Introduction

These Homemade Twix Bars are a delicious, healthier twist on the classic treat. Made with coconut flour, almond butter, and rich layers of caramel and chocolate, they offer a perfect balance of sweet and nutty flavors. They are easy to make and perfect for satisfying your sweet tooth at home.

The image shows several long, thin bars laid on a dark tray, each with three clear layers. The bottom layer is light tan and crumbly like a biscuit or shortbread, the middle is a slightly darker gooey caramel with a smooth texture, and the top layer is shiny dark chocolate, firm but slightly soft, sprinkled with small pieces of sea salt. The bars are cut evenly and stacked in a casual, slightly overlapping way on the tray, with crumbs scattered around. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (85g) coconut flour
3 tablespoons (63g) pure maple syrup
⅓ cup (66g) coconut oil, solid (use refined for no coconut flavor)
½ cup (128g) creamy almond butter (or cashew butter, sunflower seed butter, or tahini for nut-free option)
⅓ cup (111g) pure maple syrup
⅓ cup (66g) coconut oil, melted (use refined for no coconut flavor)
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup (50g) coconut oil, melted (use refined for no coconut flavor)
¼ cup (21g) cocoa powder
2 tablespoons (42g) pure maple syrup
¼ teaspoon flaky sea salt (optional)

Instructions

Step 1: Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil. For easier removal, line the pan with parchment paper if it doesn’t have a removable bottom.
Step 2: In a bowl, mix the coconut flour and maple syrup until crumbly. Add the solid coconut oil at room temperature and mix until a large dough ball forms. Use your hands to press out any clumps and bring the dough fully together.
Step 3: Press the dough evenly into the prepared pan. Bake for 9-11 minutes, or until the edges turn golden brown. Allow to cool completely.
Step 4: For the filling, combine almond butter, maple syrup, melted coconut oil, vanilla extract, and kosher salt in a small saucepan. Heat gently until all ingredients melt and combine smoothly. Pour this caramel layer over the cooled crust and refrigerate until set.
Step 5: To make the chocolate topping, whisk together melted coconut oil, cocoa powder, and maple syrup. Pour evenly over the set caramel layer. Smooth the top and sprinkle with flaky sea salt if desired. Chill until firm.
Step 6: Once set, slice into 1-inch bars or 16 squares. Store in the refrigerator for best texture and flavor.

Tips & Variations

Use refined coconut oil if you prefer no coconut flavor in your bars.
For a nut-free option, substitute almond butter with sunflower seed butter or tahini.
Line your pan with parchment paper for easy removal and clean edges.
Sprinkle flaky sea salt on top to enhance the chocolate’s rich flavor.

Storage

Store the Twix bars in an airtight container in the refrigerator for up to one week. To enjoy a softer texture, let them sit at room temperature for a few minutes before serving. These bars do not freeze well as the texture can change.

How to Serve

The image shows a stack of four rectangular bars, each with three distinct layers. The bottom layer is a light brown, crumbly biscuit base with a slightly rough texture. The middle layer is a smooth, caramel-colored filling that looks soft and chewy. The top layer is a thin, glossy, dark chocolate coating that appears firm with a slight shine and a few grains of sea salt scattered on its surface. The bars are placed on a dark surface with more bars blurred in the background, all resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of coconut flour?

Coconut flour is very absorbent and unique in texture, so substituting it with other flours may alter the consistency. If you want to try another flour, expect to adjust liquid amounts and texture significantly.

Is it necessary to refrigerate these bars?

Yes, refrigeration helps the caramel and chocolate layers to set properly and keeps the bars firm. They are best enjoyed chilled but can be left at room temperature briefly before eating.