Homemade Twix Bars (GF, Paleo + Vegan)

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set.
This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.The recipe only calls for SIX ingredients, although a few of them are repeated in different layers, and all of them are ingredients you don’t need to feel guilty about putting in your body. Because they’re gluten-free, grain-free, Paleo, refined-sugar-free, and vegan, you can serve them to just about anyone…just make sure to save some for yourself!

Of course, just because they’re made with better for you ingredients, doesn’t mean they’re “healthy” if you’ve eaten half the pan! These babies should still be enjoyed in moderation. Enjoy :)

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.
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Homemade Twix Bars (Paleo, GF + Refined SF)
Prep time
Cook time
Total time
Serves: about 16 bars
For the shortbread crust
For the caramel filling
For the chocolate topping
  1. Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
  2. Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
Caramel recipe adapted from Blissful Basil
Nutrition Information
Serving size: 1 bar Calories: 159 Fat: 18g Carbohydrates: 14g Sugar: 10g Protein: 2g


Peanut Butter Cups (Vegan + Refined Sugar Free)

Homemade Peanut Butter Cups

Almond Joy Brownies (Gluten Free + Paleo)

Almond Joy Brownies

Chocolate Peanut Butter Caramel Cups (Vegan + Refined Sugar Free)


This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.


  1. Can I get an AMEN for this recipe? Twix is my all time favorite candy bar! And you made it healthy and grain-free, which makes me cry tears of happiness! YOU ROCK!
    Bethany @ athletic avocado recently posted…18 Gluten-Free and Vegan Brunch RecipesMy Profile

  2. This is awesome! I love twix and this healthier version is amazing. Love how you cut them into little batons…I just want to pick one up and devour it!
    Monica recently posted…Brioche loafMy Profile

  3. Whoa! These are vegan? I never would have believed it. These look delicious and I totally deserve some chocolate rewards!

  4. I can’t believe this recipe right now! I pinned it as fast as my little fingers would allow me to. I LOVE twix bars but haven’t eaten them in a million years because they are made with gross stuff. Now I can make them at home with real food ingredients and they are Paleo and healthy and vegan!!! Woooohoooo!!! Thanks for making me the happiest girl in the world Rachel! lol! :)
    karrie @ Tasty Ever After recently posted…Goat Cheese Brie SouffléMy Profile

  5. Love these healthier twix bars- I love myself a decadent dessert or two, but I really can’t deal with the artificial stuff :) Pinning!
    Medha (Whisk and Shout) recently posted…Vegan Caprese Ciabatta Pizza with Yellow Tomato SauceMy Profile

  6. Love this recipe and twix is my favorite chocolate. So excited to try this out :)
    Mary Frances recently posted…CommentsMy Profile

  7. You made my day! I can’t believe these are guilt free. I love Twix, I hate to admit it but at Halloween I kept stealing these out of my daughters candy bag. I love that little bit of crunch with the caramel and chocolate. Pinned! Take care.
    Stacey @ The Sugar Coated Cottage recently posted…Lemon Tart With Coconut CrustMy Profile

  8. I feel like I’ve been waiting for these bars my whole life! Honestly, who would want an actual Twix when you could just have one of these instead? Such a fabulous recipe, as always, Rachel.
    Lisa @ Chocolate Meets Strawberry recently posted…Vegan Caramel Fudge SquaresMy Profile

  9. That’s it. Just ignore me while I fill my face with these homemade Twix bars. AMAZING! And they are lovely!

  10. These bars look gorgeous, such incredible texture! Beautifully photographed too, my mouth is watering. :)

  11. These look delicious! Thanks for sharing a great recipe.
    Lucy @ Globe Scoffers recipes recently posted…Good Friday Fish DishesMy Profile

  12. Hi Rachel, Question: Can I use melted GF, Dairy free chocolate chips for the topping? Thanks!

  13. looks AMAZING!! definitely plan on making these soon..but what do you think about baking just the shortbread base into cookies? would that work?

    • Hi Bianca. You mean like scoop them into balls and bake them that way? I actually have no idea how that would turn out…I’ve only used this dough as a base for bars. Let me know how it turns out if you try it!

