This recipe was easily one of the best and worst things to ever happen to me because I’ve been making these on the regular ever since Halloween…so if you’re like me and Twix bars were your go-to as a kid then you need to make these ASAP and thank me later! These three-layered ‘Twix’ pretzel bars are vegan, dairy-free, and gluten-free!
To make the pretzel shortbread base layer:
- ½ cup of crushed up Quinn Sea Salt Pretzel Twists
- ½ cup almond flour
- ⅓ cup of melted coconut oil
- 3 tbsp maple syrup
- Mix together the shortbread pretzel ingredients, line a 6x6 baking pan with parchment paper, and press this layer into the bottom of the pan before baking for 10-12 minutes at 350°
- Allow this layer to cool while you make the caramel & chocolate layers!!
To make the caramel filling:
- ½ cup almond flour
- ¼ cup coconut oil
- 1 tsp vanilla extract
- ¼ cup maple syrup
- Combine ingredients in a saucepan over the stove on medium-low heat and heat until an ooey-gooey caramel consistency is formed
- Allow this mixture to cool completely before pouring it over the pretzel shortbread layer! Afterward, place the pan in the freezer for 1 hour or until it hardens completely!
To make the chocolate layer:
- Combine 1 tbsp coconut oil with a dark chocolate bar of your choosing (we always go with Alter Eco’s Super Blackout Chocolate Bar) and warm this in the microwave for 30-second intervals
- Once the chocolate has melted, pour it over the shortbread pretzel and caramel layers, and voila!!
- Place the pan back into the fridge to allow the Pretzel Twix to cool before cutting them up and placing a Classic Sea Salt Pretzel Twist on top! (I promise, these gluten-free and vegan treats are well worth the wait!)
