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Healthy Homemade Twix Bars - If you are a lover of Twix you will have to try this recipe

Healthy Homemade Twix Bars

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Hi Bold Bakers!

My culinary assistant and healthy-food expert, Olivia and I got together and asked ourselves, “What could be better than our favorite candy bar?” The answer is this: a healthy, wholesome and delicious candy bar without all of the processed ingredients and preservatives – with all the extra love. This Healthy Homemade Twix Bars recipe is one of my all time favorite things to make at home, and now you can too!

You make these Healthy Homemade Twix Bars in 3 simple steps.  You create the cookie layer, the caramel layer, and of course the chocolate layer. These candy bars are made with some of my favorite healthy ingredients. Almond meal, coconut flour, coconut oil and maple syrup, what is not to love? This means my Healthy Homemade Twix Bars are great for everyone from vegans, to Paleo folks, and everyone in between.

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You make my Healthy Home Made Twix Bars by first making the cookie base. This cookie, unlike traditional Twix, is made with almond meal, coconut flour, coconut oil and maple syrup. This means it’s gluten free, grain free, and processed sugar free too. While this cookie is better for you, nobody would ever know, the flavor is still Bigger and Bolder. After the cookie layer of course comes the caramel layer,  and then the chocolate! This is the icing on the cake if you will.

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You will love to make these Healthy Homemade Twix Bars for your friends and family, as I do!  You will be baking a sweet treat I know they will appreciate, and also, it just so happens to be good for them. These are sure to become a household favorite, I can’t wait to hear what you all think!

Get more Bold Baking Guilt Free recipes including my Homemade Healthy Peanut Butter Cups and Healthy Nutella recipe.

4.5 from 10 votes
Healthy Homemade Twix Bars - If you are a lover of Twix you will have to try this recipe
Healthy Homemade Twix Bars
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 16 bars
Calories: 162 kcal
Author: Gemma Stafford
Ingredients
  • Shortbread Ingredients:
  • 2 cups (8oz/240g) almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup (2 ½ floz/71ml)) coconut oil, melted
  • 1/3 cup (4oz/115g) maple syrup
  • 1 teaspoon vanilla
  • Caramel Ingredients:
  • 1/2 cup (4oz/115g) creamy almond butter
  • 1/3 cup (2 ½ floz/71ml) coconut oil, liquid
  • 1/3 cup (4oz/115g) maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspsoon salt
  • Chocolate Ingredients:
  • 1/4 cup (2 floz/57ml) coconut oil, liquid
  • 1/4 cup (1oz/28g) cocoa powder
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon salt
Instructions
  1. Preheat your oven to 350oF (180oC) and line a 8x8 pan with parchment paper.
  2. In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
  3. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
  4. In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
  5. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
  6. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
  7. Once the chocolate is set, gently remove from the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
  8. Store in fridge for up to a week or in the freezer for 1 month.
Recipe Notes

An 8 x 8 inch square pan is similar in capacity to a 7 x 11 inch pan.
Baking parchment is a silicon coated paper, which is non stick.
Grease-proof paper can be used, but it must be placed on a buttered/oiled pan, and then buttered or oiled again.

Nutrition Facts
Healthy Homemade Twix Bars
Amount Per Serving (1 g)
Calories 162 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Sodium 350mg 15%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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65 Comments

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  1. Irene on September 4, 2018 at 6:15 am

    Hi Gemma … Love your website and your passion for baking. In the caramel ingredients above, you have mentioned 1/3 cup (11/2oz.50g) coconut oil, liquid and 1/3 cup (11/2oz.50g) maple syrup. I am a little confused with the measure in brackets. Please enlighten. Would also like to know the 1 cup measure that you use = 200 ml or 240 ml or 250 ml … Much love from Mumbai, India

    • Gemma Stafford on September 9, 2018 at 8:50 pm

      Hi Irene,

      Sorry for my late reply. Really glad you like my recipes.

      Thanks for alerting me about the qualities. I have checked over the recipe and made some edits. It is all good now.

      Best,
      Gemma.

