These homemade twix bars are an incredible alternative to store-bought candy bars. Perfect for a Halloween treat or a sweet weekend indulgence! Keto, low-carb, paleo, gluten-free, grain-free, sugar-free.
Homemade healthy candy bars?!
When I was growing up, I always had two favorite candy bars: Twix and Kit Kats. While I have not even attempted to make a Kit Kat (how would I even do the crispy layers inside??), I decided it was time to attempt a Twix bar instead!
Twix bars are made up of three distinct layers: the crunchy shortbread crust on the bottom, the sticky caramel layer in the middle, and the semi-sweet chocolate layer on top.
To make these delicious bars, you’ll need to start with the crunchy shortbread crust first. For that, you will need coconut flour, almond flour, unsalted room temperature butter and sweetener.
Mix them all together in a bowl (using your hands helps a lot), and make sure the butter is well-incorporated with no clumps left over.
It takes more time than picking up a package of candy at the store, but much more rewarding!
I think that a bread pan is the perfect size for this recipe, so I laid a layer of parchment paper down in my bread pan and added the shortbread dough on top. Use your fingers to push the dough down into an even layer, and toss into the oven until the edges begin to brown.
Allow the shortbread crust to come completely to room temperature while you work on the caramel layer. For the caramel, you will need coconut milk, sweetener, butter and vanilla.
Start by heating the butter over medium heat. When it begins to brown a bit, turn the heat down to low and add in the coconut milk, sweetener and vanilla. Cook until it thickens into a caramel sauce. Turn the heat off and pour the caramel on top of the shortbread crust. Spread evenly with a spoon.
For the chocolate layer, simply melt a chocolate bar in the microwave (90% dark or higher) with some coconut oil added to help it become smoother and flow better.
Be sure to microwave in quick bursts, mixing between each burst, to ensure it is not burning. Once fully melted, pour the mixture on top of the caramel layer and spread evenly with a spoon or butter knife.
Place the bread pan in the fridge until fully hardened, approximately 1 hour. Slice into approximately 12 pieces, and return to the fridge. Store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to a month.
Can I substitute flours?
This is one thing I cannot endorse yet, as I have not tried it personally for this recipe. It could work, but I do not know from experience. Plus, it could impact the texture of the shortbread, so the result may not be as desirable. If you want me to try experimenting with a particular type of flour, please let me know in the comments below!
If you give these homemade twix bars a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Homemade Twix Bars (Keto, Paleo)
Ingredients
For Shortbread Base
- 6 tablespoons coconut flour I used the Arrowhead mills brand
- 4 tablespoons blanched almond flour I used the Natures eats brand
- 4 tablespoons room temperature unsalted butter or coconut oil
- 2 tablespoons granulated sweetener I used the pyure stevia blend
For Caramel Layer
- 6 tablespoons unsalted butter or coconut oil
- 1/3 cup full-fat coconut milk (78 mL)
- 5 tablespoons granulated sweetener
For Chocolate Topping
- 1 bar 90% or more dark chocolate
- 3 tablespoons refined coconut oil
Instructions
For Shortbread Base
- Preheat oven to 350F.
- Mix shortbread ingredients together in a small bowl. Mix (using your fingers helps), until well-combined and there are no chunks of butter left.
- Grease a small dish (a 9" x 5" bread pan works well), or put down a layer of parchment paper, and pour shortbread mixture into pan. Pat down, and bake in the oven for 20 minutes, or until the edges begin to brown and the center has hardened. Allow to come to room temperature before adding caramel layer.
For Caramel Layer
- To a heavy bottomed skillet or pot over medium heat, add the butter and cook until it begins to brown, 4-5 minutes. Be sure to stir often so it does not burn.
- Turn down heat to low and add in coconut milk, sweetener and vanilla extract. Cook for several more minutes on low, stirring occasionally. Once the mixture thickens to a syrup-like consistency, remove from heat. Pour on top of shortbread base and smooth out to evenly coat the top. Place in fridge while you prep the chocolate topping
For Chocolate Topping
- Break chocolate bar up into pieces, and add to a microwave-safe dish along with 3 tablespoons of coconut oil.
- Microwave in 20 second bursts, stirring after each burst to prevent burning. Once chocolate is fully melted, do not heat any longer or it will begin to burn.
- Top caramel sauce with chocolate layer and spread out with a butter knife.
- Place into fridge until hardened, approximately 30 minutes to 1 hour.
- Gently remove from dish and cut into 12 pieces before returning to the fridge. Store in fridge covered for 3-5 days, or longer in the freezer.
