This Healthy Homemade Twix Bar 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.
These delicious and simple twix candy bars contain all the delicious layers of the popular candy, but made with healthy ingredients that will make you feel good! This copycat recipe is made with a buttery shortbread crust, homemade caramel sauce, and a chocolate layer to satisfy any sweet tooth.
A traditional Twix Bar comes with tons of refined sugar and other ugly ingredients that quickly make this treasured treat anything but satisfying. Which is why I wanted to recreate a healthier, vegan and gluten free version for everyone to enjoy!
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!
BONUS they are only 6 ingredients! If you want to impress friends and family with homemade treats, these homemade candy bars are the way to go.
The best part about this recipe is that even though it looks like there are lots of ingredients and many steps, there are actually only six ingredients total! Most of them are repeated in each layer, like the coconut oil and maple syrup.
This is honestly one of my favorite treats and just so happens to be one of those easy recipes that looks way harder than it is. The hardest part is letting everything set before diving in.
Table of Contents
INGREDIENTS FOR HOMEMADE HEALTHY TWIX BARS
You will need the following ingredients listed below to make these delicious cinnamon buns (the exact measurements 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.
- Maple Syrup
- Melted Coconut Oil
- Cashew Butter – can also use peanut butter, almond 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
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.
Once your shortbread base is done baking, make your layer of caramel by mixing cashew butter, coconut oil, maple syrup, and vanilla in a large mixing bowl.
Pour your peanut butter layer on top of the cooled shortbread cookie layer, and then place it in the fridge to solidify for about 30 minutes, or freezer for 15 minutes.
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 or on the stove over medium heat in a double boiler. Pour approximately half of the chocolate over the caramel and tilt the pan to make sure it’s evenly covered.
Place it back in the fridge for 20 minutes until the chocolate has hardened, or in the freezer for 10 minutes. Once set, slice into 8 bars using a very sharp knife.
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 the twix bar recipe if you desire and sprinkle with sea salt or kosher salt.
HOW TO STORE THE CHOCOLATE CARAMEL COOKIE BARS
These healthy vegan twix bars should be kept covered in the fridge until you’re ready to serve them. They will stay good in your fridge for about 1 week, but you can also keep them in a freezer-safe container in your freezer for up to 1 month.
Be sure to leave them out on the counter at room temperature for a few minutes before serving so that they soften up a bit. Otherwise they will be too hard and the caramel layer will not be gooey like a real twix bar.
NOTES ON THE CHOCOLATE BAR RECIPE
There are a lot of coconut ingredients in this Twix Bars recipe, so if you’re worried about it tasting too much like coconut, simply use refined coconut oil, which has no coconut flavour.
Because coconut flour is super absorbent, unfortunately no other flour would substitute well with 1:1 ratio. However, you could substitute about 3 times as much of a different kind of flour, like almond flour, if preferred.
A little goes a long way with coconut flour though, and it’s quite cheap comparatively to other gluten free flours. I’ve been using the same bag for over 4 months now, and I bake A LOT.
Plus if you so pick up a bag and you’ll be able to make lots of homemade Twix Bars! If you decide to use almond flour or another type of flour, I would recommend using a 8×8 baking pan instead of a bread loaf pan.
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
- 2/3 cup coconut flour
- 3 tbsp maple syrup
- 1/3 cup coconut oil, room temperature
- 1/3 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)
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 1/4 cup chocolate chips, I used dark chocolate chips
- 1 1/2 tbsp coconut oil, melted
- 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.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
IF YOU TRIED THIS TWIX BAR 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
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…