Twix was one of my absolute favorite candy bars growing up. I mean I think its only real competition was Reese’s peanut butter cups. And really can you even compare caramel & chocolate to chocolate & peanut butter? It doesn’t seem fair. After that comparison is much like apples to oranges in my mind. They’re both good, but completely different! Even though I loved all those goodies growing up, I can’t even remember the last time I actually had a Twix bar. That’s probably because my mom used to make something really close to these Homemade Twix bars during the holidays. And we were all lucky enough to indulge in those little bars of greatness. Her version was even better than the candy, and they were my favorite holiday treat. So this year I decided it was high time to make a gluten-free and paleo version.
Ingredients & Substitutions
Almond flour – makes the perfect buttery shortbread crust while keeping these both gluten-free and paleo. Tapioca starch – combines with the almond flour and helps it to hold together. Butter – or coconut oil, avocado oil, or vegan butter can also be used here to make a buttery shortbread crust. I personally would steer away from coconut oil if possible just because it has too much coconut flavor. Egg – or your favorite egg substitute works here since it’s a crumbly shortbread crust. Coconut sugar – is what makes up the bulk of the caramel layer. There’s no way to reduce the sugar here without giving up the caramel. So I recommend just cutting smaller bars, these are rich! Coconut cream – scooped from the top of a chilled can of coconut milk simmers together with the coconut sugar to make caramel. Vanilla extract – just a touch rounds out the rich flavor of the caramel filling. Chocolate – chips, chunks, or chocolate bar, just make sure it’s semi-sweet chocolate so it melts smoothly. Flaked sea salt – sprinkled over the top of these Twix bars gives them an adult flavor of salty-sweet.
How to make these Paleo Twix Bars recipe step by step
I really hope you enjoy these Paleo Twix Bars! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Step 5: Chill until the chocolate is beginning to set up, about 30 minutes, then sprinkle the sea salt over the top. This post was originally published in 2019 but has been updated in 2021 with more tips, information, and new photos.
