These bite-sized Homemade Twix Bars taste just like (or even better than) the real deal. Made with simple, gluten-free, dairy-free-friendly ingredients, they’re rich, chocolatey, and secretly boosted with protein!
Personal note- When I first created this recipe, I had several testers—both kids and adults. I had them try it with their eyes closed to see if they found it too sweet or just right. They were all surprised to learn that the only added sugar was from maple syrup.
To keep the sugar content low, I also used dark chocolate chips. Interestingly, we discovered that the secret to the perfect sweetness was the vanilla protein powder! It made the cookie layer just the right amount of sweet compared to using gluten-free flour, and of course, it added a protein boost.
Better Than the Real Deal Homemade Twix
I don’t know about you, but one of the hardest parts about going gluten-free was giving up all my favorite foods and candies. Personally, I love a Twix bar! However, unfortunately, they aren’t gluten-free.
So, when a craving struck, I knew I had to figure out how to make my own. As it turns out, it’s not that hard to do! With just a few simple swaps, I was able to create homemade Twix bars that are just as tasty as the original.
Even better, they’re gluten-free, made with healthy fats, plant protein, and are refined sugar and dairy-free-friendly, too! Plus, they store well. So, you can prepare a large batch at once, and keep them on hand. Just be warned that they never last long!
Gluten-Free Ingredients
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
Cookie Layer
- Fine Blanched Almond Flour – This forms the base of the cookie layer, replacing the need for gluten and adding a boost of healthy fats.
- Protein – Use vanilla or plain plant-based protein. Or, swap it out for gluten-free oat flour instead.
Note: We prefer to use protein because it adds flavor and helps make the candy more filling. I like to use a plant-based protein that has a combination of proteins (such as pea, hemp, and chia seed). This combination tends to have a similar texture to that of oat flour.
Keep in mind that plant-based protein powders with single protein sources—such as pea, rice, hemp, or soy—each have distinct flavor and texture profiles. They might need additional moisture or flavoring when baking. These powders can absorb a lot of liquid, so be sure to keep an eye on the batter’s consistency as you mix.
- Melted Butter and Refined Coconut Oil – This helps combine the batter and enhances the flavor. Feel free to use all coconut oil if you want to keep this recipe dairy-free.
- Maple Syrup – This helps sweeten the “batter” without the need for refined sugar. If preferred, honey will also work.
Caramel Layer
- Creamy Almond Butter – This helps create a rich caramel-like taste and texture. Make sure it’s naturally creamy and not too dried out if you’re using an older jar.
- Refined Coconut Oil – Creates a smooth consistency without coconut taste.
- Pure Maple Syrup – Helps sweeten the mixture.
- Vanilla Extract – Make sure to use pure vanilla extract, not imitation varieties. You really can taste the difference!
- Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
Chocolate Layer
- Dark Chocolate Chips – Feel free to use a chopped dark chocolate bar instead. For a dairy-free option use Enjoy Life chocolate chips. Or, for a lower sugar option, use Lily’s baking chocolate.
- Refined Coconut Oil – This creates a smooth, spreadable consistency.
- Flakey Sea Salt – Just a pinch enhances the flavor of the bars.
Tips for Success
- Don’t rush the cooling time, or the layers of your homemade Twix bars won’t stick together.
- Stir the caramel constantly to prevent it from burning on the stove.
- Use a warm knife to slice the bars, and wipe it clean after each cut. This helps create smooth bars!
How to Make Homemade Twix Bars
- Prepare. Before you begin, preheat your oven, and line a bread pan with parchment paper.
- Create the cookie layer. Whisk the almond flour and protein powder in a small bowl. Then, add the melted butter and/or coconut oil, and maple syrup. Mix until smooth.
- Bake. Press the mixture into the base of the prepared loaf pan, creating a smooth, flat layer. Bake until golden brown, and set aside to cool completely.
Note: This first cookie layer will look a bit soft once out of the oven. Don’t worry! Once cooled, it turns into a shortbread like texture
- Prepare the caramel. While the cookie layer bakes, heat a small saucepan over medium-low heat. Combine all the caramel ingredients, and stir until the mixture is completely liquified. Then, remove the pan from the heat, and let the mixture cool completely.
