Healthier Homemade Twix Bars have a crunchy biscuit base, a layer of delicious, gooey caramel and are topped with dark chocolate. They’re sweet, creamy satisfying and delicious….oh, and they have no refined sugar or processed oils.
If you have a sweet tooth and are a chocolate lover, then this recipe is for you. These Healthier Homemade Twix Bars taste just like the store bought Twix Bars of your childhood
When you make Twix bars at home, you have control over the quality and quantity of ingredients. This recipe has all the great taste and texture of those Twix bars we all grew up enjoying, but my healthier version is made without the trans-fats, refined flour, sugar, corn syrup and all the additives you’d find in store-bought Twix bars.
Why you’ll love these healthy twix bars
- Gooey caramel, crisp cookie, delicious chocolate…need I say more?
- Just like you remember Twix tasting…but better because they have nutritious ingredients and no refined sugar.
- Easy to make…yes, there are three layers..but they’re all easy to make.
- Freezer friendly. I actually leave mine in the freezer until ready to serve.
- They’re vegan and gluten-free so everyone can enjoy them.
Vegan Twix Bar Ingredients
- Almond flour: Contains protein and fiber to help keep blood sugar from spiking.
- Almond butter: Look for a brand that has just one ingredient, almonds. You’ll be getting a good dose of Vitamin E along with some nonounsaturated fats, protein and fiber. Creamy almond butter works best in this recipe, and makes it still kosher for passover. You can also use peanut butter, sun butter or tahini. Be sure to mix a new jar thoroughly for a consistent drippy consistency.
- Medjool dates: In addition to their sweet taste, they contain potassium, fiber and some B vitamins. Dates with the pits still in retain their moisture better than pitted dates. It’s best to remove the pits yourself just before adding to the recipe.
- Olive oil: Extra virgin olive oil is not processed, like other highly refined vegetable oils. Plus, it is high in both polyunsaturated and monounsaturated fats (the healthy ones).
- Maple syrup:
- Dark chocolate chips: Use whatever type of chocolate you tolerate well. I like dark chocolate with at least 70% cacao because it has less sugar and a richer chocolatey taste than other varieties.
- Optional: flakey sea salt
How to make Vegan Twix Bars
Preheat oven to 350 degrees. Line an 8×8″ square pan with unbleached parchment paper.
The first step is to make the cookie layer. Combine almond flour, maple syrup and olive oil in a medium sized mixing bowl.
Mixture will be a bit crumbly, but will hold together between your thumb and finger when pressed together.
Dump mixture into prepared pan and use your hands to evenly distribute into the pan.
It will be quite thin. Be sure to compress it gently with your fingers so it reaches into the corners. Bake in preheated oven for 15 minutes.
While the cookie layer is baking, make the caramel.
Remove the pits from the dates and place into the bowl of a food processor. Add the almond butter, maple syrup and olive oil.
Process until uniform in texture, scraping down the sides several times. The caramel will be a bit sticky, but easy enough to work with.
When the cookie layer comes out of the oven, it should be golden and a bit soft to the touch.
Let it cool for a few minutes and then use an offset spatula to spread the caramel evenly on top of the biscuit like cookie.
Pop the pan with the cookie and caramel into the freezer for at least an hour or as long as overnight.
Melt the chocolate with the olive oil. The added oil will make it easier to cut later. I use a small pan on the stove on the lowest heat setting and as soon as the chocolate begins to melt, I stir constantly and turn off the heat when there’s still a few solid pieces. The warm melted chocolate will help the rest become liquid. The entire process takes about 1 minute.
Pour over the hardened caramel layer of the twix.
Use your offset spatula to spread the chocolate towards the corners for a smooth, even layer.
Sprinkle with flakey sea salt, if desired, and place the pan in the refrigerator for 5 minutes for the chocolate to harden. If you leave it longer, that’s OK..but if you do, let it sit on the counter coming closer to room temperature for 10 minutes before attempting to cut into bars.
How to cut into bars so the chocolate doesn’t crack
Let me help you learn from my mistakes. It’s easy to cut these into bars without the chocolate cracking and the homemade Twix bars falling apart, if you follow these two tips.
- Take the pan out of the fridge. Carefully pull on the edges of the parchment paper to remove the twix from the pan and onto a cutting board. Let it sit a couple minutes to come closer to room temperature before you begin.
- Barely slice through to begin with. Kinda like marking the lines that you’ll come back and cut all the way through. First mark the line in half horizontally and vertically so you have 4 large squares within the square. Then divide vertically further by making each ¼ square into 4 long bars.
