Putting a seasonal spin on my classic Healthy Twix Bars with these Pumpkin Twix Bars. I guarantee you’ll want to make these on repeat and bring to every fall holiday gathering.

These delicious bars follow the same OG recipe, just with some added pumpkin spice and purée to bring that tasty, cozy fall flavor. And of course, they’re made with better-for-you ingredients that make them gluten-free, dairy-free, and refined sugar-free.

If the whole healthy, GF/DF thing makes you skeptical though, you’ll just have to trust me when I say they taste incredible, and honestly better than the processed, sugar-packed version you’ll find in the candy aisle. Make them once and I know you’ll be on board too!

TWIX BARS, PUMPKIN-STYLE

Ok so I swear knowing that these Pumpkin Twix Bars are made with wholesome ingredients is part of what makes them taste that much better too.

When we’re talking about a perfectly crunchy shortbread layer, a sweet and smooth caramel layer, and a velvety chocolate coating – all made with real ingredients – how could you resist?! I know I definitely can’t (the sweet tooth is real!).

It’s the nutrient and fiber-packed almond + coconut flours (both of which also promote blood sugar stabilization), and natural sweeteners, like honey and maple syrup, for me.

As a registered dietitian and certified personal trainer (and new mom 😊), nothing makes me happier than to indulge in a sweet treat that’s made with all the better-for-you ingredients. Aka you totally can have your cake and eat it too!

Anyways, it’s been a longtime passion of mine creating, and re-creating, classic sweet treats and desserts with a healthy twist (IYKYK). And every version of my Twix Bars is the perfect example of that (try my original Healthy Twix Bars or the Bite-Sized Twix Bars – so so good) . I hope you love this classic candy remake!

INGREDIENTS YOU’LL NEED:

Shortbread Layer:

• Coconut flour
• Almond flour
• Coconut oil, melted
• Honey (option to substitute maple syrup)
• Pumpkin spice

Caramel Layer:

• Pumpkin purée
• Almond butter (or your favorite nut or seed butter)
• Coconut oil
• Maple syrup
• Vanilla extract
• Pumpkin spice
• Pinch of sea salt

Chocolate Layer

• Chocolate chips (or a dark chocolate bar, I like Evolved Chocolate)
• Coconut oil
• Flakey sea salt

HOW TO MAKE MY PUMPKIN TWIX BARS

Shortbread Layer:

Preheat the oven to 350 degrees F.

In a large bowl, combine the shortbread ingredients until well combined, stirring out all the crumbles.

Line a 6×6 baking dish (or an 8×8 baking dish and add crumbled foil to the sides to make it a bit smaller) with parchment paper. Pack the shortbread mixture into the baking dish using a silicone spatula.

Bake for 10-12 minutes or until just starting to turn golden brown. Set aside and let cool.

Caramel Layer:

In a medium saucepan over medium-low heat, combine the caramel ingredients. Whisk until the mixture is completely liquid and thoroughly mixed, about 2-3 minutes.

Remove from the burner and let cool.

Chocolate Layer:

In a small saucepan over low heat, combine the chocolate, coconut oil, and sea salt. Stir constantly until chocolate is completely liquid. (Option to microwave for 30 second intervals, stirring in between, until melted.)

Twix Bars:

Once the shortbread and caramel layers have cooled completely, pour the caramel over the shortbread, spreading it out evenly. Set in the freezer until it hardens completely, about 1-2 hours.

Remove from freezer once frozen, and pour chocolate over the top, spreading out evenly. The chocolate will melt quickly because the base will already be hardened, so make sure to spread the chocolate quickly.

Sprinkle sea salt over top, and set back in the freezer to harden for 5-10 minutes.

Note: if you leave in the freezer for too long, the chocolate may crack when you’re trying to slice the bars.

Once chilled and chocolate has hardened, take the uncut Twix bars out of the pan by pulling up the parchment paper. Lay on a cutting board, and slice into 1/2-inch strips, and again in half length-wise for bars, or into thirds for bites. Enjoy!

To Store:

Store in an airtight container in the refrigerator for about 1 week and the freezer for about 1 month.

If kept in the freezer, make sure to leave them out at room temp for a few minutes before serving so they soften up a bit.

RECIPE SUBSTITUTIONS & QUESTIONS

In the shortbread layer, feel free to swap maple syrup for honey. For the caramel layer, use whichever nut or seed butter you prefer (creamy or crunchy). And for the chocolate layer, instead of using a chocolate bar, you can sub 1/2 cup of chocolate chips. Also feel free to use melted butter or vegan butter instead of coconut oil. You got options!

If you’re reading this and have a Twix bar craving, but aren’t a pumpkin fan, then definitely give my OG Healthy Twix Bars or the Bite-Sized Twix Bars a try – you’ll love ‘em, promise.

DO YOU HAVE TO ADD OIL WHEN MELTING CHOCOLATE?

This is a common question for most homemade candy bar/dessert recipes that involve melting chocolate. My take is this: while it’s not a total necessity, I prefer to and typically recommend adding coconut oil to chocolate, whether melting over the stove or microwaving. The coconut oil gives the chocolate a nice, silky shine and helps it to melt more smoothly (which makes it a perfect consistency for dipping, drizzling & coating). You could also use butter instead of the oil.

IS HOMEMADE CANDY BETTER FOR YOU?

In many ways, yes, homemade candy can be better for you than the store-bought versions. Homemade versions, like Twix Bars, tend to be made with more wholesome, better-for-you ingredients, which results in less sugar, fat and chemicals, and generally avoid inflammatory ingredients like seed or vegetable oils and refined sugar.

Even so, any dessert or candy is still a treat that, in my opinion, is best enjoyed in moderation. But let’s be honest – we all have those days where we need an extra pick-me-up, and that’s ok too!

LOOKING FOR MORE SWEET TREATS? TRY THESE:

Peppermint Patties

Superfood Oatmeal Cookies

Copycat Reese’s Peanut Butter Cups    

Double Chocolate Zucchini Blender Bread

High-Protein Banana Pudding

Raw Mars Bars

Click here to watch the reel I made of this recipe 🙂