  14. Healthy Twix bars sounds like something I definitely need to have in my life soon! Those look fantastic!
    Stacey @ Bake.Eat.Repeat. recently posted…17 Healthy Spring RecipesMy Profile

  15. you are a paleo goddess! These twix bars look UNREAL
    Kayle (The Cooking Actress) recently posted…Weekly Meal Plan Menu (April 4-10, 2016)My Profile

  16. Rachel, these are amazing, I can’t wait to try them.
    Katalina @ Peas & Peonies recently posted…Vegan Lemon Tofu CheesecakeMy Profile

  17. Chantelle says:

    What can be used instead of almond butter? I’m allergic to nuts But desperately want to try this!!

    • Hi Chantelle. I would try substituting sunflower seed butter! Enjoy.

      • Hi Rachel, these look amazing. really want to make them for my daughter who has masses of allergies. is there anything I could substitute for the almond butter which is neither a nut butter or sunflower seed butter since she is allergic to sunflower too?

        • Hmm, can she have tahini? I haven’t tried it here, but it should work well in place of the nut butters, as long as she likes the taste of it. You could also make a simple date caramel for the filling instead of the nut butter version! Hope this helps, Natasha. Let me know if you have any other questions!

  18. Jason Vachon says:

    This is a great treat!! I am going to introduce them to my Mom who is diebetic. With them being refined sugar free she can enjoy a sweet treat. They taste great! Do you have any other treats that are gluten free, refined sugar free, paleo and vegan?

  19. Hello. These look great. But do they taste coconuty from all the coconut oil?

    • Hi Meemz. If you use refined coconut oil, the taste has been neutralized and you won’t get any coconut taste. My roommate hates coconut and loved these! Hope this helps.

  20. These are insane! I actually printed the recipe… I think I’m gonna make them! Seriously impressed.

  21. Michelle says:

    I made these over the weekend and they are delicious! Thank you so much!! They were a hit at my office today, although many coworkers thought they seemed more like a Girl Scout Samoa bar instead of a twix bar.

    • Hi Michelle – if the coconut oil you used is unrefined and has a coconutty flavor, I can totally see where they would get a “Samoa” flavor. I used refined oil, so it didn’t taste coconutty. Glad they were a hit!

  22. These were way too good! Made them last night and decided to use special dark cocoa for the chocolate… I am dying of pure happiness. Can’t believe how perfect the caramel was either. Thank you SO SO SO SO SO SO much for this recipe.

  23. Kelley says:

    How are these heathy? Each tiny slice as 200 calories. 18 grams of fat with 11 being saturated. There’s still 8 grams of sugar per bar.

    • Hi Kelley. Like any dessert, these should be enjoyed in moderation and they are meant to be a better-for-you alternative than a traditional Twix bar.

  24. Looks awesome! However, maple syrup is sugar…. if you wanted to truly make this sugar free, erythritol, xylitol or stevia would work.

    • Hi Caren. You are correct – these bars are refined sugar free, but of course maple syrup is still sugar, just an unrefined version. I’m not sure how any of them would work in this recipe since I haven’t tried it.

    • Kissedbypixies says:

      Be careful with sugar substitutes like those. They are bad for your adrenals. Your tongue tastes something sweet and then your adrenals start their productions to process sugar that the body doesn’t get, therefore shocking and straining them. Best avoid sweet things altogether if its in alignment with your health goals, there are no shortcuts…but boy is it worth it.

  25. Shannon Johnson says:

    Can a person use any but butter? like peanut butter instead? I will definitely try this as my hubby is lactose intolerant in a bad way! And have two diabetics I’m the family. Thanks for sharing

    • Hi Shannon, yes peanut butter (or any other nut butter) will definitely work. The flavor of peanut butter will be more noticeable than almond butter is, though that’s not necessarily a bad thing! Enjoy :)

  26. Jessica says:

    Omg! I made these this afternoon and wow. I am not a very baker but these were super easy and sooo delicious!! Thank you :)

  27. Can you use honey instead of maple syrup?

  28. Barbara M says:

    Do you think these could be frozen? Easier to not eat the whole batch at once :)

  29. How long do these keep for?
    As just want to pull out when feeling like something sweet

    • Hi Brooke. If you want to keep them for a while, I would recommend putting them in a sealed container in the freezer! They’re delicious frozen and defrost on the counter in a few minutes. They’ll keep for a least a few months that way. Hope this helps! Enjoy :)

  30. Could I substitute almond flour for the coconut flour? I don’t have coconut but I have a lot of almond that I need to use!!

