These homemade gluten-free Twix Bars are a MUST make for all my candy lovers. They’re also vegan and a healthier take on the classic Twix bar.homemade twix bars

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 copycat Twix Bars. They are the dreamiest recipe ever. Made with a homemade shortbread cookie bottom, middle caramel layer and dark chocolate shell on top. A healthier take on the classic candy bar and one that everyone is obsessing over.

These Paleo Dark Chocolate Twix Bars have the crunchiest cookie base and the middle caramel is made with nut butter, coconut oil and sweetened with maple syrup . 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 ingredients you need to make gluten-free Twix Bars:

  • Almond flour – if you don’t have almond flour, almond meal can work. I haven’t tried with another flour though!
  • Liquid coconut oil – melted and cooled coconut oil if solid
  • Maple syrup or honey – either works for these bars
  • Vanilla extract – a splash for flavor
  • Creamy nut butter – I use peanut butter most often as it’s my favorite and the creamier the better
  • Chocolate chips  – you can really use any chocolate you want, milk or semi-sweet work but I prefer dark chocolate for these

How to make copycat Twix Bars:

  1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper
  2. Combine ingredients for shortbread in a bowl and mix until well combined
  3. Press dough into baking dish and bake in oven for about 20 minutes or until golden and fully cooked
  4. Remove the baking dish and let it cool while you prepare the caramel
  5. Smear over shortbread and put into freezer for about 30 minutes
  6. In a microwave safe bowl melt the chocolate and coconut oil in 30 second increments until melted, stirring after each
  7. Pour chocolate over the caramel layer then evenly spread and all the bars to set in the freezer until firm (usually it is about 15 minutes)
  8. Cut into bars and enjoy! Store in fridge for 1 week or freezer for 2 months

FAQs on making Paleo Twix Bars:

  • What is the best way to store these? Either in the fridge for 1 week or freezer for 2 months. You can store in a container, bag, anything you prefer.
  • What if I don’t have a loaf pan? So you can also use an 8×8 baking dish but half the bake time for the shortbread bars.
  • My shortbread bars don’t seem right, what did I do wrong? Make sure that you pack the almond flour well into the measuring cup. Almond flour can be scooped up fluffy so you want to pack it in to measure correctly. And make sure you don’t add the caramel on top of the bars when they are hot out of the oven.
  • Can I double this recipe? Absolutely! Feel free to double then add into 2 loaf pans.

A few other delicious copycat candy recipes to try:

4-ingredient Reese’s Bars (gluten-free)

Copycat Vegan “Snickers” Candy Bars (grain-free)

2-ingredient Buncha Crunch

Healthier Copycat Reese’s Eggs (vegan + gluten-free)

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Gluten-free Twix Bars

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These homemade gluten-free Twix Bars are a MUST make for all my candy lovers. They’re also vegan and a healthier take on the classic Twix bar.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour

Yield: 8-10 bars 1x

Ingredients

Scale

Shortbread cookie layer:

  • 1 1/2 cup almond flour
  • 3 tablespoons liquid coconut oil (melted and cooled)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract

Caramel layer:

  • 1/2 cup creamy nut butter (I use peanut butter)
  • 2 tablespoons liquid coconut oil (melted and cooled)
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract

Dark chocolate layer:

Instructions

  1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper
  2. Combine ingredients for shortbread in a bowl and mix until well combined
  3. Press dough into baking dish and bake in oven for about 20 minutes or until golden and fully cooked
  4. Remove the baking dish from oven and let it cool while you prepare the caramel
  5. Smear over shortbread and put into freezer for about 30 minutes
  6. In a microwave safe bowl melt the chocolate and coconut oil in 30 second increments until melted, stirring after each
  7. Pour chocolaté over the caramel layer then evenly spread and all the bars to set in the freezer until firm (usually it is about 15 minutes)
  8. Cut into bars and enjoy! Store in fridge for 1 week or freezer for 2 months
  • Author: rachel mansfield
  • Category: gluten-free, paleo, dairy-free
  • Cuisine: dessert, chocolate
xx, Rach
Thank you Wedderspoon for sponsoring this post. It means so much to me to work with brands that I love and believe in here on the blog!

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