You guys know I’m alllll about a good health–but not always healthy tasting–dessert. I grew up eating the classics: Snickers, Butterfingers, Reese’s Chocolate Easter eggs (my version here), and TWIX BARS. I was that kid who organized their Halloween candy by category, and would NEVER trade my twix bars. They were gold.
Nowadays, I love recreating my childhood favs into treats you can feel GOOD about putting into your body. These Twix Bars are made with only a fraction of ingredients as the original junkfood version, take the shortest amount of time (& effort, let’s be real. This recipe is not hard at all!!) to make, and the finished product is phenomenal!!!! Bridger even said, “I love you, but these are better than your Mars Bars and your cookie skillet.” So, I mean, if that isn’t saying something then I don’t know what will.
I urge you to add this recipe to your “to-do” this week or weekend because you will fall in love! This recipe makes a ton of little mini “bars,” but I promise you they’ll be gone before you know it. Each layer blends so well together and the shortbread base layer is beyond.
All gluten-free, dairy-free and refined sugar-free 😉 My kinda dessert. Feel free to swap maple syrup for honey in the shortbread layer– I personally love manuka honey. And you can also make your own chocolate layer if you’re out of a 2.5oz chocolate bar. Simply mix 1/4 cup melted coconut oil with 1/4 cup cacao powder, 1/2 tsp vanilla extract and 1-2 tbsp maple syrup.
As for presentation, if you want layers to be THICK and distinguished, use a loaf tin or 6×6 baking dish. If you’re left with an 8×8 dish/tin, you can take up another inch of space by stacking two shot glasses and laying them sideways underneath the edge of the parchment paper so the mixture doesn’t take up the entire base, #cleverright? Also, to prevent the chocolate from cracking/breaking when you slice into the bars, I recommend using a very sharp knife, gently pressing down, and wiping the knife clean with a paper towel each cut. You should also let the block of twix sit out of the freezer for a few minutes so it’s not rock hard (this can also lead to cracking of the chocolate).
MAKE THIS RECIPE!! It’s definitely a fan favorite!
p.s. do NOT be intimidated or overwhelmed by the steps / layers below. It’s much easier than you think! Check out the step-by-step video below from my YouTube channel 🙂
One more thing, I know you won’t be able to stop licking the spoon after you make that caramel layer. Try making it as a dip for apples in the fall/winter 😉 You’re welcome.
Healthy TWIX Bars (GF, DF, Refined Sugar-free)
Ingredients
Shortbread Layer
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (feel free to sub maple syrup)
Caramel Layer
- 1/2 cup almond butter, creamy or crunchy (swap for your fave nut or seed butter)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
Chocolate Layer
- One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark) Or sub 1/2 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
Instructions
Shortbread Layer
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Preheat oven to 350 degrees F.
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Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
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Line a smaller baking dish (I prefer a 6x6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
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Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Caramel Layer
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Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
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Remove from burner and let cool completely.
Chocolate Layer
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Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
TWIX BARS
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Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
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Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
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Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
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Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge 🙂
Made these last night and so good! One issue I had is after I layered them (including waiting until completely cooler), the caramel layer didn’t stay attached to the shortbread layer. So the caramel + choc layers (which did stick) come apart from the bottom. Not sure if this happened to anyone else or any tips on how to fix?
David, unfortunately, my ‘coconut oil’ ingredient didn’t transfer to the caramel layer ingredient list when I posted it, so that’s your missing ingredient and why it didn’t set!! So so sorry, but try the recipe now that it’s updated 🙂
Finally made these after seeing in Instagram so many times- so good!
Coconut oil is not a healthy oil. It is full of saturated fat and this bad for your arteries and blood vessels!
you sound fun lol
Ooooooo roast! Good one lol. Gotta remember that line. Thanks! Lol
Omgggg Hahahaha I am dying at this thread 😂
just made these!! taste sooo good. i’d put less maple syrup next time, as each layer has so much flavor to offer and it is a tad too sweet. also, i found that the caramel layer isn’t as liquidy as it is meant to be. mine didn’t stick as well. besides for that, delicious!!
I was reading the recipe hoping I had all the ingredients to do it at home and I am out of almond butter! Would peanut butter do?
