Picture this: A crunchy biscuit layered with a gooey sweet cinnamon caramel and a layer of rich chocolate...🤤

For all the nostalgic Twix Bar lovers — this one is for you! With only a few ingredients, these bars featuring our limited edition Sweet Cinnamon Churro cashew butter, come together quickly and make for an addicting sweet treat for parties (or to keep all to yourself)!

Ingredients:

For the crust: 

• ⅔ cup almond flour
• ⅔ cup coconut flour
• ⅓ + 1 tbsp cup melted and cooled coconut oil
• 3 tablespoons maple syrup
• 1 tsp vanilla extract

For the churro caramel: 

• 3 tbsp maple syrup 
• ¼ cup melted coconut oil 
• ½ cup Sweet Cinnamon Churro Cashew Butter 
• ½ tsp cinnamon
• 1 tsp vanilla extract

For the chocolate topping: 

• ¾ cup chocolate chips
• 1 tbsp coconut oil
• ½ tsp salt

Directions:

1. Line an 8x8 pan with parchment and preheat oven to 350.
2. In a medium bowl, mix together almond flour, coconut flour, coconut oil, maple syrup and vanilla extract until a thick dough forms. 
3. Scoop dough into pan and use your fingers to press it down evenly. Bake for 10 minutes, until crust has golden brown edges.
4. While crust is cooling, in another bowl, mix the maple syrup, melted coconut oil, Sweet Cinnamon Churro nut butter, cinnamon and vanilla extract until fully combined. Pour over the crust and use a spatula to spread. 
5. Place in the freezer to harden for 15-20 minutes. Meanwhile, make chocolate topping by combining chocolate chips, coconut oil and salt in a small bowl, then microwave in 30 second increments until smooth.
6. Remove pan from freezer and drizzle chocolate over bars, using a spatula to distribute evenly.
7. Place in the freezer again for at least 20 minutes until chocolate is hardened and bars are completely cooled. 
8. Remove from pan and cut into 16 even squares. Store in fridge or freezer until ready to serve. Enjoy!