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This recipe for homemade Paleo Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar Twix Bar copycat is gluten-free, refined sugar-free, Paleo, and vegan.
Today, celebrate with your new favorite thing: HEALTHY(er) homemade Twix Bars. You may know I love taking some of my favorite candies from childhood and turning them into amazing healthy candy recipes. These healthier homemade Snickers and these Homemade Peanut Butter Cups are particular favorites…but this healthy Twix recipe may top the list!
Whaaaat? Healthy Twix? I know. Yes, this is for real. I have homemade Twix bars for you to enjoy, knowing all of the ingredients are simple and wholesome.
These easy and delicious Twix copycat bars are…
- Gluten-Free
- Grain-Free
- Sweetened with Maple Syrup
- Dairy-Free
- Vegan
- Can be made nut-free
I made this recipe three times because you know, testing and stuff…but also because I needed an excuse to eat more of these delicious goodies.
Now, let’s talk about how to make these magical homemade Twix Bars!
Something to note: This Twix Bar recipe contains many coconut ingredients, 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, maple syrup, and coconut oil. We use coconut flour specifically to make a cookie base with a texture that’s more similar to shortbread than any other gluten-free flour I’ve tried.
TIP: because coconut flour is super absorbent, no other flour would substitute well with 1:1 ratio. However, if preferred, you could substitute about 3 times as much of a different kind of flour, like almond or oat flour.
Thankfully, A little goes a long way with coconut flour, so pick up a bag and you’ll have it around for a while (and you can make lots of homemade Twix Bars!).
How do you make a No-Cook Caramel Filling?
This is my favorite thing, and it’s SO easy. It can be made in the microwave or on the stove, but you’re really not cooking, just melting the following ingredients together:
- Almond Butter
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Salt
Once the ingredients are fully combined, pour 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! Peanut butter also works and tastes delicious, but it has a stronger flavor.
For a nut-free option: use a seed butter like tahini, pumpkin seed butter, or sunflower seed butter.
Now, let’s make the easiest homemade chocolate.
- Coconut Oil
- Cocoa Powder
- Maple Syrup
Yup, you only need three ingredients! You melt these together, whisk until smooth, then pour the chocolate over the caramel and let it set.
However, if you don’t want to make your own, you can also melt some dark chocolate and spread it over the top!
I also opted to sprinkle a bit of fleur de sel over the top before the chocolate set. 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, healthy 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. I greatly regret 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!
WANT MORE HOMEMADE CANDY?!
- Peanut Butter Cups (Vegan + Refined Sugar-Free)
- Almond Joy Brownies (Gluten Free + Paleo)
- Homemade Gummy Bears (Gluten Free + Paleo)
- Chocolate Peanut Butter Caramel Cups (Vegan + Refined Sugar-Free)
Homemade Twix Bars (Paleo, Gluten-Free + Vegan)
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 pure maple syrup
- ¼ teaspoon flaky sea salt, optional
Instructions
- Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” 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.
Just made these – super good!!
Will definitely make again when we have guests.
So glad to hear it! Thanks for commenting to share how you enjoyed them :)
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!
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!
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.
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!
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.
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!
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?
Hi Rikki. I don’t use agave nectar, but it should substitute just fine for the maple syrup. Enjoy!
The Raw Agave Nectar worked great! Thank you!
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!
Wow! These were AMAZING!!!!!
So glad you enjoyed them, Jess! :)