Healthy Homemade Twix Bars Recipe made with coconut flour shortbread, cashew butter caramel, maple syrup, and rich dark chocolate.

I have to admit something: the birth of this Twix Bars Recipe wasn’t some elegant, Pinterest-worthy, “flour dust floating magically in the air” moment. It was… chaos. The good kind, though — the kind where you’re standing in your kitchen on a random Tuesday night, wearing mismatched socks and trying to decide whether you actually need dessert or just think you need dessert. (Spoiler: I absolutely needed dessert.)

Twix has always held this weirdly sentimental place in my heart. My family wasn’t huge on candy, but on road trips, we’d always stop at the same gas station — the one with the humming refrigerators and the squeaky doors — and I’d pick out a Twix. Every. Single. Time. I don’t know why; it just felt like “my thing.” And sometimes memories show up in the strangest ways, don’t they? Like how one bite takes you right back to the backseat of a car with your legs sticking to the vinyl seats and the sun glaring through the windows.

So there I was, years later, trying to recreate that feeling — minus the car stickiness — when I thought, What if I make my own healthier Twix? Something that brings the vibe but not the mystery ingredients. And honestly, I wasn’t sure if it would work. I had that small voice going, “Should I even bother?” You know the one. But then the coconut flour came out. Then the maple syrup. Then the cashew butter. One thing led to another — kind of like when you intend to clean one drawer and end up reorganizing your whole house — and suddenly these bars happened.

this recipe

When I bit into the first one (still a little warm, because patience is not exactly my superpower), I felt this little spark of joy. Not just because the Twix Bars Recipe worked, but because it brought back that silly road-trip happiness for a second. It’s funny how food does that.

Ever had a recipe hit you in the feels like that?

Why You’ll Love This Twix Bars Recipe?

Now look — I’m not saying this Twix Bars Recipe is life-changing… but I’m also not not saying that. There’s something about the layers, the textures, the homemade-ness of it all that makes it feel a little more personal than unwrapping a store-bought bar. The coconut flour shortbread is tender and crumbly in a slightly surprising way, like, “Oh, hello, didn’t expect to like you this much.” The cashew caramel? Soft, warm, cozy — honestly, it tastes like the dessert version of a rainy day blanket. And that chocolate coating gives the perfect little snap when you bite into it, which is deeply satisfying for reasons I can’t explain.

And here’s the thing — the flavors aren’t overly sweet, which I love, because life is already sweet-chaotic enough. These bars hit the middle ground: not too sugary, not too “health-food-y,” just right in that comforting “I made this myself” pocket. And you can customize them endlessly, which is a blessing for those of us whose cravings change depending on the moon or whatever chaos the week throws at us.

Ingredient Notes:

Let’s break down what each ingredient brings to this homemade Twix Bars Recipe — in normal-people language, not food-science language.

Shortbread Layer

• Coconut Flour: Gives a soft, tender, melt-in-the-mouth base. Also very “I bake wholesome things” energy.

• Maple Syrup: Sweetens and binds; plus, it smells like comfort.

• Coconut Oil: Richness + structure. Kind of like butter’s beachy cousin.

Caramel Layer

• Cashew Butter: Smooth, mild, dreamy. Peanut or almond butter works too, but each one changes the personality of the caramel a bit — in a fun way.

• Coconut Oil: Helps everything set, especially in cold temps.

• Maple Syrup: The chewy-sweet base note.

• Vanilla: Adds warmth. The “hug” ingredient.

Chocolate Coating

• Dark Chocolate Chips: Bold, rich, perfect.

• Coconut Oil: Makes the chocolate smoother and easier to dip — and shinier, too.

It’s simple stuff. Everyday stuff. The magic is in how they come together.

How To Make Twix Bars?

Step 1: Make the Shortbread

Preheat your oven to 350°F. Mix the coconut flour, maple syrup, and coconut oil together. It’ll look crumbly — I kind of panicked the first time, thinking I’d ruined it, but nope — trust the process. Press the dough into a loaf pan and bake until the edges start turning golden. Let it cool completely. (I know. Waiting is annoying.)

Step 2: Stir Up the Caramel

Mix the melted cashew butter, melted coconut oil, maple syrup, and vanilla. It’ll look glossy and smell unreal. Pour it over the cooled shortbread. Freeze until it firms up. This step feels eternal but you need the caramel set before the chocolate goes on top.

Step 3: Layer One of Chocolate

Melt your chocolate chips with a spoonful of coconut oil. Pour half over the caramel layer. I know it seems weird to only use half — but trust me, it makes slicing easier later.

