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Homemade Twix Bars (Grain-Free, Paleo, Primal, Gluten-Free)

by Deliciously Organic on October 15, 2013

Homemade Twix Bars (Paleo, Grain-Free, Primal, Gluten-Free)
If I’m going to eat candy, I’d much rather make it myself than buy it at a store. That way, I know what’s in the food and it tastes a hundred times better! Of course, my kids love it too. Around Halloween, I enjoy pulling out the double boiler, melting some chocolate, whipping up a caramel and creating homemade treats.

Homemade Twix Bars (Paleo, Grain-Free, Primal, Gluten-Free)

A friend recently sent me a box of Yummy Earth lollipops. My girls were thrilled! They enjoyed the little GMO-free, soy-free, artificial dye-free certified organic pops. They do have a little bit of brown rice syrup, so were very much a treat since we still don’t consume grains. I’m thinking about passing them out for Halloween. My kids also want to try a bag of their jelly beans. I also read Lisa’s post, “20 Ways to Do Halloween without Candy” and I plan to grab some glow sticks to add to the mix. What are some of your favorite healthier or non-candy ideas for Halloween?

Homemade Twix Bars (Grain-Free, Paleo, Primal, Gluten-Free)

Serving Size: Makes 9 bars

Ingredients

    For the crust:
  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (this provides structure for the crust. I prefer Bernard Jensen’s or Great Lakes)
  • 1/4 teaspoon Celtic sea salt
  • 2 tablespoons honey
  • 8 tablespoons unsalted butter or ghee, cold, cut into tablespoons
  • For the Caramel:
  • 1/2 cup unsalted butter or ghee
  • 1 cup maple syrup
  • 1 1/2 cup heavy cream or coconut milk
  • For the Chocolate:
  • 6 ounces bittersweet or semisweet chocolate
  • 1 tablespoon coconut oil

Instructions

Preheat the oven to 350ºF and adjust rack to middle position. Cut two long 8-inch wide pieces of unbleached parchment paper. Fit one piece of parchment into an 8x8-inch baking pan, pushing it into the corners and up the sides of the pan; allow the excess to overhang the pan edges. Fit the other piece of parchment into the pan in the same manner, perpendicular to the first sheet (this keeps the bars from sticking and will give you the ability to lift the bars out of the pan after they’ve baked, for even cutting).

Place almond flour, coconut flour, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. Press the dough onto the bottom of the lined baking pan. Bake for 15-18 minutes until golden brown on the edges. Cool completely.

Melt ½ cup butter in a medium saucepan over medium heat. Whisk in maple syrup and bring to a boil. Whisk constantly for about 2 minutes. Slowly pour in cream. Bring to a boil, whisking often. Boil until sauce reaches 220ºF, about 5 minutes. Pour caramel over the cooled crust and place in the refrigerator. Chill for 30 minutes. 


Pour chocolate in a double boiler (or as an alternative, place a heat-proof bowl over a pot of boiling water) and melt the chocolate. Stir in coconut oil. Let cool 10 minutes. Pour chocolate over the caramel layer then chill for 1 hour. Serve.

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{ 34 comments… read them below or add one }

Nicole October 15, 2013 at 10:01 am

We’re doing the Whole 30 challenge this month so I’m off sweeteners for a couple more weeks, but I’m definitely going to give this a try in November. Twix was always one of my favorite candy bars. Can’t wait!

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Deliciously Organic October 16, 2013 at 5:34 am

Good luck on the Whole 30 Challenge! :)

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Kelly @ The Nourishing Home October 15, 2013 at 10:02 am

Oh boy! My youngest will love this! And we’ve had those little lollipops too – they’re available through our Azure co-op.What a great idea to provide glowsticks instead of candy. We have a Fall Festival at our church and it would be awesome to pass out some glowsticks, so thanks for sharing this great idea, as well as this yummy recipe! Blessings, Kelly

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Deliciously Organic October 16, 2013 at 5:35 am

I didn’t know Azure had them! Thanks for the tip!

