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These healthy homemade Twix bars offer that classic layered bite of sweet shortbread, creamy caramel, and rich chocolate but with a nourishing twist. Thanks to simple, gluten-free ingredients, you get all the delicious contrast of textures and flavors you love without any processed extras. This treat is perfect for anyone craving a nostalgic candy bar in a better-for-you version that actually satisfies.
I first made these on a rainy Saturday when the kids begged for something chocolatey. After one bite my whole family declared them better than store-bought.
Ingredients
- Almond flour: gives the base its classic shortbread texture and is naturally gluten-free. For the softest bite go for finely ground almond flour
- Butter: adds richness to the base. Use real dairy or a plant-based version for extra flavor
- Maple syrup: both sweetens and helps bind the layers together. Choose pure maple for the best results
- Vanilla extract: deepens flavor in both the shortbread and caramel. Real vanilla makes a huge difference
- Salt: balances sweetness and sharpens flavor in each layer. Flaky salt on top is highly recommended
- Creamy peanut butter: creates the silky caramel filling. Use unsweetened and smooth for the right consistency
- Chocolate chips: make up the decadent coating. Look for good-quality dark or semi-sweet chips for a classic chocolate shell
- Coconut oil: helps the chocolate set smoothly. Unrefined coconut oil gives a light coconut taste
Step-by-Step Instructions
- Make the Shortbread Base:
- Mix almond flour butter maple syrup vanilla and salt in a large bowl until a dough forms. Press firmly and evenly into a parchment-lined eight-inch square baking pan. Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes until edges are golden then cool in pan
- Prepare the Caramel Layer:
- Combine peanut butter maple syrup vanilla and almond flour in a bowl until completely smooth. After the shortbread cools spread the caramel evenly on top. Freeze for at least one hour until the caramel is firm
- Melt the Chocolate:
- Gently melt chocolate chips with coconut oil in a heatproof bowl set over a pot of simmering water or microwave in thirty second bursts stirring until fully melted and glossy
- Slice and Assemble:
- Remove the pan from the freezer and lift the layers out with the parchment. Slice into sixteen even bars using a sharp knife
- Dip and Finish:
- Dip each bar into melted chocolate making sure it is fully coated. Tap off any extra and lay on a parchment-lined tray. Optionally drizzle with more chocolate and sprinkle a little flaky salt for extra flavor. Chill again to set
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My kids love to sprinkle sea salt on top because they say it makes every bite more exciting. Almond flour is truly my favorite trick here because it gives the base that perfect classic sandy crunch.
Storage Tips
Keep the finished bars chilled for the best texture. Store them in an air-tight container in the fridge for up to one week or freeze for longer. If freezing, separate layers with parchment paper to make grabbing a bar mess-free
Ingredient Substitutions
You can swap the butter for coconut oil or plant-based butter for a dairy-free version. For the caramel use any creamy nut or seed butter you like such as almond or sunflower. If you do not have maple syrup honey works but it changes the flavor slightly
Serving Suggestions
Serve these bars straight from the fridge for that crisp bite. For gatherings cut them into mini squares for a party platter or top with berries and a drizzle of nut butter for a fancier dessert plate
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A Little History
Homemade candy bars have a long history among bakers looking to recreate store-bought classics at home with a personal twist. This gluten-free take on Twix bars transforms a nostalgic favorite into something you can feel good about sharing with everyone at the table
Recipe Questions & Answers
- → What kind of chocolate works best for the coating?
Chocolate chips or chopped chocolate bars (dark or milk) melt smoothly for a glossy, rich coating. Choose your preferred cocoa percentage according to taste.
- → Can I substitute almond flour in the base?
Almond flour gives a tender texture, but finely ground oat flour or a gluten-free blend can also be used. The flavor and consistency may change slightly.
- → Is there a vegan option for these bars?
Use a dairy-free butter alternative and vegan chocolate chips to make the bars fully plant-based. Maple syrup is already vegan-friendly.
- → How should these bars be stored?
Keep bars in an airtight container in the fridge for up to a week, or freeze them for longer storage. Thaw before serving for best texture.
- → Can I use another nut butter for the caramel layer?
Yes, almond or cashew butter works well as a substitute for peanut butter, creating a similar creamy caramel filling.
- → How do I prevent the chocolate from cracking?
Let the bars rest at room temperature for a few minutes before cutting, so the chocolate softens slightly and stays intact when sliced.