Oh my goodness these are incredible!!
Twix bars were one of my go-to choices at the corner store as a kid.
I (try my best!) not to eat refined sugar as an adult, and so I haven’t had a twix bar in YEARS.
You can imagine my pure joy when I found a version of this recipe on pinterest and started recipe testing.
The original recipe was adapted from Ambitious Kitchen (an amazing blog!), however they were a little sweet for my liking so I recipe tested until I found a version I loved.
Not going to lie, I was pretty loose on my eating habits this summer. I had more dairy and sugar than usual (I’m always off of gluten because of my Hashimoto’s disease).
So since September has rolled around, I’ve been mindful to eliminate the foods that make me feel inflamed.
And you know what’s super cool? You can eat the way your body wants you to, and still eat delicious things like homemade Twix bars! Because these are gluten-free, dairy-free and in my version, refined sugar free also!
If you these, I’d love for you to tag me on Instagram @angelamcnally so I can share!
Healthy Twix Bars
For the cookie base:
- 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
- 2 tablespoons melted and cooled coconut oil (you can add more if needed, this should be more ‘crumbly’ than wet.
- 1 ½ tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the peanut butter caramel layer:
- ⅔ cup natural peanut butter (crunchy or creamy works)
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the chocolate layer:
- 3/4 cup chocolate chips, dairy free if desired. I used Stevia Chocolate chips (sugar and dairy free)
- 1 tablespoon coconut oil
- Preheat oven to 350 degrees F.
Line an 8×8 inch square pan or a 9×5 loaf pan with parchment paper.
- In a medium bowl add all ingredients listed under ‘cookie base’
- Mix together with a fork until it forms a nice thick crumb texture.
- Add to pan and use your fingers to evenly press down into the pan.
- Bake for 10 minutes.
- Allow crust to cool for 10 minutes before adding caramel. I throw mine in the fridge.
- Next make the peanut butter caramel layer. Add all ingredients listed into a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently.
- Pour over slightly cooled crust. Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. If you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
- After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
- Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
- Remove bars from pan and cut into 16 bars (that resemble twix bars).
- NOTE: Bars should be kept covered in the fridge until ready to serve.
WANT MORE GLUTEN FREE TREATS?
ANTHONY’S FAVOURITE CHOCOLATE CHIP COOKIES
GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD
4-INGREDIENT HEALTHY COOKIES