  2. Sinful on July 20, 2018 at 10:30 am

    Super easy and quick to make, very simple to change or add ingredients to suit personal preference. tastes amazing. Great recipe

    • Gemma Stafford on July 20, 2018 at 11:19 am

      Yea!
      This is just what I love to hear, thank you for this great review,
      Gemma 🙂

  3. Skye on June 29, 2018 at 10:55 am

    Hey Gemma! I was super excited to make these, but noticed there were a lot of almond butters and flours in this. My child is actually deathly allergic to tree nuts and so I was wondering…is there an alternative to the creamy almond butter and the almond flour that would work the same in this recipe?

    • Gemma Stafford on June 30, 2018 at 1:08 pm

      Hi there,
      I am really sorry that your child suffers allergies, such a pain for you and for her.
      I would not choose this particular recipe for her, but there are so many that she could have. The Dulce De Leche recipe will work well for you with a butter cookie, and chocolate. Peanut butter is also useful, being a groundnut, or legume, though some people are also allergic to these. I have so many cookie recipes here which your child may enjoy, take a look,
      Gemma 🙂

  4. Sherry Olney Troutman on April 5, 2018 at 11:32 am

    Hi Gemma 🙂

    I made this for Easter dessert. I followed the recipe exactly and they turned out absolutely delicious! Because of the coconut oil (which isn’t all that healthy but for a special occasion I made an exception) these kind of melt in your mouth. I did dust the top layer with some ground up coconut combined with blanched almonds just to pretty it up a little. I think if I make it again I would just top it with a little sweetened coconut which has to be applied super fast due to the coconut setting up fast over the chilled second layer. I do appreciate the vegan recipes!! Thanks for all you do 🙂

    • Gemma Stafford on April 8, 2018 at 12:51 pm

      Hi Sherry,
      Thank you. It is great that you will make this recipe your own way, that is really what it is all about. Thank you for your input here, you will inspire other bold bakers,
      Gemma 🙂

  5. Lori Schoenenberger on March 31, 2018 at 4:46 am

    This recipe is awesome! It was a little costly to buy all the ingredients, but well worth it! Looking forward to making another batch!

    • Gemma Stafford on March 31, 2018 at 6:32 pm

      I’m delighted to heat that, Lori. Thanks for trying it out.

      Gemma 🙂

  6. Sameena on March 26, 2018 at 4:30 am

    Pls recommend a good brand of maple syrup!
    Yes more guilt free recipes please

    • Gemma Stafford on March 27, 2018 at 6:55 pm

      I buy mine in Trader Joes here. Any brand that is natural and not made with corn syrup will be perfect.

      Gemma.

  7. prisca.poinen on March 14, 2018 at 3:11 am

    Hi Gemma,
    I would love to try the twix.
    Do you think if I use only almond flour , honey instead of Maple Syrup and Canola oil or melted butter instead of coconut oil..it will be ok?
    Thanks for your reply

    • Gemma Stafford on March 15, 2018 at 4:41 pm

      Hi there,
      That is a lot of change!
      I think the almond flour will need another flour to stabilize it, wheat flour would work too. I think the butter may work well, but I have not tried it in this base.
      The caramel will need to be more or less as per recipe, but you cna use a Dulce De leche in a pinch.
      Cococnut oil is different to butter, it melts at a lower tempoerature and sets up hard. I really do not know how this recipe will behave with all of the subs, it will be like a different thing!
      Gemma 🙂

  8. bruziliotto on March 13, 2018 at 10:39 am

    Hey Gemma,

    I’m from Brazil so we don’t have maple syrup here. What can i use instead? Honey, Agave syrup…?

    Thank you!!

    • Gemma Stafford on March 14, 2018 at 9:37 pm

      Yes, honey or agave work great too 🙂

  9. Kim on March 11, 2018 at 7:05 pm

    Finally gotten to try this yesterday. I made the almond butter following your “peanut butter” recipe and it turned out smelly so good. Then I continue on with this Twix. To safe time, I placed the ingredient for cooling in the freezer…which definitely speed up the process. I replaced maple syrup with honey. It did not clump up that well, but can still be shaped to form a very nice base as giving it a few pushes to the bottom of the container.
    For once my in laws praised me for my baking skills!!! Thank you Gemma.

