Love Twix bars? You'll adore this homemade version that's just as indulgent but far healthier.
This simple recipe is a game-changer for anyone seeking delicious treats without compromises.
It's gluten-free, egg-free, and free of refined sugar, yet tastes incredibly authentic.
After perfecting this over dozens of kitchen trials, I can confirm: these bars rival the originals and leave you satisfied without regret.
Best of all, they're straightforward to make. Here's how:
After a long day, treat yourself to something special—without derailing your wellness goals. This healthy twist on classic Twix (also known as Millionaire's Shortbread) delivers all the flavor with wholesome ingredients.
Skeptical about "healthy Twix"? I've been there. But after extensive testing as a home baker focused on allergen-friendly desserts, these gluten-free, egg-free, refined sugar-free bars proved me wrong. Enjoy them guilt-free.
I refined this recipe through weeks of experimentation—each batch an excuse to savor the results.
The secret? Coconut flour, my go-to for gluten-free baking. Its super-absorbent nature creates a tender, shortbread-like texture perfect for Twix bases.
The caramel layer is effortless: melt ingredients on the stovetop or microwave—no baking required. Pour over cooled shortbread for seamless layers.
For the topping, whisk coconut oil, cocoa, and maple syrup into the quickest homemade chocolate glaze. Spread over set caramel and chill.
Elevate with a sprinkle of fleur de sel for that irresistible sweet-salty crunch—I can't get enough of it with chocolate. Skip if you prefer classic.
These were a hit; I shared with roommates, but quickly regretted not keeping more! A fresh batch is always in order.
Just 6 simple, wholesome ingredients—share widely, but save plenty for yourself. Moderation key, even for healthy indulgences.
For about 16 XL bars
Prep: 20 mins
Bake: 10 mins
Shortbread base:
- 75 g coconut flour
- 1 pinch coarse salt
- 3 tbsp maple syrup
- 75 g coconut oil
Caramel layer:
- 125 g softened almond butter
- 6 tbsp maple syrup
- 75 g melted coconut oil
- 1 tsp vanilla extract
- 1 pinch coarse salt
Chocolate topping:
- 50 g melted coconut oil
- 4 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 pinch fleur de sel (optional)
1. Preheat oven to 180°C (350°F).
2. Grease a 26x20 cm baking dish with coconut oil or line with parchment.
3. Mix coconut flour and salt.
4. Stir in maple syrup to form a crumbly mixture.
5. Add room-temperature coconut oil; knead into a smooth dough ball, breaking up lumps by hand.
6. Press evenly into dish; bake 9-11 mins until edges are golden.
7. Cool completely.
1. Combine all ingredients in a small saucepan.
2. Heat gently, stirring until smooth and melted.
3. Pour over cooled base.
4. Refrigerate to set while preparing topping.
1. Whisk ingredients until glossy and smooth.
2. Pour over set caramel; spread evenly.
3. Sprinkle fleur de sel if using.
4. Chill until firm.
5. Cut into 16 bars (about 2.5 cm wide).
Your gluten-free, egg-free Twix bars are ready! Quick, easy, and superior to store-bought. Kids and adults alike will love them. Store in fridge up to 1 week.
