Low-fodmap Twix Bars

If Twix was your go-to choc bar growing up, this recipe is about to unlock some very happy memories. Think buttery biscuit, gooey caramel and a rich chocolate layer - just made gut-friendly and low fodmap, so your belly can enjoy the nostalgia too.

While many people use an almond flour base, I opted for a non-bake digestive biscuit base. Why? It’s easier to work with, you can scale it up or down to suit the size of your silicon mould and you can eat more than one (almond flour is high in GOS so any low fodmap serving size is stupidly small). My mould makes 10 small twix-like bars, each weighing 25g. If you don’t have a choc bar mould, you could use a small silicon muffin tray and make them round. Enjoy!

Ingredients

Base:

75g low fodmap digestive biscuits (shortbread, granita or similar. Opt for gluten-free if you’re coeliac)

35g butter, melted

This was enough to make 10 twix bars for my silicon mould with a little leftover, in case of spillage. Feel free to scale this recipe if you’re using a 12-muffin tray.

Nut layer:

50g peanut butter (2 tbsp or 50g is the low fodmap serving size). You can use smooth or crunchy.

15g maple syrup (2 tbsp or 50g is the low fodmap serving size)

8g (1 tbsp) coconut oil, melted

2g (1 tspn) vanilla extract

Chocolate topping:

120g cup milk chocolate (20g of milk chocolate is the recommended low fodmap serving size, meaning each bar contains 12g of milk chocolate, even when fully coated).

1 tsp coconut oil, melted

Salt flakes or rock salt

Method

1.     Crush digestive biscuits and add melted butter. Press into the base of our silicon mould. Rest in the fridge while you’re preparing the next layer.

2.     In a small bowl, whisk together the caramel layer until smooth. Place a teaspoon of the caramel into each bar (about 1 teaspoon) and smooth the top layer with the back of a spoon. This bit was a bit tricky because my bars were quite thin. Cool in the fridge until set.

3.     I did the chocolate topping in two stages. First I melted the entire 120g of milk chocolate, gently, in the microwave. I then used this to top up my individual moulds. Given the bars were straight out of the fridge, they set quickly. But I left them in the fridge for 30 mins, just in case. Now you can decide to – eat them as is. Or cover the ENTIRE bar with the remaining melted chocolate and coconut oil and top with salt. If using the second option (which is what I did), you will need to allow them to set completely in the fridge.