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

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


    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 6 tablespoons ghee, cold, cut into tablespoons
  • For the Caramel:
  • 8 tablespoons unsalted butter or 6 tablespoons ghee
  • 1 cup pure maple syrup
  • 1 1/2 cup heavy cream or full-fat, canned coconut milk
  • For the Chocolate:
  • 6 ounces bittersweet or semisweet chocolate (I prefer Equal Exchange or Trader Joe's because they are soy-free)
  • 1 tablespoon coconut oil


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 240ºF, about 10 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 4 hours. Serve.

Update: Some of you have asked how I cut the bars so evenly, so here's the explanation - I dipped a knife into hot water, used the tip of the knife to cut into the top of the chocolate and then moved the knife down to slice a straight line. I repeated this each time I cut into the chocolate.

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  1. 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

  2. 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.

  3. Judy Piper

    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.

    • Deliciously Organic

      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/

  4. Lisa

    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

    • Deliciously Organic

      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!

  5. Gillian

    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!

  6. Karen

    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)

    • Deliciously Organic

      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.

      • Colleen

        My crust is just cooling now so haven’t tried these yet but can’t wait! One thing I have done in the past to prevent chocolate from cracking is as it is cooling in the fridge I go back and score it into pieces before fully set then is usually easier to cut.

  7. Maria

    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.!

    • Deliciously Organic

      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. :)

  8. jamie

    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.

    • Deliciously Organic

      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.

      • Sarah

        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. :(

        • Deliciously Organic

          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?

  9. Brett

    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!

  10. May

    Hey there. Has it taken anyone longer than an hour for the Carmel to set? Mine has been in the fridge for 2 hours and it is still a bit unset. I took the temp up to 220….used the same brand coconut milk…..just curious if anyone had a longer wait time. My finger may or may not have slipped into the Carmel for a taste test :) delicious. I suppose that Carmel soup isn’t a bad thing :)

    • Deliciously Organic

      I’m so sorry! I just found your comment in the spam folder! I’m not sure why it didn’t set. I made these again the other day and the caramel set after being chilled. It seems some haven’t had any issues and some have. I went ahead and increased the temp to 240, to ensure that the caramel will set for everyone. I apologize for the inconvenience.

  11. Another utterly amazing recipe, Carrie! I didn’t read all the comments about the caramel, and only heated to 220 F, and the caramel set up beautifully in 30 minutes. I used grass-fed butter, not coconut milk. I’m bringing it to my various productions today and as a treat for the indie band and I’m profiling. I can hardly wait to see their reactions… :) Thanks For another incredible treat!

  12. So delicious! Wow! Very rich, but oh so good.
    I did make them with honey (raw clover.) It worked fine, even though I only used half of the coconut milk (too much liquid doesn’t work so well with honey) and half the butter (it tends to separate out in honey caramel) and the cooking time to soft ball stage (240 F) was more like 25-30 minutes. It set up as a beautifully, slightly chewy caramel, just like the regular caramel does. I also modified the chocolate topping to make it GAPS legal, by using coconut oil, cocoa powder and honey.

  13. June

    These look delicious. Can i ask a huge favor though? Can you break down the carbs, sugars, and protein? I would love to make them, but if they are to high in certain areas there is no use to even getting all the stuff. I would appreciate it so much.

  14. Rebecca

    These were so amazing! I made them last night for guests and they all asked if they were sure they were Paleo haha

    The only thing that was a problem was the texture. The base was too chewy, like cakey, and the chocolate melts back to a runny consistency if out if the fridge a while. Did I do something wrong? Should I have maybe tempered the chocolate?

    • Deliciously Organic

      That’s a great compliment! :) Did you make any substitutions for the crust? I can’t think of why the crust would be chewy. And the chocolate shouldn’t be runny unless you didn’t refrigerate and chill the bars before serving.

  15. Chris

    Hello! I cannot wait to try this out! My wife and I have been paleo for 5 weeks and its been great. However I have come across one roadblock. I cannot stand the taste or texture of coconut and I feel like almost every recipe asks for it. What do I do?

    • Deliciously Organic

      My husband doesn’t like the flavor or texture of coconut either, but I usually use the coconut flour in such a way that the coconut flavor is taken over by the flavors of the other ingredients so you won’t taste it (unless it’s a recipe for coconut cake, coconut cookies, etc.). In this recipe, you shouldn’t be able to taste the coconut flour at all in the crust, and if you’d prefer not to use the coconut oil in the topping, then you could use some palm shortening instead.

  16. jeanne e.

    i just made these and they look awesome. mine are still setting up in the fridge, but i can’t wait to dig in. so far everything looks like it is setting up ok (which is good, as this was my first time making caramel). thank you!

    • Deliciously Organic

      Hmmm…I’m not sure what went wrong. Making caramel can be quite tricky. If it’s stirred too much it can have trouble setting. What kind of sweetener did you use. Did you make any substitutions? Also, the caramel should be heated to 240. Maybe that’s what went wrong?

  17. kiran

    This is a great recipe! I used honey instead of maple syrup and I found I had to heat the caramel longer to get the right consistency but in the end it turned out delicious. Thanks so much for sharing. You have a great blog!

  18. mer

    These were INCREDIBLE!!! thank you thank you thank you! The only tweak I’d make next time would be to add vanilla or something to the shortbread to mask a bit of the coconut taste (which I’m just not a fan of) otherwise, the shortbread was exactly what a shortbread should be and I’m so excited to use this as a “crust” for other things! the non-paleo people had no idea it was grain free :)

  19. Mathilde B.

    Hi, this looks delicious but we’re vegetarian and therefore won’t be able to use gelatin. Have you, or anyone you’ve heard of, tried using agar-agar instead?
    Thank you for any input

  20. Courtney

    I am so excited to try this recipe! I’ve never cooked with gelatin before but I purchased unflavored gelatin in a powdered form, do I just put in the powdered form or do I need to do anything to it first? Thanks!


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