Snix – a healthy candy bar
I think my husband’s world came crashing down when he learned he developed a peanut allergy at 31. That meant no more Snickers, which were his favorite splurge treat. He now has turned to Twix to get his candy bar fix on those rare occasions. He’s not sure why or how he developed the peanut allergy, but his doctor said it was something that was common once a person turns 30 to develop an intolerance to a certain food.
I wanted to make something for by hubby so he could feel like he was still eating something rather close to a Snickers, but he could eat with zero issues. Since he now is a fan of Twix, I wanted to combine those two hit candy bars. That’s how these Snix were born. An almond flour shortbread only sweetened with maple syrup, with a layer of almond butter, or whatever nut butter your prefer, a layer of my Coconut Milk Caramel Sauce, and then a layer of dark chocolate.
My husband and I are both not huge fans of chocolate, we’re in the minority I know, so I chose to do a heavy drizzle of dark chocolate over top. If you’re a chocolate fanatic like majority of people, then you go right ahead and get heavy handed with that layer, or freeze once you get he caramel layer on, then cut into candy bars and dunk each bar in chocolate so it’s covered like the real Snickers of Twix. I may actually try that the next time I make these to see if I can get a somewhat thin but even layer coating…
Snix – a healthy candy bar
Ingredients
Shortbread
- 2 cups almond flour
- 1/8 teaspoon pink Himalayan salt
- ¼ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 4 ½ – 5 ½ tablespoons granulated sugar or pure maple syrup
- 4 ½ tablespoons milk of choice ONLY if using granulated sugar
Nut Butter Layer
- 1 cup nut butter of choice, melted or spreadable
Coconut Milk Caramel Sauce
Chocolate Layer
- 1 cup chocolate chips (or really however much you want)
- 1 teaspoon oil
Instructions
- Preheat oven to 325⁰F. Grease an 8×8 pan and line with parchment paper. In a large bowl combine flour, salt, baking soda and mix until combined. Add the vanilla, sweetener and milk, if using. Mix until combined and only slightly crumbly. Add additional maple syrup or milk to get proper consistency. Press mixture evenly into bottom of pan using wet hands. Bake for 12-15 minutes or until a light golden brown. Let cool completely.
- While shortbread bakes, prepare the Coconut Milk Caramel Sauce and let cool completely.
- Spread your nut butter layer evenly over top of the shortbread mixture and refrigerate or freeze for 10-15 minutes until set. Spread about half of the caramel sauce over top of the nut butter layer. Place in freezer for 10-15 minutes to set.
- Melt chocolate chips with oil in a microwave safe bowl for 30 seconds, stir, then repeat microwaving in 10 second intervals and stirring until completely melted.
- Drizzle or pour over top of caramel layer and refrigerate for at least 10-15 minutes until chocolate is hardened.
