My Twixmas Discovery
I first made these bars last year. The days between Christmas and New Year felt so quiet. I wanted a sweet project. Doesn’t that smell amazing? The caramel filling the kitchen felt like a hug.
My grandson called them “Twixmas” bars. I still laugh at that. The name stuck. Now we make them every year. It is a sweet little tradition. What is your favorite quiet-day treat to make?
Why This Treat Matters
These bars are more than sugar. They are about slowing down. The three layers need patience. You must let each one set. This teaches us to wait for good things.
Sharing them matters too. A homemade gift says “I thought of you.” It builds a warm memory. That is the real recipe. The connection is the secret ingredient.
Let’s Talk Layers
The shortbread is the foundation. Press it firmly into the pan. This gives the bar a good crunch. It holds everything together. A solid start is important.
The caramel is the heart. Use smooth cashew butter. It makes the filling rich and creamy. Fun fact: This caramel hardens in the freezer! That keeps it from oozing out. Do you prefer chewy or firm caramel?
A Dipping Story
My first time dipping was messy. Chocolate dripped everywhere. My counter looked like a splatter painting. I learned to use a fork. Let the extra chocolate drip off.
Do not worry about perfect coats. Each bar will have its own character. That is the charm of homemade. Have you ever had a funny kitchen mess?
The Final Touch
That last sprinkle of sea salt is magic. It is not just for looks. The tiny salt makes the sweet chocolate taste even sweeter. It wakes up all the flavors.
This shows us a little contrast is good. A bit of salt makes the sweet better. A quiet moment makes the holiday fun brighter. What is your favorite sweet-and-salty pair?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut flour | 2/3 cup | For the shortbread layer |
| Maple syrup | 3 tablespoons | For the shortbread layer |
| Coconut oil | 1/3 cup | For the shortbread layer; room temperature |
| Cashew butter | 1/3 cup | For the caramel layer; melted |
| Coconut oil | 1/4 cup | For the caramel layer; melted |
| Maple syrup | 1/3 cup | For the caramel layer |
| Vanilla extract | 1 teaspoon | For the caramel layer |
| Dark chocolate chips | 1 1/4 cups | For the chocolate coating |
| Coconut oil | 1 1/2 tablespoons | For the chocolate coating; melted |
Instructions
Step 1: First, let’s get your oven warm. Preheat it to 350°F. Grab a loaf pan and line it with parchment paper. This makes everything so much easier later. I still laugh at that time I forgot the paper. What a sticky mess that was!
Step 2: Now, make the shortbread dough. Mix the coconut flour, maple syrup, and soft coconut oil in a bowl. Use your hands to bring it all together. Press it firmly into your prepared pan. Bake it for about 10 minutes, until the edges look golden. (A little tip: press the dough down really well so your base isn’t crumbly!)
Step 3: Let that shortbread cool completely. This part takes patience. While you wait, make the caramel. Whisk the melted cashew butter and coconut oil with maple syrup and vanilla. Doesn’t that smell amazing? Pour it over the cooled shortbread. Pop the whole pan into the freezer to firm up.
Step 4: Time for chocolate! Melt the chocolate chips with the coconut oil. Stir until it’s silky smooth. Pour half of it over the firm caramel layer. Back into the freezer it goes. What do you think makes the chocolate shiny and smooth? Share below!
Step 5: Take the pan out. Lift the big slab out using the paper. Slice it into eight bars. Re-melt your leftover chocolate. Now, dip each bar to coat it. Let the extra drip off. Place them on a rack to set. A final sprinkle of sea salt makes them perfect.
Creative Twists
These bars are wonderful as they are. But playing with food is fun! Here are some simple ideas. You could add a tiny pinch of sea salt to the caramel. It makes the sweet flavor pop. Or, mix some crushed nuts right into the chocolate coating. That adds a lovely crunch. For a festive look, sprinkle dried raspberry powder on top. It looks like pink snow! Which one would you try first? Comment below!
