Made with whole ingredeints, these mouth-watering homemade Twix bars are even better than the real thing. Guaranteed.
You will NEVER know that these homemade Twix bars are secretly healthy and gluten/grain/dairy and refined sugar free! They’re only 6 ingredients and are so easy to make!
Plus, they require your freezer and not your oven, so they are perfect for a hot summer day.
There are those moments in time where the craving for the chewy-salty-rich-sweet-chocolatey-ness of a candy bar gets itself all up in my business and I know that it’s time to CAVE IN. DIG IN. MAKE IT HAPPEN.
One of those moments brought about the birth of these paleo homemade Twix bars
You will NEVER know that these SUPER EASY homemade Twix bars are secretly healthy and gluten/grain/dairy and refined sugar free!
You know it by its buttery, tender, shortbread cookie crust that sits under a layer of dense, sticky-sweet caramel and then gets the most DELICIOUS hug of crunchy chocolate coating. Each layer of not-so-good-for-you-but-so-YUM mixes up your taste buds as they enter a magical land of 3 different textures in one crunchy-chewy-crispy BITE.
This stupid-simple, no fail crust has been used about eleventy billion times in the paleo lemon bars and paleo magic cookie bars. Like I said, NO FAIL. Why would you mess with someone that you know is going to emerge from your oven in golden-brown, flaky crust GLORY?
For the crust:
- 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
- 3 Tbsp Honey Agave for vegan version
- Pinch of salt
- 3/4 Cup Coconut flour sifted (66g) * READ NOTES
For the caramel:
- 2 Cups lightly packed Dates cut into halves (290g)
- 1 Tbsp Coconut oil melted
- 1 Tbsp Hot Unsweetened vanilla almond milk
For the chocolate coating:
- 3 oz Dark chocolate roughly chopped (Vegan-friendly if making vegan version)
- 1/4 tsp Coconut oil
- Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving an overhang over the sides to use as a handle when the bars are set.
- In a large bowl using an electric hand mixer, beat together the coconut oil, honey and salt until creamy and smooth.
- Stir in the sifted coconut flour until a wet dough forms. Form the dough into a flat disc and wrap with saran wrap, or place on a piece of parchment paper. Refrigerate until the dough has set a little bit, and has lost some of it's "stick." This takes about 8-10 minutes.**
- Once chilled, press the dough evenly into the bottom of the prepared pan. This may be a little difficult at the beginning, because the parchment paper may move around. I found that holding it with one hand, while pressing with the other worked well. Additionally, if your dough is quite sticky you can use a small piece of parchment paper to press out the dough.
- Bake until the crust is golden brown, about 9-10 minutes. If your crust rises a little bit, gently press it flat with a large spoon once it comes out of the oven. Let cool for 5 minutes.
- While the crust cools, place the chopped dates in a medium, microwave-safe bowl and microwave until hot, but not burned, about 1.5-2 minutes.
- Add the hot dates into a SMALL food processor (mine is 3 cups ***) and use the "chop" setting until they are broken down into small pieces. Then, turn to the "puree" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and HOT almond milk (I just microwaved it for 1 1/2 minutes) until the dates are broken down, sticky and smooth.
- Once the crust has finished cooling for 5 minutes, gently spread the date caramel on top evenly, making sure to not break the crust.
- Place the pan into the refrigerator until the caramel is hard, at least 3 hours.
- Once the caramel is hard, lift out of the pan and slice into 16 bars. Additionally, line a cookie sheet with parchment paper.
- Place the chocolate and 1/4 tsp of coconut oil in a small microwave-safe bowl and microwave for 30 second intervals on half power, stirring between each interval, until the chocolate is smooth and melted.
- Pour the chocolate into a small shallow plate with sides. Gently pick up each bar by the sides and dunk the top into the chocolate until it's fully covered. Gently shake off any excess, and place onto the parchment paper lined cookie sheet. Repeat with all the remaining bars. ****
- Place into the refrigerator for 10 minutes to set the chocolate and DEVOUR.
Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog “Food Faith Fitness.” She is a Christian who is constantly trying to learn how to keep Christ at the center of her daily life. Taylor is also a health and fitness enthusiast who loves creating delicious recipes, with a healthy spin. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie!