Paleo Twix Bars-Sticky Fingers Guaranteed

A few weeks ago I was staying in Mobile with my best friend Smashley and she introduced me to these awesome bars. I’d seen them floating around on Pinterest but hadn’t made them yet. And I’m damn glad I did.

Paleo twix bars

For the crust:
2 cups almond flour-I made my own, way cheaper than buying it.
4 tablespoons coconut flour
1/2 teaspoon unflavored gelatin

1/4 teaspoon Celtic sea salt
2 tablespoons honey
8 tablespoons unsalted butter or 6 tablespoons ghee, cold, cut into tablespoons

For the Caramel:
8 tablespoons unsalted butter or 6 tablespoons ghee
1 cup pure maple syrup
1 1/2 cup heavy cream or full-fat, canned coconut milk -I used coconut milk

For the Chocolate:
6 ounces chocolate-I used dark chocolate
1 tablespoon coconut oil


Preheat the oven to 350ºF and adjust rack to middle position. Line a 8 x8 pan with parchment paper. I made my own almond flour, much cheaper than buying it.

Place almond flour, coconut flour, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. Press the dough onto the bottom of the lined baking pan. Bake for 15-18 minutes until golden brown on the edges. Cool completely.

Melt ½ cup butter in a medium saucepan over medium heat. Whisk in maple syrup and bring to a boil. Whisk constantly for about 2 minutes. Slowly pour in cream or coconut milk. Bring to a boil, whisking often.The original recipe said to boil until sauce reaches 220ºF, about 5 minutes. Now I don’t have a candy thermometer, so I boiled until it thickened. It took about 20-30 mins. Make sure to continue whisking so it doesn’t burn on the bottom. And BAM you have caramel! Pour the caramel over the cooled crust and place in the refrigerator. Chill for 30 minutes.

Pour chocolate in a double boiler (or as an alternative, place a heat-proof bowl over a pot of boiling water) and melt the chocolate. Stir in coconut oil and let it sit 10 minutes.

Check out my awesome sous chef Ringo, trying to pull some Jedi mind shit and make me drop something.  Nice try dude.


Pour chocolate over the caramel layer then chill for 4 hours. This was the hardest part waiting for it to chill for 4 hours! I recommend several cocktails to make the time pass easier.


I always listen to music while I cook and for this recipe I busted out the Rolling Stones Sticky Fingers on vinyl. So make sure to get your Jagger strut on.

.Rolling Stones Sticky Fingers Vinyl Record

Posted: Tuesday, May 20th, 2014 @ 3:53 am
Categories: Yumm Yumm Come Get Some.
Tags: , , , , , , .
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