    • Hi Riley. Coconut flour is it’s own beast entirely, and has a much higher absorption rate than almond flour, so unfortunately no, the recipe just wouldn’t work right if you substituted one for the other. The only way to get the right crust texture for these bars is using coconut flour. Sorry!

  31. Just made these – super good!!
    Will definitely make again when we have guests.

  32. We just made these yesterday, and they were delicious! We subbed peanut butter for the almond, because my husband can’t eat almonds. We ran out of maple syrup halfway through, and used honey. Even with our substitutions, they turned out well. With the peanut butter, they tasted like peanut butter cups, only much better. My one recommendation is to line your pan with parchment paper if you aren’t using a tart pan. They are a challenge to get out of the pan, and I oiled it well. Thank you for the great recipe.

    • Hi Beth – thanks for coming to share your feedback! So glad you enjoyed the recipe, even after making some substitutions. It sounds delicious with peanut butter! Thank you for the parchment paper recommendation – I’m sure future readers will appreciate the tip. Have a good weekend!

  33. on a crumble scale of 1-10 .. How crumbly should the crust be after baking?

    • After baking, the crust should hold together well – I lifted it out of the pan in one piece. If it’s much more crumbly than that, too much coconut flour was probably used!

  34. Hi I made these tonight, following the recipe exactly. They came out pretty good. They didn’t really taste like Twix candy but that’s okay – we still liked it. Even though I oiled the pan, the cookie part stuck to it making it hard to cut into bars. Also, there didn’t seem to be enough chocolate topping. The layer was very thinly spread. I think I will double the recipe next time and use parchment paper in the pan.

    • Hi Elle, thanks for your feedback! I added a note to the recipe to line the pan with parchment paper to help make them easier to remove.

  35. I just made these and OMG, they are incredible!! Soooo tasty and I was surprised at how much the texture actually did resemble a Twix bar! I used crunchy almond butter instead of creamy and I like the additional crunch of the almonds in the carmel layer, but that’s just me. The flavor of this version just blows away that processed garbage!! Rachel I have made at least 10 recipes from your website and I get rave reviews every single time, mostly from people who claim to not like ‘healthy’ desserts. :) I had to thank you again and to let others know, this is super easy to make and even if it wasn’t, it would be SO worth it!

    • This makes me so happy to hear, TS!! Thanks so much for your sweet words – I’m so happy my recipes have become a favorite of yours, and I appreciate you sharing that with me :) hope you have a good weekend!

  36. Tried this last night, very excited if I can get it to work. I used peanut butter and that worked well and the biscuit base worked well. The chocolate topping? Disaster! Cocoa powder is a very strong flavour and this recipe has a lot in it. It was extremely bitter and had a salt flavour (instructions said to whisk all the ingredients together). It also didn’t set looking like chocolate like the photos. It felt like too much cocoa powder?

    • Hi Nicola – I’ve made that chocolate recipe a number of times and it’s always worked perfectly for me. Is it possible you packed the cocoa powder too much while measuring? I’m not sure what could have gone wrong besides that.

  37. Can tapioca flour be used instead of/in addition to coconut flour? I just realized I don’t have enough coconut flour :(

    • Hi Seana – unfortunately, coconut flour has very unique, super absorbent properties and no other flour will substitute well. Sorry!

  38. Hi Rachel,
    Ian very looking forward to trying your vegan twix recipe. I was wondering if I could substitute agave nectar for the maple syrup?

  39. Hi! I was very excited to make these! But when it came time for the choc topping, it was a complete fail! I did it twice in fact and both times it came out clumpy, and not smooth. Seemed like there was too much oil. Any suggestions? I’m just going to use chocolate chips because I used all my coco powder now. A little disappointed!

    • Hi Kailey. If it came out clumpy, I’ll bet it was due to the cocoa powder not incorporating into the oil well, which would also explain the excess oil. Sifting the cocoa powder should do the trick to get rid of the clumps and help it incorporate. Melted chocolate will also work. Sorry for your troubles – hope you still love the bars!

