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!
You may also enjoy: