I go CRAY for Twix.

BUT SERIOUSLY!! Dietetics majors have cravings too!!!

It’s something about the cookie base crunch and the chocolate that make me SINK to my knees. I have to store all of my chocolate candy – **especially Twix** – in my freezer to control the WHOLE chocolate overdose situation – ya know??

As much as I love Twix, I have a weird pet peeve about them.

With my self-diagnosis of “misophonia”, I CAN’T STAND THE SOUND OF PEOPLE EATING TWIX!!

Ironically, the texture is what’s so unique about this recipe – it has just about EVERY texture a choco-holic needs!

To my fellow misophonia-ns, proceed with caution because this Twix recipe:

1. is addicting AF and
2. has ALL KINDS of textures!!

TIPS:

• Spray your measuring cups with coconut oil spray before measuring your almond butter or maple syrup so it slips right out!
• Run a knife over the chocolate layer before it freezes over. It makes it 1,000x easier to cut when it’s frozen.

Here’s how you make it:

COOKIE BASE:

• 1 2/3 cup almond flour
• 1/4 cup tapioca flour
• 2 T coconut sugar
• 1/4 cup maple syrup (I used this brand)
• 1 tsp vanilla
• 1/3 cup melted coconut oil
• 1/2 tsp cinnamon

CARAMEL:

• 1 cup pitted medjool dates
• 1/2 cup almond butter
• 1/3 cup maple syrup

CHOCOLATE:

• 1 1/2 cups dark chocolate chips (i used this low sugar brand)
• 1 T coconut oil

Directions

1. Preheat your oven to 350°F & line a 8×8 pan with parchment paper.
2. In a medium-large, bowl combine all “cookie base” ingredients. Mix until well-combined.
3. Press the mixture into the bottom of the prepared pan and bake for 10-15 minutes. Allow the cookie to cool while preparing the next layer.
4. *Combine dates with almond butter and maple syrup in a sauce pan over low-medium heat.
5. Pour the caramel layer over the cooled crust and place in the fridge.
6. Once the caramel mixture is hardened, prepare the chocolate mixture.
7. In a medium bowl, melt the dark chocolate chips and coconut oil in the microwave. I recommend microwaving in 30 second increments so you don’t overcook the chocolate chips. Pour over the caramel layer. Refrigerate for about an hour.
8. Once the chocolate is set, remove from the parchment paper. Cut in 3 ways horizontally and 8 vertically to create 24 Twix.
9. Store in an airtight container in the fridge.

I hope you enjoy your Twix as much as I do!! Don’t forget to keep them in the freezer and to have your noise cancelling headphones handy!! 😉

xx hails

*Updated step 4 after publishing!