Have you ever heard of birthday cake Twix bars? Well neither have I. One of the top recipes here on the blog are hands down my copycat healthier homemade Twix bars. Deliciously healthy, fun and super easy to prepare. If you love Twix bars but are a white chocolate fan these yummy birthday cake bars are the perfect snack for you.
How to prepare these super yummy Twix bars
Preheat the oven to 350F and line a 8×8 inch brownie pan with parchment paper.
In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil.
Mix/knead well with your hands until dough forms. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
For the vegan caramel, combine coconut sugar and coconut cream in a small saucepan and bring to a simmer. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickened. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
For the white chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Mix in sprinkles and set aside to cool.
Take the brownie pan out of the freezer and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and set aside. With two forks dip each frozen twix bar into the chocolate until fully covered.
Transfer onto a parchment paper lined baking sheet and sprinkle with some extra sprinkles. Let cool in the refrigerator until fully set. Store twix bars in an airtight container in the refrigerator for up to two weeks.
If you happen to make these delicious gluten-free birthday cake Twix Bars, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Birthday Cake Twix Bars
Ingredients
cookie base
- 1 1/3 cup coconut flour
- 5 tbsp organic agave syrup (sub with maple syrup)
- 1/3 cup 2 tbsp organic coconut oil (soft but not melted)
- Pinch of salt
Caramel
- 1 can coconut cream
- 2/3 cup coconut sugar
white chocolate coating
- 2 cups white chocolate chips, stevia sweetened & dairy free
- 2 tbsp coconut oil
- 2-3 tbsp dye-free sprinkles
Instructions
1. Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.
2. In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil.
3. Mix/knead well with your hands until dough forms.
4. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
5. For the vegan caramel, combine coconut sugar and coconut cream in a small saucepan and bring to a simmer. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickened. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
6. For the white chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Mix in sprinkles and set aside to cool.
7. Take the brownie pan out of the freezer and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and set aside.
8. With two forks dip each frozen twix bar into the chocolate until fully covered. Transfer onto a parchment paper lined baking sheet and sprinkle with some extra sprinkles. Let cool in the refrigerator until fully set.
9. Store twix bars in an airtight container in the refrigerator for up to two weeks.