Crispy Twix Bars

When I read the recipe for these, I thought they’d be decent but not amazing. I ended up quite impressed by how really good they were! I was definitely glad I had doubled the recipe, as they were super tasty, and got eaten very quickly. The blog I got the recipe from is actually a gluten free, vegan blog, but I de-veganed due to a lack of interest in making ‘caramel’ out of dates. I’m sure that that recipe’s good too, but if you can eat dairy, why not?

Oh yeah, that's some art.

Oh yeah, that’s some art.

Ingredients:

Crispy base:

  • 1 & 1/4 cup crisped rice cereal
  • 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
  • 2 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • pinch of fine grain sea salt

Caramel layer:

  • 1 cup caramel bits
  • 1 1/2 tablespoons heavy cream

Chocolate coating:

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat.

IMG_4491Bring to a simmer, stirring frequently, until well combined.

IMG_4492Add the pinch of salt, then pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread evenly.

IMG_4493Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth.

IMG_4494Spread the caramel over the base as evenly as possible. Don’t use your hands for this one, as melty hot sugar things like this will stick to your skin and buuuurn.

IMG_4495Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the chocolate on top.

IMG_4496Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars.

IMG_4498Chill again until firmly set, then enjoy!

IMG_4501Yum! I’ll end up making these again.

Crispy Twix Bars

Adapted from Oh She Glows.

Crispy base:

  • 1 & 1/4 cup crisped rice cereal
  • 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
  • 2 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • pinch of fine grain sea salt

Caramel layer:

  • 1 cup caramel bits
  • 1 1/2 tablespoons heavy cream

Chocolate coating:

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat. Bring to a simmer, stirring frequently, until well combined. Remove from the heat and add the pinch of salt. Pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread the mixture evenly. Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth. Spread the caramel over the base as evenly as possible. Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the melted chocolate over the caramel layer.

Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars. Chill again until firmly set, then enjoy!

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Crispy Twix Bars

  1. Brenda Berkal says:

    Yes, you certainly upped the photo esthetics

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