
Enjoy!! Take a look at our youtube video for this recipe and don't forget to subscribe!!
https://www.youtube.com/watch?v=y-peSRORN6k
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