Why You’ll Love This Recipe
This recipe for healthy Twix bars offers everything you love about the classic candy—without any of the refined sugar or artificial ingredients. The shortbread layer is made with coconut flour, giving it a soft, buttery texture, while the salted caramel filling offers a perfect balance of sweetness and saltiness. The chocolate coating adds a smooth and indulgent finish, and the flaky sea salt sprinkled on top makes these bars absolutely irresistible. With simple, wholesome ingredients, these bars are paleo, vegan, and incredibly satisfying!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Layer:
- 1 ¼ cup coconut flour
- ¼ cup maple syrup
- ⅓ cup coconut oil, softened (not melted)
For the Caramel Filling:
- 1 batch of 5-minute Salted Caramel Sauce (reduce salt to ¼ tsp)
For the Chocolate Coating:
- 1 ½ cups dairy-free chocolate chips (or paleo chocolate chips)
- 2 tbsp coconut oil
- Flaky sea salt (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), and line an 8×8 baking dish with parchment paper.
- Make the Shortbread Layer: In a mixing bowl, combine all ingredients for the shortbread layer. Stir until a dough forms. Press the dough evenly into the parchment-lined pan.
- Bake the Shortbread: Bake for 10 minutes until the edges are golden brown, then remove from the oven and cool for 10 minutes.
- Prepare the Caramel: While the shortbread is baking and cooling, prepare the 5-minute Salted Caramel Sauce. Once done, remove it from the heat and set aside to cool.
- Assemble the Bars: Pour the caramel over the cooled shortbread layer and spread it evenly. Freeze for 1 hour to allow the caramel to set.
- Melt the Chocolate: Using a double boiler or microwave, melt the chocolate chips and coconut oil together until smooth and creamy.
- Dip the Bars in Chocolate: Remove the pan from the freezer. Use the parchment paper to lift the set layers out of the pan and cut into 16 bars. Line a pan or large plate with parchment paper. Dip each bar into the melted chocolate, coating all sides. Use a fork to transfer the bars onto the parchment paper, ensuring they do not touch.
- Freeze and Serve: Freeze the coated bars for 5 minutes to set the chocolate. Sprinkle with flaky sea salt, and enjoy! You can store the bars in an airtight container in the freezer for up to 1 month, or in the refrigerator for up to 10 days.
Servings and Timing
- Servings: Makes 16 bars
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Freezing Time: 1 hour 5 minutes
- Total Time: 1 hour 27 minutes
Variations
- Nut Butter Filling: For an extra creamy layer, replace the caramel with almond butter or peanut butter for a nutty twist.
- Add a Crunch: Add chopped nuts, such as almonds or cashews, to the caramel layer before freezing for a crunchier texture.
- Minty Twist: Add a few drops of peppermint extract to the chocolate coating for a minty version of your healthy Twix bars.
- Chocolaty Inside: Add a layer of melted chocolate under the caramel for an extra chocolaty treat.
Storage/Reheating
- Storage: Store these bars in an airtight container in the refrigerator for up to 2 weeks. They can also be stored in the freezer for up to 3 months.
- Reheating: These bars are best enjoyed chilled or frozen. If frozen, let them thaw for a few minutes before eating.
FAQs
1. Can I use regular flour instead of coconut flour?
Coconut flour absorbs more moisture than regular flour, so it’s best to stick to coconut flour for the right texture. Regular flour won’t work the same in this recipe.
2. Can I use another sweetener instead of maple syrup?
Yes, you can substitute maple syrup with agave nectar, date syrup, or honey if you’re not strictly vegan.
3. Can I use a different type of chocolate?
If you’re not a fan of dairy-free chocolate, you can use your preferred chocolate chips, just make sure they are vegan if that’s your goal.
4. How can I make the caramel even creamier?
For a creamier caramel, add a small amount of coconut cream or cashew cream to the caramel sauce to enhance its richness.
5. Can I make the bars thicker or thinner?
Yes, you can adjust the thickness of the bars by changing the size of your pan. A smaller pan will result in thicker bars, while a larger pan will give you thinner ones.
6. What other toppings can I use besides sea salt?
You can top the bars with shredded coconut, chopped nuts, or even a drizzle of extra chocolate for added texture and flavor.
7. Can I skip the freezing step?
The freezing step is important to allow the caramel to set and hold the layers together when dipping in chocolate. Skipping it may cause the caramel to be too soft.
8. Are these bars gluten-free?
Yes, these bars are naturally gluten-free because they are made with coconut flour and other gluten-free ingredients.
9. Can I make a large batch of these bars?
Absolutely! You can double or even triple the recipe and use a larger baking pan to make a larger batch of these delicious bars.
10. Can I make these bars without coconut oil?
You can substitute coconut oil with another oil, such as avocado oil or a neutral vegetable oil, but coconut oil gives the bars the best texture and flavor.
Conclusion
These homemade healthy Twix bars are a delicious, guilt-free treat that offers all the indulgence of the classic version without any of the unhealthy ingredients. With a buttery shortbread base, a rich caramel layer, and a smooth chocolate coating, these bars are sure to satisfy your sweet tooth. Plus, they’re vegan, paleo, and incredibly easy to make. Whether you’re craving something sweet for yourself or looking for a homemade dessert to share, these bars will not disappoint!
Homemade Healthy Twix Bars Recipe
- Total Time: 1 hour 27 minutes
- Yield: 16 bars
Description
Homemade Healthy Twix Bars are a paleo and vegan-friendly treat with a buttery shortbread base, rich caramel filling, and a smooth chocolate coating, topped with flaky sea salt for a healthier indulgence.
Ingredients
1 ¼ cup coconut flour
¼ cup maple syrup
⅓ cup coconut oil, softened (not melted)
1 batch of 5-minute Salted Caramel Sauce (reduce salt to ¼ tsp)
1 ½ cups dairy-free chocolate chips (or paleo chocolate chips)
2 tbsp coconut oil
Flaky sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
- In a mixing bowl, combine all ingredients for the shortbread layer. Stir until a dough forms. Press the dough evenly into the parchment-lined pan.
- Bake for 10 minutes until the edges are golden brown, then remove from the oven and cool for 10 minutes.
- While the shortbread is cooling, prepare the 5-minute Salted Caramel Sauce and let it cool slightly.
- Pour the caramel over the cooled shortbread layer and spread it evenly. Freeze for 1 hour to allow the caramel to set.
- In a double boiler or microwave, melt the chocolate chips and coconut oil together until smooth and creamy.
- Remove the pan from the freezer. Use the parchment paper to lift the set layers out of the pan and cut into 16 bars. Dip each bar into the melted chocolate, coating all sides. Use a fork to transfer the bars onto parchment paper.
- Freeze the bars for 5 minutes to set the chocolate. Sprinkle with flaky sea salt, and enjoy!
Notes
For a nutty twist, replace caramel with almond or peanut butter.
Add chopped nuts to the caramel layer for extra crunch.
For a minty flavor, add peppermint extract to the chocolate coating.
Add a layer of chocolate under the caramel for extra chocolatey indulgence.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: Paleo, Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 9g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
