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October 15, 2013

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

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If I’m going to eat candy, I’d much rather make it myself than buy it at a store, like these homemade Twix bars. 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 - If I’m going to eat candy, I’d much rather make it myself than buy it at a store. No one will ever know these homemade twix bars are grain free & Paleo!
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.

Homemade Twix - If I’m going to eat candy, I’d much rather make it myself than buy it at a store. No one will ever know these homemade twix bars are grain free & Paleo!

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?

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

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  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 35 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: homemade twix bars

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Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Kids and School Lunches, Paleo Recipes, Uncategorized | 81 Comments

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81 Comments

  1. 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!
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
    • Deliciously Organic

      October 16, 2013 at 5:34 am

      Good luck on the Whole 30 Challenge! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Carrie

        January 15, 2016 at 10:37 pm

        What are some substitutes for people who are completely allergic to all nuts?
        to Carrie" aria-label='Reply to this comment to Carrie'>Reply to this comment
        • Toni Rinehart

          January 22, 2016 at 8:12 am

          We haven’t tested it, but I hear that sunflower seed flower is a good substitute for almond flour.
          to Toni Rinehart" aria-label='Reply to this comment to Toni Rinehart'>Reply to this comment
  2. 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
    to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
    • Deliciously Organic

      October 16, 2013 at 5:35 am

      I didn't know Azure had them! Thanks for the tip!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Kelly @ The Nourishing Home

        October 16, 2013 at 7:04 am

        My pleasure! :)
        to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
  3. 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
    to sam" aria-label='Reply to this comment to sam'>Reply to this comment
  4. 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.
    to Alyssa (Everyday Maven)" aria-label='Reply to this comment to Alyssa (Everyday Maven)'>Reply to this comment
    • Deliciously Organic

      October 16, 2013 at 5:36 am

      Homemade fruit leather is a great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. 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!
    to Dana" aria-label='Reply to this comment to Dana'>Reply to this comment
    • Deliciously Organic

      October 16, 2013 at 5:34 am

      I would use this recipe for the crust: https://deliciouslyorganic.net/whole-wheat-maple-pecan-sables/ Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Cassie

        October 31, 2014 at 1:32 pm

        Just try the almond flour! You never know. You might love it.
        to Cassie" aria-label='Reply to this comment to Cassie'>Reply to this comment
  6. 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.
    to Judy Piper" aria-label='Reply to this comment to Judy Piper'>Reply to this comment
    • 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: https://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: https://deliciouslyorganic.net/hashed-browns/ and https://deliciouslyorganic.net/creamed-kale-and-eggs-recipe/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. 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
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. 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!
    to Gillian" aria-label='Reply to this comment to Gillian'>Reply to this comment
  9. 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)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Colleen

        June 8, 2015 at 8:01 pm

        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.
        to Colleen" aria-label='Reply to this comment to Colleen'>Reply to this comment
  10. 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!
    to Stacey" aria-label='Reply to this comment to Stacey'>Reply to this comment
  11. 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.
    to Genevieve" aria-label='Reply to this comment to Genevieve'>Reply to this comment
    • 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?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Kristin

    October 29, 2013 at 7:19 pm

    Beautiful in so many ways! Thank you for all of your hard work. Pinned! K-
    to Kristin" aria-label='Reply to this comment to Kristin'>Reply to this comment
  13. 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.!
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
    • 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. ;)
      to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
    • 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. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Adrienne @ Whole New Mom

    November 23, 2013 at 8:30 am

    Yum!!!! Sharing w/ my fans on Facebook right now :).
    to Adrienne @ Whole New Mom" aria-label='Reply to this comment to Adrienne @ Whole New Mom'>Reply to this comment
  15. 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.
    to jamie" aria-label='Reply to this comment to jamie'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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. :(
        to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
        • 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?
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Stasia

      January 2, 2018 at 4:27 pm

      Jamie and Sarah, next time you could try using coconut cream. Let the cream sit in the fridge overnight and the next day scoop out the thickened cream - it should all rise to the top with only a little liquid left at the very bottom of the can. Add that to the caramelized syrup and you should have perfectly setting caramel for your bars!
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  16. Kristen Anderson

    December 8, 2013 at 5:47 pm

    Will honey work for the filling instead of maple syrup? (trying to make these GAPS)
    to Kristen Anderson" aria-label='Reply to this comment to Kristen Anderson'>Reply to this comment
    • Deliciously Organic

      December 9, 2013 at 7:01 am

      I haven't tested it, but it should work.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. 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!
    to Brett" aria-label='Reply to this comment to Brett'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. 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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  19. Vicki

    April 29, 2014 at 8:41 pm

    I'm allergic to soy. Can you use the Enjoy Life choc chips?
    to Vicki" aria-label='Reply to this comment to Vicki'>Reply to this comment
    • Deliciously Organic

      April 30, 2014 at 10:45 am

      Yes, Enjoy Life chocolate chips will work or any other soy-free chocolate.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Anna @ ThisBitch-CanCook.com

    May 17, 2014 at 5:10 pm

    I'm watching the clock waiting on them to finish sitting in the fridge. Longest hour of my life! They look amazing
    to Anna @ ThisBitch-CanCook.com" aria-label='Reply to this comment to Anna @ ThisBitch-CanCook.com'>Reply to this comment
  21. May

    May 27, 2014 at 5:02 pm

    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 :)
    to May" aria-label='Reply to this comment to May'>Reply to this comment
    • Deliciously Organic

      July 3, 2014 at 1:55 pm

      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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Denise

    July 30, 2014 at 12:05 am

    I think I'm about to cry. I have missed Twix bars so much. This w/out a doubt getting tried in the near future. Thank you so much!!
    to Denise" aria-label='Reply to this comment to Denise'>Reply to this comment
  23. Karen L.

