Mini Twix Cups

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Cookie base, melty caramel middle, and a snappy chocolate top. Fiber, Dairy free,  Refined Sugar free

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Gather ingredients Cookie Base coconut flour coconut oil maple syrup Caramel Layer peanut butter coconut oil maple syrup Chocolate Top chocolate chips coconut oil flaked salt

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Step 1: Mix the cookie base together, and press into a mini cupcake pan.

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Step 2: In a measuring cup, melt the middle caramel mixture and spoon on top of the crust.

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Step 3: Melt the chocolate top ingredients and spoon on top of the caramel layer.

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Step 4: Chill the cups until they are solid enough to remove from the pan, about 15 minutes or until you can peel off the papers.

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Step 5: Store Twix cups in an airtight container in the refrigerator for up to two weeks. Freeze for up to three months. Tap to find the complete recipe!

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Enjoy

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