Homemade Twix bites are the perfect grab-and-go energizer with the protein cookie textures and peanut butter flavors found in the popular candy bar. Easy to make, dairy-free, and ready in under half an hour.
Homemade Twix bites are bite-size sandwiches of gooey homemade caramel perfectly layered with a healthier classic Twix shortbread cookie. Topped with dark chocolate, and made dairy-free and gluten-free, this treat is a party in the mouth.
Why You'll Love These
They call for simple ingredients. These easy cups use only 5 basic ingredients. If you already have coconut flour in your kitchen, you probably already have all the ingredients needed.
They’re gluten-free. Coconut flour is naturally gluten-free, and a great low carb alternative to traditional flours. These bites are also dairy-free and even refined-sugar-free.
They are easy to make. Even with layers, because only 5 ingredients are involved, these cups come together with 30 minutes.
Ingredients You'll Need
Coconut Flour (or almond flour) : Coconut flour is best here because it makes the crust melt-in-your-mouth shortbread-like. But if you can't eat coconuts, almond flour works too as long as you halve the maple syrup and coconut oil amounts. Coconut flour is much more absorbent so you need twice as much liquid as almond flour needs.
Coconut oil : Coconut oil is a necessary binder in this recipe. To keep the coconut flavor at bay, use refined coconut oil. It's not quite as nutritious as virgin coconut oil, but it also doesn't taste coconut-y.
Maple Syrup : Is in both the cookie base and the caramel layer. This is both a binder and sweetener. Maple syrup is refined-sugar-free and holds many essential minerals.
Chocolate : I use semi-sweet chocolate chips, typically Ghiradelli or Enjoylife, which are allergy-free.
Nut Butter : Any nut butter works.
To be specific about which layer requires which ingredient, look at the graphic below. The ingredients needed for the crust are on the left, those needed for the filling and the top are on the right.
How to Make
To make the cookie crust:
- Preheat the oven to 350F and line a mini cupcake pan with paper liners.
- In a small bowl, mix together coconut flour, coconut oil, maple syrup, salt.
- Mix with a fork until dough is sticky but also crumbly. Press a ½ tablespoon into each mini cup.
- Bake for about 8 minutes until edges brown. Take pan out of the oven and cool.
To make caramel:
- Set up a double boiler to melt the caramel ingredients. I use a glass pyrex measuring cup and set it into a pot of boiling water.
- Then add nut butter, coconut oil, maple syrup, and salt into the pyrex cup and stir until everything is melted.
- Dollop ½ tablespoon into each cup, on top of other baked crusts.
To make the chocolate top:
- Melt the chocolate chips and coconut oil in the microwave in 60 seconds. Stir until all chips are melted.
- Spoon ½ tablespoon onto each caramel layer in each cup.
- Freeze or refrigerate the cups for 15 minutes until hardened.
Storage
Store Twix cups in an airtight container in the refrigerator for up to two weeks.
Recipe Tips
1.This recipe creates 32 cups.
2.If you want a thicker caramel layer, use date paste instead of maple syrup.
3. Instead of coconut flour, you can use almond flour but halve the oil and maple syrup.
4. If you want to remove any trace of coconut flavor, use refined coconut oil.
FAQS
What is A Twix Bar?
You probably already know all about Twix, but here is a bit of detail just in case. A Twix bar is a candy bar made by Mars, Inc. It also has three layers, a biscuit and caramel layer, coated in chocolate. The ingredients are what you'd expect in a commercial candy bar.
What is Twix Short for?
Did you know a Twix bar is named for the word "betwix" or to fool? Well, we are fooling them, aren't we? With a healthy version that is grain-free, dairy-free and refined-sugar-free.
Storage
Store the bites in the refrigerator for three days covered, and freeze for 2 months in a sealed container.
More Copycat Candy Recipes
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📖 Recipe
Twix Cups
Ingredients
Cookie Base
- 1 ¼ cup coconut flour
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- pinch of salt
Caramel Layer
- ¾ cup nut butter
- 4 tablespoon coconut oil melted, refined
- ⅓ cup maple syrup
- pinch salt
Chocolate Coating:
- 1 cup chocolate chips
- 2 tablespoon coconut oil refined
- flaked sea salt
Instructions
Make Cookie Crust
- Preheat the oven to 350F and line a mini cupcake pan with paper liners.
- In a small bowl, mix together ingredients.1 ¼ cup coconut flour, ⅓ cup coconut oil, ¼ cup maple syrup, pinch of salt
- Mix with a fork until dough is sticky but also crumbly. Press a ½ tablespoon into each mini cup.
- Bake for about 8 minutes until edges brown. Take pan out of the oven and cool.
Make Caramel
- Set up a double boiler to melt the caramel ingredients. I use a glass pyrex measuring cup and set it into a pot of boiling water. Then I add nut butter, coconut oil, maple syrup, and salt into the pyrex cup and stir until everything is melted.¾ cup nut butter, 4 tablespoon coconut oil, ⅓ cup maple syrup, pinch salt
- Dollop ½ tablespoon into each cup, on top of other baked crusts.
Make Chocolate Top
- Melt the chocolate chips and coconut oil in the microwave in 60 seconds. Stir until all chips are melted. Spoon ½ tablespoon onto each caramel layer in each cup. Add flaky salt.1 cup chocolate chips, 2 tablespoon coconut oil, flaked sea salt
- Freeze or refrigerate the cups for 30-40 minutes until hardened.
- Store Twix cups in an airtight container in the refrigerator for up to two weeks.
Notes
Nutrition
This post is sponsored by Sunbutter. My opinions are my own.
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