Low Carb Twix Bars

Yield: 12 bars 

• Prep Time: 20 minutes 
• Cook Time:15 minutes 
• Cooling Time: 30 minutes 
• Total Time: 1 hour 5 minutes 

Ingredients:  For the Cookie: 

• 1 ¼ cups almond flour 
• 3 tablespoons Confectioners Swerve 
• ½ teaspoon salt 
• 3 tablespoons melted unsalted butter 
• ½ teaspoon vanilla 

For the Caramel Layer: 

• ½ cup creamy unsweetened creamy cashew butter or other nut butter 
• 3 tablespoons sticky keto maple syrup like Good Good Sweet Like Syrup 
• 3 tablespoons melted unsalted butter 

For the Chocolate Dip: 

• 8 ounces Bake Believe ® Milk Baking Bar, chopped
• 1 teaspoon coconut oil 

Instructions: 

1.  Preheat the oven to 350°F. Line a 9-inch x 9-inch baking pan with parchment paper. 
2. In a large bowl, thoroughly combine all of the ingredients for the crust. 
3. Firmly press into the lined baking dish. 
4. Bake until the edges begin to brown, about 13 minutes. 
5. Place in the freezer to cool while you make the caramel layer. 
6. In a medium bowl, stir together all of the ingredients for the caramel layer. 
7. Spread the caramel layer mixture on top of the cooled crust and place back in the freezer until firm. 
8. Remove the crust with caramel layer from the baking dish and cut into 12 long bars. 
9. Place the 8 ounces chopped milk baking bar and coconut oil in a medium bowl and microwave in 30-second intervals, stirring in between, until melted. 
10. Line a cookie sheet with parchment paper. 
11. Drop the bars, one at a time into the bowl of chocolate and carefully spoon on chocolate to coat. 
12. Remove the bar from the chocolate with a fork and tap firmly to remove any excess chocolate, scraping the side. 
13. Carefully transfer the bars to the lined cookie sheet. Repeat with the remaining bars. 
14. Place the bars in the refrigerator until firm, about 15 minutes.