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Kelly @ The Nourishing Home October 16, 2013 at 7:04 am

My pleasure! :)

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sam October 15, 2013 at 10:24 am

OMG–I’m with Nicole–as soon as Whole30 is over I am making these–they look fantastic

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Alyssa (Everyday Maven) October 15, 2013 at 10:25 am

These sounds sooo good. Twix was one of my favorite junk candy. As for Halloween, I am thinking about homemade fruit leather (for kids we know) and my local grocery store has huge bags of organic, fair-trade dark chocolate squares so that is most likely going to be our default to give out.

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Deliciously Organic October 16, 2013 at 5:36 am

Homemade fruit leather is a great idea!

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Dana October 15, 2013 at 12:05 pm

Can we use flour for the crust? We are not grain free but these look amazing…I want to try!

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Deliciously Organic October 16, 2013 at 5:34 am

I would use this recipe for the crust: http://deliciouslyorganic.net/whole-wheat-maple-pecan-sables/ Enjoy!

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Judy Piper October 16, 2013 at 6:24 am

I’m interested in knowing what you consider the value in a diet that is grain free. Also, I’m wondering about the use of butter and gelatin, both of which are derived from animal sources. Coconut also is known to be highly saturated fat which, I’ve had the impression, is not a good thing for one’s blood vessels. This is in no way meant to be a criticism, but rather a desire to find out more about the subjects I’ve mentioned.

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Deliciously Organic October 17, 2013 at 8:43 am

Great questions! I don’t mind you asking at all. :) Grains can cause inflammation in the body if one has an autoimmune issue, chronic disease, etc. I gave up grains 2 years ago because I was struggling with Hashimoto’s disease. I’m happy to say that after 2 years of a gf diet and also a diet rich in nourishing foods (fats, meats, veg, etc.) my disease is in full remission. Here is the post I wrote about why I went gf: http://deliciouslyorganic.net/chicken-piccata-recipe-30-day-grain-free-challenge/

And, the whole idea that saturated fats cause heart disease was started by a guy named Ancel Keys. He had a hypothesis, known as the “Lipid Hypothesis”, that was actually never proven. Since then, the idea that saturated fats cause heart disease, cancer, etc. has been preached, but there is actually no solid proof. A book I highly recommend reading is “Eat Fat, Lose Fat” by Dr. Mary Enig. It’s an easy read and contains fascinating info. Also, here are two posts I wrote on this very important topic: http://deliciouslyorganic.net/hashed-browns/ and http://deliciouslyorganic.net/creamed-kale-and-eggs-recipe/

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Lisa October 17, 2013 at 9:11 pm

Hi Carrie, I made these tonight and actually made caramel from scratch for the first time! They turned out beautifully but I had one question. You list salt twice, once for the crust and once for the caramel. I don’t see where the salt comes in for the caramel. It’s not listed in the instructions anywhere that I can see. Love how simple and straightforward your recipes are! I’ve dropped most of the blogs I follow but you are one of the three holdouts. Keep ‘me coming! Going on two years of grain free and finally enjoying baking again thanks to you :) Thanks! Lisa

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Deliciously Organic October 18, 2013 at 5:48 am

Yay! I’m glad you enjoyed them! And making caramel can be tricky, so congrats! :) I made the edit to the recipe for the salt. That ingredient shouldn’t have been listed twice. Thanks for coming back, and I’ll make sure and keep ya here! I’m 2 years grain-free also. Cheers to our dedication and success!

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Gillian October 18, 2013 at 7:10 am

Thanks Carrie, this is an awesome recipe to make anytime, and especially for Halloween! These remind me of the Martha Stewart chocolate caramel bars that you made a few years ago. I never got around to making those before I restricted my diet, which I really regretted, so I’m so happy to have this version!

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Karen October 18, 2013 at 11:16 am

These little treats are incredible! I made them yesterday and shared them with extended family, because I knew if I kept too many around the house I would eat them all. Sweet, oooey, gooey goodness! Mine don’t look as pretty as Carrie’s though. How do you keep the chocolate from cracking when you cut them? :o)

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Deliciously Organic October 18, 2013 at 12:23 pm

I’m glad you all enjoyed them! I cut them really fast, putting the tip of the knife into the chocolate first to avoid too much breakage. You can also let them sit for about 10 minutes at room temp to allow the coconut oil to soften just a bit before cutting.

