clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Homemade Paleo Twix Bars | Get Inspired Everyday!

Homemade Paleo Twix Bars

  • Author: Kari
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 16 - 1"x4" bars 1x
  • Diet: Gluten Free


These homemade twix bars are just like the ones my mom always made during the holidays, and they’re a guaranteed crowd pleaser!



Shortbread Crust:

1 cup fine almond flour

2 Tablespoons tapioca starch

1/4 Teaspoon sea salt

1 egg

1/4 cup or 4 Tablespoons melted ghee, or salted butter

Caramel Layer:

1 can coconut milk, refrigerated, see notes

1 cup coconut sugar

1/4 Teaspoon sea salt

1 Tablespoon vanilla extract

Chocolate Layer:

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: Homemade Twix Bars, Paleo Twix Bars, Homemade Twix Bar Recipe, Gluten Free Twix Bar