    • Gemma Stafford on March 12, 2018 at 4:42 am

      Hi Kim,
      I think you deserve great praise! All that work to please other people, you are very kind.
      I am happy you made a good job of this, it is always harder when you have to make every bit from scratch, very well done you,
      Gemma 🙂

  10. Lucy French-Pounce on March 8, 2018 at 2:15 pm

    Hi Gemma,

    This recipe was really easy to make and super yummy! My husband and I are trying not to scoff it all down before guests arrive! Hahaha.

    My chocolate layer was not as pretty as yours – but it still tastes SO good!!
    I would really love to see more ‘guilt-free’ chocolate bar imitations in the future 🙂

    Thanks,

    Lucy

    • Gemma Stafford on March 9, 2018 at 4:49 am

      Hi Lucy,
      Yes, that is a big request, and we will be adding to this series over the next few months.
      Thank you for being in touch, and RESIST! you need your friends to come back for more, lol,
      Gemma 🙂

  11. Zaina on March 8, 2018 at 4:29 am

    Hi Gemma.

    Can i use honey instead of maple syrup?

    And can i make coconut flour usung shredded coconut?

    Thanks.

    You are awesome. More power to u and to all your team !

    • Gemma Stafford on March 9, 2018 at 6:21 am

      Hi Zaina,
      You can use any sugar which will caramelize, and honey will do that perfectly. Use a light honey so that it does not taste too strong.
      The pulp which remains after making coconut milk (https://www.biggerbolderbaking.com/coconut-milk/) can be dried/dehydrated in a low oven, then blitzed into a flour.
      I think you should research this a bit before you do it, it really needs to be dry, no moisture left, or it will clump into a ball.
      Desiccated coconut still has some moisture, so it will need further drying, it is a bit of an experiment,
      Gemma 🙂

  12. Octoberhighlights on March 2, 2018 at 4:41 pm

    Hi Gemma
    I made these with my 10 year old grandson, who is very keen on backing & loves measuring things & is very good at it.
    But the caramel would not set, I even put it in the fridge over night, but no had to put it in the freezer in the end, put the chocolate on top, had to also put in the freezer to get it to set, eventually cut & tasted & yes there really lovely. But when left out of the freezer the caramel melted, was a mess had to put back in the freezer.
    Also yes it is healthier ingredients, but with all the oil, maple syrup, almond butter, its still very fatty, you would really have to limit how many you ate, so I dont really think there any better for you than a twix bar weight wise.

    • Gemma Stafford on March 5, 2018 at 7:07 am

      Hi there,
      First of all I am delighted to have you and your grandchild baking with us.
      The issue with the caramel is easily fixed, it needed a bit longer cooking out.
      The issue with calories/fats etc, well!! I suppose that is a question of choice.
      The nutritional information is here too (Serving size: 1 Calories: 162 Fat: 11 g Saturated fat: 5 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 14 g Sugar: 10 g Sodium: 350 mg Fiber: 2 g Protein: 3 g Cholesterol: 0 mg).
      Gemma 🙂

      • Christine Brooks on March 5, 2018 at 7:26 am

        Hi Gemma,
        Thanks for replying, I will give them another go & do as you suggested, as they are very tasty.
        And yes I guess its all swings & roundabouts really, each one is high in sugers & fat, but I at least these are all natural ingredients & better for you. X

        • Gemma Stafford on March 5, 2018 at 7:45 am

          good for you Christine, a little is as good as a feast! Whatever that means lol,
          Gemma 🙂

  13. Sharon Reid on March 1, 2018 at 10:47 am

    Just made these….. and they are better than Twix! Just saying 😋

    • Gemma Stafford on March 4, 2018 at 11:59 am

      Delighted to hear that. glad you liked this recipe.

      best,
      Gemma.

  14. jeff gearlane on February 27, 2018 at 3:10 pm

    Hi gemma im jeff from philippines how can i subtitute coconot flour because coconut flour are hard to find her in the philippines i really like to try this recipe for may daugthers 7th birthday this coming march 10 hopefully u van help me out thank you in advance

    • Gemma Stafford on February 28, 2018 at 4:53 am

      Hi Jeff,
      You can use a regular white flour, that will be fine. Just make sure it is moist enough. Flours take up liquids in different way Coconut flour is way more absorbent and very little coconut flour is required. You will need to replace the 2 tablespoons of coconut flour with about 6 – 8 tablespoons of plain white flour. The ration then, for ny recipe is about 1:4.
      The problem here is that I think you may need a little more maple syrup too, you will know this, if the mix does not comet together add a little more,
      Gemma 😉

