Twix Cookie Cake Bars

Twix Cookie Cake Bars
2 PP each
A healthy twist on a favorite candy bar

Ingredients

• ¾ Cup High Protein Pancake Mix I use Kodiak Buttermilk
• 4 Tbsp Sugar Free Caramel Sundae Syrup Love Smucker’s
• 3.5 oz. Semi-Sweet Baking Chips like Lily’s
• ½ tsp Vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 egg
• 2 Tbsp Non Fat Greek Yogurt Fage works great
• 2 Tbsp White Granulated Sweetener Monkfruit
• 2 Tbsp Brown Sugar Replacement Monkfruit

Instructions

1. Preheat oven 350 degrees, grease an 8×8 dish.
2. In a small bowl combine soda, salt & pancake mix. In a medium bowl whisk together egg, yogurt, sweeteners & vanilla. Add dry to wet ingredients. Mix by hand until a loose dough ball forms, wrap in plastic wrap and chill in fridge for 30 minutes.
3. Remove from plastic wrap and by using wet hands press dough into baking dish, if dough starts to stick to your hands, rewet. Best to do this by the sink. Bake 15-18 minutes (I did 18).
4. Remove from oven, let cool 15 minutes. Remove from dish. Line dish with long parchment paper (comes up on the sides) for easy lifting.
5. Place baked crust back in lined dish. Pour/spread caramel sauce over top. Using a microwave safe bowl, melt chocolate chips, microwave 10 seconds, stir, 10 seconds stir, 10 seconds stir. Once you all your chips are melted pour over the caramel and lightly but quickly spread evenly.
6. Chill for 45-60 minutes. Lift from dish by using parchment paper and slice. Store in fridge.