Forget the white sugar overloaded caramels and overly processed white flour based cookies found in many mainstream candy bars. This bar takes after the popular “Twix” with a cookie base and caramel top covered in chocolate except in this case the cookie base is made brown rice puffs and the caramel is made with agave nectar, a natural and low-glycemic sweetener.
Pulse brown rice in food processor until you get fine crumbs. Add melted butter, milk powder, and vanilla extract. Pulse until just combined. Pat down FIRMLY into mini loaf pans. Refrigerate for a few hours or you can freeze for 15 minutes if you’re in a hurry to firm up the cookie base.
Meanwhile heat together nectar and butter over medium low heat. Continuously stir until syrup is light and syrupy. This will register about 245 degrees on candy thermometer. Whisk in vanilla off heat.
Cool caramel slightly. Pour over cookie base and freeze for another 5 to 10 minutes after cooling slightly on countertop.
Melt chocolate. Dip bars in chocolate and place on parchment paper or greased surface so chocolate doesn’t stick. Store left over chocolate (using more chocolate than needed helps in the dunking process). Let set for a few minutes and enjoy!
Twix® is a registered trademark of Mars, Incorporated.
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