Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs.1 cup Gluten-Free All-Purpose Flour Blend, 1/2 cup Almond Flour, 1/4 cup Granulated Sugar, 1/4 teaspoon Salt, 1/2 cup Unsalted Butter
- Transfer the crumbly mixture into the prepared baking pan. Press it down evenly and firmly with your hands or the bottom of a glass to create a uniform layer. Prick the surface of the dough all over with a fork.
- Bake for 15-20 minutes, or until the edges are lightly golden brown and the center is set. Remove from the oven and let it cool completely in the pan before proceeding.
- While the shortbread cools, prepare the caramel. In a heavy-bottomed saucepan over medium heat, melt the 1 cup of granulated sugar. Stir occasionally until it turns a rich amber color. Be careful not to burn it.1 cup Granulated Sugar
- Once the sugar has caramelized, slowly and carefully pour in the warmed heavy cream while whisking constantly. The mixture will bubble vigorously. Add the butter cubes and continue to stir until melted and fully incorporated.1/2 cup Heavy Cream, 1/4 cup Unsalted Butter
- Reduce the heat to low and let the caramel simmer gently for 5-7 minutes, stirring frequently, until it has thickened slightly. Remove from heat and stir in the vanilla extract and sea salt.1 teaspoon Vanilla Extract, 1/4 teaspoon Sea Salt
- Pour the hot caramel evenly over the cooled shortbread base in the pan. Spread it smoothly with a spatula.
- Place the pan in the refrigerator for at least 1 hour, or until the caramel is firm to the touch.
- Once the caramel is set, lift the cooled bar out of the pan using the parchment paper overhang. Place it on a clean cutting board. Melt the semi-sweet chocolate chips with the optional coconut oil in a heatproof bowl set over a pot of simmering water (double boiler method), or in the microwave at 30-second intervals, stirring in between, until smooth.1 1/2 cups Semi-sweet Chocolate Chips, 1 tablespoon Coconut Oil
- Cut the chilled bar into desired Twix bar shapes (usually 2 rows of 3 or 4 bars). Dip each bar halfway into the melted chocolate, using a fork to help coat evenly. Place the chocolate-coated bars on a clean sheet of parchment paper.
- Allow the chocolate coating to harden completely. You can speed this up by placing the bars back in the refrigerator for about 20-30 minutes.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks. Freeze for up to 3 months.
