Healthy Twix Bars Recipe (Vegan & Gluten Free)

This Healthy Twix Bars Recipe is a much better take on the chewy caramel candy bar we all know and love. Made with a coconut flour shortbread layer, a cashew butter caramel middle and a thick chocolate coating, they are sure to be your new favorite candy bar.

Healthy Twix Bars

These Healthy Twix Bars are dangerous… in the best way. Buttery shortbread. Gooey “caramel.” Snappy chocolate shell.

All the Twix energy you love, just glow-ed up with real ingredients and no weird stuff. They’re gluten-free, naturally sweetened with maple syrup, and the fridge basically does the heavy lifting. My kind of baking.

The shortbread is coconut flour + maple + coconut oil, so it’s crumbly, rich, and a little toasty.

The caramel? Not actual caramel — it’s cashew butter, maple, coconut oil, and vanilla. Silky. Sticky. Ridiculously good.

Then we drown the whole situation in melted dark chocolate and sprinkle sea salt because we’re classy like that.

After I recreated my Homemade Vegan & Gluten Free Bounty Bars and my Vegan & Gluten Free Homemade Snickers Candy Bars I knew that copycat Twix bars were next on my list! I’ve tested these three times so far and I can’t get over how unbelievably tasty they are!

WHOLESOME INGREDIENTS FOR HOMEMADE HEALTHY TWIX BARS

You will need the following ingredients listed below to make these delicious sweets (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom of this post):

• Coconut Flour – for best results I recommend sticking to coconut flour as it doesn’t substitute 1:1 with any other flour.
• Pure maple Syrup – can use sugar-free syrup for a lighter version
• Melted Coconut Oil
• Cashew Butter – can also use peanut butter, almond butter, tahini, sunflower seed butter, or nut butter of choice, however this may change the flavor of the soft caramel layer.
• Vanilla Extract
• Chocolate Chips – can use dark chocolate, milk chocolate chips, bittersweet chocolate, semi-sweet chocolate or a combination of chocolate of your liking.

HOW TO MAKE HEALTHY TWIX COOKIE BARS

1. First thing you’ll do is make your delicious shortbread crust by mixing the coconut flour with coconut oil and maple syrup. Press dough into the bottom of the pan that has been sprayed with cooking spray and bake for 9-11 minutes.

2. Pour your peanut butter mixture layer on top of the cooled shortbread cookie layer, and then place it in the refrigerator to solidify for about 30 minutes, or freezer for 15 minutes.

3. When you’re about ready to take the shortbread + caramel layer out of the fridge, melt your chocolate chips with coconut oil in a microwave-safe bowl in 30 second increments or on the stove over medium heat in a double boiler. Pour approximately half of the melted chocolate over the caramel and tilt the pan to make sure it’s evenly covered.

4. Place it back in the fridge for 15-20 minutes until the chocolate layer has hardened, or in the freezer for 10 minutes. Once set, slice into 8 bars using a very sharp knife.

5. Using the remainder of the chocolate coating, dip the bars into the chocolate sauce to fully coat the bars. Transfer onto a cookie cooling rack over a parchment paper lined baking sheet.

6. Put back in the fridge or freezer to set again. Drizzle extra chocolate over the top of the twix bar recipe if you desire and sprinkle with flaky sea salt or kosher salt.

TIPS AND TRICKS FOR BEST RESULTS

• Use a parchment sling. Line the loaf pan with overhang so you can lift the slab out clean for slicing.
• Pack the base. Coconut flour can be crumbly—press it firmly into the pan so it bakes up sturdy.
• Cool completely between layers. Warm crust melts caramel; soft caramel melts chocolate. Chill or freeze after each step.
• Caramel texture check. If it seems runny, whisk in 1–2 tsp extra cashew butter. Too firm? Warm it 5–10 seconds to loosen.
• Shiny, smooth chocolate. Melt gently (30-sec bursts), stir well. If it’s thick, add ½–1 tsp coconut oil to thin. Keep water away—moisture makes chocolate seize.

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5 from 4 votes

Vegan & Gluten Free Homemade Twix Bar Recipe

This Healthy Homemade Twix Bars Recipe is a much better take on the chewy caramel candy bar we all know and love. Made with a coconut flour shortbread layer, a cashew butter caramel middle and a thick chocolate coating, they are sure to be your new favorite candy bar.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 bars

Calories: 480kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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SHORTBREAD LAYER

• ⅔ cup coconut flour
• 3 tbsp maple syrup
• ⅓ cup coconut oil room temperature

CARAMEL LAYER

• ⅓ cup cashew butter melted (you can sub your nut butter of choice – almond butter, peanut butter, or tahini would all work great as well, they may just alter the flavour)
• ¼ cup coconut oil melted
• ⅓ cup maple syrup
• 1 tsp vanilla

CHOCOLATE COATING

• 1 ¼ cup chocolate chips I used dark chocolate chips
• 1 ½ tbsp coconut oil melted

Instructions

• Preheat oven to 350F. Grease and line a bread loaf pan.
• In a medium size bowl add coconut flour, maple syrup and coconut oil. Mix until dough forms, use your hands if needed.
• Press dough evenly into the prepared bread loaf pan. Bake for about 9-11 minutes until edges begin to brown. Take out of the oven and let cool completely.
• For the caramel filling, combine the melted cashew butter, melted coconut oil, maple syrup and vanilla. Once the crust is cooled completely, pour the caramel filling over the crust and let cool in the freezer to set before topping with chocolate layer.
• For the chocolate topping, melted the chocolate chips and coconut oil in a bowl in the microwave or over the stove. Once the caramel layer is set, pour about HALF of the chocolate layer over the caramel layer. Put back in freezer to set.
• Once set, slice into 8 bars. Using the remainder of the chocolate coating, dip the bars into the chocolate sauce to fully coat the bars. Transfer onto a cookie cooling rack over a parchment paper lined baking sheet. Put back in the fridge or freezer to set again. Drizzle extra chocolate over the top of bars if you desire and sprinkle with sea salt.
• Store twix bars in an airtight container in the refrigerator for up to two weeks, or in freezer for up to 1-2 months.

Nutrition

Serving: 1grams | Calories: 480kcal | Carbohydrates: 45g | Protein: 4g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 57mg | Fiber: 6g | Sugar: 34g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Other Delicious Sweet Treats You May Want To Try!

• Healthy Banana Bread Cookies (Vegan & Gluten Free)
• Perfect Vegan & Gluten Free Chocolate Chip Cookies
• 4 Ingredient No Bake Peanut Butter Fudge
• The Best Fluffy Plant Based Cinnamon Rolls
• Gluten Free Vegan Peanut Butter Cookies
• Healthy Oatmeal Protein Cookies

IF YOU TRIED THIS CLASSIC TWIX BARS RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails