The Best Healthy Twix Bars

Why You’ll Love This Recipe

I love this recipe because it tastes just like a classic candy bar while being vegan, gluten-free, and refined sugar-free. The texture combination of crunchy cookie, sticky caramel, and chocolate is absolutely irresistible.

I also enjoy how easy these bars are to prepare with simple pantry ingredients. They store perfectly in the freezer, making them great for snacks or desserts anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Base

1 ¼ cups almond flour
2 ½ tablespoons coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt

Caramel

½ cup coconut cream
½ cup pure maple syrup
¼ cup coconut oil
1 teaspoon vanilla extract
Pinch of sea salt

Chocolate Coating

1 ¼ cups chocolate chips
1 tablespoon coconut oil

Directions

I preheat the oven to 350°F and line a loaf pan with parchment paper.

In a bowl, I combine all the cookie base ingredients until a dough forms. I press the dough evenly into the loaf pan and bake it for 12 to 14 minutes until golden around the edges. Then I let it cool completely.

To make the caramel, I add the coconut cream, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan over medium heat. I bring the mixture to a boil and let it cook for about 5 minutes while stirring frequently.

After that, I reduce the heat to low and simmer until the caramel thickens into a rich sauce. I let it cool for a few minutes before pouring it over the cookie base.

I spread the caramel evenly and place the pan in the freezer for 3 to 4 hours until firm enough to slice.

Once frozen, I line a baking sheet with parchment paper. I melt the chocolate chips and coconut oil together in the microwave in short intervals, stirring until smooth.

I remove the bars from the freezer and carefully cut them into pieces. Using a fork, I quickly dip each bar into the melted chocolate and let the excess drip off.

I place the coated bars onto the baking sheet and freeze them again for about 1 hour before transferring them to an airtight container.

Servings and Timing

Servings: About 12 bars
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes
Freeze time: 4 to 5 hours

Variations

I sometimes sprinkle flaky sea salt on top for a sweet and salty flavor. Dark chocolate chips also work wonderfully for a richer coating.

For extra crunch, I occasionally add chopped nuts to the cookie base.

Storage/Reheating

I store these Twix bars in an airtight container in the freezer for the best texture.

Before eating, I let them thaw at room temperature for about 5 minutes so the caramel becomes extra gooey.

FAQs

Can I use another flour instead of almond flour?

I recommend sticking with almond flour because it gives the cookie base the perfect texture.

Why do the bars need to freeze?

Freezing helps the caramel firm up so the bars hold their shape during chocolate coating.

Can I use low-fat coconut milk?

I prefer full-fat coconut milk because the thick coconut cream helps the caramel set properly.

How long do these bars last?

I keep them in the freezer for up to 2 months in a sealed container.

Can I make these bars sweeter?

Yes, I can use sweeter chocolate chips or drizzle extra melted chocolate on top.

Conclusion

These healthy Twix bars are crunchy, gooey, chocolatey, and incredibly satisfying. I love that they taste like a classic candy bar while using more wholesome ingredients. They are perfect for keeping in the freezer whenever I want a delicious homemade treat.

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