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.
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 have for you homemade Twix bars that you can eat guilt-free because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. I had to make this recipe three times, because you know, testing and stuff…but I also just needed an excuse to eat more.more.more of these delicious goodies.
Now, let’s talk about how to make these magical homemade Twix Bars!
Something to note: There are a lot of coconut ingredients in this Twix Bars recipe, so if you’re worried about it tasting too much like coconut, simply use refined coconut oil, which has no coconut flavor.
First, we make the crust with coconut flour. We use it to make a cookie base with a texture that’s more similar to shortbread than any other gluten-free flour I’ve tried.
Unfortunately, because coconut flour is super absorbent, no other flour would substitute well with 1:1 ratio. However, you could substitute about 3 times as much of a different kind of flour, like almond flour, if preferred. 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 homemade Twix Bars!).
Next, we make the super easy caramel filling. It can be made in the microwave or on the stove, but you don’t even need to cook it; just melt all of the ingredients together until fully combined, before pouring the scrumptious mixture over the cooled crust. The almond butter tastes so nutty and delicious here, but cashew butter also makes a fabulous substitute – it gives an even more caramelly flavor!
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 let it set.
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 can’t get over these homemade Twix Bars. Major regret about sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃
The recipe for these Homemade Twix Bars only calls for SIX ingredients. All of them are ingredients you don’t need to feel guilty about putting in your body. I love that they’re gluten-free, grain-free, Paleo, refined-sugar-free, and vegan, so you can serve them to just about anyone. Just make sure to save some for yourself!
Of course, just because we make them with better for you ingredients, doesn’t mean they’re “healthy” if you’ve eaten half the pan! You should still enjoy them in moderation. I hope you adore these as much as I do!
Homemade Twix Bars (Paleo, GF + Refined SF)
Ingredients
For the shortbread crust
- ⅔ cup (85g) coconut flour
- 3 tablespoons (63g) pure maple syrup
- ⅓ cup (66g) coconut oil solid, use refined for no coconut flavor
For the caramel filling
- ½ cup (128g) creamy almond butter I also love making these with cashew butter, or use sunflower seed butter or tahini for a nut-free option
- ⅓ cup (111g) pure maple syrup
- ⅓ cup (66g) coconut oil melted, use refined for no coconut flavor
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the chocolate topping
- ¼ cup (50g) coconut oil melted, use refined for no coconut flavor
- ¼ cup (21g) cocoa powder
- 2 tablespoons (42g) maple syrup
- ¼ teaspoon flaky sea salt optional
Instructions
- 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).
Put coconut flour 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.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
- 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.
- 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.
Recipe Notes
Caramel recipe adapted from Blissful Basil
Bethany @ athletic avocado says
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!
Rachel says
Yayyy so glad you like these, Bethany! Thanks girl :)
Monica says
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!
Rachel says
Thanks so much, Monica!
Rachelle @ Beer Girl Cooks says
Whoa! These are vegan? I never would have believed it. These look delicious and I totally deserve some chocolate rewards!
Rachel says
This vegan caramel is the bomb! Thanks so much, Rachelle. You do deserve it ;)
karrie @ Tasty Ever After says
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! :)
Rachel says
Aw thanks Karrie! I agree – I’m so not a fan of all the sugar in them. Hope you try these!!
Medha (Whisk and Shout) says
Love these healthier twix bars- I love myself a decadent dessert or two, but I really can’t deal with the artificial stuff :) Pinning!
Rachel says
I’m with you there! Thanks so much, Medha :D
Mary Frances says
Love this recipe and twix is my favorite chocolate. So excited to try this out :)
Stacey @ The Sugar Coated Cottage says
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.
Rachel says
Aren’t they the best?! So irresistible :D thanks, Stacey!
Lisa @ Chocolate Meets Strawberry says
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.
Amanda says
That’s it. Just ignore me while I fill my face with these homemade Twix bars. AMAZING! And they are lovely!
nicole (thespicetrain.com) says
These bars look gorgeous, such incredible texture! Beautifully photographed too, my mouth is watering. :)
Lucy @ Globe Scoffers recipes says
These look delicious! Thanks for sharing a great recipe.