Step 4: Slice + Dip

Cut into bars (I always end up with one crooked one… it’s fine). Melt the remaining chocolate again if needed, then dip each bar. Yes, it gets messy. Yes, you’ll probably lick chocolate off your fingers. Consider that a bonus.

Step 5: Chill + Enjoy

Let them set in the fridge or freezer. Drizzle extra chocolate if you’re feeling artistic or chaotic. Sea salt on top? Always yes.

Storage Options:

Store them in the fridge for up to two weeks — though let’s be honest, mine never make it past day three. Freeze for 1–2 months if you want emergency candy (highly recommend).

Variations and Substitutions:

This Twix Bars Recipe is forgiving, thank the dessert gods.

• Almond butter caramel → slightly nutty, super good

• Peanut butter caramel → rich and nostalgic

• Tahini → nut-free and actually amazing

• Milk chocolate coating → sweeter + classic candy bar vibes

• Add crushed nuts → for texture

• Add cinnamon → quiet warmth

• Flaky salt → always a win

Experiment. Some of my best desserts were “oops” moments.

What to Serve with Twix Bars?

Pair these bars with…

• Hot coffee (perfection)

• Milk — the childhood classic

• A cozy movie

• Fruit + nuts on a dessert board

• A long chat with a friend

There’s no wrong pairing. These bars fit into any moment that needs a little sweetness.

Frequently Asked Questions:

Can I make them vegan?
Yes — just use vegan chocolate and coconut butter. Easy.

My caramel is too soft; what happened?
Probably just needs more freezer time. Coconut oil is picky with temperature.

Do I have to dip them?
No. But dipping does give them that signature Twix vibe.

If you make this Twix Bars Recipe, I hope it brings you that same little wave of nostalgia and joy it brought me — that “I made something comforting today” feeling we all need sometimes.

Let me know how yours turn out — I really mean it.

Keep the Flavor Coming – Try These:

Delicious Crispy Chicken Crunch Casserole Recipe

Glazed Carrots With Brown Sugar And Butter

Delicious Mexican Picadillo Recipe

Twix Bars Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Healthy Homemade Twix Bars made with a coconut flour shortbread base, maple-sweetened cashew caramel, and a smooth dark chocolate coating. A wholesome twist on a classic candy bar.

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8 Servings

Ingredients

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Shortbread Layer

• 2/3 cup coconut flour
• 3 tablespoons maple syrup
• 1/3 cup coconut oil room temperature

Caramel Layer

• 1/3 cup cashew butter melted
• 1/4 cup coconut oil melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract

Chocolate Coating

• 1 1/4 cups dark chocolate chips
• 1 1/2 tablespoons coconut oil melted

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Instructions

 

Prepare the Shortbread Layer

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a mixing bowl, combine the coconut flour, maple syrup, and room-temperature coconut oil. Stir until a cohesive dough forms, using your hands if necessary.
3. Press the dough evenly into the prepared pan. Bake for 9–11 minutes, or until the edges begin to brown. Remove from the oven and allow the shortbread to cool completely.

Prepare the Caramel Layer

1. In a separate bowl, combine the melted cashew butter, melted coconut oil, maple syrup, and vanilla extract. Mix until fully smooth.
2. Once the shortbread has cooled entirely, pour the caramel mixture over the shortbread and spread evenly. Transfer the pan to the freezer and allow the caramel layer to firm before adding the chocolate coating.

Prepare the Chocolate Coating

1. Melt the dark chocolate chips and coconut oil together, either in a microwave-safe bowl or using a double boiler. Stir until smooth and fully melted.
2. Pour approximately half of the melted chocolate over the set caramel layer. Return the pan to the freezer until this layer becomes firm.

Slice and Coat the Bars

1. Remove the pan from the freezer and slice the layered mixture into eight bars.
2. Re-melt the remaining chocolate coating if necessary. Dip each bar into the melted chocolate to fully coat, then transfer the coated bars to a cooling rack set over a parchment-lined baking sheet.
3. Return the bars to the refrigerator or freezer to allow the chocolate to completely set. Drizzle any remaining chocolate over the bars if desired, and finish with a sprinkle of sea salt.

Notes

This recipe is naturally gluten-free due to the use of coconut flour and gluten-free ingredients. Ensure that all components—particularly chocolate chips, cashew butter, and vanilla extract—are certified gluten-free to avoid cross-contamination. Always verify product labels when preparing food for those with gluten sensitivities.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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