Twix Bars (Vegan // Gluten Free)

If you were a Twix kid growing up… same. And these copycat Twix bars are the better-for-you version I keep stocked in my freezer on repeat.

The base is soft but slightly crisp, the caramel is peanut buttery and gooey (but not sticky), and that chocolate shell cracks perfectly with every bite. You only need a few staple ingredients, and everything comes together with minimal effort.

Watch Me Make Twix Bars

They’re gluten-free, dairy-free, egg free, grain free, and refined sugar-free — but taste like the real thing. Highly recommend doubling the batch.

Why You’ll Love These

• Just like the classic candy bar, but better - Soft cookie base, gooey caramel, and chocolate shell — made with wholesome ingredients.

• Naturally sweetened - Maple syrup brings sweetness without needing any refined sugar.

• Gluten-free + dairy-free - Almond flour, coconut milk, and peanut butter keep things dietary friendly. Feel free to swap the peanut butter for your favorite nut or seed butter if needed.

• Freezer-friendly. Store them in the freezer and grab one whenever the craving hits.

What You’ll Need

• Almond Flour: Makes up the cookie base — you’ll want super-fine blanched for the best texture.

• Coconut Oil: Used in both the base and the chocolate coating. Melted and measured for best results.

• Maple Syrup: Brings natural sweetness and caramel vibes without refined sugar.

• Peanut Butter: Use a smooth, creamy variety without added sugar or palm oil. You can sub with almond or cashew butter if needed.

• Coconut Milk: Full-fat is ideal here — it helps loosen the caramel while keeping it rich.

• Chocolate Chips: I used Hu gems, but any dark chocolate chips or chunks work. You can also use a chopped bar.

How To Make

1. Preheat oven to 350°F. In a bowl, mix almond flour, melted coconut oil, and maple syrup. Press into a parchment-lined loaf pan or silicone candy mold and bake for 15 minutes. Let cool completely.

2. Stir together peanut butter, maple syrup, coconut milk, and a pinch of salt until smooth. Spread over the cooled base. Freeze for 1 hour until firm.

3. Melt chocolate chips with coconut oil until smooth. Pour over the frozen caramel layer and smooth out the top. Freeze again for 30 minutes or until set.

4. Remove from molds (or slice if using loaf pan). Store in the freezer and let thaw a few minutes before enjoying.

Recommended Tools

• Silicone candy bar mold

• Glass mixing bowls

• Measuring cups + spoons (stainless steel)

• Parchment paper

Frequently Asked Questions

• Can I make them nut-free?

  Yes! Use sunflower seed butter instead of peanut butter and sub cassava flour for almond flour in the base

• Do I have to bake the base?

  You can skip baking, but the base will be softer and more like a raw cookie dough texture. Baking gives it more structure and that shortbread-like bite. If you want to skip baking, freeze the base for 1 hour before adding the caramel.

• Can I use another sweetener?

  Honey works in a pinch, though it’ll taste more floral. Date syrup would be my pick for a more authentic caramel flavor.

• How long do they last?

  Store in the freezer for up to 1 month. I like letting them sit at room temp for 3–5 minutes before eating.

Gluten Free, Vegan, Chocolate, Caramel, Low Sugar, Easy Recipes, Peanut Butter, Dairy Free

Frozen Treats

American

Yield: 4

Author: Sari Cano

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Twix Bars

These healthier Twix bars are layered with a soft almond flour cookie base, creamy peanut butter caramel, and a silky chocolate shell. Baked, stored in the freezer, and made with real food ingredients — they’re gluten-free, dairy-free, and sweetened naturally with maple.

Prep time: 10 MinInactive time: 1 H & 7 MTotal time: 1 H & 17 M

Ingredients

Base

• ¾ cup almond flour
• 1 tbsp melted coconut oil
• 2 tbsp maple syrup

Caramel

• ¼ cup creamy peanut butter
• 2 tbsp maple syrup
• 2–3 tbsp full-fat coconut milk
• Pinch of salt

Chocolate Coating

• ¼ cup chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix the almond flour, melted coconut oil, and maple syrup until a dough forms. Press into a parchment-lined loaf pan or silicone candy bar mold. Bake for 15 minutes, then let cool completely.
2. Stir together the peanut butter, maple syrup, coconut milk, and salt until smooth and pourable. Spread over the cooled crust. Freeze for 1 hour until firm.
3. Melt chocolate chips and coconut oil together until smooth. Pour over the frozen caramel layer and spread evenly. Freeze again for 30 minutes or until fully set.
4. Remove from molds (or slice into 4 bars if using a loaf pan). Store in the freezer and let sit at room temp for a few minutes before enjoying.

Notes

• Use a silicone mold for easy release and perfect candy bar shape.
• Store in an airtight container in the freezer for up to 1 month.
• Let thaw 3–5 minutes for best texture.

Nutrition Facts

Calories

260

Fat

20 g

Carbs

14 g

Fiber

2 g

Sugar

8 g

Protein

5 g

Calories calculated based off of 4 servings

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Tag @feed.your.soul.sari on instagram and hashtag it #brookieslice

Like This Recipe?

💡 More layered recipes you’ll love: [No Bake Brookie Slice] / [Ice Cream Slice] / [Brownie Twix Bars]