Sue K says
Hi Rachel, Question: Can I use melted GF, Dairy free chocolate chips for the topping? Thanks!
Rachel says
Hi Sue – definitely!! Just make sure the filling is pretty firm so it’s easier to spread. Enjoy :)
Sue K says
Awesome! Thanks Rachel!
Bianca says
looks AMAZING!! definitely plan on making these soon..but what do you think about baking just the shortbread base into cookies? would that work?
Rachel says
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!
Stacey @ Bake.Eat.Repeat. says
Healthy Twix bars sounds like something I definitely need to have in my life soon! Those look fantastic!
Kayle (The Cooking Actress) says
you are a paleo goddess! These twix bars look UNREAL
Katalina @ Peas & Peonies says
Rachel, these are amazing, I can’t wait to try them.
Chantelle says
What can be used instead of almond butter? I’m allergic to nuts But desperately want to try this!!
Rachel says
Hi Chantelle. I would try substituting sunflower seed butter! Enjoy.
Natasa says
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?
Rachel says
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!
Rhonda says
I’ve the same questions so following this thread. Do you happen to have a date caramel recipe which works in this context to share? I’m just thinking I’d date caramel would be too runny and not set? Thanks!!
Rachel says
Hi Rhonda, date caramel should work well as long as coconut oil is added to help it firm up. For a date caramel recipe, I’d use the one that’s in this caramel tart recipe. I hope this helps! Let me know if you have any questions.
Rhonda says
Fantastic thanks so much for your prompt reply! I will try your date caramel recipe in the bars tomorrow!
Rachel says
I hope you love it, Rhonda!
Rhonda says
Rachel, can I please confirm whether the coconut oil (in the short crust) should be measured in it solid form or liquified form. The recipe said solid for the short crust and melted for the chocolate layer? Hopefully you will get back to me in time before I head to the kitchen tomorrow morning! Thanks!!
Rachel says
Hi Rhonda, it can be measured either way. This recipe isn’t too finicky :) correct that it’s solid for the crust and melted for the chocolate!
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?
Rachel says
Hi Jason – thanks, so glad you like them! I do have quite a few – you can browse through the Paleo archives on my site and the ones that are also vegan will be marked as such. Hope this helps!
meemz says
Hello. These look great. But do they taste coconuty from all the coconut oil?
Rachel says
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.
Meggan | Culinary Hill says
These are insane! I actually printed the recipe… I think I’m gonna make them! Seriously impressed.
Rachel says
Thank you so much – I hope you love them, Meggan!
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.
Rachel says
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!
Serena Johnson says
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.
Rachel says
So glad to here the recipe was a hit! Thanks Serena :D
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.
Rachel says
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.
caren magill says
Looks awesome! However, maple syrup is sugar…. if you wanted to truly make this sugar free, erythritol, xylitol or stevia would work.
Rachel says
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.
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
Rachel says
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 :)
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 :)
Rachel says
I’m so glad you liked them, Jessica!
Jamie says
Can you use honey instead of maple syrup?
Rachel says
Definitely! The honey flavor will likely come through a bit more, but it will still be delicious. Enjoy!
Barbara M says
Do you think these could be frozen? Easier to not eat the whole batch at once :)
Rachel says
Yes, they’re actually great frozen and defrost wonderfully :) Enjoy!!
Brooke says
How long do these keep for?
As just want to pull out when feeling like something sweet
Rachel says
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 :)
Joanne says
Hi,
How long will they keep for in the fridge?
Thanks
Rachel says
They’ll stay fresh in an airtight container in the fridge for about a week, or in the freezer for a few months!
Riley says
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!!
Rachel says
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!
K says
Just made these – super good!!
Will definitely make again when we have guests.
Rachel says
So glad to hear it! Thanks for commenting to share how you enjoyed them :)
Beth says
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.
Rachel says
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!
D says
on a crumble scale of 1-10 .. How crumbly should the crust be after baking?
Rachel says
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!
Elle says
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.
Rachel says
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.
TS says
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!
Rachel says
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!
Nicola says
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?
Rachel says
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.
