Homemade Paleo Dark Chocolate Twix Bars sweetened with manuka honey and made gluten-free!
Happy Happy almost Valentine’s Day to YOU! I’m not much of a Valentine’s Day fan (never was) but I am all about eating chocolate, getting flowers and being kind and loving to people daily, so it’s just another reason to show yourself or those around you some extra love today.
Idea number one: make these Paleo Dark Chocolate Twix Bars. They are the dreamiest recipe ever. Made with a homemade shortbread cookie bottom, middle caramel layer and dark chocolate topping. I wasn’t sure what I was doing in the kitchen when I made these since it is pretty hard to replicate something that is already delicious but since you won’t find me eating a packaged twix bar anymore, we needed a healthier alternative.
I use Manuka Honey to sweetened these paleo twix bars and they add just the perfect amount of sweetness. I love using Wedderspoon’s Manuka Honey as you saw in my Peanut Butter Truffle Bars. Wedderspoon is sharing many simple ways that we can integrate the benefits of Manuka Honey into your daily routine. Their KFactor 16 Honey is perfect to add to smoothies, tea, coffee, top your dessert off with, anything! Plus using it as a DIY mask is always an option.
These Paleo Dark Chocolate Twix Bars have the crunchiest cookie base and the middle caramel is made with nut butter, some grain-free flour and of course Manuka Honey. You can make these and enjoy them as a rich and satisfying snack, dessert, anything! They freeze very well so if you want to only enjoy some and save the rest for later, that’s always an option too!
WHAT YOU NEED
Paleo baking flour (I used this mix but see below for sub recommendation)
Vanilla extract
Homemade Paleo Dark Chocolate Twix Bars
Yield: 8-16 bars 1x
Ingredients
- Shortbread cookie layer:
- 2 cups paleo baking flour (can likely sub 1 and 3/4 cup almond flour and 3 tablespoons coconut flour)
- 1/3 cup liquid coconut oil
- 3 tablespoons Wedderspoon Honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Caramel layer:
- 1/2 cup creamy nut butter (almond, peanut, cashew!)
- 1/4 cup liquid coconut oil
- 1/2 cup paleo baking flour (can likely sub 1/3 almond flour + 2 tablespoons coconut flour)
- 1/3 cup Wedderspoon Manuka Honey
- 1 teaspoon vanilla extract
- Dark chocolate layer:
- 3/4 cup cacao powder
- 1/3 cup coconut oil
- 3 tablespoons Wedderspoon Manuka Honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line an 8inch baking dish with parchment paper or grease well
- Combine ingredients for shortbread in a bowl and mix until well combined
- Press dough into baking dish and bake in oven for about 25 minutes
- Remove the baking dish and let it cool for about 30 minutes
- In a food processor or medium bowl, blend ingredients for caramel filling until smooth
- Pour over shortbread and put into freezer for about an hour
- In a small sauce pan, melt chocolate ingredients together and mix until smooth then pour chocolate over caramel and add back to freezer until firm
- Cut into bars and enjoy!
- *Will stay good in freezer for about a month
- Category: gluten-free, paleo, dairy-free
- Cuisine: dessert, chocolate
Share this recipe
Emaleigh Downey
These look amazing!
Rachel
aw thank you!!!
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Marianna bolanos
Hi Rachel,
Can i use any type of honey for this recipe?
Rachel
yes!!
Lindsey
Hi Rachel!
Such a big fan of your blog and your recipes. I made this tonight on a whim and it came out freaking PERFECT. I was skeptical at first of if I had made the caramel filling right.. before it is cooled it didn’t have quite the taste I thought. But once It came out of the freezer and all the parts were put together, it was absolutely amazing. I’m continuously impressed with your brand. The way you present your recipes on instagram is always gor.ge.ous. Your blog is so easy to use, super clean a sweet, and your recipes are delicious! I’m aspiring to be a nutrition/food blogger and I devour yours for inspiration. So just wanted to say thanks!! And anyone who’s thinking about making this should stop thinking and do it. Cuz its delicious. And I need to get these out of my house immediately before I devour them all.
Rachel
hi lindsey! thank you so much for such a sweet message. i am so happy to hear you loved the recipe and my blog. sending you all the love! xx
Tessa
Hi!
This is the second time I’ve made these and they are aaaaamaaazinggg!
However, I am having trouble with the cacao powder on top. When I melt it, it hardens up to quickly and isn’t liquid form when I try to put it over the top.
Any suggestions?
Love love love all your stuff!
Thanks!!!
Rachel
yes!! add more coconut oil 🙂 hope you love!!
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Kathryn
Hi Rachel I tried your paleo chocolate chip banana bread and it was perfect but I’m having some difficulty with the base of the paleo chocolate Twix bar. I only had coconut flour so used 2 cups for the base and after 20 minutes in the oven at the required temperature it burnt ? any tips for where I went wrong here? Thanks so much! Love your recipe ideas and hope to try many many more xxx
Rachel
hi kathryn! thank you so much! i do not use 2 cups of coconut flour for the base. it is not a 1:1 sub so that is definitely why it didn’t work. definitely reference this blog post for more info on baking/cooking with coconut flour 🙂 https://rachlmansfield.com/my-favorite-recipes-using-coconut-flour/
Ron Maxwell
Being diabetic I have to avoid sugar even honey. If I left the honey out (using sweetener) would the recipe still work?
Rachel
it does need some stickiness but you can try adding a very little bit of nut butter? keep me posted you try! xx
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Sian Combrink
Rachel! I am looking forward to trying to make this recipe. Do you have the nutritional breakdown for this anywhere?
Rachel
i don’t! but feel free to input into an online recipe calculator if needed 🙂
Emily
Hi Rachel! These look great. Can I sub maple syrup for the honey?
Rachel
sure!