It’s always fun to make homemade versions of candies, but twix bars can be complicated to make. This recipe is made in three simple parts that don’t take a lot of work but come out so yummy. The recipe is dairy free, gluten free, grain free and refined sugar free — not your typical candy! These are perfect when you need a chocolatey treat!
Paleo Twix Bar Ingredients
Almond Flour: Almond flour is used to create a paleo version of the classic Twix bar shortbread cookie we all love. I recommend using almond flour and nothing else as the texture will be different and can easily dry out.
Salt: Using salt for the shortbread brings out more of the flavor, and adding it on top of the bars after they’ve been coated in chocolate just makes them extra good! Adding the extra salt is optional but recommended.
Coconut Oil: Coconut oil is key to this recipe. In the shortbread, it binds the dry ingredients together and keeps them moist. In the caramel layer, it allows it to cool without becoming completely hard. In the chocolate, it will make the coating nice and shiny and easier to bite into.
Maple Syrup: Maple syrup is one of the main sweeteners of this recipe. If you’d like to substitute it for something else, I suggest using honey although I have not tested this recipe with it. If you choose honey, reduce the amount by about a tablespoon.
Almond Butter: Using almond butter in the caramel layer adds extra flavor and compliments the sweetness of the maple syrup and coconut sugar. If you have a preference or allergy, you can replace it for any other nut butter but the taste will be different depending on what you choose.
Coconut Sugar: I put coconut sugar in the caramel layer in addition to maple syrup because it helps the caramel come together and have that thickness you want in caramel. If you don’t have coconut sugar on hand, you can replace it with brown sugar but it will no longer be paleo.
Coconut Milk: The final ingredient of the caramel is coconut milk, which makes it creamy and delicious. I like to use canned full-fat coconut milk, but you can also use almond milk or any other milk.
Dairy-Free Chocolate: Chocolate is KEY to a Twix bar so you’ll really want to bathe those bars in it. Choose whatever chocolate you like best. If you don’t have a preference or allergy, you can also use regular chocolate chips.
How To Make Paleo Twix Bars
Step One: Preheat oven to 350 degrees and line a small baking dish with parchment paper.
Step Two: Whisk together the almond flour and salt in a bowl, then add in the coconut oil and maple syrup. Mix until a crumbly dough is formed.
Step Three: Press down the dough into the parchment lined dish to form an even crust all around. Bake for 15 minutes and set aside to cool.
Step Four: While the crust is cooling, make the caramel by bringing all ingredients to a boil then reducing heat to low. Whisk vigorously until everything is combined. Remove from heat and let cool to thicken.
Step Five: Evenly pour the cooled caramel onto the cookie while still in the pan and freeze for 30 minutes to an hour, until hardened.
Step Six: Remove the dish from the freezer and pull them out with the parchment paper. Melt the chocolate with coconut oil by microwaving in 30 second increments and stirring until fully melted.
Step Seven: Carefully slice the bars into even pieces; you can make about 20 small or 10 large. Dip the cut bars into the chocolate one at a time, completely covering but getting rid of excess dripping chocolate. Top with flaky salt and let cool in the refrigerator to harden before enjoying.
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PALEO TWIX BARS
10
servings30
minutes15
minutesGluten Free, Dairy Free, Paleo, Vegan
Ingredients
- SHORTBREAD COOKIE
1 cup almond flour
1 tsp salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
- CARAMEL LAYER
1/4 cup almond butter
1/2 cup coconut sugar
1 tbsp coconut oil
1/4 cup coconut milk
- CHOCOLATE COATING
1 cup dairy-free chocolate
1 tbsp coconut oil
flaky salt for topping (optional)
Directions
- Preheat oven to 350 degrees and line a small baking dish with parchment paper.
- Whisk together the almond flour and salt in a bowl, then add in the coconut oil and maple syrup. Mix until a crumbly dough is formed.
- Press down the dough into the parchment lined dish to form an even crust all around. Bake for 15 minutes and set aside to cool.
- While the crust is cooling, make the caramel by bringing all ingredients to a boil then reducing heat to low. Whisk vigorously until everything is combined. Remove from heat and let cool to thicken.
- Evenly pour the cooled caramel onto the cookie while still in the pan and freeze for 30 minutes to an hour, until hardened.
- Remove the dish from the freezer and pull them out with the parchment paper. Melt the chocolate with coconut oil by microwaving in 30 second increments and stirring until fully melted.
- Carefully slice the bars into even pieces; you can make about 20 small or 10 large. Dip the cut bars into the chocolate one at a time, completely covering but getting rid of excess dripping chocolate. Top with flaky salt and let cool in the refrigerator to harden before enjoying.
Notes
- I use an 8×8 square baking dish for this recipe. You can also use a 9×9 dish for slightly thinner bars or a loaf pan for thicker bars.
- You can substitute the almond butter with any other kind of nut butter if you have a preference or allergy, but the taste will be different depending on which you use.
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