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Homemade Twix Bars Recipe

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★★★★★

4.5 from 123 reviews

Homemade Twix Bars feature a crunchy coconut flour crust topped with a luscious almond butter caramel layer and a rich cocoa chocolate topping. This delightful treat combines natural sweeteners and wholesome ingredients to recreate the classic candy bar in a healthier, dairy-free version, perfect for satisfying your sweet tooth without refined sugar or artificial additives.

Ingredients

Scale

Crust

  • ⅔ cup (85g) coconut flour
  • 3 tablespoons (63g) pure maple syrup
  • ⅓ cup (66g) coconut oil, solid (refined for no coconut flavor)

Caramel Filling

  • ½ cup (128g) creamy almond butter (or cashew butter, sunflower seed butter, or tahini for nut-free)
  • ⅓ cup (111g) pure maple syrup
  • ⅓ cup (66g) coconut oil, melted (refined for no coconut flavor)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Chocolate Topping

  • ¼ cup (50g) coconut oil, melted (refined for no coconut flavor)
  • ¼ cup (21g) cocoa powder
  • 2 tablespoons (42g) pure maple syrup
  • ¼ teaspoon flaky sea salt (optional)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350ºF (175ºC). Grease a 14×5-inch tart pan or an 8×8-inch square pan with coconut oil. For easy removal, line the pan with parchment paper if it doesn’t have a removable bottom.
  2. Make the Crust Dough: In a bowl, combine the coconut flour and maple syrup, stirring until the mixture is crumbly. Add the room temperature solid coconut oil and mix thoroughly until a large dough ball forms, ensuring any clumps of coconut oil are pressed out. Use your hands to bring the dough fully together.
  3. Bake the Crust: Press the dough evenly into the prepared pan. Bake in the preheated oven for 9-11 minutes, or until the edges turn golden brown. Remove from the oven and let cool completely.
  4. Prepare the Caramel Filling: In a small saucepan, combine the almond butter, maple syrup, melted coconut oil, vanilla extract, and kosher salt. Heat gently over low-medium heat, stirring continuously until all ingredients are melted and fully combined into a smooth caramel. Pour this mixture evenly over the cooled crust. Refrigerate until the caramel layer sets.
  5. Make the Chocolate Topping: Whisk together melted coconut oil, cocoa powder, maple syrup, and optional flaky sea salt until smooth. Pour the chocolate mixture evenly over the chilled caramel layer and smooth it out. Refrigerate again until the chocolate topping is set.
  6. Serve and Store: Slice the bars into 1-inch pieces or 16 squares. Store the Twix bars in the refrigerator to maintain firmness and freshness.

Notes

  • Use refined coconut oil to avoid a strong coconut flavor in the bars.
  • Substitute almond butter with cashew butter, sunflower seed butter, or tahini for a nut-free option.
  • Lining the pan with parchment paper helps in easy removal of the bars without breaking.
  • Ensure the crust cools completely before adding the caramel layer to prevent melting and mixing.
  • Refrigerate the bars well before slicing to get clean cuts and maintain the layered texture.
  • Store Twix bars in an airtight container in the refrigerator for up to one week.

Keywords: Homemade Twix, Healthy Twix Bars, Gluten Free Dessert, Almond Butter Caramel, Coconut Flour Crust, Dairy Free Chocolate Bars

Find it online: https://amayaharis.com/homemade-twix-bars-recipe/