Yes! Any nut butter will work 🙂
I don’t have coconut flour, suggestion? Can I sub for more almond flour?
Thanks! Can’t wait to try these.
I used oat flour and almond flour and it turned out well!!
I made these today and kind of came across two things, my layers seemed super thin compared to your pictures, I used a 9×9 square pan though.
Also, when I cut them, the chocolate kind of cracked and I didn’t get clean slices.
Other than that flavor wise, AMAZING!!!!
I swear I read it was an 8×8 pan, I’m just waiting for mine to cool, but it looks the same thickness as the photos so far. Hope you make them again and see if an 8×8 pan helps.
This is my favorite recipe of all time EVER! They’re INCREDIBLE. I’ve made these a few times and my personal favorite is using all honey and no maple syrup. SO good 🤤
Is there any replacement for coconut oil? I wanna make healthy bars for my friend but she doesn’t like coconut flavor at all. Any suggestions?
I had the same issue. I followed the recipe exactly and used a 9×9 square pan but my layers very very thin. I was not able to distinguish between the caramel and chocolate layers even after letting all layers cool.
These are DELICIOUS! I used a 9×9 round pan and just doubled the recipe. Worked out great 🙂
These are so good!! I swapped out the almond flour for oat flour, and the almond butter for cashew butter with no issues at all. Super easy to make, just plan for the time to chill each layer. Afraid to tell my husband these are in the fridge haha
Did you use the same amount of oat flour that the almond flour calls for?
These were so good!! I made these last night (subbing maple syrup for the honey) and daaaang. One thing I had a bit of trouble with was spreading out the shortbread layer evenly and along the entire bottom of the pan. Any tips?
I had a little trouble as well, until I used my fingers and that worked great.
These are bomb!!!! I didn’t have coconut flour and I used cassava instead, still AMAZING!
Sooo good!! Followed exact recipe and it was amazing. Similar to the Mars Bar recipe but a little better in my opinion! Family is already asking me to make it again 🙂
Followed the recipe and these are life changing.
So good!!
These were amazing!! No one could believe they were made without refined sugar!! I will be making these often! I didn’t have a 9×9 so I put them in an 8×8 and my layers were perfectly sized. Thank you for such a great recipe that I didn’t feel guilty after enjoying!
These are delicious and surprisingly so easy to make!! Will definitely be making them again. Just curious as to how long they last both in the fridge and freezer (will not likely be a problem as they are so good)
Please give credit for your adaptation
https://www.biggerbolderbaking.com/healthy-homemade-twix-bars/
Erin, I just wanted to share that I never claimed to be the first with a twix bar recipe out there because there are quite a few! Having said that, I most definitely did not adapt from BiggerBolder Baking. Thanks for the message!
Probably a difficult question to answer but do you have any caloric information on this recipe? Thanks! Can’t wait to try
I don’t 🙂 Sorry about that!
Hi Alice, not sure if you’ve tried, but I use My Fitness Pal always to enter in recipes to calculate the nutritional data. It’s super easy, you just make your own receip, you can even import recipes from the web.
Hi! I did this and it’s about 3,092 calories for the whole batch, 240g carbs (120 sugar), 74g fiber and 231g of fat (125g saturated fats). It depends on how many pieces you cut it into for a per bar amount. Definitely more calories than a Twix but better on the sugar/real ingredients side of things!
Can you substitute monk fruit for the honey and maple sugar to bring down the carbohydrates? We
These are delicious! Great recipe!
I made these for work and cut them into bite some pieces. They were a big hit! I will definitely make these again (I’ve already gotten requests to from co-workers!)
So so glad to hear!! 🙂
OMG !!!!! This is sooooooo good !!!!! Already made it last night and we eat them all !!!!
Just making my second batch of these. They’re amazing!
I’m so happy you love them as much as I do!! 🙂
Looks amazing! Should you ideally mix the short bread layer with a food processor, blender or my hand?
Inside a fork… didn’t take much to blend.
Autocorrect… I used a fork.
These are simply amazing. Made them as an easter dessert. Used an 8×8 so the thickness was on point. Layers stuck nicely. I find that it has to remained chilled otherwise the layers become too soft.
These are amazing! Followed the recipe exactly (used an 8×8 pan) and they came out perfect, layers did not separate and were perfectly proportioned. Insanely good!
