How long does this Twix bar recipe last?

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.

Can I freeze leftovers?

Yes! This Twix bar recipe is best stored in the freezer and will stay fresh for up to 3 months.

What is the crunchy thing in a Twix bar?

In a traditional Twix bar, the crunchy layer is a shortbread cookie.

Gluten-Free Homemade Twix Bars

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

Units Scale

Cookie Layer

1/2 cup (56 grams) fine blanched almond flour
1/2 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

1/2 cup creamy almond butter (125 grams)
1/4 cup refined coconut oil
1/4 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
1/4 teaspoon flakey sea salt

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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