Homemade Healthy Twix Bars Recipe (Paleo, Vegan)

These healthy Twix bars are so easy to make and taste amazing with a caramel layer over a buttery shortbread base, all coated in chocolate. You’re gonna love the irresistible crunch and chew in every bite!

Prep Time5

Cook Time17

Freezing Time1 5

Total Time1 27

Course: Dessert

Cuisine: American

Keyword: gluten free twix, homemade twix bars, how to make homemade twix bar, paleo twix bars, vegan dessert, vegan gluten free twix bars

Servings: bars

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 8x8 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

Notes

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.
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.

Nutrition