Published:
Sep 5th 2022
by 
Last updated: Dec 19th 2024
These Homemade Twix Bars are a healthier twist on the classic candy bar, combining a crunchy almond flour cookie base, creamy peanut butter caramel, and a rich, smooth chocolate coating. Perfect for those following a keto, vegan, or gluten-free diet, this easy recipe allows you to indulge in a guilt-free treat without sacrificing flavor. Whether you’re looking for a satisfying snack or a dessert for special occasions, these homemade bars will quickly become a household favorite. Best of all, they’re simple to make and packed with wholesome ingredients!
You'll love this recipe because it offers all the indulgence of a classic Twix bar with a healthy twist. It's keto-friendly, vegan, and packed with plant-based protein and fiber, making it a treat you can enjoy without the guilt!
- Crust Preparation: Make sure the cookie crust is evenly pressed into the pan for a uniform base. This helps ensure the bars hold their shape.
- Chocolate Coating: When dipping the bars into the chocolate, use a fork and tap off the excess chocolate for a smooth finish.
- Freezing: Freeze the bars before cutting to get clean, straight edges for a perfect presentation.
Serve these Homemade Twix Bars chilled with a hot cup of coffee or chocolate tea. They're a great addition to a dessert platter or perfect as a snack when you need a sweet pick-me-up.
- Nut-Free: Swap the peanut butter for sunflower seed butter to make it nut-free.
- Sweetener: If you're not following a keto diet, you can replace the monk fruit syrup with honey or maple syrup.
- Dairy-Free: Ensure the dark chocolate chips are dairy-free to keep this recipe vegan.
Store the Twix bars in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage, and they’ll stay delicious for up to two months. Simply let them thaw for a few minutes before enjoying them.
- Almond Flour: Provides a gluten-free, keto-friendly base for the cookie crust.
- Coconut Flour: Adds fiber and a slight sweetness to the crust.
- Flaxseed Meal: Packed with fiber and omega-3s for added nutrition.
- Peanut Butter: The creamy base for the caramel layer, giving it a rich, nutty flavor.
- Keto Dark Chocolate Chips: A low-sugar option that brings out a deep chocolate taste.
- Coconut Oil: Helps to melt the chocolate and creates a smooth coating.
Can I make Homemade Twix Bars without a keto sweetener?
Yes, you can replace the monk fruit syrup with honey or maple syrup if you're not following a keto diet. The texture and sweetness will still be great.
Can I use a different nut butter?
Absolutely! You can substitute almond butter or even sunflower seed butter for a nut-free option.
How to Make Homemade Twix Bars
To make Homemade Twix Bars, start by preparing the cookie crust using a mix of almond flour, coconut flour, and flaxseed meal, baked until golden. While the crust cools, prepare a rich peanut butter caramel filling by heating peanut butter, coconut oil, and cashew butter with a sweetener.
Once the crust has cooled, pour the caramel over it and let it set in the freezer. Then, melt keto dark chocolate and coconut oil, and dip each bar into the chocolate. Allow the bars to set in the freezer before enjoying these decadent, healthy treats!
Time & Serves
Ingredients
1 cup Almond Flour
3 tablespoons Coconut Flour
2 tablespoons Flaxseed Meal
3/4 cups melted Vegan Butter
2 tablespoons Maple-Flavored Monk Fruit Syrup (you can also use another Keto Liquid Sweetener)
2 teaspoons Vanilla Extract
1/2 teaspoon Fine Sea Salt
1 cup All-Natural Creamy Peanut Butter
1/4 cup melted Coconut Oil
2 tablespoons Cashew Butter
1/4 cup Brown Sugar Substitute
1 teaspoon Vanilla Extract
12 ounces Keto Dark Chocolate Chips
1 tablespoon Coconut Oil
1/8 teaspoon Maldon Sea Salt
Instructions
Preheat the oven to 350 °F. Using a 8x8-inch square baking pan, add parchment paper. Make sure the parchment paper hangs over the sides of the pan to make removing the cookie crust easier.
In a medium bowl, add almond flour, coconut flour, flaxseed meal, melted vegan butter, maple-flavored monk fruit syrup, vanilla extract, and fine sea salt. Mix until combined.
Add the cookie crust mixture to the prepared baking pan and press it into an even layer.
Poke a hole into the crust using a fork and bake for 10-12 minutes until lightly golden.
Set the cookie crust aside to cool.
Add peanut butter, coconut oil, cashew butter, brown sugar substitute, and vanilla extract to a small pot. Stir to combine.
Place the peanut butter mixture over medium-high heat and allow it to come to a boil. Stir the peanut butter mixture constantly to prevent it from burning.
Once it comes to a boil, cook for 2 minutes, stirring constantly. Remove the peanut butter caramel from the heat and pour it over the cookie crust.
Freeze the cookie crust for 30 minutes until it is firm. Cut the cookie crust into 16 bars.
In a microwave-safe medium bowl, add keto dark chocolate and coconut oil.
Using a microwave, melt the keto dark chocolate mixture in 30-second increments until it is melted and smooth. Make sure you stir the chocolate mixture after every increment. Let the melted chocolate cool for 10 minutes.
Dip each cookie bar into the chocolate using a fork. Make sure you let the excess chocolate drain off the bar. Place the Twix bars onto a parchment-lined baking sheet.
To create the chocolate decoration, drizzle any remaining chocolate over the bars using a spoon, then sprinkle them with flaked sea salt. However, this is an optional step.
Freeze the Twix bars for 10 minutes. Serve the Twix bars immediately or store them in an airtight container in the fridge.
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