Introduction

These Healthy Twix Bars offer a delicious homemade treat that’s both gluten-free and packed with wholesome ingredients. With a buttery shortbread base, creamy peanut butter caramel layer, and rich chocolate coating, they satisfy your sweet tooth without guilt.

The image shows six chocolate-covered rectangular bars arranged on a white plate with curved edges. Five bars are whole, dark brown with a smooth texture and light wavy lines on top, while one bar is cut in half and placed on top of the pile, exposing two inside layers: a thick, glossy golden caramel layer on top of a pale, crumbly biscuit base. The plate sits on a white marbled surface scattered with small chocolate chips. The background is simple and blurred, highlighting the chocolate bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Almond Flour
3 tbsp Butter (melted)
1 1/2 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/4 tsp Salt
1 cup Creamy Peanut Butter
1/3 cup Maple Syrup
1 tsp Vanilla Extract
1/4 cup Almond Flour
1 cup Chocolate Chips
1 1/2 tbsp Coconut Oil

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure the edges are well covered for easy removal.
Step 2: In a large bowl, combine almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until a dough forms. Press evenly into the baking pan and bake for 10-12 minutes until edges are golden brown. Set aside to cool.
Step 3: In a medium bowl, mix peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Spread this caramel mixture evenly over the cooled shortbread base. Place the pan in the freezer for at least 1 hour to set.
Step 4: Melt chocolate chips and coconut oil together over simmering water or in the microwave in 30-second intervals, stirring until smooth.
Step 5: Remove the pan from the freezer and lift the block out using the parchment paper. Cut into 16 bars by halving and then slicing each half into 8 even pieces.
Step 6: Dip each bar into the melted chocolate until fully coated. Tap off excess chocolate and place on a parchment-lined tray. Repeat with all bars.
Step 7: Optionally, drizzle remaining chocolate over the bars and sprinkle with flaky sea salt. Return to the freezer for about 10 minutes until the chocolate hardens.
Step 8: Enjoy your healthy homemade Twix bars. Store leftovers in an airtight container in the fridge or freezer.

Tips & Variations

Use natural peanut butter without added sugar for a cleaner taste.
Swap almond flour with oat flour to change texture and flavor.
Add a pinch of cinnamon or sea salt to the caramel layer for extra depth.
For a nut-free option, replace almond flour with sunflower seed flour and peanut butter with sunflower seed butter.
Use dark chocolate chips for a richer chocolate flavor and less sweetness.

Storage

Store these bars in an airtight container in the refrigerator for up to one week or freeze them for longer storage. To reheat, simply let thaw at room temperature for a few minutes before enjoying. Avoid prolonged heat exposure to keep the chocolate coating intact.

How to Serve

Five rectangular chocolate bars lie on a white plate with a wavy edge, placed on a white marbled surface. The bars are covered with smooth, dark brown chocolate and each has thin chocolate drizzle lines in a slightly lighter shade of brown on top, adding texture. Four bars are aligned parallel on the plate while one bar rests horizontally on top of them in the center. The chocolate coating appears glossy and slightly textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these bars truly gluten-free?

Yes, all the ingredients used, including almond flour, are gluten-free, making these bars safe for those with gluten sensitivities.

Can I substitute peanut butter with another nut butter?

Absolutely. Cashew, almond, or sunflower seed butter can be used as alternatives to peanut butter, adjusting for flavor preferences or allergies.