What can I use instead of coconut flour ?
I think there’s confusion about the correct baking dish because the recipe says two different pan sizes (8×8 at the start and then 9×9 at the end). Just a heads up!
Love this recipe so much! Thanks, Rachael!!
Has anyone tried this subbing honey for stevia? Thanks!! 😊
*****subbing stevia in place of honey or maple syrup
*****subbing stevia in place of honey or maple syrup
Love these!!! Thanks for the recipe
How many servings should be in this batch? If it is a 9 x 9 inch pan, assuming 18 x 2 = 36? Is my math correct?
my favorite recipe! I can’t decide if I look these more or the cookie skillet, it’s such a close call! But both recipes come out perfect every single time. Thanks so much for always making the best & easy recipes Rachael!!
I’ve made these twice this month. These are AMAZING!! and so simple!! Thank you for sharing!
These are so simple and delicious–I did have my chocolate layer crack a lot and I’m not sure if there is anything I can do to fix that the next time (there will certainly be a next time) but it was still a winning recipe.
These are UNREAL. I made these for the first time the other day and they are a game-changer. I am always looking for healthy alternatives, especially to desserts and this one is definitely a winner. I’m already making another batch tonight to bring with me this weekend for my friends and family to try 🙂
Sorry if this has been asked!
Have you ever made a double batch in a 13×9 inch pan? The pan isn’t quite 2x an 8×8 so curious if it comes out tooo thick.
has anyone made these nut free?
so…I’ve made a million recipes on online blogs before and never felt compelled to post a comment, but this is legitimately one of the best things I’ve ever eaten in my life. the shortbread layer I was so skeptical of, but with the little golden brown toast, it’s honestly so next level. I used date syrup instead of maple in the caramel, and added such a great caramel-y flavor too!
Are their any subs for coconut flour? Thanks!
These are insanely good. I had no clue how they were going to taste like Twix bars but they do and are also totally their own amazing thing! I definitely felt like I needed more chocolate. I used a loaf pan so maybe that’s why but I would encourage you to have more chocolate ready! You gotta make these!
Absolutely loved these! I made them as per the recipe, using honey for the first batch and maple syrup for the second batch (ran out of honey). So quick to make and a winner with the kids. I’ve made two batches in two days so they’re definitely a winner in our home. Thanks for the great recipe!
Hey there! Can I use all almond flour instead of coconut flour in this recipe? Thanks!
I’m wondering the same!
Excellent. I am not a coconut fan but can not stop eating these! EASY to make. I will try Cassava instead of coconut or all almond flour next time. Everything else the same. Took them to a party and everyone loved them! If the other flours don’t work- I will make with coconut.
Following the recipe and using an 8×8 pan- how many servings should 1 batch make?
Great recipe! For someone who doesn’t love coconut, are there any subs for coconut oil? Thanks so much!
I found that The caramel layer didn’t harden enough even though I left in the fridge for about 40-45 minutes and the chocolate layer i put in the freezer for 15 minutes. When I cut the bars the caramel oozed out. Would it work better to freeze the second layer?
These are amazing!! I tried emailing you for the nutrition facts but it bounced back.
what can I use in sub of almond flour? I am allergic to tree nuts
Hi, I just came across your blog and I cannot wait to try this; however, is there a sub for coconut oil? Would ghee work???
I’m trying to log everything I eat. Any advice on how would I put these into My Fitness Pal or Carb Manager?
can i use whole wheat flour instead of the listed flours?
Substitute for coconut flour??
What is the calorie count per serving on these and the per serving amount?
Just wonding how this would work out without parchment paper 🙁
I didn’t use parchment paper either 🙂 they came out just fine. Of course, a little harder to cut in the pan/you have to be careful you don’t damage it etc, but still possible!
Tin foil worked for me. 🙂
I made these last night! The perfect quarantine pick-me-up 🙂 It was a lot simpler to make than it looks–don’t get scared of the layers! I used a different kind of pan so mine didn’t come out as thick, but they still tasted amazing. My family was raving!
What brand of baking dishes do you use? Was looking on Amazon and some of the glass ones had reviews that they shattered in the oven.
