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These healthy twix bars are a cleaner version of your favorite candy bar! There’s a layer of shortbread crust, a caramel middle and a layer of chocolate topping. They’re gluten-free, dairy-free, and naturally sweetened!
Need more gluten-free cookies? Try gluten-free biscotti, smores cookie bars, or oat flour chocolate chip cookies.
Of all the candy bars, Twix have always been my favorite. There’s something about the cookie base, chewy caramel, and chocolate topping. I knew I had to make a healthier version!
They’re one of my favorite paleo desserts and they remind me a lot of paleo chocolate caramel tart. These, along with my fudgy paleo brownies, are go-to desserts when I need something everyone can enjoy.
And just like healthy buckeyes, these healthy homemade twix bars couldn’t be easier to make! There’s only 10 minutes of bake time!
Need another healthy dessert? Try chocolate potato cake, almond flour banana bread, or tahini brownies next.
Ingredients You Need
Here are the simple ingredients for this healthy tix bar recipe. Jump to the recipe card for exact measurements.
- Almond flour: blanched (skins removed) is best.
- Coconut flour: this absorbs a lot of moisture and gives it a short crust.
- Coconut oil: use this in the base, caramel layer, and chocolate topping!
- Maple syrup: to add natural sweetness.
- Nut butter: I like cashew butter for a caramel flavor, but almond butter or peanut butter works too.
- Salt and vanilla: for flavor.
- Cocoa powder: for the chocolate layer.
Use extra almond butter to make these flourless almond butter cookies or paleo banana bread.
How to Make Healthy Twix Bars
Here are the simple steps, with photos, to make this homemade healthy twix bars. Skip to the recipe card for the printable version.
Step 1. Mix Shortbread Crust. Mix all of the shortbread ingredient in a bowl until no lumps remain.
Step 2. Bake. Press the shortbread into a parchment lined pan and bake for 10-12 minutes, until slightly golden.
Step 3. Make the Caramel. Combine all of the ingredients in a mixing bowl and stir until smooth. Chill in the freezer for 30 minutes.
Step 4. Chocolate Layer. Whisk the chocolate ingredients in a bowl and pour it over the set caramel. Freeze for another 15-20 minutes until the chocolate sets. Cut into bars and store in the freezer.
Expert Recipe Tips
- Use the right pan. This ensures the tix bars are the correct size and thickness. A larger pan will make them too thick.
- Let the bars sit before cutting. This help soften the chocolate tops and makes sure they don’t crack when you cut them.
- Chill between layers. Make sure you chill them well after the caramel layer. This gives them the distinct lines between each so they don’t mix together.
Can I Use Regular Flour?
I don’t recommend using regular flour because the the texture and flavor will be different. You can use this shortbread cookie as the base instead.
How to Store
Fridge: Store leftover bars in an airtight container in the fridge for up to 1 week.
Freezer: Wrap them in foil or plastic wrap and store them in a freezer-safe container or bag. Allow them to soften for 5-10 minutes on the counter before serving.
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Healthy Twix Bars
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Ingredients
Shortbread
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil melted
- 3 tablespoons maple syrup
Caramel
- 1/2 cup creamy almond or cashew butter
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla
Chocolate
- ¼ cup coconut oil melted use refined for no coconut flavor
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ¼ teaspoon flaky sea salt optional
Instructions
- Preheat oven to 350°Line an 8×8 inch baking dish with parchment paper and set aside. For thicker bars, use a 9×5 loaf pan instead. Set baking dish aside.
- In a large bowl, whisk together the coconut flour and almond flour then add the melted coconut oil and maple syrup and stir with a rubber spatula until no clumps of flour remain.1/2 cup coconut flour, 1/2 cup almond flour, 1/3 cup coconut oil, 3 tablespoons maple syrup
- Add the shortbread mixture into the pan and pack it down tightly with a rubber spatula to all corners of the pan. Coat the spatula with a little melted coconut oil if the shortbread mixture is sticking to it too much.
- Bake shortbread for 10-12 minutes, or until it starts to turn golden brown. Allow to cool completely. Place in the fridge or freezer to speed up the cooling process.
- While the shortbread is cooling, make the caramel layer. In a medium-large bowl, combine the almond/cashew butter, coconut oil, maple syrup, vanilla and salt. Mix with a rubber spatula or whisk until smooth. If needed, microwave on high for 10-15 seconds to make mixing easier. Pour the caramel over the cooled shortbread and place back in the fridge or freezer to set and harden. Refrigerate for at least 1 hour or 30 minutes in the freezer.1/2 cup creamy almond or cashew butter, 1/3 cup coconut oil, 1/3 cup maple syrup, 1/4 teaspoon sea salt, 1 teaspoon pure vanilla
- Once the caramel layer is almost set, start on the chocolate layer. Whisk together all of the chocolate ingredients until smooth and pour over the cooled caramel layer. Smooth evenly then top with flaky sea salt. Let cool in the fridge or freezer again until set. Slice into 1-inch slices. Keep store in the refrigerator or freezer.¼ cup coconut oil melted, ¼ cup cocoa powder, 2 tablespoons maple syrup
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
