Homemade Twix bars will be your new favorite candy to make at home! Twix bars, you guys!! I love recreating sugary treats into equally delicious desserts with better for you ingredients.
This recipe comes in three layers. A cookie shortbread layer, followed by a sweet, drizzly homemade caramel layer, and a hardened chocolate on top. I added some flaked sea salt because sweet and salty is THE BEST EVER and it makes them ever so more delicious.
A few notes on the recipe, I always line my baking pan with parchment for easy removal with the caramel and you will have to keep them in a cool location when you are done taking a few bars off the tray, and you also might eat them all in one sitting!
If you love gluten free baking, check out my roundup of 50+ Gluten Free Dessert Recipes! Try these Chocolate Chip Tahini Cookies and these Gluten Free Oatmeal Chocolate Chip Cookies!
These Copycat Twix Bars are:
- super simple to make
- three delicious layers
- vegan, dairy free and gluten free
- perfect to make for any occasion!
Ingredients to make homemade Twix bars:
Coconut Oil. This is going to being the shortbread base together. I always go for refined coconut oil because it doesn’t have much of a coconutty flavor but if you prefer, you could sub in regular butter or vegan butter!
Agave Nectar. This is the sticky sweetener I usually have in but you can sub in honey, coconut nectar, or maple syrup if you prefer!
Vanilla Extract. Just a splash for that delicious shortbread flavor!
Blanched Almond Flour. I always go for super-fine blanched almond flour because it has a beautiful pastry color and a smooth texture.
Coconut Cream. Look for an unsweetened coconut cream!
Coconut Sugar. This is going to make that gorgeous caramel layer! If you don’t have coconut sugar or don’t like it, you can sub in brown sugar instead.
Chocolate. Whatever kind you like! Dark, semi-sweet, milk chocolate are all great options! You could even use your favorite chocolate bar 🙂
Salt. I always go for the gorgeous flakey stuff to sprinkle on top!
How to make homemade Twix bars:
Make the shortbread layer
In a bowl whisk together the coconut oil, agave nectar, vanilla, almond flour, and sea salt. I found it easiest to use a rubber spatula to fold everything until completely combined.
Transfer the batter to the pan lined with parchment paper and press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown.
Make the caramel
In a saucepan add the coconut cream, coconut sugar, vanilla, and sea salt over medium-high heat. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens.
Remove from the heat.
Pour the caramel over the cookie layer
When the cookie base is done baking, allow to sit for 10 minutes. Give the caramel one more whisk and pour over the cookie base. Refrigerate for an hour.
Add the chocolate on top
Melt the chocolate and pour over the top of your set caramel. Add back into the fridge this time to set another hour.
Pull the parchment paper up and place on a cutting board. Slice into bars and sprinkle with flakey salt.
Recipe
30-Min Easy Homemade Vegan Twix Bars
Homemade Twix Bars are so indulgent and made with feel-good ingredients. They’re gluten free, vegan, and the perfect homemade candy bar!
Ingredients
Cookie Crust:
- 1/2 cup refined coconut oil
- 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works too)
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour (How to Make Almond Flour)
- couple pinches of sea salt
Caramel:
- 1 can (15 oz) unsweetened coconut cream
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- couple pinches of sea salt
Chocolate topping:
- 1 cup of dairy free dark chocolate, melted (How to Melt Chocolate Chips in 5 Minutes)
Instructions
- Preheat your oven to 350°F.
- Line an 8×8” square pan with parchment paper so you can easily remove the bars when they’re done setting.
- In a bowl whisk together the coconut oil, agave nectar, vanilla, almond flour, and sea salt. I found it easiest to use a rubber spatula to fold everything until completely combined.
- Transfer the batter to the pan lined with parchment paper.
- Press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown.
- While the base is baking, make your caramel.
- In a saucepan, the coconut cream, coconut sugar, vanilla, and sea salt over medium-high heat.
- When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens.
- Remove from the heat
- When the cookie base is done baking, allow to sit for 10 minutes.
- Give the caramel one more whisk and pour over the cookie base.
- Refrigerate for an hour.
- Melt the chocolate and pour over the top of your set caramel.
- Add back into the fridge this time to set another hour.
- Pull the parchment paper up and place on a cutting board.
- Slice into bars and sprinkle with sea salt.
- Enjoy!
Tips
recipe inspired and adapted from Paige Billings of Front Paige Bakes
Enjoy!! xo
Hi Lindsay – Can I substitute date syrup for the agave nectar? Thanks. Myrna
Hi Myrna! That should be fine! I haven’t tested it so I don’t know how the date syrup will change the flavor but I think it’ll be delicious!