Twix Bars
User Reviews
4
Twix Bars
Description
The Twix Bars start with a cookie layer made from almond meal combined with salt, baking soda, maple syrup, coconut oil, and vanilla, pressed into shape and chilled before baking. This creates a delicate but sturdy base with a nutty flavor and crisp texture. For the caramel, soaked dates are blended with almond butter, coconut oil, salt, and vanilla until smooth, offering a wholesome sweetness without refined sugars.
The bars are assembled by spreading the caramel over the cooled baked cookie base, then frozen briefly to set. Finally, the caramel-topped bars are coated in melted dark chocolate mixed with coconut oil, giving a glossy, firm finish. The finished bars capture the layered textures and sweet-salty balance of traditional Twix candy.
Variations can include using oat flour or all-purpose flour instead of almond meal if a nut-free option is needed. Swap almond butter with cashew butter, peanut butter, or sunflower seed butter as desired for different flavors or dietary needs.
Ingredients
Cookie Layer
- 1 cup almond meal or almond flour
- ⅛ teaspoon salt sea salt
- ⅛ teaspoon baking soda
- 2 Tablespoons maple syrup
- 1 ½ Tablespoons coconut oil melted
- 1 ½ teaspoons vanilla extract
Caramel Layer
- 1 cup dates pitted and soaked in hot water for 10 - 20 min, then drained
- 2 teaspoons coconut oil
- 3 Tablespoons almond butter unsalted
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Chocoalte Coating
- 1-2 cups chocolate chips I used dark chocolate, of choice
- ½-1 Tablespoon coconut oil
Instructions
Cookie Layer:
- Combine all ingredients in a bowl, using your hands to press it together until it is well mixed and a ball shape. Let sit in fridge for 10 minutes. If you'd like to do the easier option, simply press dough into bottom of a parchment lined 8x8" pan
- To make traditional Twix shapes, roll dough into snakes and press snakes flat on a parchment lined baking sheet. Place shaped dough in freezer for 15 minutes before baking at 325°F degrees for 15 minutes. Remove from oven and let sit for at least 10 minutes (ideally, until they cool completely) before removing from pan.
Caramel Layer:
- Using a food processor or blender, process all ingredients together until completely smooth. If you're using a blender, it helps to start on a "low" setting until everything is more liquidy, then switching to "high" to get rid of any chunks.
Assembly:
- Spread a generous layer of the caramel on top of cookie layer; place caramel-topped cookies in freezer while you melt the chocolate in a double boiler or the microwave. (I did 1 cup chocolate chips + 1/2 Tablespoon coconut oil).
- Spoon chocolate over bars, making sure to swipe it around the sides, or simply spread an even layer atop the caramel and cookie layer if using 8x8" pan. Let cool completely and enjoy!
- Store in an airtight container or bag in the refrigerator for up to 1 week or in the freezer for 1-2 months.
Notes
- Almond flour in the cookie base can be substituted with oat flour or all-purpose flour for nut-free options.
- Maple syrup can be replaced by agave or honey as alternative liquid sweeteners.
- Almond butter in the caramel can be swapped with cashew, peanut, tahini, or sunflower seed butter depending on taste and allergies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 132kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 44mg | 2% |
| Potassium | 175mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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