- Layer. Pour the caramel layer over the shortbread. Then, freeze until hardened.
- Melt the chocolate. Melt the chocolate and coconut oil in a small bowl pot or in a small bowl in the microwave, stirring until smooth. Be careful not to let the chocolate burn!
- Assemble the bars. Pour the melted chocolate over the caramel layer, and sprinkle the flaky sea salt on top. Then, return the pan to the fridge to set.
- Slice. Once the mixture is solid, slice the mixture into bite-sized Twix bars, and enjoy!
More of Our Favorite
Homemade Gluten-Free Treats
Common Questions
Once set, you can transfer leftover Twix bars to an airtight container or sealable bag, and store them in the fridge for up to 1 week.
Yes! This Twix bar recipe is best stored in the freezer and will stay fresh for up to 3 months.
In a traditional Twix bar, the crunchy layer is a shortbread cookie.
Homemade Gluten-Free Twix Bars
- Total Time: 1 hour 26 minutes
- Yield: 30 bites 1x
Description
This bite-sized homemade Twix bars recipe is gluten-free and dairy-free-friendly! A quick and easy no-bake dessert, it tastes even better than the original!
Ingredients
Cookie Layer
- ½ cup (56 grams) fine blanched almond flour
- ½ cup (60 grams) vanilla or plain plant protein powder or gluten free oat flour
- 5 Tablespoons melted butter plus 1 Tablespoon refined coconut oil, melted (or 5 Tablespoons melted coconut oil for vegan option)
- 3 Tablespoons maple syrup
Caramel Layer
- ½ cup creamy almond butter (125 grams)
- ¼ cup refined coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
Chocolate Layer
- 4 ounces dark chocolate chips or chocolate bar (see notes for dairy free and low sugar option)
- 1 Tablespoon refined coconut oil
- ¼ teaspoon flakey sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a bread pan with parchment paper and set aside.
- In a small mixing bowl, whisk together the almond flour and protein powder. Add the melted butter and/or coconut oil, and maple syrup. Mix until combined.
- Press the shortbread mixture into the base of the prepared bread pan until smooth and flat.
- Bake in the preheated oven for 11-13 minutes, or until golden. Once done, allow to cool completely. Note – The cookie layer will be soft out of the oven but firm up once cooled.
- While the cookie portion is baking, prepare the caramel layer. In a small saucepan, over medium-low heat, combine all the caramel ingredients and stir until completely liquified. Remove from heat and let it cool.
- Once the baked cookie layer and caramel are cooled, assemble the bars by pouring the caramel layer over the shortbread. Allow it to set in the freezer for about 20 to 30 minutes.
- While the caramel layer is setting, prepare the chocolate layer. Melt the chocolate and coconut oil together in a small bowl.
- Pour the melted chocolate over the caramel layer and sprinkle with flaky sea salt. Return to the freezer for another 20 to 30 minutes.
- Remove from the freezer and cut into bite-sized pieces. Store in an airtight container in the fridge or freezer. Best kept in the freezer for up to 3 months.
Notes
Substitute Tips – For a dairy free option use Enjoy Life chocolate chips. For a lower sugar option, use Lily’s baking chocolate.
Protein Powder Tips – Plant-based proteins like pea, rice, hemp, and soy each have their own unique flavors and textures. When baking with them, you might need to add extra moisture or flavoring. They tend to absorb a lot of liquid, so keep an eye on your batter and adjust as needed. I used KOS vanilla which has a similar texture to oat flour. Recipe testers have also used Purely Inspired Organic Vanilla with success.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 11 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 square bite
- Calories: 109
- Sugar: 4.4 g
- Sodium: 1.2 mg
- Fat: 7.6 g
- Saturated Fat: 4.4 g
- Carbohydrates: 6.4 g
- Fiber: 0.9 g
- Protein: 2.3 g
- Cholesterol: 0.2 mg
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