This recipe was voted on in Sun Flour Mills' Baking Contest as the grand-prize winner! It is gluten-free, vegan, 6-ingredients, and sure to satisfy your sweet tooth!
COMBINE cookie mix and ghee in a mixing bowl with a mixer until fully combined. Spread out evenly in a 9x9 baking pan lined with parchment.
BAKE for 40 minutes, until light brown on top.
COMBINE coconut cream and coconut sugar in a small saucepan over medium heat while shortbread bakes. Once it reaches a boil, lower heat to medium low and continue to whisk for 10 minutes. Caramel will reduce – thickening and deepening in color. DO NOT stop whisking or you will burn the caramel. Remove from heat and add in caramel.
COOL shortbread for 30 minutes after it finishes baking, leaving in pan.
POUR caramel over top of shortbread. Put pan in freezer for 30 minutes, until caramel is somewhat solid.
MELT chocolate chips in a glass dish in the microwave for 1 minute. Stir, then microwave for another 30 seconds. Chocolate chips should be smooth and creamy. If not, you can microwave another 30 seconds, but be careful – it’s tough to recover burned chocolate! Once melted and smooth, pour onto the top of the caramel.
CHILL twix bars in the fridge or freezer (depends on how much of a hurry you are in! ; ). I recommend pulling out just as chocolate is starting to set to cut them, then finish cooling. Or, you can cut them once cooled, but the chocolate will crack a bit.
ENJOY! Keep leftovers in the fridge or freezer.
Notes
*NOTE: If you have a jarred caramel you like, you can swap that out instead of making your own caramel for a super easy 4 ingredient bar!