Homemade Gluten-free Twix Bars

Everyone needs a little indulgence.  I save mine for the weekends.  Over the weekend, a friend of mine, who follows a pretty strict regimen during the week, shared with me how he indulges on the weekend as well, starting his Saturday morning with eight Twix bars.  When I think of indulgence, I don’t quite think the same way, but thought to myself, wouldn’t it be cool if we could take those items we love, make a few substitutions to the recipe, and still feel like we’re indulging at half the calories and fat, and with no refined sugar? I still wouldn’t recommend eating eight servings, but that requires a little more discipline and slight behavior change. Maybe try sharing with family and friends instead.

Homemade Gluten-free Twix Bars

Print Recipe

Servings	Prep Time
18 bars	20 minutes

Cook Time

5 minutes

Servings Prep Time 18 bars 20 minutes

Cook Time 5 minutes

Homemade Gluten-free Twix Bars Print Recipe Servings Prep Time 18 bars 20 minutes Cook Time 5 minutes Servings Prep Time 18 bars 20 minutes Cook Time 5 minutes

Ingredients

Cookie

• 1 cup almond flour
• 3/4 cup coconut flour
• 1/2 cup coconut palm sugar
• 1/4 cup 100% pure maple syrup or agave
• 1/2 - 1 cup unsweetened almond milk or milk of choice (add as you go until you get the texture you desire)

Caramel Filling

• 1/2 cup creamy nut or seed butter of choice
• 1/3 cup 100% pure maple syrup or agave
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Chocolate Topping

• 2 cups Enjoy Life allergen-free chocolate chips

Servings: bars

Instructions

1. Line an 8x8 square pan with parchment paper and put to the
2. In a large mixing bowl, add your dry cookie ingredients, and combine well.
3. Slowly add and mix in your maple syrup or agave until you have a crumbly texture.
4. Then add the milk. Mix until it forms a dough.
5. Transfer and press the dough into the parchment-lined pan and refrigerate until firm.
6. While chilling, start on the filling, combining all of the ingredients in a small saucepan. Heat on medium-low until all the ingredients are melted and well combined.
7. Pour the filling mixture over the cookie, and let cool in the refrigerator until fully set.
8. When set, cut into bars, place on a parchment-lined tray, and place in the freezer until your chocolate topping is ready.
9. Melt your chocolate chips in the microwave at 30-second intervals, or by using a double boiler on the stove. When melted, remove the bars from the freezer and fully immerse each bar into the melted chocolate, place them back on the lined tray and sprinkle with sea salt. Repeat this process until all bars are covered in the chocolate layer.
10. Place tray in the refrigerator until the chocolate is firm.
11. Transfer into a sealable container and store in the refrigerator until ready to enjoy.

Recipe Notes

* This recipe can also be made dairy free  

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