The Twix bar was invented in the United Kingdom in 1967 and later introduced to the United States in 1979. It is a popular chocolate bar with a biscuit base and caramel layer, all coated in milk chocolate. My homemade Twix recipe, inspired by the classic bar, is vegan and kosher-for-Passover! The shortbread layer blends almond and coconut flours with coconut oil, maple syrup, vanilla, and a pinch of salt. The dreamy caramel layer features almond butter, maple syrup, vanilla, and a touch of salt. And to top it off, a chocolate layer made with dark chocolate chips and a hint of coconut oil. Loved by all, this recipe is bound to become an annual Passover favourite that you'll make all year round!Instructions:

Method:

• Preheat the oven to 350°F (180°C).
• In a medium sized bowl, combine all the shortbread layer ingredients.
• Press into a 18cm x 25cm (7” x 10”) loaf tin lined with baking parchment.
• Bake for 10 minutes, then cool completely
• Next, make the caramel layer. Place almond butter, maple syrup, vanilla and salt in a small pan over low-medium heat and mix to combine just until simmering, less than a minute.
• Pour the caramel mix over the cooled shortbread layer crust and freeze to set for about 30 minutes.
• When the caramel layer has set, melt the chocolate chips and oil in the microwave, stirring in 30 second increments until smooth.
• Pour the melted chocolate over the caramel layer, tilting the pan to coat completely.
• Refrigerate for approximately 20-30 minutes until set (you can leave them longer than this, but then the chocolate might crack while slicing).
• Divide into 2 halves, then cut each half Into 5 bars.
• Sprinkle with flaky salt if desired, and enjoy.

Celeste Hackel is a wife, busy mom, and health coach passionate about simple, nutritious, and delicious family-friendly recipes. Balancing it all inspired her mission to make healthy living low-stress and enjoyable. Explore her approachable, whole-food recipes on Instagram @healthy.to.the.core.