Healthy Twix Bars (GF, DF, Refined Sugar-Free) Recipe
These Healthy Twix Bars are a delicious gluten-free, dairy-free, and refined sugar-free treat featuring a crunchy shortbread base, a creamy caramel layer made from almond butter and maple syrup, and a rich dark chocolate topping. Perfect for a guilt-free dessert or snack, these bars combine wholesome ingredients with indulgent flavors in an easy-to-make layered bar.
- Author: Rita
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9-12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Shortbread Layer
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (or maple syrup as a substitute)
Caramel Layer
- 1/2 cup almond butter, creamy or crunchy (or your favorite nut or seed butter)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- Pinch of sea salt
Chocolate Layer
- One 2.5 oz dark chocolate bar (such as Evolved Eating Signature Dark) or 1/2 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
- Prepare the Shortbread Layer: Preheat your oven to 350°F (175°C). In a large bowl, combine the coconut flour, almond flour, melted coconut oil, and warmed honey (or maple syrup). Stir thoroughly until no crumbles remain and the mixture is evenly combined.
- Form and Bake the Shortbread: Line a 6×6-inch baking dish with parchment paper. Use a silicone spatula dipped in melted coconut oil to pack the shortbread mixture evenly into the base of the dish. Bake for 10-12 minutes, or until the edges start turning golden brown. Remove from the oven and let it cool completely.
- Make the Caramel Layer: In a saucepan over medium-low heat on the stove, combine almond butter, coconut oil, vanilla extract, maple syrup, and a pinch of sea salt. Heat while whisking constantly until the mixture is fully liquefied, about 2-3 minutes. Remove from heat and allow it to cool completely.
- Prepare the Chocolate Layer: Break the dark chocolate bar into a small bowl and add coconut oil. Warm it in the microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt chocolate over a stove using a double boiler method.
- Assemble the Bars: Once the shortbread and caramel layers are fully cooled, pour the caramel sauce evenly over the shortbread base. Place the dish in the freezer for 1-2 hours, or until the caramel layer hardens completely.
- Add the Chocolate Topping: Remove the dish from the freezer. Pour the melted chocolate over the hardened caramel layer and spread it evenly. Sprinkle with flaky sea salt. Refrigerate for 5-10 minutes until the chocolate hardens.
- Slice and Serve: Lift the parchment paper to remove the slab from the pan. Place on a cutting board, then slice into 1/2-inch wide strips and cut each strip into thirds. For best results, avoid leaving the bars in the freezer too long after chocolate hardening to prevent cracking when slicing.
- Storage: Store the finished bars in an airtight container in the refrigerator or freezer. Enjoy this healthy, indulgent treat anytime!
Notes
- If the shortbread mixture sticks to your spatula while pressing into the pan, dip the spatula in melted coconut oil to help it press evenly.
- Any nut or seed butter can be used instead of almond butter in the caramel layer for flavor variation.
- Use softened honey or maple syrup warmed slightly to help the shortbread ingredients combine well.
- The bars keep well stored in the fridge or freezer; freezing makes slicing easier and lengthens shelf life.
- For extra richness, a higher cocoa percentage chocolate bar can be used as the topping.
- Ensure caramel and shortbread layers are fully cooled before layering to avoid melting the chocolate topping.
- To avoid cracking when slicing, do not leave the chocolate layer in the freezer for too long after hardening; refrigeration is preferable before serving.
Keywords: Healthy Twix Bars, gluten free dessert, dairy free bars, refined sugar free, almond flour shortbread, almond butter caramel, dark chocolate topping, homemade candy bars