Beware: These Grain Free Twix Bars may cause immediate obsession.
So here we are 2 weeks from Thanksgiving. In my mind I’m like how the actual %^*$ did we get to November and also how strange this holiday season is. In part because we live in Florida and it’s 80 degrees out and in part because life certainly doesn’t look like it did a year ago. We won’t be traveling to family and we won’t have family traveling to us. With older parents it doesn’t even feel like something we’d ask.
So this year, the holidays will be a little quieter. We’ll be spending them on our own and with a handful of local friends. I’m hoping for some peace and resiliency to move through them without feeling sad about what (and who) is missing. But as one of my favorite people says when asked how he is doing, “I’m better than I deserve.”
Life has been very different this year, as it has for almost every person around the globe. I must say though, in spite of that, I am feeling so glad and grateful for my blessings. I have a home. I have a community I love. I have family whom I communicate with and enough food to keep my family full. I have not lost anyone close to me to covid, and I’m glad those who have been affected (even those I know who were gravely ill), have survived. I’m grateful to have a husband who is not deployed so that we can spend the holidays as a family unit this year.
I am not trying to bullshit you with #blessed, I am really trying to dig into the things that I have that were taken from so many others. There will be tables missing humans they love this year. They’ve lost people to disease, to crime, to choosing social distancing, to heartbreak. There will be people missing people.
I will be making food to feel the souls of people I love and I hope that you’ll have some joy around your table too. If there is something missing from your holiday this year, that I can help with, please message me. I want to help in any way I can.
Grain Free Twix Bars
For the cookie:
- 1 bag Holiday Cut Out Cookie Mix by Unbound Wellness
- 1/2 cup maple syrup
- 2/3 cup palm shortening
- 1 teaspoon vanilla extract
- 2 tablespoons grassfed gelatin
For the caramel:
- 2 sticks butter
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- Pinch sea salt
- 1 teaspoon vanilla
For the chocolate topping:
- 2 cups chocolate chips, I use THIS brand
- 1 tablespoon coconut oil
For the caramel:
- Combine the caramel ingredients in a medium sauce pan
- Turn the heat on medium and allow the ingredients to melt
- Whisk them together and bring to a simmer for 20 minutes
- Remove from heat. If your caramel separates, allow it to cool slightly and pour off the excess oil and set aside caramel
For the cookie base:
- For the cookie base, mix according to instructions on the bag.
- Spread the mixture out on a parchment lined, baking sheet, approximately 9×12″, better if it has a little border to keep the cookie mix contained. It should be around 1/4 inch thick
- Bake at 350 for around 10-12 minutes or until it turns golden brown
- Remove the cookie base from the oven and spread the caramel over it
- Place entire sheet pan in the freezer for 15 minutes or until chilled. Longer if needed
- While the cookie base and caramel freeze, warm the chocolate chips and coconut oil
- You can do this over a double boiler or by microwaving them 30 seconds at a time, stirring in between rounds
- Remove the cookies from the freezer and carefully slide the parchment paper (and cookie base) onto the counter
- Slice the cookie base into small “twix sized bars” or however you’d like (you can do squares too)
- Now spoon the chocolate over the bars. You can do this on a baking rack if you want the excess chocolate to drip off, otherwise it will settle around the base of the cookie
- Allow the chocolate to harden before serving or freeze to speed up this process