  40. Wow! These were AMAZING!!!!!

  41. Hello! I just wanted to tell you my family and I really enjoyed these bars! I made a few tweaks. I used butter instead of coconut oil in the crust. Also I used only 1 Tbsp maple syrup in the crust, plus some water to help it come together. In the carmel, I used a little less coconut oil because I was afraid of there would be a strong coconut flavor. For the chocolate, I just melted some of my favorite chocolate bar and spread it on top. They were delicious! I haven’t look around very much on your website, but now I think I will! Thank you so much.

  42. These are delicious!! I didn’t wait for them to set 100% since it’s late a night and I HAD to try some before bed ;) But I love this recipe!

  43. I am flabbergasted at how amazing this recipe is! I would go as far as even calling it better than the original. I love that with this recipe you know exactly what is going into your body, not to mention it is totally delicious! Thank you so much for this lovely recipe!

  44. Amazing twix bars! My family absolutely loved them!!

  45. Jessica Jones says:

    Holy Guacamole these are freakin amazing! Do you know the nutritional facts per bar? I’m curious about the carbs per bar and that fat.

  46. This going to be a perfect treat for the weekend!
    Thanks a lot!

  47. Really enjoyed these bars! Next time I will probably make them with less salt… Was a little too much for me. Thanks for the recipe! :)

    • Glad you enjoyed them, Nicoal! Just add a pinch of salt to start and then add to taste to make sure it’s the right level for you next time :) enjoy!

  48. I just made these tonight, and they turned out amazing… Thanks for sharing these amazing Twix Bars! My girls loved it :)

  49. Dear Rachel, these twix bars look delightful! I would love to try them…adding to my flipboard! xo, Catherine

  50. Just wondering if rice malt syrup can be used instead of the maple syrup?

    Thanks xx

    • Hi Megan – I’ve never used rice malt syrup so I can’t say whether it would be a good replacement. You will taste it, so as long as you enjoy the flavor I assume it would work fine, can’t make any guarantees though!

  51. Yes! This recipe for homemade Twix Bars is a game changer! They look delicious! Can’t wait to try all of them! Cheers!!

  52. Oh goodness, your recipe is so amazing! no kidding. i made these bars—delicious!

  53. Hi Rachel! So I’m int the process of making these, as a special treat for my lovely colleagues, since it’s my last day before the holidays, and I can definitely say that all the separate elements taste amazing, so I have high hopes for the finished product. However, my “caramel” has separated – should I try blitzing it in the mixer, or just pour off the excess oil? Stirring only seems to be making the problem worse :/

    • Hi Amy – how odd! I’ve made this recipe SO many times and have never had that happen – was your nut butter really creamy when you started, or was it separating a bit into oil? If the nut butter was too oily and wasn’t super creamy, that could be the cause. Id’ try pouring off the excess oil and seeing if that helps – so sorry you’re having trouble!

  54. !!!! My family is going to be so happy you posted this! :D Seriously though.. that caramel layers looks like perfection!

  55. The twix was great. I used PB instead of almond butter and I used a springform pan lined with parchment paper. I also used DF SF chocolate chips melted with coconut oil for the top. Good STUFF

  56. This was my first Bakerita recipe and I sure picked a winner! It came together easily and tastes amazing. I am looking forward to trying more of your recipes. Thanks!

  57. Hey! If I wanted to send a few of these to some family in another state, would it be terrible if they weren’t in the fridge for a day? Thanks!

    • Hi Noelle! My worry is that the center layer would get melty if it’s exposed to any heat…they might find a messy box. If you’re shipping from cold weather to cold weather though, they might survive the journey. I’d recommend wrapping them really well (maybe in foil to keep them insulated), shipping quickly, and maybe even throwing in an ice pack near them if you can. Hope this helps!

  58. Has anyone tried a peanut butter Twix version of this recipe? I like PB Twix much better than caramel ones (I know I’m weird). Thx!!

    • I’ve made them with peanut butter instead of almond butter in the filling – you definitely get a peanut butter taste! You could try that :) enjoy!

