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Homemade Twix Bars (Gluten Free, Paleo + Vegan)

Candy & Confections· Caramel· Chocolate· Dairy Free· Desserts· Featured Recipes· Gluten Free· Paleo· Recipe Index· Refined Sugar Free· Vegan

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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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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.
4.84 from 6 votes
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Homemade Twix Bars (Paleo, GF + Refined SF)

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 bars
Calories 159 kcal
Author Rachel Conners

Ingredients

For the shortbread crust

For the caramel filling

For the chocolate topping

Instructions

  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. 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.

  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.

Recipe Notes

Caramel recipe adapted from Blissful Basil

Nutrition Facts
Homemade Twix Bars (Paleo, GF + Refined SF)
Amount Per Serving (1 g)
Calories 159 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 14g 5%
Sugars 10g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.


WANT MORE HOMEMADE CANDY?! —>

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

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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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Comments

  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!

    Reply

  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! :)

    Reply

  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?

    Reply

    • 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!

      Reply

      • 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?

        Reply

        • 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!

          Reply

  18. 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?

    Reply

    • 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.

      Reply

  21. 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.

    Reply

    • 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!

      Reply

  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.

    Reply

  23. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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.

      Reply

  25. 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

    Reply

    • 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 :)

      Reply

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

    Reply

    • 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 :)

      Reply

  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!!

    Reply

    • 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!

      Reply

  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.

    Reply

    • 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!

      Reply

    • 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!

      Reply

  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.

    Reply

    • 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.

      Reply

  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!

    Reply

    • 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!

      Reply

  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?

    Reply

    • 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.

      Reply

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

    Reply

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

      Reply

  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?

    Reply

  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!

    Reply

    • 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!

      Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

  45. 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.

    Reply

  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! :)

    Reply

    • 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!

      Reply

  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 :/

    Reply

    • 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!

      Reply

  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

    Reply

  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!

    Reply

  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!

    Reply

    • 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!

      Reply

  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!!

    Reply

    • 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!

      Reply

  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

    Reply

  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!

    Reply

    • 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.

      Reply

  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.

    Reply

  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.

    Reply

  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!

    Reply

    • 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!

      Reply

  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 :)

    Reply

    • 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 :)

      Reply

      • 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 :)

        Reply

  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?

    Reply

    • 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.

      Reply

      • 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!

        Reply

  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!

    Reply

    • 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!

      Reply

  71. 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!

    Reply

  73. 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!!!

    Reply

    • 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 :)

      Reply

  74. 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

    Reply

    • 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.

      Reply

    • 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!

      Reply


  77. 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

    Reply


  78. 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

    Reply

    • 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!

      Reply


      • 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

        Reply


  79. 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

    Reply

Trackbacks

  9. […] So, gluten-free, dairy-free Twix… where do I begin? This is a great reincarnation of an irresistible candy bar that some of my gluten-free/dairy-free friends may pine for post-dietary restrictions. These were fun to make and use only six ingredients. I was drawn in by photos on Pinterest that turned out much better than mine. Enticing. Here’s the recipe: Paleo Twix. […]

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  28. […] 11. Vegan Homemade TwixBaked coconut flour shortbread, almond butter “caramel” stuffing and a coconut-cocoa chocolate commanding keep a traditionally sweetened recipe healthy nonetheless indulgent. The list of plant-based mixture creates this recipe 100 percent vegan and paleo-friendly, too. Photo and recipe: Rachel Connors / Bakerita […]

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  42. […] Confusing isn’t it! I for one was super confused and just the teeniest bit stressed out in the beginning. Fret not, self-proclaimed flour genie at your service! Well, at the very least I can ease your troubles a wee bit by compiling and organising all that crazy information for you. About Cookie and Kate. How Many Tablespoons in a Cup (Conversions) Homemade Twix Bars (GF, Paleo + Vegan) – Bakerita. […]

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