  15. Jackie on February 26, 2018 at 10:04 pm

    I watched your video twice and watched again as I made these. My almond flour ( Trader Joe’s) did not look like yours. Yours look fluffier. My dough did not look like yours. Mine was not as thick. I added about 1/4 cup more almond flour and 1 tablespoon more coconut flour. It still did not look like yours but I put in in the pan and baked it for 13 minutes. It did not seem done. I ended up baking it about 7 more minutes. I finished the bars and when tasting them the cookie part was not crunchy. It was very soft. The taste was good but the texture of the cookie was not good.
    Any help on this?

    • Gemma Stafford on February 27, 2018 at 3:42 am

      Hi Jackie,
      This is the recipe:
      2 cups (8oz/240g) almond flour
      2 tablespoons coconut flour
      ⅓ cup (1.5 fl oz/50g) coconut oil, melted
      ⅓ cup (1.5 fl oz.50g) maple syrup
      1 teaspoon vanilla
      I am wondering in the first place about the size of your pan. It seems like it is bigger than mine. You will know if you multiply the length by the width. This will give you the sq inches. Mine is 64sq inches.
      The second thing I am wondering about is if you equally added extra coconut oil and maple syrup, this will make a great difference to the texture of this bar.
      Then the oven temperature/thermostat, is it working properly?
      The Trader Joe flour will have compacted in storage, so that should not be a problem. Almonds are oily, and this will also compact this meal.
      I hope you can see what the issue was for you, let us know if it is resolved.
      Gemma 🙂

  16. Rei on February 26, 2018 at 7:06 pm

    Just made these today and they are incredible! My husband loves them as well. Thank you for an awesome recipe, Gemma!

    • Gemma Stafford on February 27, 2018 at 3:47 am

      Thank you for this very kind review.
      I am happy that your husband is happy too! Well done,
      Gemma 🙂

  17. DeLM on February 24, 2018 at 11:55 pm

    I cannot believe how delicious these are, I made them today, following the recipe exactly. My husband says, and I quote, “Those are insane!”

    I think they taste better than the original! Thank you so much! I’ll be looking out for more gluten free recipes to try. Love your channel and blog ♥️

    • Gemma Stafford on February 25, 2018 at 4:03 am

      YEA!
      Thank you, and you made a great point, following a recipe exactly is so important to the success of the recipe.
      I am happy that you are happy, and a happy husband is always a great thing!
      Gemma 😉 🙂

  18. Atiya on February 24, 2018 at 8:42 am

    What is the substitute for coconut flour? Also possible substitutes for almond butter? Can I use clarified butter/ regular butter ?

    • Gemma Stafford on February 24, 2018 at 6:00 pm

      Yes Atiya, you can use regular melted butter no problem.

      You can replace the coconut flour with more almond or another nut flour. Also you can sub the almond butter for peanut butter.

      Hope this helps,
      Gemma.

      • Atiya on February 24, 2018 at 7:31 pm

        Thanks a ton !

  19. Elizabeth on February 24, 2018 at 12:39 am

    Curious as to substituting Sukrin Gold syrup for the maple to lower the carbs. This recipe is genius.

    • Gemma Stafford on February 24, 2018 at 5:17 pm

      I think that would work, Elizabeth. 🙂

      Glad you like the recipe.
      Gemma.

  20. Rowena on February 23, 2018 at 7:05 pm

    Hi Gemma! What we can use instead of coconut flour and coconut oil?thanks 😊

    • Gemma Stafford on February 24, 2018 at 6:02 pm

      Hi Rowena,

      You can use regular melted butter instead of coconut oil.

      You can replace the coconut flour with more almond or another nut flour.

      Hope this helps,
      Gemma.

      • Connie on March 5, 2018 at 2:35 pm

        Would you still have the same amount of butter as was listed for the coconut oil?
        I am very sensitive to coconut oil.
        I love love all your recipes and enjoy your videos very much.

