Healthy TWIX Bars Gluten-Free

These Healthy TWIX Bars give you all the nostalgia and delight of the classic candy bar with a wholesome twist. They are gluten free dairy free and sweetened without refined sugar making them a satisfying treat you can feel great about sharing or stashing for yourself. I have whipped up these bars on cozy Sundays and no batch has ever lasted longer than forty eight hours in our fridge.

These bars remind me how fun it is to recreate childhood favorites in a way that fits my current lifestyle. The first time I made them I was surprised by just how spot on they tasted my husband said they were even better than real TWIX

Ingredients

• Coconut flour: For the shortbread layer gives a delicate melt in your mouth crumb and a slight natural sweetness Make sure it is fresh coconut flour for best texture
• Almond flour: Adds richness to the base and keeps it gluten free Look for finely ground almond flour for best results
• Coconut oil: Used throughout creates a soft texture and holds layers together Unrefined coconut oil will add a light coconut note while refined is neutral
• Honey or maple syrup: As unrefined sweeteners they offer gentle sweetness and help bind the base Warm before combining for easy mixing
• Almond butter: For the caramel layer brings creamy richness and nutty flavor Creamy or crunchy works go for unsweetened options with one or two ingredients
• Vanilla extract: In the caramel gives a classic dessert aroma Pure vanilla enhances the flavor best
• Maple syrup: Deepens sweetness and keeps everything gooey opt for real maple syrup whenever possible
• Dark chocolate: For the top layer adds antioxidant rich decadence Use a bar or quality chips with at least seventy percent cacao for bold flavor
• Flaky sea salt: A sprinkle on top makes every bite pop and keeps the bars from tasting too sweet Choose a high quality sea salt for finishing

Instructions

Mix and Bake the Shortbread:

Combine coconut flour almond flour melted coconut oil and warmed honey in a large bowl Stir well until no dry bits of flour remain and a moist dough forms Line a six by six inch baking dish with parchment paper for easy removal Press the shortbread mix firmly and evenly into the pan using a silicone spatula If the mixture sticks dip your spatula in coconut oil first Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes until the edges are just golden brown Remove from oven and let cool to room temperature completely before the next step

Make the Caramel:

In a small saucepan on medium low heat combine almond butter coconut oil vanilla maple syrup and sea salt Whisk as the ingredients gently melt together about two to three minutes until you have a smooth liquid caramel Set aside to cool fully You want this caramel completely cool before layering or it could melt the shortbread base

Melt the Chocolate:

Break up your dark chocolate bar or use chips and place in a microwave safe bowl with coconut oil Microwave in thirty second bursts stirring well in between until silky and smooth Alternatively use a double boiler on the stove to gently melt together

Assemble the Layers:

Once both the shortbread and caramel layers are completely cooled pour the caramel layer evenly over the shortbread base Smooth to the edges Freeze the pan for one to two hours or until the caramel is firm and set

Chocolate Top:

Remove pan from freezer Pour the melted chocolate evenly over the hardened caramel Use your spatula to spread to the corners Sprinkle flaky sea salt over the chocolate for a beautiful and tasty finish Place in the fridge for five to ten minutes until the chocolate is just firm not rock hard

Slice and Serve:

Once set remove the block from the pan by lifting out with parchment Transfer to a cutting board and use a sharp chef’s knife to slice into sticks then thirds for classic TWIX shapes If chocolate cracks wait a few minutes and try again Enjoy immediately or store in the fridge or freezer for later

I am always amazed by how delicious the homemade caramel tastes especially since almond butter is usually in my pantry When I served these at my best friend’s birthday brunch not a single person guessed they were a healthy version of a classic treat

Storage Tips

These bars keep their texture best when stored in an airtight container in the freezer They will last for up to two months and need only a few minutes at room temperature to be ready for eating If you prefer a softer bite the fridge works well but they will be a little softer

Ingredient Substitutions

For the caramel try cashew butter pumpkin seed butter or even creamy peanut butter for a different flavor Maple syrup or honey can be swapped interchangeably depending on your preference and dietary needs If you do not have coconut flour more almond flour can be used just decrease the total by a few tablespoons for texture

Serving Suggestions

These bars are a perfect bite size treat for lunch boxes after school snacks or a sweet finish to dinner You can even chop them into small pieces for topping overnight oats or yogurt bowls My family loves to pack them for hiking trips since they are satisfying and travel well

Cultural and Historical Context

Though inspired by the classic Twix bar these bars take a modern and health conscious turn Classic Twix has its roots in the United Kingdom but this adaptation is very much a reflection of today’s wellness culture favoring whole ingredients and natural sweetness It is fun to see how nostalgic treats can evolve

Seasonal Adaptations

Add a touch of cinnamon or pumpkin pie spice to the shortbread layer for fall flavor Sprinkle crushed freeze dried berries on top in spring for a pop of color Swirl in a layer of peanut butter instead of almond butter for a new twist

Success Stories

Through years of making this recipe friends often ask for the details after a single bite Kids tend to love the chewy caramel layer while adults appreciate the sophisticated dark chocolate top

Freezer Meal Conversion

If you love to batch prep you can easily double this recipe using a nine by nine pan Layer as directed and once frozen cut into bars dividing portions between containers for future snack emergencies

Healthy TWIX Bars are always devoured quickly in my home The contrast of textures and bold dark chocolate makes these a repeat request

Common Recipe Questions

→ Can I substitute almond flour in the base?

Yes, you can use other nut or seed flours as an alternative, but texture may slightly vary.

→ What chocolate works best for the topping?

A dark chocolate bar or chocolate chips with high cocoa content melts smoothly and gives best results.

→ How do I prevent the chocolate layer from cracking?

Don't freeze the bars for too long. Slice with a sharp knife as soon as the chocolate is set but not rock hard.

→ Is there a way to make these nut-free?

You can swap almond flour and butter for sunflower or pumpkin seed alternatives for a nut-free variation.

→ How should I store the bars?

Store in an airtight container in the refrigerator or freezer to maintain freshness and texture.

→ Can I use maple syrup instead of honey?

Yes, maple syrup is a suitable substitute and keeps the bars naturally sweet while remaining dairy-free.