GLUTEN-FREE TWIX BARS

Ingredients:
(makes 3 bars)
3 slices gluten-free crispbread
1/2 cup chocolate chips
2 tbsp cashew butter
1-1/2 tbsp maple syrup

Directions:
1. To melt the chocolate: place chocolate chips in a microwave proof bowl and microwave for 30 seconds at a time, stirring after each time until super creamy (it usually takes me 60 seconds).

2. In a separate measuring cup mix together the cashew butter and maple syrup. You want to have an easily spreadable consistency.

3. Using a large knife cut the crispbread in half lengthwise. To make 1 bar you need 3 halves of the crispbread. Drizzle (fully coat) 1 slice with chocolate on both sides.

4. Add a slice on top, then spread with cashew butter and drizzle with chocolate on top. Then repeat by adding the third slice of crispbread and coat in chocolate. Make sure to cover the sides completely.

5. Place the bars on the parchment paper and refrigerate for at least 2 hours. You can even let them chill overnight! They’re even crispier that way.

6. ENJOY