Homemade Paleo Twix Bars
These paleo copycat Twix bars are a healthier alternative to a classic candy! They’re nut-free, made with real food ingredients, and can be made AIP-friendly.
What are Twix bars?
We’re going there… homemade Twix bars! Truthfully, I’m the kind of girl that is happy with all chocolate in all forms. I’m here for all of it! But I remember my brother being particularly into Twix bars as a kid, and I couldn’t disagree with him Twix bars are a candy classic. Though conventional Twix bars are full of corn syrup, soy, enriched flour, and more classic candy ingredients, what makes up a Twix bar is actually pretty straightforward. They’re made up of a shortbread crust, a caramel layer, and a candy coating.
When you strip away the junk and focus on real food ingredients, it’s actually pretty simple to make these into a healthier option! This version is paleo, nut-free, dairy-free, and can even be made AIP.
The Ingredients For Homemade Twix Bars
- Coconut Flour. Coconut flour is great for shortbread and makes these nut-free. I have not tried to make this recipe coconut free and cannot recommend a swap.
- Arrowroot Starch. You can likely also use tapioca.
- Coconut Milk and Coconut Sugar. These are the main ingredients for the caramel. Make sure you use full fat coconut milk!
- Chocolate. I use Hu Kithcen chocolate gems, but you can also use a carob alternative (like this) for AIP.
How to make Homemade Twix Bars
- To make the shortbread crust: Mixing together the two flours, and then stirring in the wet ingredients until well combined. Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork & bake. Cool completely.
- To make the caramel: Combine the coconut milk and coconut sugar in a medium saucepan and whisk well. Set over medium-low heat and allow to come to a medium simmer, stirring often for about 25-30 minutes or until thick caramel forms.
- Pour the caramel over the shortbread and spread evenly. Transfer to the fridge for 2-3 hours (or overnight) to allow it to set.
- For the chocolate coating: Melt the chocolate using your preferred method and pour over the caramel layer. Allow to set in the fridge.
- Slice & serve chilled!
Tips & Tricks for Making Homemade Twix
- Keep the twix chilled. The chocolate and caramel will start to soften at room temperature, so make sure they stay chilled.
- Store the twix with parchment paper. Separate them with parchment paper to keep them from sticking to each other! Chocolate will always stick when it melts, so any slight temperature change can have your bars stick together.
- Add some flair of your own! Something like shreddeed coconut on top would be great!
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Homemade Paleo Twix Bars
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These paleo copycat Twix bars are a healthier alternative to a classic candy! They’re nut-free, made with real food ingredients, and can be made AIP-friendly.
Ingredients
For the shortbread
- 3/4 cup coconut flour
- 1/4 cup arrowroot starch
- 1/2 cup coconut oil, softened
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
For the caramel
- 1 13.5 oz can full-fat coconut milk
- 1/2 cup coconut sugar
- Pinch of salt
For the chocolate coating
- 3/4 cup dairy-free chocolate chips (I use Hu Kitchen, sub a recipe like this for AIP)
- 2 tbsp coconut oil
- Flakey salt
Instructions
For the shortbread
- Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper
- Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
- Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork about 10-15 times.
- Bake the crust until lightly golden brown for about 25-30 minutes. Set aside and allow to completely cool.
For the caramel
- Combine the coconut milk and coconut sugar in a medium saucepan and whisk well. Set over medium-low heat and allow to come to a medium simmer, stirring often for about 25-30 minutes or until thick caramel forms.
- Pour the caramel over the shortbread and spread evenly. Transfer to the fridge for 2-3 hours (or overnight) to allow it to set.
For the chocolate coating
- Melt the chocolate and coconut oil together with a method of your choice (I prefer a double boiler method).
- Pour the chocolate over the hardened caramel and spread it into an even layer. Allow the pan to cool slightly before transferring to the fridge to allow the chocolate to harden completely.
- Transfer the Twix to a cutting board and top with some salt. Use a sharp knife to cut into 12 (or more or less depending on the size you’d prefer) bars. Serve immediately or store in the fridge with parchment paper separating the bars to avoiding sticking.
Notes
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Fat: 23.4g
- Carbohydrates: 26.9g
- Fiber: 2.3g
- Protein: 2.4g
This recipe was orignially published in Oct 2019 and was updated in 2022.
The caramel is delicious but didn’t make nearly as much as in your pictures! Just a really thin layer.
If you want a thicker caramel layer you can double that part of the recipe!
Love these! What is considered full fat vicinity milk? I’m using the native forest organic coconut milk classic. Seems to take forever to carmelize. Should I only use the thick stuff or do I include the watery portion as well?
That is full fat coconut milk, you just want to avoid the kind you find refrigerated at the grocery store. You can everything in the container. If just using the thick stuff, that would be coconut cream!