GLUTEN FREE TWIX BARS
FOR THE COOKIE LAYER:
- 2 1/4 cups almond flour
- 3/4 cups potato starch
- 1/2 cup white sugar
- 1 egg beaten
- 1/2 tsp fine pink salt
FOR THE CARAMEL LAYER:
- 12 dates, pitted and checked
- 1/4 tsp fine pink salt
FOR THE CHOCOLATE:
- 3 bars melted dark chocolate. Maldon Salt to sprinkle on top (optional)
Cooking steps
Step 1
Preheat oven to 180°c (350°f) and line a baking dish with parchment. (Usually I use a square 9×9 but I didn’t have one in the studio! You can use a loaf pan just the layers will be a bit thicker!)
Step 2
Make cookie layer by combining everything in a bowl. Mix well. Pour into pan and press down into a single even layer. Place in the oven and bake for 35-40 min. Remove. Aloe to cool for 25 min before adding caramel layer.
Step 3
To make date caramel:
Step 4
Place dates in a heat safe bowl. Add boiling hot water to cover. Sir for 20-30 min. Drain water. Add dates to food processor and blend until smooth and creamy. You will need to open and scrape down the sides a few times.
Step 5
Spread date caramel over the cookie layer. Place in the freezer for at least 3 hours.
Step 6
For the chocolate layer: break up chocolate bars and place in Ziploc bag. Squeeze out the air and seal shut. Fill a bowl with boiling water and place bag inside for 30 min. When chocolate is all melted snip off the corner and pour over frozen caramel layer. Sprinkle with a dash of maldon salt in using, and return to freezer for at least 3 hours to harden.
Step 7
Use a sharp knife to cut into whatever size pieces you like.
Step 8
Store in the freezer in an airtight container with parchment between layers.
Step 9
Happy Passover everyone!
