Love healthy candy bars copycats? Try my healthy buckeyes next!
Ingredients You Need
Here are the simple ingredients for these healthy Twix bars. 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 in all three layers, and it’s what helps each one set firm. Use refined coconut oil if you don’t want a coconut flavor.
- 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: Whisked with coconut oil and maple syrup for a homemade chocolate layer, so you don’t need chocolate chips.
- Flaky sea salt (optional): A sprinkle on top makes the chocolate and caramel pop.
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 these homemade healthy Twix bars. Skip to the recipe card for the printable version.
Step 1. Mix Shortbread Crust. Whisk the almond flour and coconut flour, then stir in the melted coconut oil and maple syrup until no clumps of flour remain.
Step 2. Bake. Press the shortbread firmly into a parchment-lined 8×8 pan and bake for 10 to 12 minutes, until it starts to turn golden. Let it cool completely.
Step 3. Make the Caramel. Stir in the nut butter, coconut oil, maple syrup, vanilla, and salt until smooth, pour it over the cooled crust, and chill until firm: 30 minutes in the freezer or 1 hour in the fridge.
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. Sprinkle with flaky sea salt before it sets. (if desired). Cut into bars and store in the freezer.
Expert Recipe Tips
- Use the right pan. An 8×8 pan gives you classic Twix-sized bars. A larger pan makes them thin, and a 9×5 loaf pan makes them extra thick.
- Let the bars sit before cutting. This helps soften the chocolate tops and makes sure they don’t crack when you cut them. Use a warm knife. Run your knife under hot water and wipe it dry between cuts for clean slices.
- 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.
Swaps and FAQs
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.
Yes! Cashew butter tastes the most like caramel, but almond butter and peanut butter works too.
Yes. If you’d rather use chips, melt dark chocolate chips with a little coconut oil and pour that over the caramel instead.
Every layer is set with coconut oil, which softens at warm room temperature. Keep them in the fridge or freezer until you’re ready to eat them.
How to Store
Because the layers are set with coconut oil, these bars are best kept cold.
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 for up to 2 months. Allow them to soften for 5-10 minutes on the counter before serving.
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. For thicker bars, use a 9×5 loaf pan instead.
- 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 16 bars (cut 1-inch strips, then cut each strip in half). 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
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As a fellow Twix-loving Molly, these are the best!!
Thank you Molly!!
Getting ready to make will let you know of how it goes. Thank you so much for all the nutrition info.