Made these last week and my family ate them up SO quick, so I’m making them again now. We are in love with them and they are definitely becoming a dessert staple in our house!
These are a family fav at our house!
They turned out perfectly!!! So good!
Perfect layers!
I am allergic to coconut…any ideas for coconut oil substitute?? I figured I could use cassava flour or something as a sub for the coconut flour, but I’m not sure about the coconut oil sub??
These are delicious! Left shortbread & caramel layers in freezer overnight before adding chocolate but caramel never completely froze! Ended up coming out of the sides when I added chocolate and cut, but still tasted amazing!!!
Hey guys! I know it isn’t as healthy, but I only have almond flour. Has anyone tried this recipe with a mix of almond flour and regular flour?
I used 1 3/4 cups of almond flour instead of the mixture and it worked great!
Just made these as part of my quarantine snacks…and it was so yummy! Used a bread loaf pan and it came out wonderfully. So simple. The hardest part is waiting for all the layers to cool.
Finally got a chance to try these and they were so amazing!!! It took everything not to eat the whole pan. I didn’t have coconut flour on hand – so I subbed extra almond flour instead and it worked perfectly! I used about ~1 3/4 cup of almond flour.
Hi, I want to make these but I’m trying to avoid a run to the store. Could you use oat flour instead of almond and coconut?
If I only have one type of flour, will that work? What is the benefit of having the two different types of flour?
Thank you!!
Whole family loved these the first time. Making them again today and using refined coconut oil because last time when I used extra virgin coconut oil it tasted a bit too much like coconut. Love coconut flavor but just trying something different today. Thanks for the recipe!
Can’t wait to make these! Any other options for the coconut flour?
Just made these. They are AMAZING!!! Simple steps and simple ingredients.
My oh my these are so good!! Do they taste EXACTLY like a Twix bar? No, but they’re pretty darn close.
I used peanut butter instead of almond butter because that’s what I had on and I’m hoping to make them again in the future with AB instead to see how the taste differs.
I shared the batch with a few friends and everyone had all good things to say! Will make these again, thanks for the recipe Rachael 🙂
I love these! U just made them for the second time and they are perfect. Everybody at home loved them. Thank you for the recipe =)
So many of you have been asking for subs for coconut oil! Note: this is NOT per Rachael, but last night I made them with unsweetened applesauce and they were absolutely divine!!! I also used PB in place of AB, and oat flour in place of almond flour, and everything worked. I’m convinced from the reviews and through my experience last night, you absolutely cannot go wrong with these!
I was wondering if you could sub the maple syrup in the caramel layer for honey? If not, what is something I can use with no sugar?
The BEST twix bars I have EVER eaten!!! Such a crowd pleaser!
Hi! Made these the other day and they were DELICIOUS!
However, my caramel layer melted way too quickly and the top chocolate layer separated from the bottom two layers. It was almost impossible cutting the chocolate evenly, and I want to fix this!! I had a few questions:
1) For the caramel layer – I used 1/4 cup solid coconut oil from the fridge and heated it on the stove with the other ingredients. Was that correct or was I to use melted coconut oil?
2) For the chocolate layer, I used 1/2 cup chocolate chips with melted coconut oil even though you did not specify for it to be melted. Did that cause the separation from the other two layers?
Just trying to figure out where I went wrong for the caramel and chocolate layers and was hoping you could help me out!
Thank you 🙂
Am out of coconut flour but I really wanna make it by today. What should I swap it with?
Thanks
You can use only almond flour — the new measurement will be 1 and 1/4 cup total!
xx
Do you happen to have the nutrition facts for these?? (Or a rough estimate)
I’ve made these twice and they turned out perfect both times. I make a batch and a half for extra thick bars in an 8×8 pan. Perfect!
Making these again this weekend and super psyched! Curious if you’d suggest adding collagen peptides here as you do some of your other recipes?
These are amazing!!! Would definitely make again 🙂 I find the layers separate a bit for me as well but think you just have to wait a bit before cutting if you are removing them immediately from the freezer.
These look amazing!!
Anyone try a tree-nut free swap like oat flour for almond? I can have PB just no almonds!
Do you have the nutrition facts for these? Unless I missed it! Thanks so much!
