Because we're always craving something salty and sweet to munch on, these homemade "Twix" bars by Rachael DeVaux—of Rachael's Good Eats—are in our constant rotation.

The recipe for these dessert bars happens to be gluten free, dairy free and refined-sugar free if that's your jam. Even if it's not (we often don't really care), they're so. good.

While the multi-step process shouldn't be rushed, it's relatively straightforward and flexible to meet your needs. It really tests our patience: who wants to wait for layers to solidify!? We didn't the first time and had major regrets, so we re-filmed the video and ~mostly~ did as we were told. There is room to fudge a little (pun intended).

In terms of using what you have, you can use maple syrup or honey, for example. You can also use melted coconut oil or melted butter in the various steps. We used coconut oil until we ran out (oops) and then switched to Dak's go-to vegan butter (living that lactose intolerant life). Rachael likes to use almond butter in the recipe, but we prefer peanut butter. Again, this is flexible, which we love.

If you have food allergies, this recipe can likely accommodate them, and even if not, they aim to please. The shortbread layer is actually more like a melt-in-your-mouth coconut fantasy. You know the one. The caramel layer is mostly just nut butter, enhanced with the flavor of vanilla and additional creaminess from the coconut oil or butter. Finally the chocolate is the texture. Dak loves hard, cold chocolate only, and this fits the bill. (A preference for cold, hard chocolate is her 3rd most unpopular opinion.) Finally, why would we do ANYTHING without a touch of flake salt at the end?. She sparkles in the sliver of daylight we get this time of year and really makes the flavors pop.

Chop 'em up to eat right away or keep in the fridge. We hope you love them as much as we do.

Get the recipe for Rachael's Twix bars at dakandju.com or rachaelsgoodeats.com
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