Description
These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.
Ingredients
Scale
For the shortbread crust
- ⅔ cup coconut flour
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 3 tablespoons pure maple syrup
- ⅓ cup coconut oil, solid but softened, similar to room temperature butter
For the caramel filling
- ⅓ cup pure maple syrup
- ⅓ cup creamy almond butter, or cashew butter
- ⅓ cup coconut oil, melted
- 3 tablespoons puréed pumpkin, NOT pumpkin pie filling!
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
For the chocolate topping
- ¼ cup coconut oil, melted
- ¼ cup cocoa powder
- 2 tablespoons pure maple syrup
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
- Combine coconut flour, pumpkin pie spice, and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
- Press the dough into the prepared pan. Bake for 10-12 minutes, or until light golden brown. If you want a crisper crust, let it bake for an extra minute or two or until it’s more golden. Let cool completely.
- For the filling, combine all of the ingredients in a small saucepan or heat proof bowl and heat over low heat or in the microwave for 30 seconds until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set, about an hour to an hour and a half, before topping with chocolate layer. You can also let set in the freezer if you’re in a hurry!
- For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and let cool until set.
- Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
Notes
Prep time includes time needed for caramel layer and chocolate layer to set.