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The Best Healthy Twix Bars

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Healthy Twix Bars with crunchy shortbread, gooey caramel, and rich chocolate coating. These homemade vegan treats are gluten free, refined sugar free, and incredibly delicious.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: About 10–12 bars
  • Category: Dessert, Snack
  • Method: Baking, Freezing
  • Cuisine: American
  • Diet: Vegan

Ingredients

Cookie Base:
1 ¼ cups almond flour
2 ½ tbsp coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
½ tsp sea salt

Caramel:
½ cup coconut cream (from full-fat coconut milk)
½ cup pure maple syrup
¼ cup coconut oil
1 tsp vanilla extract
Pinch of sea salt

Chocolate Coating:
1 ¼ cups chocolate chips
1 tbsp coconut oil

Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
In a bowl, combine all cookie base ingredients until a dough forms. Press evenly into the loaf pan.
Bake for 12–14 minutes until golden around the edges. Let cool completely.
To make the caramel, add coconut cream, maple syrup, coconut oil, vanilla, and sea salt to a saucepan over medium heat.
Bring to a boil and cook for 5 minutes, stirring frequently. Reduce heat and simmer a few more minutes until thick like caramel sauce. Let cool slightly.
Pour caramel over the cooled cookie base and spread evenly. Freeze for 3–4 hours until firm.
Melt chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring between each, until smooth.
Remove bars from the freezer and cut into rectangles. Dip each bar into the melted chocolate using a fork, allowing excess chocolate to drip off.
Place coated bars on a parchment-lined tray and freeze for another hour before serving or storing.

Notes

Use only the thick cream from full-fat coconut milk for the caramel.
Freeze the bars completely before dipping to prevent the caramel from melting.
Store in an airtight container in the freezer.
Let thaw for 5 minutes before eating for the gooiest caramel texture.
Ingredient substitutions may affect the final texture and consistency.