These paleo and vegan Twix bars so easy to make and taste amazing with caramel over the shortbread layer, all coated in chocolate. You’re gonna love the irresistible and sweet crunch of every bite!
Twix was one of my favorite candy bars growing up. The flavor and the textures are just so amazing together: crunchy shortbread with chewy caramel layer, all wrapped in chocolate. There’s nothing like it. However, the ingredients in the original bars are just not the greatest, and I personally can’t enjoy them after having to go gluten and dairy free. Luckily, I made these vegan gluten free Twix bars that taste like the real version, and they are actually really easy to make!
Watch a Short Video of This Recipe
Easy Vegan & Paleo Twix Bars Recipe
While a homemade Twix bars recipe might seem complicated, it’s actually quite simple. It’s all about making each layer separately and then putting them together. And only the shortbread portion requires any baking! I highly recommend you give these easy homemade Twix bars a try.
Ingredients in Paleo & Vegan Twix Bars
While some of these ingredients are in more than one layer in this gluten free Twix recipe, there are only 6 ingredients total:
- coconut flour
- maple syrup: You can substitute with honey (not vegan) if that’s what you have on hand.
- coconut oil
- almond butter
- sea salt
- chocolate chips: These are my favorite vegan chocolate chips. For paleo, I love these.
How to Make Homemade Twix Bars
- Preheat oven to 350 degrees F, and then line an 8×8 baking dish with parchment paper.
- Add all ingredients for the shortbread layer in a mixing bowl and mix until a dough forms. Press evenly into the pan.
- Bake for 10 minutes until the edges are golden brown. Cool for 10 minutes.
- While the shortbread layer is baking and cooling, make my 5-minute Salted Caramel Sauce. Remove from heat and set aside until the shortbread layer is ready.
- Pour the caramel sauce over the shortbread layer, and spread evenly. Freeze for 1 hour until set.
- Melt together chocolate chips and coconut oil for the chocolate layer until smooth and creamy.
- 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.
- Dip each bar into the chocolate layer and coat on all sides. Transfer the dipped bars on to the parchment paper in a single layer without touching each other.
- Freeze for at least 5 minutes. Sprinkle with flaky sea salt, and enjoy! You can store these easy homemade Twix bars in an airtight container and freeze or refrigerate.
Frequently Asked Questions
The original Twix bars are not gluten free or dairy free. However, this gluten free Twix recipe tastes so much like the real deal, so I hope you try it out!
Yes, you can definitely do this to cut down on time. Just halve the ingredients for the chocolate layer, melt together, and pour over the caramel layer. Freeze for 5 minutes, then cut into bars.
You can store these in an airtight container. They can be frozen for up to a month, or refrigerated for up to 10 days.
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Homemade Twix Bars Recipe (Paleo, Vegan)
Ingredients
Shortbread Layer
- 1¼ cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil softened (not melted)
Caramel Filling
- 1 batch 5-minute Salted Caramel Sauce reduce salt to 1/4 tsp
Chocolate Coating
- 1½ cup dairy free chocolate chips or paleo chocolate chips
- 2 tbsp coconut oil
- Flaky sea salt
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking dish with parchment paper.
- In a mixing bowl, add all ingredients for the shortbread layer and stir until a dough forms. Press into the parchment lined pan evenly.
- Bake for 10 minutes until golden brown at the edges, then cool for 10 minutes.
- While the shortbread layer is baking and cooling, make my 5-minute Salted Caramel Sauce. Remove from heat and set aside until the shortbread layer is ready.
- Pour the caramel over the shortbread layer, and spread evenly. Freeze for 1 hour until set.
- Using a double boiler or the microwave, melt together chocolate chips and coconut oil for the chocolate layer until smooth and creamy.
- Remove the pan from the freezer, then use the parchment paper to take the set layers out of the pan. Cut into 16 bars. Line a pan or a large plate with parchment paper.
- Dip each bar into the chocolate layer, coating on all sides. Use a fork to transfer the dipped bars on to the parchment paper in a single layer without touching each other.
- Freeze for 5 minutes. Sprinkle with flaky sea salt, and enjoy! You can store in an airtight container in the freezer for up to 1 month, or in the refrigerator for up to 10 days.
Video
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Oh my goodness these bars are SO DELICIOUS! And the honey substitution for the syrup is a winner! Such a fun and yummy treat!
You got my 110% attention with this recipe — I love Twix bars but rarely eat them! Thank you for this option that works better with my dietary preferences. PS – was it wrong to make a batch and hid from my husband and sons?! lol
Hey this recipe looks so good but can I use all purpose flour instead of coconut?
I think so. I’m not sure about the quantity though, so I would just add a little bit at a time until a dough forms.
Would it work woth peanut butter instead of almond butter?
Yes!