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.
- Prep. Line a 9 x 4-inch loaf pan with parchment paper.
- 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.
- 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.
- Melt the chocolate. In a microwave-safe bowl or stovetop, melt the chocolate with coconut oil slowly.
- 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.
- 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.
Homemade Twix Bars
Ingredients
- 1/2 cup almond flour
- 3 tablespoons coconut oil melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
caramel layer
- 1/2 cup peanut butter
- 2 tablespoons coconut oil melted
- 1/3 cup honey
Topping
- 1 1/2 cups chocolate chips
- 2 teaspoons coconut oil
Instructions
- Line a 9 x 4-inch loaf pan with parchment paper.
- In a large mixing bowl, combine the almond flour, melted coconut oil, honey, and vanilla extract.
- Transfer the shortbread base to the loaf pan and press firmly in place. Refrigerate.
- To make the caramel, whisk the peanut butter, coconut oil, and honey until thick, glossy, and combined. Pour over the shortbread base and place in the freezer for 30 minutes.
- Once firm, slice into bars. Place them back in the freezer while you prep the chocolate.
- Melt the chocolate with coconut oil in the microwave or stovetop. Once melted, remove the bars from the freezer. Line a plate with parchment paper.
- Moving quickly, use two forks to dip the bars in the melted chocolate until fully coated. Repeat the process until all the bars are coated in the chocolate. Place the Twix bars in the refrigerator until the chocolate firms up.
Notes
Nutrition
Frequently Asked Questions
These homemade bars are healthier than the traditional candy bar as they use less sugar, no butter, and no grains.
When made with dairy free chocolate, this recipe is suitable for vegans.
More candy recipes to try
Homemade Candy
Turkish Delight Recipe
Homemade Candy
Kit Kat Bars
Homemade Candy
Keto Coconut Clusters
Homemade Candy
Bounty Bars
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Hi Arman,
It’s super good! I made it today and my family loved it. One question I had is that it didn’t have a crunch to it, and was very soft and melted in my hands. Doesn’t Twix usually have a crunch to it? Also, there was an overwhelming flavor of peanut butter and didn’t really taste like caramel. When my family tried it, they thought that I was making a Reese’s. In the picture provided, there was a larger shortbread base and less peanut butter, but for me it was the opposite. I used the proportions above.
Hello there! I’m going to be trying these out this weekend BUT would I be able to use any syrup? I’m strict keto, but I’ve got a pancake syrup I use for my French toast. Is it the flavour/sweetness or consistency that’s most helpful with this recipe?
Hi there! I’ve only used the keto maple syrup, I can’t vouch for sugar free pancake syrup!
Hi there, I’ve only tried it as written, I cannot vouch for sugar free maple syrup for pancakes 🙂
What granulated sweetner can be used to make this keto friendly? And what sticky sweetner can be used to make this keto friendly? 8 carbs is still pretty high for someone following a ketogenic diet.i have a family member that is ketogenic for health reasons but it would be awesome to make something like this!
Hi Kris, they have been included and linked in the recipe- I follow a ketogenic diet and these fit my macros fine.
With all the maple used, can you taste it? This looks good, but I detest the maple flavor even in the smallest amount.
Hi Steven! This syrup has a mild flavor, but it is evident..especially when you remove the lid haha! Can you tolerate brown rice syrup/agave or coconut syrup? Those can be subbed.
Looks delicious.
Hope you try it out! 🙂
Isn’t that a Milkway? Twix have a crunchy biscuit/cookie base. Milkway have a chewy one. Still looks delicious.
Hi! these include cookie pieces in it! Working on a milky way though 🙂