Name: Healthy Twix Bars (Gluten-Free) Homemade Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American-inspired
Ingredients: Shortbread Base:; 1 ½ cups (150 g) almond flour; 2 tablespoons (20 g) coconut flour; ¼ cup (60 ml) melted coconut oil or ghee; 3 tablespoons (45 ml) pure maple syrup; 1 teaspoon vanilla extract; Pinch of sea salt; Caramel Layer:; 1 cup (250 g) pitted Medjool dates (soaked in warm water for 10 minutes, drained); 3 tablespoons (45 g) almond butter or cashew butter; 2 tablespoons (30 ml) coconut oil, melted; 2 tablespoons (30 ml) maple syrup; 1 teaspoon vanilla extract; Pinch of sea salt; Chocolate Topping:; 1 cup (175 g) dark chocolate chips (dairy-free, 70% cocoa or higher); 1 tablespoon (15 ml) coconut oil; Optional: flaky sea salt for garnish

Everyone loves a sweet treat, but not everyone loves the refined sugars, additives, and processed ingredients that often come with store-bought candy. If you’re craving the iconic combination of buttery shortbread, gooey caramel, and rich chocolate, you can recreate it at home in a healthier way. This Healthy Twix Bars (Gluten-Free) Homemade Recipe delivers the same indulgent taste as the classic, but with wholesome ingredients and a gluten-free twist. Each layer—shortbread base, caramel filling, and chocolate topping—is simple to prepare and requires no fancy equipment. The result is a dessert that satisfies cravings without compromising on quality.

Ingredients

This recipe makes about 12 bars. Each layer has its own set of ingredients:

For the Shortbread Base:

1 ½ cups (150 g) almond flour
2 tablespoons (20 g) coconut flour
¼ cup (60 ml) melted coconut oil or ghee
3 tablespoons (45 ml) pure maple syrup
1 teaspoon vanilla extract
Pinch of sea salt

For the Caramel Layer:

1 cup (250 g) pitted Medjool dates (soaked in warm water for 10 minutes, then drained)
3 tablespoons (45 g) almond butter or cashew butter
2 tablespoons (30 ml) coconut oil, melted
2 tablespoons (30 ml) maple syrup
1 teaspoon vanilla extract
Pinch of sea salt

For the Chocolate Topping:

1 cup (175 g) dark chocolate chips (dairy-free, at least 70% cocoa)
1 tablespoon (15 ml) coconut oil

Optional garnish: flaky sea salt sprinkled on top after setting.

Instructions

Step 1: Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until a dough forms. Press the dough firmly and evenly into the prepared pan.
Bake for 10–12 minutes until lightly golden. Remove from the oven and let it cool completely before adding the next layer.

Step 2: Make the Caramel Layer

Place soaked Medjool dates, almond butter, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt in a food processor. Blend until smooth and creamy, scraping down the sides as needed. The texture should be thick and spreadable.
Spread the caramel mixture evenly over the cooled shortbread base. Use a spatula to smooth out the surface. Place the pan in the freezer for at least 30 minutes to allow the caramel to firm up.

Step 3: Prepare the Chocolate Topping

In a microwave-safe bowl or using a double boiler, melt dark chocolate chips with coconut oil. Stir until smooth and glossy.
Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula. If desired, sprinkle flaky sea salt on top.

Step 4: Set and Slice

Return the pan to the freezer for another 20–30 minutes, or until the chocolate is fully set. Once firm, lift the entire slab out using the parchment overhang. Place it on a cutting board and slice into 12 bars or squares with a sharp knife.

Conservation and Storage

Refrigeration

Store the bars in an airtight container in the refrigerator for up to 1 week. The caramel stays chewy and the chocolate remains firm when chilled.

Freezing

For longer storage, place the bars in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 2 months. When ready to eat, thaw at room temperature for 10–15 minutes.

Variations

Nut-Free Version

Replace almond flour with oat flour (gluten-free certified) and use sunflower seed butter instead of almond butter.

Protein Boost

Add 2 tablespoons of unflavored or vanilla protein powder to the shortbread dough to increase protein content.

Vegan Option

This recipe is already dairy-free, but if you use ghee instead of coconut oil in the shortbread, swap back to coconut oil to keep it fully vegan.

Extra Crunch

Mix crushed gluten-free pretzels or puffed rice into the caramel layer for added texture.

Flavor Twist

Add ½ teaspoon cinnamon or espresso powder to the caramel layer for a warm or mocha-inspired version.

Serving Suggestions

As a Dessert Platter: Arrange bars on a tray with fresh berries for a balanced sweet spread.
With Coffee or Tea: Pair with a warm drink for an afternoon snack.
Post-Workout Treat: Thanks to the natural sugars from dates and the healthy fats, these bars can double as an energy-boosting bite.
Gift Idea: Wrap individual bars in parchment and tie with string for a homemade edible gift.

Tips for Perfecting the Dish

Use Medjool dates for their soft texture and natural sweetness. Regular dates may need longer soaking.
Make sure the shortbread base is completely cooled before spreading caramel to prevent melting.
Slice with a sharp, warm knife (dip in hot water and wipe dry) to avoid cracking the chocolate.
For an extra glossy chocolate layer, temper the chocolate instead of simply melting it.

Conclusion

This Healthy Twix Bars (Gluten-Free) Homemade Recipe proves that indulgence doesn’t have to mean unhealthy. With a nutty shortbread, naturally sweetened caramel, and rich chocolate topping, these bars deliver all the flavor of the classic candy without refined sugars, gluten, or additives. They are versatile, easy to adapt, and perfect for sharing—or keeping all to yourself. Whether you enjoy them as a snack, dessert, or homemade gift, these bars show that healthier sweets can still be deeply satisfying.

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Healthy Twix Bars (Gluten-Free) Homemade Recipe

Author: hafsahafsa
Total Time: 37 minutes
Yield: 12 bars 1x
Diet: Gluten Free

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Description

A healthier twist on the classic candy bar with a gluten-free shortbread base, creamy date caramel, and rich dark chocolate topping. Naturally sweetened, dairy-free, and perfect for snacking or gifting.

Ingredients

Scale

Shortbread Base:

1 ½ cups (150 g) almond flour

2 tablespoons (20 g) coconut flour

¼ cup (60 ml) melted coconut oil or ghee

3 tablespoons (45 ml) pure maple syrup

1 teaspoon vanilla extract

Pinch of sea salt

Caramel Layer:

1 cup (250 g) pitted Medjool dates (soaked in warm water for 10 minutes, drained)

3 tablespoons (45 g) almond butter or cashew butter

2 tablespoons (30 ml) coconut oil, melted

2 tablespoons (30 ml) maple syrup

1 teaspoon vanilla extract

Pinch of sea salt

Chocolate Topping:

1 cup (175 g) dark chocolate chips (dairy-free, 70% cocoa or higher)

1 tablespoon (15 ml) coconut oil

Optional: flaky sea salt for garnish

Instructions

Step 1 – Shortbread Base
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment. Mix almond flour, coconut flour, coconut oil, maple syrup, vanilla, and salt. Press into pan and bake 10–12 minutes until golden. Cool completely.

Step 2 – Caramel Layer
Blend soaked dates, nut butter, melted coconut oil, maple syrup, vanilla, and salt in a food processor until creamy. Spread evenly over cooled base. Freeze 30 minutes.

Step 3 – Chocolate Topping
Melt chocolate chips with coconut oil until smooth. Spread over caramel layer. Sprinkle with flaky sea salt if desired.

Step 4 – Set and Slice
Freeze 20–30 minutes until firm. Lift out with parchment and slice into 12 bars with a sharp warm knife.