Paleo Twix Bars

These Homemade Paleo Twix Bars are easy to make, and everyone goes crazy for them! A buttery shortbread crust is topped with a homemade caramel sauce and covered in a dark chocolate layer sprinkled with sea salt. They are absolutely decadent and a must-make holiday treat. This recipe is perfect for potlucks, and holidays like Christmas and Valentine’s Day.

Twix was one of my absolute favorite candy bars growing up. I mean I think its only real competition was Reese’s peanut butter cups. 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. And we were all lucky enough to indulge in those little bars of greatness.

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.

Ingredients & Substitutions

• Almond flour – makes the perfect buttery shortbread crust while keeping these both gluten-free and paleo.
• Tapioca starch – combines with the almond flour and helps it to hold together.
• Butter – or coconut oil, avocado oil, or vegan butter can also be used here to make a buttery shortbread crust. I personally would steer away from coconut oil if possible just because it has too much coconut flavor.
• Egg – or your favorite egg substitute works here since it’s a crumbly shortbread crust.
• Coconut sugar – is what makes up the bulk of the caramel layer. There’s no way to reduce the sugar here without giving up the caramel. So I recommend just cutting smaller bars, these are rich!
• Coconut cream – scooped from the top of a chilled can of coconut milk simmers together with the coconut sugar to make caramel.
• Vanilla extract – just a touch rounds out the rich flavor of the caramel filling.
• Chocolate – chips, chunks, or chocolate bar, just make sure it’s semi-sweet chocolate so it melts smoothly.
• Flaked sea salt – sprinkled over the top of these Twix bars gives them an adult flavor of salty-sweet.

How to make these Paleo Twix Bars recipe step by step

Step 1: Stir together the dry ingredients for the shortbread in a medium bowl before adding the melted butter and egg. The crust mixture will be stiff but easy to pat out by hand.

Step 2: Pat the crust into a parchment-lined baking pan making an edge around 1/4-1/2″. Use a fork to prick the bottom to prevent it from bubbling up. Then bake and cool before adding the caramel filling.

Step 3: For the caramel filling, simmer the ingredients together until the caramel has been reduced to 1 cup. Then pour the caramel over the top of the chilled shortbread cookie crust. Chill in the fridge until firm before adding the chocolate layer.

Step 4: Melt the chocolate and avocado oil together over low heat stirring constantly just until the chocolate has melted. Pour the melted chocolate over the top of the chilled caramel layer and tilt the pan to cover all of the caramel.

Step 5: Chill until the chocolate is beginning to set up, about 30 minutes, then sprinkle the sea salt over the top.

I really hope you enjoy these Paleo Twix Bars! If you do get a chance to make this recipe, I’d love to hear from you in the comments.

Paleo Twix Bars

---

5 from 16 votes

Author: Kari Peters

Total Time 45 minutes mins

Yield: 16 1″x4″ bars

Course: Dessert

Print PIN RECIPE RATE THIS RECIPE!

INGREDIENTS  

1x2x3x

Shortbread Crust:

• 1 1/4 cup fine almond flour - + 1/4 cup additional, see notes
• 2 tbsp tapioca starch
• 1/4 tsp sea salt
• 1 egg - or egg subtitute
• 1/4 cup or 4 Tablespoons melted ghee - salted butter, avocado oil, vegan butter, or coconut oil for dairy free

Caramel Layer:

• 1 cup of coconut cream from 1 can full fat coconut milk - refrigerated, see notes
• 1 cup coconut sugar
• 1/4 tsp sea salt
• 1 tbsp vanilla extract

Chocolate Layer:

• 3/4 cup semi-sweet chocolate chips - I use the Enjoy Life (allergy friendly)
• 2 tbsp avocado oil - or coconut oil
• Flaked sea salt for sprinkling over the top

INSTRUCTIONS 

• 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. Add the additional 1/4 cup almond flour only if the dough looks a bit loose still.
• Pat the dough evenly into the prepared pan, making a rim around the edges between 1/4″- 1/2″. Prick the crust with a fork and bake until golden brown, about 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, this will measure 1 cup. Set aside the liquid to another use like a smoothie.
• Add the hardened coconut cream to a large wide pot, about 9″ diameter, 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. To easily measure, lightly grease a glass measuring cup, this way the caramel won’t stick to it.
• 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. If you add the sea salt too soon, it will sink into the chocolate. This is only an aesthetic thing and if it happens they still taste the same.
• Refrigerate again until completely set up, an additional 1-2 hours. Cut into bars and serve chilled for the cleanest looking slices.

Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes. Rate This Recipe!

NOTES

You may need the additional 1/4 cup of almond flour and you may not. This is because the size of eggs varies a lot and you want the shortbread dough to be quite stiff like the photos. So if it’s looking too loose, try adding the extra 1/4 cup.

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

Cuisine: American

Keywords: Gluten Free Twix, Healthy Twix Bars, Homemade Paleo Twix Bars

nutrition facts

Calories: 230kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 98mg | Potassium: 102mg | Fiber: 2g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?Tag @get.inspired.everyday on Instagram or hashtag #getinspiredeveryday

This post was originally published in 2019 but has been updated in 2021 with more tips, information, and new photos.