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These Homemade Twix Bars are so fun and easy to make plus they’re a healthier alternative to one of everyone’s favorite candy bars! The shortbread crust is gluten-free and only requires a few simple ingredients while the “caramel” filing is made with almond butter and higher in protein than the original candy.
These are a great treat and something you’ll find yourself making on repeat!
Listen, I love a good candy bar as much as the next girl! I’m always raiding my daughter’s candy bucket after every single holiday and I almost always go straight for the Twix bars (or snickers!).
And while I love eating a classic Twix, there’s just something really fun and satisfying about making a healthier version at home. I’m not telling you to stop eating the store bought ones, trust me! HOWEVER, I have no doubt that you’ll love this lightened up version as well!
Just….trust me! ;)
These homemade candy bars are:
- Gluten free
- Vegan (if made with maple syrup instead of honey)
- SUPER simple to make
- Healthier than the original
- Easily stored in the fridge or freezer making them last longer for easy snacking
Ingredients we’re working with:
The shortbread cookie is made out of almond flour to keep them gluten free with a little bit of maple syrup for sweetness and butter to bake them up to perfection.
The “caramel” filling is made out of almond butter (or other nut butter of choice) mixed together with maple syrup, a bit of almond flour and vanilla
Finally, once the bars are assembled, they tossed in a simple chocolate +coconut oil mixture to give them that classic candy bar look and taste that we all love!
I drizzled mine with a little ebut of the leftover chocolate to give them a more pretty look but that step is totally optional!
i’m really excited to see you all making these bars!
One Last Bite
I love to see your delicious creations and share the tastiest feedback. So when you make these delicious Homemade Twix, please remember to tag me on Instagram @foodwithfeeling!
I can’t wait to see what you cook up!
Homemade Twix Bars
Ingredients
For the shortbread:
- 1 ½ cups of almond flour, packed (200g)
- 3 tablespoons of butter, melted
- 1 ½ tablespoons of maple syrup
- ½ teaspoon of vanilla
- ¼ teaspoon of salt
For the caramel filling:
- 1 cup of creamy almond butter, or other nut/ seed butter
- ⅓ cup of maple syrup, or honey
- 1 teaspoon of vanilla
- ¼ cup of almond flour
For the chocolate coating:
- 1 cup of chocolate chips, I used dark chocolate
- 1 ½ tablespoons of coconut oil
Instructions
- Pre-heat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper (don’t skip this step as it makes getting the shortbread SO much easier to get out of the pan without it breaking).
- In a large bowl, mix together the shortbread ingredients: almond flour, melted butter, maple syrup, vanilla, and salt. Mix until thoroughly combined and then press it firmly into the prepared pan. Bake for 10-12 minutes until the shortbread is browned along the edges. Let cool while you make the filling.
- Make the filling by combining all of the ingredients: almond butter, maple syrup, vanilla, and almond flour. Once fully mixed together, spread it on top of the shortbread. Place in the freezer to set for at least an hour.
- After an hour in the fridge, prepare the chocolate layer by combining the chocolate and coconut oil in a shallow bowl. Microwave in 30 second increments until fully melted.
- Remove the twix from the freezer and remove from the pan. Place them on a cutting board and cut them into 16 bars. I did this by cutting the block in half one way and then cut them 8 even times the other way (see video for reference!).
- Dip each bar into the chocolate so that its fully covered. Tap it gently on the side to get rid of any excess chocolate. Place them on a parchment lined tray. Repeat with the remaining bars. Place in the freezer until the chocolate hardens (about 10 minutes). Optional: drizzle each bar with the remaining chocolate to make them even prettier! ENJOY!