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Stacey October 21, 2013 at 3:33 am

Can I substitute coconut oil for the butter/ghee? We can’t tolerate either at all yet.
Thanks!

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Genevieve October 21, 2013 at 6:03 am

HI I have a question my crust and caramel came out so soft even over night so it fell apart any suggestions.

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Deliciously Organic October 21, 2013 at 7:05 am

Hmm…If the caramel came apart, then it wasn’t heated to 220 degrees F. I’m not sure about the crust. Did you make any substitutions?

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Kristin October 29, 2013 at 7:19 pm

Beautiful in so many ways!
Thank you for all of your hard work.
Pinned!
K-

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Maria November 6, 2013 at 6:15 am

Hi Carrie,
I have all the ingredients except for the gelatin. Have you tried making these twin bars without the gelatin or do you think I should wait to order the gelatin? Also, I’ve heard good things about both gelatins you mentioned. Is there a reason you lean towards the Jensen brand? Are they processed the same way? Bon grass fed? Thanks for your valuable input. I love, love, love your blog and receipes.!

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Maria November 6, 2013 at 6:18 am

I meant “both grass fed?”. I’m playing with my four year old while I type this… And I ‘my sorry for the typos. ;)

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Deliciously Organic November 6, 2013 at 8:56 am

I haven’t tried making them without the gelatin, but in my experience the gelatin helps bind the flours so the crust will be a bit more crumbly without it. Both of those brands are made the same way and are both grass-fed. I started buying Jensen years ago before I knew about Great Lakes, so the only reason I “prefer” it is because it’s the one I started using first. :)

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Adrienne @ Whole New Mom November 23, 2013 at 8:30 am

Yum!!!! Sharing w/ my fans on Facebook right now :).

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jamie November 27, 2013 at 1:48 pm

I made this about an hour ago – I had lots of difficulty with the filling – we are dairy free so I used coconut milk as suggested – but it never thickened up – I stirred and boiled for a very long time – I ended up making a rue from arrowroot and butter and then adding the sauce to it to help it thicken – it worked immediately. Not sure the coconut milk is a good replacement for the caramel.

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Deliciously Organic November 27, 2013 at 2:05 pm

Hmm…what brand of coconut milk did you use? I tested this recipe with Native Forest coconut milk (the pictures in this post are from the test with coconut milk) and it turned into a caramel as written in the recipe. Did your candy thermometer reach 220 degrees F? Sorry for all of the questions, but the more I know, the easier it is for me to figure out what happened.

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Sarah January 2, 2014 at 3:42 pm

I had the same concern. The filling never set. I used Native Forest coconut milk. My thermometer seemed to stop at 216 degrees, so I boiled it a little longer. Then I tried to let it set for a very long time before putting the chocolate on, but it never did. I even tried to put it in the freezer to see if that would help. :(

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Deliciously Organic January 3, 2014 at 5:51 am

I’m sorry to hear you had some issues. If the caramel doesn’t get to 220 degrees F, then it won’t set. So, that’s probably why you had this issue. Did you make any substitutions?

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Kristen Anderson December 8, 2013 at 5:47 pm

Will honey work for the filling instead of maple syrup? (trying to make these GAPS)

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Deliciously Organic December 9, 2013 at 7:01 am

I haven’t tested it, but it should work.

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Brett December 27, 2013 at 10:37 pm

Is it possible to substitute the almond flour/meal for another low carb powder, such as additional coconut flour, flax, vegan protein powder, etc? I eat nuts but find that I can get allergic responses to too much. Anything I can do to cut back is great. Thank you!

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Deliciously Organic December 30, 2013 at 5:06 am

I haven’t tested it, but I hear that sunflower seed flower is a good substitute for almond flour.

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jack dickinson April 9, 2014 at 7:51 am

Hi, in the UK, I struggle to buy coconut flour in the shops, is there something I can use instead? Or even cut it out all together? Thank you :)

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