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Pumpkin Spice Twix Bars: Gluten Free | Paleo | Vegan

Oh, these are so basic and so needed for Fall! My husband will ask for these all year long now. I better stock up on Pumpkin Spice and canned pumpkin!


We love making these Twix bars — it’s so fun to be able to eat “candy” and feel so good about the ingredients, too! You can’t say that about the conventional candy we all grew up with, right?


I had the idea to make a pumpkin spice version earlier this summer and even made a batch. I was pretty stoked with how they turned out then, but I knew that it needed some tweaking. I even made a batch using my 3 ingredient Pumpkin Frosting (oh yeah - it’s super bomb diggity) and, while the frosting was great, it wasn’t the right texture for the creamy caramel layer of a Twix bar.


Once I figured out the perfect recipe for the creamy caramel layer I knew it was a winner! It’s definitely hubby approved! Also, I am not even a big pumpkins spice fan, and I actually really like them, too!


Happy Fall, y’all!

__________

INGREDIENTS


Shortbread (Bottom)

2/3 cup coconut flour

1/4 teaspoon sea salt

3 Tablespoons maple syrup

1/3 cup coconut oil (solid)

1 tsp Primal Palate Pumpkin Spice

Pumpkin Caramel (Middle)

1/2 cup creamy cashew butter (I like this one)

2 TB cup maple syrup

2 TB pumpkin puree (not pumpkin pie)

1/3 tsp sea salt

1 tsp Primal Palate Pumpkin Spice

Chocolate (Top)

1/4 cup coconut oil (melted)

1/4 cup cocoa powder

1 Tablespoon maple syrup*


*You can add up to 2 TB maple syrup to the chocolate topping depending on how sweet you'd like it to be.

Directions:

- Set your oven to 350 degrees.

Mix together the solid coconut oil with the maple syrup. Add in coconut flour, pumpkin spice and sea salt and mix until a ball forms. Make sure to press out any of the coconut clumps along the way. You can use your hands, a fork or whatever is easiest for you.


Line an 8x8 baking pan with parchment paper. Press the dough into the pan until it is pretty even. If you are OCD and super TYPE A like I am, you can roll it out between two pieces of parchment paper and then fit it in the square pan. I have done this both ways - pressing the dough in with my hands and rolling it out. I like to roll it out, personally, but both work and taste delicious.


Bake for 9-11 minutes until it is barely golden around the edges. Allow to fully cool.

Mix the cashew butter with the maple syrup, pumpkin puree and sea salt until you are left with a bowl of creamy filling that is so good you will keep on tasting it and tasting it. It will be thick but spreadable.


When the shortbread has cooled completely, pour and spread the filling on the shortbread. Place it in the refrigerator for about 25 minutes.




Once the pumpkin caramel layer has set for 25 minutes, then begin making the chocolate. Mix the melted coconut oil with the cocoa powder and maple syrup. Pour the chocolate over the cooled caramel and make sure it covers the whole thing. Place back in the refrigerator for another 25 minutes or until the chocolate has set



Once cooled, cut down the middle and then slice the Twix sized slices in each half. If you find that the chocolate layer is cracking when you cut into it, simply run hot water on your knife, pat knife dry and then slowly cut into Twix bars.



Store Pumpkin Spice twix bars the refrigerator.








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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.