Recipe Notes:

Where To Buy A Silicone Mold: I bought and used this silicone mold to make my Twix bars. Note that you can use a different type of mold, but the size of the individual cavities and the thickness of the silicone should be similar to the one I used, otherwise the crust may break when trying to pop the bars out.

Ground Sunflower Seed Meal Substitution: I typically buy my ground sunflower seed meal from Amazon. You can make your own homemade ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into a flour. Be sure to not over-blend though, as doing this will lead to making sunflower seed butter, which has a consistency similar to peanut butter. If you can eat nuts, almond flour should work fine here at a 1:1 ratio substitution.

Unsalted Butter (Crust) Substitution: Ghee or coconut oil will work here at a 1:1 substitution ratio.

Powdered Monk Fruit Sweetener: You can use Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, or erythritol here, but I would suggest powdering it in a blender to ensure the texture is as the original recipe intended.

Unsalted Butter (Caramel) Substitution: Ghee will work here. Just note that the caramel may not be entirely as thick as if you used butter, but it will still work.

No-Sugar-Added SunButter Substitution: If you do not have peanut or tree nut allergies, peanut butter or almond butter can be substituted in at a 1:1 ratio.

What To Do If Butter Separates While Preparing Caramel: The butter and allulose can separate while cooking, leaving a layer of fat at the top of the pan. This typically happens if there is a drastic temperature change when preparing the caramel. You can usually fix this by removing the pan from the heat and stirring until the layer of fat is no longer visible. If this doesn’t work, stir in 1-2 tsp hot water. Return the saucepan of caramel back to the heat at the lowest temperature and mix occasionally.

Sugar-Free Dark Chocolate Chips Substitution: A high-quality dark chocolate will work here. Ideally, it would be a 80% cocoa (or higher) chocolate bar. Note, if you use a dark chocolate bar rather than sugar-free dark chocolate chips, the resulting carb content will be higher in carbs, albeit marginally, depending on the percentage of cocoa in the chocolate bar you use. I used Lily’s sugar-free dark chocolate chips, which I either purchase from Thrive Market, Amazon, or my local grocery store.

Coconut Oil Substitution And How To Make This Recipe Coconut-Free: Butter or ghee can be used in place of coconut oil at a 1:1 substitution ratio.

Double Boiler Method: Instead of putting the chocolate chips directly in a saucepan to melt, we want to simmer water in a pot and set a bowl atop the simmering water. This is to ensure the chocolate does not burn and melts evenly. To successfully melt the chocolate chips using the double boiler method, to a large saucepan, add enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in (about 1 cup). Over medium-low heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting in the bowl.

Net Carbs: Each serving contains 5.5 grams of net carbs and 1 chocolate bar is equivalent to 1 serving. This recipe yields 8 bars in total.

Refrigerator Storage: Store prepared bars in an airtight container for up to 5 days.

Freezer Storage: Wrap prepared bars in plastic wrap, then foil, then place in an airtight container for 2-3 months.