Now that your “lines” are drawn, use your sharp knife to carefully cut all the way through.
How to store
- Store already cut Twix bars in an airtight container.
- They will stay good in the refrigerator for 2 weeks.
- You can freeze these homemade twix for 3 months, and they can be eaten straight from the freezer. This is my preferred method of storing these.
Debra’s Pro Tips
- Measure the olive oil first and then the maple syrup so it will slide right out of the measuring spoon.
- They’re easier to cut when they’re cold…the caramel won’t ooze out, but if they’re too cold, the chocolate will crack. For perfectly cut Twix bars, follow my advice above.
- The flakey sea salt on top is optional…but what’s a chocolate caramel dessert without salt?
- They’re best stored in the freezer, but don’t think it will deter others from finding your stash and eating them! Use your best hiding skills if you have plans for these.
Comparison between Store-Bought Twix and Healthier Homemade Twix Bars
- Sugar: Store-bought Twix bars are high in refined sugar and corn syrup…which can spike blood sugar and cause inflammation. This recipe for healthier Twix Bars is sweetened with dates, which contain fiber that helps balance blood sugar, and maple syrup which is less processed and has antioxidants.
- Fats: Commercially made Twix bars contain trans fats, that are unhealthy and can raise cholesterol levels and increase heart disease risk. My vegan Twix bars are made with olive oil and also get some healthy fats from almond butter and almond flour.
- Refined Carbohydrates: The biscuit base of traditional Twix bars are made with refined flour which is low in fiber and can cause blood sugar levels to spike. My recipe uses almond flour that is grain-free, gluten-free, high in protein and low in carbohydrates, a more balanced nutritional profile.
- Additives: Store-bought Twix contain artificial flavors, colors and preservatives. This recipe for homemade Twix uses whole foods ingredients like almond butter, maple syrup, dates, and olive oil.
Store-bought Twix are not vegan because they contain dairy. Healthier homemade twix bars are vegan. They are made with almond flour, almond butter, dates, olive oil, maple syrup and dark chocolate.
Commercially made Twix bars do not contain nuts…but, they are made on equipment that also processes other products that do contain nuts, so if allergies are an issue there may be some cross contamination.
Store-bought Twix bars use wheat flour, which is not gluten-free. When you make your own Twix bars, you can control the ingredients for a gluten-free Twix bar. This homemade twix bar recipe uses almond flour, so it is gluten-free.
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Healthier Homemade Twix Bars
Cookie Base Layer
- 1 ½ cups blanched almond flour
- 3 tablespoon olive oil
- 3 tablespoon maple syrup
- pinch sea salt
- 9 medjool dates
- ½ cup creamy almond butter
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
- ⅔ cup dark chocolate chips
- 1 tablespoon olive oil
- Preheat oven to 350. Line an 8" square baking pan with parchment paper.
Make the Cookie Base Layer
- In a medium sized mixing bowl, stir together almond flour, olive oil and maple syrup. It will be thick and slightly sticky. You should be able to press it together between two finger.
- Press the cookie dough into prepared pan, making sure it is evenly dispersed all the way to the corners. It's easiest to do this with your hands.
- Bake for 15 minutes. It will be golden brown, but slightly soft to the touch.
Make the Caramel Layer
- Take the pits out of the dates and place in the bowl of a food processor. Add in the almond butter, olive oil and maple syrup.
- Process until uniform in texture. It will be thick and somewhat pasty.
- Spread caramel onto cooked cookie layer. You can use an offset spatula or use your hands to get it evenly dispersed, all the way to the corners.
- Place pan in the freezer for at least one hour, or as long as overnight.
Make the Chocolate Layer
- Melt the chocolate chips with the olive oil.
- Use a small pan on the stove on the lowest setting possible. Stir constantly for about 1 minute. Turn off the heat and continue to stir until everything is melted and the consistency is pourable.
- Pour the melted chocolate over the caramel layer. Sprinkle with flakey sea salt, if desired. Place in the fridge for 5 minutes.
Cut into bars
- If you left the pan in the fridge for longer than 5 minutes, leave it out for about 10 minutes to come to room temperature.
- Use a sharp knife to barely score (kinda like marking the lines) into 4 equal pieces with one vertical line across the center and one horizontal line. Then mark each ¼ into 4 long strips.
- After you've marked the 16 bars, then go back through with your sharp knife and cut all the way through.
- These bars will stay good in the fridge for 2 weeks or the freezer for 3 months. I think they taste best straight from the freezer.