My son made these for me on Mother’s Day. What a treat!! I’ll be making them myself now, regularly! Thank you
I am out of almond flour. Would AP flour work?? What would the measurement be
These are delicious and I am making them now for a second time, but this time around I couldn’t help but wonder the amount of calories I was going to be putting into my mouth as I dumped measuring cups full of calorie-dense foods such as almond butter and coconut oil into the mixing bowls. Curiosity got the best of me so I did a rough calculation which I am sharing below. Of course, what is “healthy” and what is not does not depend solely on calories. This recipe does use whole foods which is way better than a traditional brownie or cookie for example. But I just wanted to share these numbers with you all that I calculated because I know I’m not alone in wanting to have a rough estimate of the amount of calories of something that I am putting into my mouth. Most of the calorie counts here I just googled so obviously yours may differ.
Coconut flour (1/2c) – 240
Almond flour (1/2c) 340
Coconut oil (1/3c)- 626
Honey (3 tbsp)- 192
Almond butter (1/2c) – 715
Coconut oil (1/4c) -469
Maple syrup (1/4c)- 204
Coconut oil (1 tbsp)-117
Chocolate bar -400
Total 3303 calories
Using this number, you can divide it by however many servings or pieces you cut it into (I know several of you are using different pan sizes).
I.e., cut into 12 pieces, the calorie count would be 275 calories per piece.
Using a 6×6 pan, which Rachael recommends, this would be a 3”x1” piece.
An entire Twix package (both fingers) has only 250 calories….
Nowhere is Rachael claiming this is a low-calorie treat, but just be advised people… “refined-sugar free” does NOT mean “healthy” or “light.”
Wow that’s insane!!! Thanks for sharing
Probably my most favorite dessert!!
Are the recipe measurements for Melted coconut oil?
Oh wow. I’ve had my eyes on these since you posted them, but never made them because I thought it was too complicated. Newsflash: it’s not! I followed the recipe exactly and they came out perfectly. These just became a staple dessert in my house. I can’t believe they’re GF and refined sugar free. The best!!
So happy you love them, Emily! 🙂
I made these with a few subs and they came out PRIMO! Very tasty!:
Didn’t have oat flour so I used cassava
Didn’t have almond butter so I used crunchy PB
Didn’t have vanilla – just opted to go without
Only had rounded baking dish but made zero impact! Dish should be shallow though
This was great. Thank you, Rachael
Oops subbed cassava for coconut – sorry
Hi Everyone! Making these now! Has anyone experienced heating the caramel layer for too long and the coconut oil completely separating from the rest of the mixture? I’ve put the mixture in the fridge now hoping that the coconut oil solidifies again. If not I will make a new batch! Otherwise, so excited to try when done! 🙂
I made these last weekend and W-O-W! They are simply perfect, delicious, and hard to get away from. My boyfriend loved them too. I’ll definitely be making these quite often and use the caramel recipe for other treats! Thank you for this ahhmazing recipe, Rachel! (Insert heart emoji)!
5 shiny stars! Omg so amazing!
I regret waiting so long to make these! Each layer tastes good on its own, but when you combine them… so freaking good! These will be a staple in my house for sure. Thanks Rachael for the great recipe!
These look amazing and I’m trying them immediately. Also, if you ever happen to feel the motivation to figure out how to make Junior Mints – I would love you forever. Those were my go-to movie snack but I haven’t figured out how to replicate them (GF, DF, refined sugar-free) 😭
Do you have the macro breakdown for these?? 🙂
OMG. Do yourself a favor and make these!! They are easy to make and wow….they are addicting. I wonder what a serving size is but I’m sure I’ve eaten more in a day than I’m supposed to. Thank you Rachael! I wish I could give this more than 5 stars.
I calculated the macros for these, based on the recipe listed above producing 14 pieces, with one piece being a serving. Macros are as follow:
Serving Size roughly 47 grams
P 3.7 g
C 18.0 g
F 20.5 g
Unsure how we could cut the fat down, but if you plan your day right, this could fit!
Love this treat! I used 2 loaf pans to simplify cutting process. And used all amounts but added half (1/2 cup becomes 3/4 cup and so on). Used my chunky peanut butter. Each pan made a dozen perfect Better-than-Twixts! Thanks, Rachel!
