Homemade Healthy Twix Bars Recipe

Why You’ll Love These Healthy Twix Bars

My favorite candy bars growing up were Twix, Reese’s, and Snickers – none of which I can eat anymore. But making homemade candy bars isn’t as hard as you’d think which is why I’ve made a recipe for these healthy twix bars, paleo reese’s bars and no bake vegan snickers bars! These vegan Twix bars are the ultimate treat – sweet, satisfying, and made with real ingredients you can feel good about. The combination of a shortbread cookie layer, chewy caramel (I use my homemade 5-minute salted caramel sauce recipe), and smooth chocolate is pretty much perfection.

If you’ve ever looked at the ingredient list on this classic candy bar, you know it’s packed with refined sugar, dairy, gluten, and preservatives – basically a hard no for me. These are made with healthy ingredients and, as mentioned above, they’re shockingly easy to make. Each layer comes together separately, and only the cookie base requires baking. If you’ve been missing Twix bars and want to make your sweet tooth happy, you have to try this healthy homemade Twix bars recipe.

Ingredient Notes

Here are a few notes and substitutions on the key ingredients for these healthy Twix bars. Jump to the recipe card for the full recipe and exact measurements.

Shortbread Layer

• Coconut flour: Creates a soft, crumbly texture while keeping these bars grain-free and naturally gluten-free. No direct swaps work the same, but almond flour or oat flour might work with adjustments to the liquid.
• Maple syrup: Adds natural sweetness with a rich, caramel-like depth. Honey works too (just not vegan), but the flavor will be slightly different.
• Coconut oil: Binds the shortbread together while giving it that buttery texture without actual butter. Grass-fed ghee (not vegan) could be an alternative.

Caramel Filling

• 5-minute Salted Caramel Sauce (with reduced salt): This dreamy, gooey layer is what makes these taste like a real Twix bar! Keep the salt lower to balance the sweetness. Keeping the salt lower balances the sweetness. If you want a nutty twist, you can stir in a spoonful of almond butter or cashew butter for extra richness.

Chocolate Coating

• Dairy-free or paleo chocolate chips: These melt down into a smooth, rich coating that hardens beautifully. I love these for a vegan option, and these for paleo. Depending on your taste preference, you can go with milk chocolate chips for a sweeter touch or dark chocolate chips for a more intense flavor.
• Coconut oil: Helps the chocolate melt into a glossy, pourable consistency and keeps the coating from cracking when you bite in.
• Flaky sea salt: Don’t skip this! A sprinkle of flaky sea salt balances the sweetness and makes every bite even more delicious.

How to Make Healthy Twix Bars

Step 5: Pour the caramel sauce over the shortbread layer, and spread evenly. Freeze for 1 hour until set.

Step 6: Melt together chocolate chips and coconut oil for the chocolate layer until smooth and creamy.

Step 7: Remove the pan from the freezer, then cut the set shortbread and caramel into 16 bars. Line a pan or a large plate with parchment paper.

Step 8: Dip each bar into the melted chocolate layer and coat on all sides. Transfer the dipped bars onto the parchment paper in a single layer without touching each other. Freeze for at least 5 minutes. Sprinkle with flaky sea salt, and enjoy! 

Step 9: Freeze for at least 5 minutes. Sprinkle with flaky sea salt, and enjoy! 

Expert Tips

• Don’t rush the freezing step! The caramel needs time to set so the layers hold together when dipping in chocolate.
• Use softened (not melted) coconut oil in the shortbread to get that perfect texture.
• For clean chocolate coating, use a fork to dip each bar and let the excess drip off before placing it on parchment paper.

Serving Tips

• These bars taste amazing straight from the fridge, but if you like a softer caramel, let them sit at room temperature for 5 minutes before eating.
• Serve them with a paleo & keto Dalgona matcha latte.
• Want to make these into a fun dessert platter? Serve them alongside my fudgy paleo chocolate brownies or paleo & vegan salted caramel thumbprint cookies.

Storage Tips

Store in an air-tight container in the refrigerator for up to 2 weeks.

Keep them in a freezer-safe container for up to 3 months. Let them thaw for a few minutes before enjoying.