Seana says
Can tapioca flour be used instead of/in addition to coconut flour? I just realized I don’t have enough coconut flour :(
Rachel says
Hi Seana – unfortunately, coconut flour has very unique, super absorbent properties and no other flour will substitute well. Sorry!
Rikki says
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?
Rachel says
Hi Rikki. I don’t use agave nectar, but it should substitute just fine for the maple syrup. Enjoy!
Rikki says
The Raw Agave Nectar worked great! Thank you!
Kailey says
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!
Rachel says
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!
Jess says
Wow! These were AMAZING!!!!!
Rachel says
So glad you enjoyed them, Jess! :)
Willow says
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.
Rachel says
I’m so glad you and your family enjoyed these, Willow! Thanks for sharing your changes. I hope you find lots of treats you love :)
Gina says
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!
Rachel says
Hahah I know how that is! ;) Thanks so much, Gina. Glad you loved them!
Jamila says
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!
Rachel says
Your comment makes me so happy, Jamila! I’m so happy you loved the Twix Bars so much. Thanks for sharing your experience with me!
Mary says
Amazing twix bars! My family absolutely loved them!!
Rachel says
So happy to hear that, Mary!
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.
Rachel says
So glad you’re enjoying them, Jessica! I haven’t calculated the nutritional info, but you can do so here: myfitnesspal.com/recipe/calculator
Tom - SunCakeMom says
This going to be a perfect treat for the weekend!
Thanks a lot!
Nicoal says
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! :)
Rachel says
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!
Carmela says
I just made these tonight, and they turned out amazing… Thanks for sharing these amazing Twix Bars! My girls loved it :)
Rachel says
So happy to hear they were a hit, Carmela!
Catherine says
Dear Rachel, these twix bars look delightful! I would love to try them…adding to my flipboard! xo, Catherine
Megan says
Just wondering if rice malt syrup can be used instead of the maple syrup?
Thanks xx
Rachel says
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!
Sam Jones says
Yes! This recipe for homemade Twix Bars is a game changer! They look delicious! Can’t wait to try all of them! Cheers!!
Rachel says
Thanks so much, Sam! Hope you love them.
Celeste says
Oh goodness, your recipe is so amazing! no kidding. i made these bars—delicious!
Rachel says
So glad you enjoyed them, Celeste! Thanks for your feedback.
Amy says
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 :/
Rachel says
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!
Amy @ These Wild Acres says
!!!! My family is going to be so happy you posted this! :D Seriously though.. that caramel layers looks like perfection!
Rachel says
Hope they love them Amy!! :)
Valerie says
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
Rachel says
So glad to hear you enjoyed them Valerie!! Thanks for sharing your feedback.
Cindy says
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!
Rachel says
So glad you enjoyed them Cindy!
Noelle says
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!
Rachel says
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!
Elara says
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!!
Rachel says
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!
Ruth says
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
Rachel says
I’d recommend greasing the parchment with a bit of coconut oil, just to make sure there’s no sticking!
A says
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!
Rachel says
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.
Indira says
These look great! My suggestions on substitute for the nut butter (allergy) while having them stay vegan?
Rachel says
Hi Indira – I’d recommend using sunflower seed butter!
Indira says
Thank you, will definitely give that a go!
Esther says
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.
Rachel says
I’m so happy to hear that you’re loving them, Esther! I definitely think they’re worth it, too :)
Majda says
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.
Rachel says
I love this crust so much too Majda! I use it for everything :) I’m so glad your family is enjoying the Twix Bars.
Ricki says
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!
Charlotte Dore says
I don’t have coconut flour what other flour could I use thats wheat free? They look amazing! X
Rachel says
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!
Erin says
Hi! Could i use a maple and agave mix syrup instead of pure maple syrup?
Rachel says
Sure, Erin – either will work! Enjoy.
Gayatri says
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 :)
Rachel says
I’m SO thrilled you enjoyed them Gayatri! I’d recommend keeping them in the freezer so they don’t melt as quickly. Thanks so much for your feedback :)
Gayatri says
Yup, the freezer is keeping them solid for longer than two seconds! I wanted to put these up on my blog, would love to know what you think of them :)
Angele says
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?
Rachel says
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.
Angele says
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!