Serving & Pairing Ideas
These bars are rich, so a little goes a long way. I love serving one on a small plate. A few fresh berries on the side look pretty. They also taste lovely with a dollop of whipped coconut cream. For a drink, a glass of cold oat milk is my favorite. It’s so creamy. For the grown-ups, a small glass of amber rum pairs beautifully. It has notes of caramel, you see. Which would you choose tonight?
Keeping Your Twixmas Bars Happy
These bars love the cold. Once set, keep them in the fridge. They stay perfect for a week. You can also freeze them for a month. Just layer them between parchment paper in a container.
I once left a batch on the counter. The caramel got too soft. It was a delicious, messy lesson. Now I always use the fridge. Batch cooking is a wonderful gift to yourself. It means a sweet treat is always ready. This matters because life gets busy. A ready-made joy is a small comfort.
No reheating is needed. Just let a frozen bar sit for five minutes. Then enjoy its cool, firm texture. Have you ever tried storing treats this way? Share below!
Simple Fixes for Common Hiccups
First, if your shortbread dough seems crumbly, do not worry. Just use your hands. Press it firmly into the pan. It will come together. I remember when I used a spoon. The layer was uneven. My hands work better.
Second, your caramel might seem too runny. This happens if the shortbread is warm. Let the base cool completely first. Patience here makes a perfect layer. This matters for a clean, separate bite.
Third, chocolate can seize or get lumpy. Melt it gently with the coconut oil. Stir it slowly until smooth. Rushing can ruin good chocolate. Getting this right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, coconut flour is naturally gluten-free. It is safe for most friends.
Q: Can I make these ahead?
A: Absolutely. They are perfect for making a day or two early.
Q: What can I use instead of cashew butter?
A: Almond butter works beautifully. The flavor will be slightly different but still lovely.
Q: Can I double the recipe?
A: You can. Use a larger pan, like an 8×8 inch dish. Just watch the baking time.
Q: Any optional tips?
A: A tiny sprinkle of sea salt on top is magic. It makes the caramel taste richer. Fun fact: Salt helps our taste buds notice sweetness better! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these bars. The process is as sweet as the treat. Sharing food is a way to share joy. I would love to hear about your baking adventure.
Tell me all about it in the comments below. Have you tried this recipe? Let me know how it turned out for you. Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Twixmas Caramel Cookie Bars
Description
Indulge in these no-bake Twixmas Caramel Cookie Bars, featuring a coconut shortbread base, a creamy cashew caramel, and a rich dark chocolate coating.
Ingredients
Shortbread Layer:
Caramel Layer:
Chocolate Coating:
Instructions
- Prepare the Shortbread Layer: Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. In a mixing bowl, combine the coconut flour, maple syrup, and room-temperature coconut oil. Stir until a cohesive dough forms, using your hands if necessary. Press the dough evenly into the prepared pan. Bake for 9–11 minutes, or until the edges begin to brown. Remove from the oven and allow the shortbread to cool completely.
- Prepare the Caramel Layer: In a separate bowl, combine the melted cashew butter, melted coconut oil, maple syrup, and vanilla extract. Mix until fully smooth. Once the shortbread has cooled entirely, pour the caramel mixture over the shortbread and spread evenly. Transfer the pan to the freezer and allow the caramel layer to firm before adding the chocolate coating.
- Prepare the Chocolate Coating: Melt the dark chocolate chips and coconut oil together, either in a microwave-safe bowl or using a double boiler. Stir until smooth and fully melted. Pour approximately half of the melted chocolate over the set caramel layer. Return the pan to the freezer until this layer becomes firm.
- Slice and Coat the Bars: Remove the pan from the freezer and slice the layered mixture into eight bars. Re-melt the remaining chocolate coating if necessary. Dip each bar into the melted chocolate to fully coat, then transfer the coated bars to a cooling rack set over a parchment-lined baking sheet. Return the bars to the refrigerator or freezer to allow the chocolate to completely set. Drizzle any remaining chocolate over the bars if desired, and finish with a sprinkle of sea salt.
Notes
- Store bars in an airtight container in the refrigerator for up to a week or freeze for longer storage. For best results, ensure each layer is completely set before adding the next.