  59. Silly question!
    Do I grease my pan with coconut oil first then add parchment paper or do I only use the parchment paper if I opt for that?
    Baking novice here

  60. So happy to find this! I was interested in making a batch and sending them from NY to my boyfriend in Texas. Would you happen to know how well they go unrefrigerated? Also, perhaps how long before they may stale? Thank you!

    • Hi Angeli – they definitely get softer at room temperature and I wouldn’t recommend sending them in hot weather. If you’re going to send, I’d recommend freezing them before hand, wrapping them tightly in a few layers of aluminum foil, and shipping them quickly. They should stay good for at least a few days! Hope this helps.

  61. These look great! My suggestions on substitute for the nut butter (allergy) while having them stay vegan?

  62. These are SO DELICIOUS. Ahhh I really just want to eat the entire pan. Fabulous recipe; I was a little hesitant to make them because the ingredients are a bit on the expensive side (only an issue if the recipe turns out terribly) but totally, absolutely worth it.

  63. Just made it last night and it’s almost gone! My whole family loves it! The crust is so simple but so crunchy and delicious – I will try making other desserts with it too :)
    Thank so much for this recipe.

  64. Tasty recipe, but for the last layer, I would increase the amount of chocolate layer made so that you have more spreading power. I felt there wasn’t QUITE enough to spread effectively (and this was me pouring in a zigzag formation over the surface, not just a blob in the middle to try to evenly distribute). The more I tried to spread it to cover the corners, the faster it cooled, so it set before I could get it over the entire surface! It wasn’t enough chocolate to distribute by turning the pan side to side as does work for some recipes. Just something to keep in mind before pouring!

  65. Charlotte Dore says:

    I don’t have coconut flour what other flour could I use thats wheat free? They look amazing! X

    • Unfortunately coconut flour performs uniquely, and it can’t be substituted with anything else. A little goes a long way, though. I’d recommend investing in a bag, it’s not too expensive!

  66. Hi! Could i use a maple and agave mix syrup instead of pure maple syrup?

  67. Rachel, these turned out amazing! I found the crust to be a little thin, so I added a little more coconut flour but it still held up really well. It’s super hot and humid in India right now so unfortunately the bars are melting really fast but they taste so great! Thank you for this :)

  68. I tried making them, but for some reason, I have the hardest time mixing maple, melted coconut oil & cocoa together. It always turns into a greasy, gritty clump with separated oil. I’ve tried 3 times. What am I doing wrong?

    • That’s so odd, Angele – I mix them all the time with no trouble. Sorry you’re having issues. Are you using pure maple syrup? Also, try sifting your cocoa powder to prevent clumps.

      • So I figured it out! Always use a fork, not a whisk. I had been using a whisk and seriously every time the mixture would fail. The Twix bars are the yummiest thing I’ve eaten in a long time!

  69. Oh. My gosh. These are amazing! I had a wicked sweet tooth late at night and had been waiting for an excuse to make these. I had no problems with the recipe whatsoever, everything came together perfectly. Love the crumbly shortbread and the caramel is to die for – I hadn’t licked a spoon in years! A few tips after reading other comments:

    – Make sure to use Dutch processed baking cocoa: it has been treated to remove the strong bitterness of natural raw cocoa.

    – I used a disposable non-stick 8″ x 8″ aluminum pan and had no problem removing for cutting.

    Thank you SO much for sharing this wonderful recipe with us all!

  70. Alex Hestilow says:

    my husband is allergic to coconut oil …is there any replacement?

    • Hi Alex, the coconut oil is pretty necessary to help the bars set since it gets firm when cooled, but you could try using butter or ghee in the crust and filling, and use regular chocolate for the topping. Enjoy!


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  28. […] Someone got busted at 10 pm trying one out…  Notes Recipe taken from http://www.bakerita.com/homemade-twix-bars/ […]

  29. […] candies, but way healthier, has become a recent favorite activity of mine. It started with these paleo + vegan Twix Bars, moved onto these Girl Scout cookie copycat Samoa Bars, candy-inspired Almond Joy Brownies, and […]

  30. […] candy copycat train has gotten rolling and it CAN’T BE STOPPED! Since the Homemade Twix Bars started this obsession, followed by the smashing successes of these homemade Peanut Butter Cups + […]

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