Last Updated on October 22, 2025 by Carrie Korem, FNTP
If you’re going to enjoy candy, it’s always better to make it yourself — especially when it’s something as good as Homemade Twix Bars! These bars taste even better than store-bought, and you’ll love knowing exactly what’s in them.
This recipe uses real ingredients like almond flour, butter (or ghee), maple syrup, chocolate, zero processed sugar, corn syrup, or additives. The result? A crispy cookie base, gooey caramel layer, and a silky chocolate topping that make the perfect healthy-ish treat for any occasion.
Whether you’re making them for Halloween, a holiday party, or a sweet weekend project, these bars are a family favorite.
Why You’ll Love These Homemade Twix Bars
- Made with wholesome, real-food ingredients
- Gluten-free and free of refined sugar
- Taste just like the classic candy bar but better!
- Easy to make ahead and store in the fridge or freezer
How to Make Homemade Twix Bars
These bars have three layers: a buttery almond flour crust, a rich caramel made from maple syrup and cream, and a smooth chocolate topping.
Here’s a step-by-step look at how to make them:
Step 1: Make the Crust
Ingredients:
- 2 cups finely ground almond flour
- 4 tablespoons coconut flour
- ½ teaspoon unflavored gelatin (for structure)
- ¼ teaspoon Celtic sea salt
- 2 tablespoons honey
- 8 tablespoons unsalted butter or 6 tablespoons ghee, cold and cubed
Instructions:
- Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper, letting it overhang for easy removal later.
- In a food processor, combine the almond flour, coconut flour, gelatin, and sea salt. Pulse to mix.
- Add the honey and butter, then pulse until the mixture forms a dough.
- Press the dough into the bottom of the pan and bake for 15–18 minutes, or until golden brown on the edges.
- Cool completely before adding the caramel layer.
Step 2: Make the Caramel
Ingredients:
- 8 tablespoons unsalted butter or 6 tablespoons ghee
- 1 cup pure maple syrup
- 1½ cups heavy cream or full-fat coconut milk
Instructions:
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the maple syrup and bring to a gentle boil for about 2 minutes.
- Slowly pour in the cream, whisking constantly.
- Continue to cook, stirring often, until the caramel reaches 245°F and thickens (about 10 minutes).
- Pour the caramel over the cooled crust and refrigerate for 30 minutes to set.
Step 3: Make the Chocolate Layer
Ingredients:
- 6 ounces semisweet chocolate (look for soy-free brands like Enjoy Life)
- 1 tablespoon coconut oil
Instructions:
- Melt the chocolate and coconut oil together using a double boiler or heatproof bowl over simmering water.
- Let it cool for about 10 minutes, then pour over the chilled caramel layer.
- Refrigerate for 4 hours or until firm.
Step 4: Slice and Serve
Once chilled, lift the bars out of the pan using the parchment overhang.
To get clean cuts, dip a sharp knife in hot water before slicing. This helps the knife glide through the chocolate without cracking.
Tips for Perfect Homemade Twix Bars
- Don’t skip the chilling time. Each layer needs time to set for the bars to hold their shape.
- Use good quality chocolate. It makes all the difference in flavor.
- Want to make them dairy-free? Substitute ghee or coconut oil for butter and full-fat coconut milk for cream.
- Store in the fridge for up to a week or in the freezer for up to a month.
Are Homemade Twix Bars Healthier?
While these bars are still a sweet treat, they’re a much healthier alternative to store-bought candy. You’ll skip the preservatives, refined sugars, and artificial ingredients and instead enjoy a dessert made from nourishing fats, natural sweeteners, and clean ingredients.
I wouldn’t call them “healthy”, but they are a much healthier option to the candy at the store!
More Healthy Homemade Desserts You’ll Love
Making homemade Twix bars is easier than you might think and they are absolutely delicious. Once you try them, you may never go back to the store-bought kind again!
PrintHomemade Twix Bars (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 35 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
For the crust:
- 2 cups finely ground 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 dark chocolate (I used Enjoy Life)
- 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 8×8-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 245ºF, 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.
Nutrition
- Serving Size: Makes 9 bars
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