Healthy Twix Bars (Gluten-free) Homemade Recipe

Satisfy your sweet tooth with these Healthy Homemade Twix Bars! Gluten-free and made with wholesome ingredients.

Total Time: 2 hours
Servings: 16 bars

Ingredients

Shortbread Base:

• 1 ½ cups almond flour
• 3 tablespoons butter, melted
• 1 ½ tablespoons maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Caramel Filling:

• 1 cup creamy peanut butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup almond flour

Chocolate Coating:

• 1 cup chocolate chips
• 1 ½ tablespoons coconut oil

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, covering edges well for easy removal.
Prepare the Shortbread: In a large bowl, combine almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until fully incorporated into a dough. Press mixture firmly and evenly into the pan. Bake for 10–12 minutes until edges are golden brown. Set aside to cool.
Make the Caramel Filling: In a medium bowl, mix peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Spread evenly over cooled shortbread. Freeze for at least 1 hour to set.
Prepare the Chocolate Coating: Melt chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until smooth.
Assemble the Bars: Remove set block from freezer, lift out using parchment, place on a cutting board, and slice into 16 bars (cut in half, then slice each half into 8).
Coat the Bars: Dip each bar into melted chocolate to fully coat. Tap off excess and place on parchment-lined tray. Repeat for all bars.
Final Touch: Optionally drizzle remaining chocolate over bars and sprinkle with flaky sea salt. Return to freezer for 10 minutes until chocolate hardens.
Enjoy! Store leftovers in an airtight container in the fridge or freezer.

Notes

• For a nut-free version, substitute almond flour with oat flour and use sunflower seed butter instead of peanut butter.
• Use dark chocolate chips for a richer, less sweet flavor or milk chocolate for a creamier taste.
• Ensure the shortbread base cools completely before adding the caramel layer to prevent melting.
• Bars can be stored in the freezer for up to 2 weeks—just thaw slightly before serving.
• If the chocolate coating is too thick after melting, add a small splash of coconut oil to thin it out.

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