I’m making these now and bummed that I made the chocolate before putting the caramel layer on top and freezing. Not sure if I was the only one that did that but the order of the steps made it seem like that was the next step but in fact, it was not. I could be the only one with this issue- I should have read the entire recipe before starting… oops!
I am OBSESSED!!! I have done it twice already. So easy to do and so DELICIOUS!! Only thing is how many calories would each bar approximately have? I am writing down my calories and not sure how much to put for each bar I eat 🙂
I don’t know if this has been answered because I didn’t read every comment but would regular flour work if you didn’t need them to be Gf?
I LOVE THESE BARS. I am always looking for better for your treats that actually fulfill that indulgence factor and these do the trick. I like to keep them in the freezer so they stay nice and solid. I used the Lakanto dark choc chips and they came out sooo good. Boyfriend approved, too. This recipe will be here to stay in my rotation – thanks Rachael!
Yum! These are addicting
I tried this using no sugar added sunbutter and for some reason the mixture split into solids and oil. I then tried again and the same thing happened. Curious if you know why this would happen? Thanks!
This was really good, I substituted the maple syrup for monk fruit sweetener and for the chocolate I used stevia sweetened chocolate chips and it came out great !! Thanks !
Just made these bars today and I love them!! I was a little intimidated by the steps first, but once I did it I realized it was so easy! I will definitely be making these again, thanks for the great recipe!
These are incredibly tasty!! The instructions are very easy to follow, and I like that this recipe calls for simple ingredients (I already had all of them in my pantry!). I’m vegan, so I used the suggestion to swap maple syrup in the shortbread layer and agave in the caramel layer. Both were easy swaps to veganize the recipe 🙂 I stored these in my freezer, and they thaw enough to eat within a couple minutes. Will definitely be making these over and over again.
I made these delicious healthy TWIX Bars today. The recipe was very clear and easy to follow.
I will definitely add this scrumptious sweet treat to my collection of favorite desserts.
I love this recipe!! However my boyfriend is allergic to coconut oil and I want to make it for him. What do you recommend substituting coconut oil with? Thanks in advance!
Hi I made this around April in lockdown and they were amazing!! However I forgot about them are they still ok to eat from the freezer? I had one today and it tasted fine just wanted to double check! Also how many calories are in each individual twix bar? 💗
I have been wanting to make these for so long and they did not disappoint. Another great recipe Rachael.
LOVE these bars! They are so good and easy to make and a hit with my family.
This was my second time making them and I wanted to cut them into bite size pieces instead of the long bars. When I tried to cut them smaller about 30% of them had the chocolate break and fall off, does anyone have any tips when cutting them into the smaller pieces?
I always make these when I am in charge for bringing the dessert, but want something that is healthy, but that people don’t know is healthy! I’ve brought these into the office, to parties, and just to have at home. LOVE!
Thanks for all your sweet reviews, Kendall! 🙂 Means so much!
xx Rachael
My FAVORITE of Rachael’s recipes. I’ve tried various nut butters for the caramel layer and cashew butter is definitely the best (IMO). I also normally double the recipe and prepare in an 8×8 pan, cut them into small squares and normally get over 40 bite size twix to last for WEEKS.
I’ve made this recipe ten times and can’t stop won’t stop! All my neighbors and friends rave about them! I double the recipe and use a 9×9 pan so that they’re super thick! So good!!
So yummy! I love twix bars and these are even better
Oh. My. Gosh. Short review: 10/10 highly recommend. I made these today – followed the recipe exactly and there was a little oil pooling after I pressed the shortbread into the pan so I added a half tablespoon more of almond flour and it was perfect. I used a 6in round cake pan with a parchment round on the bottom and the whole thing popped out perfectly when it was done. Cut it into bite size pieces and put half in the freezer and half in the fridge. Oh I did do cashew butter instead of almond. I made my own – 1 cup of cashews yields a 1/2 cup of butter.
Made these today after wondering about them for a long time. Delicious! Through the flavor of coconut was a little too strong for my preference. Any suggestions for swaps?
Do you have a suggestion for the nut/seed butter as I can’t have either? Would mixing Teff flour with oil (usually a peanut butter substitute) work? Or would it not have the same flavour?
Hi, i only have an oven toaster. Is it possible to make the shortbread layer from an oven toaster?