Dee says
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!
Rachel says
So thrilled you enjoyed them Dee! Thanks for your feedback.
Alex Hestilow says
my husband is allergic to coconut oil …is there any replacement?
Rachel says
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!
Alicia says
These bars are absolutely amazing! I have made them several times over the past year since I first pinned and always get compliments! With my Colitis and food sensitivities finding dessert type foods is impossible! These make up for it!! Thanks!
Rachel says
I’m so thrilled to hear that you’re loving them! Thanks so much for the feedback and kind words, Alicia.
love twix says
can these be made in cupcake liners for an individual option?
Rachel says
Yes, you definitely could do that! Just bake the crust for a shorter amount of time.
Renee Gateley says
Just made these last night and they are delicious! They look exactly like the ones pictured. I did find them super salty even though I left off the salt on the top. I’ll probably half the salt, at least, next time I make them (and I usually love salty foods). I will definitely make these again and I am so thankful for your gluten free vegan recipes!!!
Rachel says
Hi Renee, did you by chance use regular table salt as opposed to kosher salt? That could be why they’re salty, or if you’re almond butter was already salted…so glad you like them, though! Enjoy :)
Roxana Puiu says
i tried to prepear this twix bars with all the ingredients and the cocos flour is not sticking and all the composition from the pan has to be eaten with a spoon…. i don’t recomand bakerita anymore… sorry
Rachel says
Hi Roxana, I’m not sure what you mean by the cocoa flour is not sticking, and the composition from the pan? If you could clarify I could try to help. Sorry you’re having trouble with the recipe and that you don’t like my site anymore because of it.
Nancy says
You say to combine coconut flour and salt in a bowl (#2). You don’t put salt in the shortbread crust ingredients. What to do???
Rachel says
Hi Nancy, oops! I used to have a bit of salt in there but removed it from the recipe. I’ll fix it now!
Kelly Barwise says
Can i use ground almonds or an alternative to coconut flour?
Rachel says
I haven’t tested it that way. If you do, you’ll want to use about 2-3x the amount because coconut flour is so much more absorbent than almond flour is!
April says
So I tried these last night having health issues and I did modify a bit ran out of an ingredient but these are easy to make! If you need a little chocolate and salted caramel this will do. I do not know if I like twix; however, I always ate reece’s peanut butter cups lol. But these were a hit. Thank you
Rachel says
Glad you enjoyed them, April!!
racheli gazit says
hi, i’m doing it now, looking good but the topping is too thick to pour (it is verytasty but way to thick. i’ve tried to heat it but it didn’t help… any idea? thanks
Rachel says
Hi Racheli, were the coconut oil and maple syrup both melted/not cold when mixing? It shouldn’t be super thick…you can always add more melted coconut oil to thin it out, though!
racheli gazit says
Maple syrup might have been cold …
I heated everything in the microwave and whisk it several times, till it worked out (sort of)
In the end, I froze the cake and then managed to apply the cream.
It came out delicious and guests were delighted. They devoured everything, I did not even have time to take pictures :-D
Thank you very much
lillian says
I have a bag of coconut flour that I’ve been meaning to use it for a long time. Twix was my fav childhood candy, so I knew I had to make your recipe. I used PB instead of almond butter, it turned out so good
Rachel says
So thrilled you’re loving them, Lillian!! Thanks for sharing your feedback.
Humera says
I dont have maple syrup, can I use jaggery, or molasses instead? How much would I need
Can’t wait to make these!
Rachel says
Molasses would probably be too strong, and not sure about jaggery. Honey would be your best bet for a maple syrup substitute!
Gastelovore says
It looks awesome ! Yummy !
Glenn says
The Twix Bars are so easy and sooooo gooood.
Rachel says
So glad you’re enjoying them!
Laura Dembowski says
OMG! I made these and love love LOVE them! I swapped in cashew butter since it’s a little creamier and used carob since I’m allergic to chocolate, but they are pretty much dessert perfection. I posted about them on my blog. If you have a minute to check them out, I would totally appreciate it! http://piesandplots.net/homemade-paleo-twix-bars/
Rachel says
Thanks so much Laura – so glad you’re enjoying the bars!!