        • Gemma Stafford on March 7, 2018 at 3:21 am

          Hi Connie,
          I am not sure!
          The reason is that butter sets up differently to coconut oil. It has a residue of milk, unless it is clarified. You can do this too. Melt the butter and allow to set in the fridge. The top layer will be clarified butter, the milk solids will be under this, just use the fat!
          I think you will need to try it, I did not!
          Gemma 🙂
          Gemma 🙂

  21. Emily on February 23, 2018 at 8:00 am

    Do you think I could make these with no maple Syrup And use Swerve Or truvia Instead To make Is Low Sugar? And When you are baking witH just ALmond FLour And No All Purpose Flour Can you over mix it? Thanks

    • Gemma Stafford on February 24, 2018 at 5:45 pm

      Hi Emily,

      yes feel free to change the sugar. No you can’t over mix a nut flour :).

      Good luck with your Twix,
      Gemma.

  22. Chelsea Yu on February 23, 2018 at 7:47 am

    Can I use this caramel for the caramel filled chocolate?

    • Gemma Stafford on February 23, 2018 at 2:37 pm

      Hi Chelsea,
      I think that will work very well for you,
      Gemma 😉

      • Chelsea Yu on February 27, 2018 at 3:16 am

        Thank you for replying

  23. Marissa C. on February 22, 2018 at 3:34 pm

    Can I use regular flour and peanut butter in place of almond flour and almond butter?

  24. Marissa on February 22, 2018 at 1:10 pm

    Recipe calls for Coconut oil, melted & liquid … What’s the difference?

    • Gemma Stafford on February 24, 2018 at 5:32 pm

      well it measures differently when it is solid so melt it and measure it that way 🙂

      Gemma.

  25. Rchar on February 22, 2018 at 12:54 pm

    Oh and also coconut flour, can I make this in my processor from shredded coconut?

  26. Rchar on February 22, 2018 at 12:52 pm

    Hi Gemma! I have a question about the almond butter and almond flour. Is it possible for me to make them out of whole almonds in my food processor? If so, can you please give me instructions for both the butter and flour?

    Thank you!

    Rema

  27. Octoberhighlights on February 22, 2018 at 9:50 am

    Oh yes please, can wehave more recipes like this, that would be fantastic. XX

  28. Octoberhighlights on February 22, 2018 at 9:48 am

    Absolutely love this! Thank you so much! Will deffinatly be making these, needed a healthy treat to cheer up my friend who’s in a lot of pain at the mo with a bad back.
    Thank you both again Gemma & Olivia.XX

    • Gemma Stafford on February 23, 2018 at 12:36 pm

      Hi there,
      Ah, poor friend, and lovely friend!
      Thank you for your kind words, Olivia and I appreciate them. Olivia is dedicated to more healthy treats, so I think you wil see more of her!
      Have a nice visit to your friend, I hope she gets well soon,
      Gemma 🙂

  29. Karen Knechtel on February 22, 2018 at 9:32 am

    I can’t wait to make this recipe. However, I am wondering if I could make maple syrup from water, xylitol and maple extract and use it in this recipe, in place of the maple syrup? Do you think that would work?
    I have type 2 diabetes and don’t use a lot of sweeteners.
    My mom always made maple (not sure, I could call it) syrup, from sugar, water and maple extract.
    I use xylitol as a sugar replacement.

    • Gemma Stafford on February 23, 2018 at 12:34 pm

      Hi Karen,
      I have to defer to your mom! I have no idea how that would work out, but it really is a simple syrup, flavored. A simple syrup is the base of caramel really, high in susrose.
      Maple syrup is a natural sugar, high in fructose. I am not sure what you would gain fro it.
      do read up on Stevia, when you have diabetes it is really worth getting to know this. It can be used in lots of recipes, using applesauce as a bulking agent, and seems to have a neutral effect.
      I honestly do not know what to say about the substitute, I hate to get health matters wrong!
      Gemma 🙂

  30. Lisa on February 22, 2018 at 8:53 am

    Thank you so much for this recipe! We have Twix maniacs in this home. I’m on Weight Watchers & thought these are still going to cost me the points, they’re so much healthier!!!!

    • Gemma Stafford on February 23, 2018 at 12:29 pm

      Hi Lisa,
      Me too! One of my favorite things ever.
      Yes, there is always a price, but a little will do your soul good!
      Thank you for your kind words,
      Gemma 🙂

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