Delicious Homemade Twix Bars

homemade paleo twix bars

Homemade Twix Bars

Do you love twix? If the answer is yes, then you are in for twix treat today as you are going to see how to make homemade twix bars which are simply delicious, and I mean so delicious you may need to go twix addiction management classes thereafter! – Yeah it’s fair to say we at Paleo4U love this recipe!.

Firstly, a very, very big thank you to Rachel and the team over at bakerita.com for sharing their recipe and images with us today.

It’s funny as it’s a simple recipe but we just never thought of it till we found this one, and boy it has flown to one of our favorite recipes.

I found this recipe yesterday and made it last night, and boy was it nice, so I simply had to have it on Paleo4U! It really is delicious and simple to make, the only problem you will have is, as they are so tasty and easy to make, you may just get addicted!!

This kind of recipe for homemade Twix Bars is a homemade snack game changer! When you take a bite, you may not believe this candy bar clone is indeed gluten-free, refined glucose free, Paleo, and vegetarian. Yep you can sit back and cram them into you with the sound knowledge that your Paleo vow is still in tact!

I bet you’re thinking, what a Healthy Twix? I know. Yes, too good to be true and all… I made homemade Twix bars because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan.

homemade twixImages on this post are courtesy of ritabake.com

 

Now, let’s talk about how precisely how to make these little taste explosions. The crust is made with coconut flour, which creates a dessert base texture more similar to shortbread than any of the gluten-free flour I’ve tried previously.

Sadly, because coconut flour is super absorbent and wants to be unique, no other flour would swap well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a little while (and you can make lots more Twix Bars! ).

Homemade Twix Caramel

The caramel completing is seriously super easy. It can be made in the microwave or on the stove the choice is yours, in fact, you don’t even need to cook it; all of the ingredients just need to be dissolved together and fully put together before being poured over the cooled crust and left to set.

Although the caramel cools, coconut oil, cocoa powder, and maple syrup come along for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

twix barsImages on this post are courtesy of ritabake.com

 

Rachel recommended to sprinkle some fleur de sel over the top before the delicious chocolate set, and what a lovely difference it makes too. It’s the perfect complement to the sweet filling, but you can leave it off for a more traditional flavor.

The formula only requires SIX substances, although those hateful pounds are repeated in several layers, and all of them are ingredients you should not feel guilty about adding your body.

Because they’re gluten-free, grain-free, Paleo, refined-sugar-free, and vegan, you can serve them to just about anyone… just make sure you save some for yourself!

Of course, because they’re made with better for you ingredients, doesn’t indicate they’re “healthy” if you have eaten half the baking pan! These kinds of babies should still be enjoyed in moderation. Delight in.

Homemade Twix Ingredients

For the shortbread crust

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid
  • For the caramel filling
  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • For the chocolate topping
  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

Twix Cooking Instructions

Preheat your oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom), don’t be frightened to really coat it.

Combine coconut flour and salt in a bowl, then add the maple syrup and stir until fully combined and a nice crumbly texture. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.

Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.

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For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.

For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.

Please be sure to send in your end result photos!! This is probably the tastiest straight forward paleo dessert we have had. Again, a very big thank you to Rachel from bake rita for this recipe, although I kind of wish I never found it as I want to make them everyday!

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