These homemade twix bars are just like the ones my mom always made during the holidays, and they’re a guaranteed crowd pleaser! They’re made with real whole food ingredients and even the caramel filling is made without refined sugar. These are definitely an indulgent treat, but made with much healthier ingredients than the traditional candy bar. As a bonus they’re naturally gluten free with a dairy free and vegan option as well.
1 1/4 cup fine almond flour, + 1/4 cup additional, see notes
2 Tablespoons tapioca starch
1/4 Teaspoon 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
1 cup of coconut cream from 1 can full fat coconut milk, refrigerated, see notes
1 cup coconut sugar
1/4 Teaspoon sea salt
1 Tablespoon vanilla extract
3/4 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. 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.
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.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Homemade Twix Bars, Paleo Twix Bars, Homemade Twix Bar Recipe, Gluten Free Twix Bar