Homemade Twix Bars

These homemade twix bars feature a no bake shortbread base, gooey caramel filling, all covered in chocolate! It’s a simple copycat recipe of the popular candy bar!

Twix have to be the MVP of candy bars out there.

They are a taste and texture lovers’ dream. Sure, bounty bars or almond joy are good, but there is something special about good ol’ twix.

Like we’ve done with many popular candy bars, we’ve made a homemade recipe that tastes better than the original- and it’s so easy!

Why you’ll love this recipe

• Easy to make. Like coconut bars and chocolate coconut bars, this recipe uses only a few simple ingredients and steps; you can even make them beforehand.
• Easy to customize. You try different flavors of chocolate and customize toppings as per your taste. 
• Delicious. The gooey caramel and the rich chocolate flavor make these bars irresistibly delicious. 
• A crowd-pleaser. These are always a hit at kid parties or other gatherings. 

Ingredients needed

If you love trying out new desserts, you might already have all the ingredients for the recipe. Here’s what you need: 

• Almond flour. A gluten-free and wheat-free alternative to traditional flours. This forms the delicious shortbread base.
• Coconut oil. Melted. Use refined coconut oil for no coconut flavor whatsoever.
• Honey. To sweeten the bars and prevent them from being too crumbly. Maple syrup or agave nectar will also work.
• Vanilla extract. A must for a very subtle flavor.

Caramel layer 

• Peanut butter. Acts as a base for the caramel layer. It provides a rich and creamy flavor to the bars. Opt for a creamy or all-natural peanut butter.
• Coconut oil.
• Honey.

Topping 

• Chocolate. I like semi-sweet chocolate chips, but milk or dark works well.
• Coconut oil. Optional, but adding a dash of coconut oil to the melted chocolate makes the chocolate easier to bite into and so much smoother.

How to make twix bars

The recipe takes less than 30 minutes to make. All you have to do is mix everything, chill, and slice the chilled mixture into bars. 

1. Prep. Line a 9 x 4-inch loaf pan with parchment paper. 
2. Mix ingredients and refrigerate. Mix almond flour, melted coconut oil, and vanilla extract in a large mixing bowl. Then, transfer the shortbread base into the lined loaf pan, press firmly, and refrigerate. 
3. Prepare caramel. Whisk together all the caramel ingredients until a thick and glossy mixture forms. Pour the caramel over the shortbread base and place in the freezer for at least 30 minutes. Once firm, slice into bars. Then, put it in the freezer again until you prepare the chocolate. 
4. Melt the chocolate. In a microwave-safe bowl or stovetop, melt the chocolate with coconut oil slowly. 
5. Add chocolate coating on the bars. Once the chocolate melts, remove the bars from the freezer. Line a plate with parchment paper. Dip the bars in the melted chocolate using two forks until fully coated. Repeat the process until all the bars are coated in the chocolate. 
6. Refrigerate. Place the chocolate-coated Twix bars in the refrigerator until the chocolate firms up. Once firm, enjoy! 

Storage instructions

To store. Place leftovers in an airtight container and store them in the fridge for up to two weeks.  

To freeze. Wrap the candy bars in parchment paper and store them in the freezer for up to 6 months.

Recommended tools to make this recipe

• Mixing bowls. To mix the ingredients and make the dough and caramel. 
• Loaf pan. To shape the shortbread during refrigeration. 
• Whisk. To create that super smooth and glossy caramel.

Recipe tips and tricks

• Before lining the loaf pan with parchment paper, place it in the refrigerator for a few minutes. Chilling the pan will help the shortbread base firm up quicker once pressed into the pan.
• Don’t rush the caramel-making process. Cook it slowly and stir constantly until it becomes thick and creamy (like we do with our snickers bars!).
• Adding a small amount of salt will help balance the sweetness of the caramel and chocolate.
• To make it easier to dip the bars in the chocolate, freeze them for 10 minutes after slicing them up.

Frequently Asked Questions 

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