Healthier Twix Bars

One of the most popular candy bars ever is definitely Twix bars! I really enjoyed them growing up, and now that I have found that I have Celiac Disease I had to get creative! I made this delicious “Healthier Twix Bars” recipe that is dairy, gluten, grain, and refined sugar free. They aren’t too hard to make, and taste absolutely delicious! They are a nice dessert to have on hand and one batch makes 12 bars. I believe you will enjoy these Twix bars as much as I do!

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Why you will love these Twix bars

They taste very similar to the original Twix bars just with a healthier twist.
They have a delicious gluten free/vegan shortbread cookie layer.
The homemade vegan caramel sauce is so delightful and made with only 4 simple ingredients.
They will bring back all the nostalgic feels when you enjoy them.
They are a fun treat to make with your kids especially for a healthier Halloween candy option.

What you will need

Almond Flour – This is one of my favorite gluten free alternative flours to use in baking! It’s higher in protein and fiber than a lot of other flours.

Coconut Flour – I like to mix my almond flour with a little bit of coconut flour to give it more of a short bread texture.

Coconut Oil – This is a great healthier cooking and baking oil to use.

Maple Syrup – This is what we will use to sweeten the shortbread cookie layer and the caramel layer.

Chocolate Chips – I love using vegan and paleo chocolate chips. You can use milk chocolate as well if you prefer.

Coconut Crea m – This is what we will use to make the caramel sauce with. You will only use the thick coconut cream part from the can and not any of the liquid part.

Coconut Sugar – To make the caramel sauce we will use a combination of maple syrup and coconut sugar.

Vanilla Extract – This adds a great flavor to the caramel sauce!

Sea Salt Flakes – This is optional, but goes so well with the chocolate and sweet caramel in these Twix bars.

How to make the healthier Twix bars

First, in a bowl, mix together the almond flour, coconut flour, melted coconut oil, and maple syrup. Add mixture to an 8×8 pan lined with parchment paper. Press shortbread cookie dough evenly in the pan. Bake at 350 for 15 minutes.

While the shortbread cookie layer is baking, make the caramel sauce by adding the coconut cream, maple syrup, and coconut sugar to a small sauce pan over medium heat. Stir well, and when it starts to bubble a lot, turn the heat to simmer for 15-20 minutes while stirring frequently. When the caramel is done thickening, add the vanilla extract to the caramel and take off the heat. Let the caramel cool down for a few minutes.

Then, once the shortbread cookie layer is done baking, let it cool down completely. Add the caramel over the shortbread cookie layer and spread out evenly. Place the pan in the freezer for 2 hours. Take the pan out of the freezer and carefully cut into 12 bars.

Lastly, melt the chocolate chips with the 1 tsp coconut oil. Dip each bar in the chocolate using a fork and then place them on a parchment paper lined sheet pan. Let the chocolate set. Add more chocolate drizzle on top and some sea salt flakes if desired.

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Healthier Twix Bars

colorfulsuperfoodie

One of the most popular candy bars ever is definitely Twix bars! I really enjoyed them growing up, and now that I have found that I have Celiac Disease I had to get creative! I made this delicious "Healthier Twix Bars" recipe that is dairy, gluten, grain, and refined sugar free. They aren't too hard to make, and taste absolutely delicious! They are a nice dessert to have on hand and one batch makes 12 bars. I believe you will enjoy these Twix bars as much as I do!

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Prep Time 35

Cook Time 25

Freeze time 4

Total Time 5

Course Dessert

Cuisine American

Servings 12 Bars

Equipment

1 8×8 baking pan
Parchment paper

Ingredients

For the shortbread cookie layer

2 1/2 cups almond flour
3 tbsp coconut flour
1/4 cup melted coconut oil
1/3 cup maple syrup

For the caramel layer

2 cups full fat coconut cream(thick part and no liquid)
1 cup coconut sugar
1 tsp vanilla extract

Other Ingredients

1 1/2 cups chocolate chips
1 tbsp melted coconut oil(for melting with the chocolate)
Sea salt flakes(optional)

Instructions

In a bowl, mix together the almond flour, coconut flour, melted coconut oil, and maple syrup. Add mixture to an 8×8 pan lined with parchment paper. Press shortbread cookie dough evenly in the pan. Bake at 350 for 15 minutes.
While the shortbread cookie layer is baking, make the caramel sauce by adding the coconut cream and coconut sugar to a small sauce pan over medium heat. Stir well, and when it starts to bubble a lot, turn the heat to simmer for 20-25 minutes while stirring frequently.
When the caramel is done thickening, add the vanilla extract to the caramel and take off the heat. Let the caramel cool down for a few minutes.
Once the shortbread cookie layer is done baking, let it cool down completely.
Add the caramel over the shortbread cookie layer and spread out evenly. Place the pan in the freezer for 4 hours.
Take the pan out of the freezer and carefully cut into 12 bars. (You will want to dip the bars quickly into melted chocolate before the caramel starts to shift.)
Melt the chocolate chips with the 1 tbsp coconut oil. Dip each bar in the chocolate using a fork and then place them on a parchment paper lined sheet pan and let the chocolate set.
Add more chocolate drizzle on top and some sea salt flakes if desired.
Cut off the access chocolate and enjoy! Store in an air tight container.

Keyword Dairy free, Gluten free, grain free, halloween candy, healthy candy bars, refined sugar-free, shortbread cookies, twix cookies, vegan desserts