Prep 5 mins | Cook time - nil | Chill time - 20-60 minutes | Serves 4 large, 8 medium or 16 bites

Recipe By: Em Swanston / @emsswanston


For the shortbread base

  • 1/2 cup coconut flour
  • 1/4 cup of coconut oil, melted
  • 1/4 cup of maple syrup
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of ground cinnamon
  • 1 pinch of salt 

For the salted caramel filling

  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon of vanilla
  • 1 teaspoon of Natural Bone Broth Body Glue
  • A generous pinch of salt

For the chocolate coating

  • 1/4 cup (1/2 a block) of good quality dark chocolate - double this if you want to completely coat your twix bars
  • 1/2-1 teaspoon of instant espresso - optional
  • 1 teaspoon of coconut oil
  • A pinch of salt + extra for serving


  1. Line a small rimmed baking dish or loaf pan (I used a 5 x 5 inch square baking dish) with non-stick parchment paper and set aside.

  2. Place all ingredients for the base into a small bowl and stir until well combined.

  3. Press shortbread base into your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.

  4. Set aside.

  5. Place all ingredients for your almond butter caramel into a small bowl and stir until smooth, creamy and well combined.

  6. Pour your salted caramel filling over your shortbread base and smooth into a nice, even layer.

  7. Place in the freezer to set - should be ready in 15-20 minutes.

  8. Melt together chocolate, coconut oil and espresso (if using) by your preferred method - Em likes to go double broiler style, by placing the chocolate into a bowl then sitting it on a small saucepan filled with about 2 cm of water, let the water simmer, without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.

  9. You have two options:
    1. Slice the chilled/set twix bars then, holding the base, dip the tops of each bar in the melted chocolate, then place them back on a lined baking tray and continued until all were given a chocolate crown.
    2. You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you cut it. Em suggests heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice. Just make sure you wipe any excess water off the blade before slicing.
  10. Devour!
Note: Bars are best stored in an airtight container in the fridge (can also be frozen).