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Yummy Twix Cups
Sarah Erickson

Homemade Paleo Twix Cups or Bars

One of my most popular recipes. These paleo "Twix" cups have a buttery shortbread crust, creamy caramel filling and are topped with a hard chocolate shell. The perfect afternoon treat!
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Cook Time 10 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shortbread Crust Recipe
  • ¾ cup coconut flour
  • ¼ cup arrowroot starch
  • ¼ tsp salt
  • ½ cup coconut oil softened
  • ¼ cup maple syrup
Carmel Filling Recipe
  • ½ cup nut butter of your choice I used @sunbutter
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
Chocolate Coating Recipe
  • ¾ cup dairy-free chocolate chips can be replaced with carob, I used @missyjssnacksandtreats
  • 2 TBS oil

Method
 

Shortbread crust
  1. Preheat oven to 325 degrees. Line regular-sized muffin tin with parchment cups.
  2. Combine the coconut flour, arrowroot starch and salt. Then, add the wet ingredients: coconut oil, maple syrup and vanilla extract. Stir to combine. Evenly divided among muffin tins, and press-in crust dough down slightly.
  3. Bake at 325 degrees for 10-15 until golden brown. Set aside on a wire rack and allow to cool completely.
Carmel Filling
  1. Add all the ingredients to a heavy-bottomed sauce pan. Gently heat over medium heat being careful not to boil and stir until fully combined.
  2. Pour the caramel sauce over the shortbread crust in each muffin tin.
  3. Allow to chill in the freezer for about 30 minutes or the fridge for about an hour.
Chocolate Coating:
  1. Melt the chocolate (or carob) chips and coconut oil using the double boiler method on the stove, or use a microwave.
  2. Once melted, pour in even amount into each of the muffin tins.
  3. Place back in the freezer for 15 minutes, or fridge for 45 minutes until the chocolate has set.

Notes

Storage: Store in an airtight container.  These will stay fresh for up to a week in the refrigerator or you can store in the freezer for a longer-term option.  You can enjoy straight out of the refrigerator for an extra crunchy shortbread layer or allow to come to room temp for an extra gooey caramel layer.  
Equipment: 
Parchment paper 
Large bowl