These Homemade Paleo Twix Bars are easy to make, and everyone goes crazy for them!
Twix was one of my absolute favorite candy bars growing up. I mean I think it’s only real competition was Reeses. And really can you even compare caramel & chocolate to chocolate & peanut butter? It doesn’t seem fair, after that comparison is much like apples to oranges in my mind. They’re both good, but completely different!
Even though I loved all those goodies growing up, I can’t even remember the last time I actually had a Twix bar. That’s probably because my mom used to make something really close to these Homemade Twix bars during the holidays.
Her version was even better than the candy, and they were my favorite holiday treat. So this year I decided it was high time to make a gluten free and paleo version.
The end result is just like the ones I remember, but made with healthier ingredients. Almond flour replaced all-purpose, and coconut sugar replaced the refined sugar.
The only change I made that really affected the flavor was the flaked sea salt. But once I had sea salt on a Twix bar, well… there’s not going back from how good that is!
How to make these Homemade Paleo Twix Bars:
You start by mixing together the shortbread crust.
Then it’s patted out into a lined baking pan and pricked all over with a fork.
While the crust is baking, you simmer the caramel, and then pour it over the cooled crust.
After the caramel has had a chance to harden in the fridge, the chocolate layer is poured over. When that’s mostly set up, you can add the essential, (I mean optional) sea salt layer!
Once the bars have fully hardened up, it’s time to slice and eat them. The longer they’re left out at room temperature, the more they’ll look like the above photo with the caramel beginning to ooze.
So definitely keep them refrigerated for the cleanest slice. I personally love them at room temperature, and don’t mind a bit of mess. I just think chocolate always tastes even better when it’s not cold.
I hope you enjoy these as much as we have! If you do make them, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
These homemade twix bars are just like the ones my mom always made during the holidays, and they’re a guaranteed crowd pleaser!
1 cup fine almond flour
2 Tablespoons tapioca starch
1/4 Teaspoon sea salt
1/4 cup or 4 Tablespoons melted ghee, or salted butter
1 can coconut milk, refrigerated, see notes
1 cup coconut sugar
1/4 Teaspoon sea salt
1 Tablespoon vanilla extract
1/2 cup semi-sweet chocolate chips, I use the Enjoy Life (allergy friendly)
2 Tablespoons avocado oil, or coconut oil
Flaked sea salt for sprinkling over the top
Preheat the oven to 350ºF. Then lightly grease an 8″ baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.
In a small mixing bowl, combine the almond flour, tapioca starch, sea salt, egg, and melted ghee/butter until a stiff dough forms.
Pat the dough evenly into the prepared pan, making a rim around the edges about 1/2″. Prick the crust with a fork and bake until golden brown, about 10-15 minutes.
Let the crust cool to warm or room temperature before pouring the caramel layer on.
Once the crust has cooled, make the caramel layer. Start by scooping the hardened coconut cream from the surface of the can, set aside the liquid to another use like a smoothie. Add the hardened coconut cream to a medium sized saucepan along with the coconut sugar and sea salt. Bring the mixture to a boil, then reduce and simmer until thickened, for about 10 minutes. Remove the caramel from the heat and whisk in the vanilla extract.
You will have 1 cup of caramel sauce after it’s reduced. If the caramel sauce hasn’t been reduced enough, the caramel layer will be soft, even after refrigeration.
Pour the caramel layer over the cooled crust, then refrigerate until it’s firm, about 1 hour.
For the chocolate layer, melt the chocolate chips and avocado/coconut oil together in a double boiler, stirring constantly until melted. Pour the chocolate layer evenly over the hardened caramel layer, then refrigerate again until it’s firming up, about 30 minutes. When you can see the chocolate layer is no longer glossy, it’s time to sprinkle on the flaked sea salt.
Refrigerate again until completely set up, an additional 1-2 hours. Cut into bars and serve chilled for the cleanest looking slices.
The reason the can of coconut coconut milk needs to be refrigerated is so the cream will float to the top and harden. You want this separation to happen because you only need the cream for this recipe.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Baking, Paleo Dessert, Gluten Free Dessert, Homemade Twix Bars, Paleo Twix Bars