These are UNREAL! Seriously one of my favorite treats and most definitely a crowd-pleaser…do yourself a favor and make these asap!
hoping to make these tomorrow, in the recipe it states to put them in a 6×6 pan, do you mean an 8×8 or 9×9? I’ve never seen a 6×6 pan
I’ve used a loaf pan every time I’ve made these and it’s always perfect! 8.5×4.5
This is seriously one of my favorite recipes of all time. I always add some extra sea salt in the chocolate layer and it makes them PERFECT. Any kind of nut butter will do, but pecan butter has been the favorite in my house so far. LOVE.
I’m new to this eating healthy stuff. When you say coconut oil and I went to Target to look for coconut oil. Do you mean refined coconut oil or unrefined virgin coconut oil?
Unrefined coconut oil will give you a bit more coconut flavor. Refined coconut oil has a masked flavor 🙂 Depends on your preference! xx Rachael
Made a double batch for a 9×9 pan because I wanted them thick. The “caramel” layer came out too thick for my liking, if I made them again I would still double the shortbread and chocolate but leave the middle as a single batch.
My one thought would be to add coconut sugar to the shortbread instead of some of the honey. I feel like it needed a grittier texture and sweeter taste to get it closer to Twix. Just my opinion as a person who makes a lot of these types of whole ingredient/refined sugar free desserts.
These are overall OK, but not amazing for the calories in them. I’ve been drooling over them for a year on Instagram, and finally made them. I feel like there’s a lot of desserts that are similar out there and this one just didn’t have the flavor components for me to make it again. Plus the chocolate layer slid off the caramel layer when eating, kind of just a mess. And the amount of coconut oil used is something I have to try and forget as I’m eating them..,.
Absolutely amazing. I have shared these with so many people, and the oohs and aahs and eyebrows raised never get old! They are oh so good and will be on repeat. What a gift you have to be able to create taste-alike but without the junk recipes. <3
Just made these!!! They are so easy and so good.. I was recently diagnosed with cancer and love sweets so wanted to find a sugar free alternative treat… and these are perfect !! Question- how long will they normally last in the refrigerator? And do the freeze well for later use? Thanks for this recipe 🙂
These are CRACK! I see people trying to pass the recipe off as their own on so many accounts, but all credit to the source. These are a staple in my fridge always!
LOVE this recipe. We have to portion them out throughout the week they’re so good. I’m going to use the recipe for the crust to make lemon bars. 🙂
Hi!! You are my FAVORITE to check out when it comes to recipes and I LOVE this one soo much, but I was hoping to hear from you on this 6×6 issue.
you haven’t replied to anyone about it yet, a few have asked if you put 6×6 as a mistake. 6×6 is reeeeeally small, do you mean 8×8? the dish in your pics and videos looks like an 8×8 not 6×6 and I’m wondering if you made a typo or if you have a link to the dish you use thats a 6×6 and serving 14 peices. 🙂
hope to hear from you, thanks soo much!
Hey girl! So sorry, just seeing these. Depends what thickness you want 🙂 I typically use an 8×8 pan and add two shot glasses along one side underneath the parchment paper to take away some space haha I hope that makes sense! OR you can do a full 8×8 and add a little bit more of each ingredient. But a lot of people also make in a loaf tin or 6×6 for thicker layers. xx Rachael
So good! I did have an issue with making the caramel layer (I added the ingredients in when it was already hot, and it boiled up and curdled) but I remade it on low heat and it worked. Definitely need to use more than 2.5oz if using an 8×8 pan; I could barely spread it to the edges. But they tasted AMAZING! Definitely will be making again!
also – I subbed sugar free maple syrup and it still turned out great 🙂
Can I use just oat flour if I don’t have almond or coconut?
Omg, first time I made these…YUM! Thanks Rachael! Every recipe I have tried of yours does not disappoint, this one included!! Please keep going…. 🙂
Always a crowd favorite when I bring these around!
SO easy to make and so yummy!
Would this recipe be considered keto?
I have made these 4 times now and I’m obsessed!! I constantly keep them in the fridge to keep me from eating my kids sugary treats we make during the holidays. I’ve been subbing the almond flour for tiger nut flour and it’s insanely good. Thank you!!