Homemade Twix Bars
- Mary Draper
- 3 days ago
- 2 min read

For episode 3 of my Homemade Candy Bars series I’m remaking Twix bars with an almond-coconut shortbread cookie base, an almond butter-date caramel filling, and a dark chocolate coating (from chocolate that my kids & I painstakingly made from scratch from cocao beans - lol, don’t do that! Just use your fav choc chips).
Love twix? Feel free to double this batch & make it in an 8x8 pan instead.
Don’t want to dip ‘em? Or want to save money on chocolate (it’s SOOO expensive now!!) top them like a Millionaire bar instead - melt together 6 tbsp (75g) chocolate chips, plus 2 tsp of coconut oil, and spread it over your caramel layer BEFORE slicing them. These are super yummy topped with flakey sea salt too.
Cookie Base:
3/4 cup almond flour
1/3 cup coconut flour
1/4 cup coconut oil, melted
2 1/2 tbsp maple syrup
1/2 tsp vanilla
1/8 tsp sea salt
Caramel Layer:
1/4 cup almond butter
1/4 cup maple syrup
2 tbsp coconut oil, melted
2 medjool dates
1 tsp vanilla
1/8 tsp sea salt
Chocolate Coating:
1 cup (184g) dark/df chocolate chips of choice
1 tbsp coconut oil
Directions:
Preheat oven to 350F & line an 8x4 loaf pan with parchment
Combine cookie ingredients & press into pan
Bake 10 minutes, until golden, then let cool
Combine caramel ingredients in food processor or blender & blend until smooth
Spread over cooled cookie base, freeze 30-60 minutes until caramel is set
Remove from pan & cut into candy-bar-sized pieces
Melt chocolate & coconut oil in a microwave safe bowl in 30 second increments & dip pieces to coat in chocolate. I like to use 2 forks to do this - it lets the excess choc drip off and back into the bowl
If desired while the chocolate with still soft, you can gently press a fork into the top, and pull up to create a design OR transfer leftover melted chocolate into a plastic bag, snip the tip, and drizzle over for the classic candy-bar finish
Chill til set, then dig in & enjoy!!
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