Healthy homemade Twix bars are a creamy shortbread, a fudge caramel layer, and a dark chocolate shell put together with just a few ingredients, and without baking. High in protein and other nutrition, this is a healthy copycat version of the popular candy bar, Twix!
These healthy homemade Twix bars are made with just four wholesome ingredients. This is in sharp contrast to the processed commercial candy which is full of additives.
And this version is healthier because it's lower in sugar and all ingredients are low processed whole foods,including budget-friendly homemade coconut butter.
The cookie layer is an easy creamy shortbread, the caramel layer is a healthy fudge, and all coated in melted dark chocolate shell. If you love Twix as much as I do, you might also enjoy my Twix cups, an even easier version made in a cupcake pan, or even my Snickers Cups, another healthier peanut butter snack recipe.
Why You'll Love This Recipe
These Twix cups are easy to make in a mold or even a loaf pan. And they are filling and healthier, high in protein, mood-boosting magnesium, immunity-strong antioxidants and fiber. Keep them stored for a snack that will boost your energy. With 4 grams of fiber and 4 grams of protein, you will feel full between meals.
1. Almond Flour. It tastes like a cookie straight out of the bag, and is soooo healthy, all the goodness of almonds. No other flour can be substituted. High in protein and fiber.
2. Maple Syrup. Liquid sweetener, and adds a glorious caramel flavor to the cookie filling but if you prefer another liquid sweetener, try it. Or use date paste. Here is my homemade date paste recipe.
3. Shredded Coconut. Blend this for a few minutes to create coconut butter. Yes, you can buy jars or make it at home with one ingredient using my coconut butter recipe .
4. Chocolate, two forms. Cocoo powder and dark chocolate. To make sure the chocolate is healthiest, choose a dark chocolate that has at least 70% cacao in it. Both are high in antioxidants and mood-boosting magnesium.
How to Make
Step 1. Melt the chocolate and coat the mold. Or if using a loaf pan, merely line that with parchment paper.
Step 2. Blend up cookie layer mixture and press into mold wells, or into loaf pan. Flatten.
Step 3. Blend up fudge caramel layer and spoon that on cookie layer.
Step 4. Freeze the two layers for one hour.
Step 5. Remove frozen bars or slice up loaf pan mixture into strips.
Step 6. Melt chocolate and dip bars to coat. Line them on parchment paper and allow to set at room temperature.
Store the bars in a sealed package in the refrigerator for a week, or freeze for three months.
Use a Loaf Pan
If you don't have a silicon bar mold, use a loaf pan.
1. Double the recipe for a loaf pan. And change the steps a bit. Don't melt the chocolate first, instead mix up the layers and press them into a parchment lined loaf pan. Freeze, and cut into bars. Now melt the chocolate and dip the bars and set.
1. Don't substitute the flour. Use finely ground almond flour, not meal.
2. Be sure your shredded coconut is fresh. Check out my coconut butter how-to for more details on how to make homemade coconut butter.
3. Taste test each mixture to see if you feel it is sweet enough. Feel free to add date paste if you have it. Here is my date paste recipe.
4. Use either a mold or a loaf pan. If you use a loaf pan, you'll need a sharp knife to cut it into squares.
More Copycat Candy Recipes
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Homemade Twix Bars
- ½ cup almond flour (Use finely ground almond flour)
- 2 tablespoon maple syrup (Use pure maple syrup, not the one with additives)
- pinch sea salt
- 1 cup chocolate chips, divided
- Melt the ½ cup of the chocolate chips in a pyrex measuring cup in the microwave at 60 seconds.1 cup chocolate chips, divided
- Use a small spoon to spread the melted chocolate all around the inside of each well of a rectangular mold. I used a mold with rectangles about three inches long. I linked to a similar one in the ingredients, with each well being about 3-inches long by 1-inch deep.
- Set coated mold in freezer while you make layers.
Make Cookie Layer
- Mix the cookie mixture in a blender until smooth. Press into the mold wells and flatten.½ cup almond flour, 2 tablespoon maple syrup, pinch sea salt
Make Fudge Caramel Layer
- Add the shredded coconut to the blender, and process 3-4 minutes until you have coconut butter - it will be about half as much as shredded coconut you added. So if you added 1 cup, you will end up with ½ cup of coconut butter.1 cup shredded coconut
- To your creamy coconut butter, add the cocoa powder and maple syrup. To make it extra caramel-y, you could add a few spoonfuls of date paste.2 tablespoon cocoa powder, 2 tablespoon maple syrup
- Spoon the caramel fudge layer on top of the cookie layer. Tap the mold to level the mixture. Freeze for 1 hour.
Unmold Bars, Add Last Chocolate Layer
- Remove bars from mold carefully, while frozen, without breaking them.
- Microwave the last ½ cup of chocolate chips again to melt and then spoon/spread the chocolate on the side of the bar that doesn't have chocolate.1 cup chocolate chips, divided
Don't Have A Mold?
- Double the recipe for a loaf pan! To make the recipe without a mold, follow these steps:Don't melt the chocolate yet. Instead, line an 8-inch by 4-inch loaf pan with parchment paper and build the layers there, freeze as described, and cut into squares.
- Melt the chocolate now, and lower each square into it using a fork. Set the coated squares on a drying rack set over parchment or a dish to catch dripping chocolate. Freeze or refrigerate until solid.
- Store the bars in a sealed package in the refrigerator for a week, or freeze for three months.