    August 13, 2014 at 8:26 am

    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!
    to Karen L." aria-label='Reply to this comment to Karen L.'>Reply to this comment
    • Deliciously Organic

      August 13, 2014 at 1:33 pm

      Yay! Thank you so much for the feedback. I'm so glad you enjoyed them! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Birgit K

    September 5, 2014 at 9:05 am

    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.
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  25. June

    October 19, 2014 at 5:28 am

    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.
    to June" aria-label='Reply to this comment to June'>Reply to this comment
  26. Jasmin

    October 28, 2014 at 3:52 pm

    How long do they keep? I'm single and have no kids so 9 bars in one day might be a bit much *LOL*
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    • Deliciously Organic

      October 29, 2014 at 6:38 am

      They should keep for about a week in the fridge.
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  27. Rebecca

    November 15, 2014 at 3:31 pm

    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?
    to Rebecca" aria-label='Reply to this comment to Rebecca'>Reply to this comment
    • Deliciously Organic

      November 16, 2014 at 4:40 pm

      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.
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  28. Chris

    November 18, 2014 at 8:42 am

    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?
    to Chris" aria-label='Reply to this comment to Chris'>Reply to this comment
    • Deliciously Organic

      November 19, 2014 at 7:51 am

      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.
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  29. jeanne e.

    December 2, 2014 at 11:54 am

    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!
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  30. Shannon Fisher

    December 23, 2014 at 10:53 am

    I made these and they turned out a liquidy mess... I did boil the caramel to 220 degrees so I don't know what the problem was... But what a disaster....
    to Shannon Fisher" aria-label='Reply to this comment to Shannon Fisher'>Reply to this comment
    • Deliciously Organic

      December 24, 2014 at 5:20 am

      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?
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  31. kiran

    January 7, 2015 at 10:34 am

    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! KG
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    • mer

      March 23, 2015 at 6:58 am

      I really appreciated this tip! I used a combo of honey, maple syrup and coconut nectar to make the caramel and I definitely had to boil it longer to get to the "chewy" stage.
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  32. mer

    March 23, 2015 at 6:57 am

    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 :)
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  33. Mathilde B.

    April 22, 2015 at 3:23 pm

    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
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    • Deliciously Organic

      April 23, 2015 at 10:35 am

      I haven't tested it with agar-agar, but I've heard it's a great substitute!
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  34. Courtney

    September 7, 2015 at 12:52 pm

    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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    • Deliciously Organic

      September 8, 2015 at 8:43 am

      Just add it as a powder. :)
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  35. Betsy

    June 15, 2016 at 6:44 pm

    These look so good. I am on the Gaps diet and do not get a lot of sweets like this, I can't wait to make these
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  36. Korrie

    October 5, 2016 at 8:43 pm

    I had similar problems as others. Used coconut milk (Field Day Organic), and even though I boiled it for 15 minutes, it wouldn't get above 213. I made no substitutions. I'm sure it will taste good, but it will be a big sloppy mess. Thoughts?
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    • Deliciously Organic

      October 24, 2016 at 7:40 am

      If it didn't reach the correct temperature, then that's why the mixture didn't turn into a thick caramel. I'd try it again and let it continue to boil until it reaches the correct temp.
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  37. Angeline

    January 12, 2018 at 5:01 pm

    After printing this recipe a couple years ago, I finally made this. Like most people, my caramel didn't set. I used raw cream. However, I simply froze them and they turned into a delicious frozen dessert. Now I feel challenged to make again to get that caramel set. Caramel is often tricky. I wonder about making the crust to be a bit more of the cookie crunch typical of a Twix though. I will have to experiment. As always, thank you for another great recipe!
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Trackbacks

  1. This Bitch Can Cook » Blog Archive » Paleo Twix Bars-Sticky Fingers Guaranteed says:
    May 19, 2014 at 8:53 pm
    […] few weeks ago I was staying in Mobile with my best friend Smashley and she introduced me to these awesome bars. I’d seen them floating around on Pinterest but hadn’t made them yet. And I’m […]
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  2. Weigh in Wednesday and a Few Yummy Treats · How We Fit says:
    May 21, 2014 at 9:09 am
    […] about what to bring that won’t ruin the healthy thing we’ve got going on.  I found these “Twix Bars” on pinterest, so I decided to make them for Nick and I and see what I thought before I committed to bringing […]
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  3. 10 Delicious Whole Food Desserts » The Lovely Bits says:
    June 5, 2014 at 6:55 am
    […] Twix bars (paleo, gluten free, primal, etc.) […]
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  4. Paleo Desserts to Satisfy the Sweet Tooth says:
    August 29, 2014 at 9:26 pm
    […] Homemade Twix Bars by Deliciously Organic […]
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  5. 15 Paleo Comfort Food Recipes for Fall! - The Housewife in Training Files says:
    August 31, 2014 at 2:01 am
    […] Homemade Twix Bars | Deliciously Organic […]
    to 15 Paleo Comfort Food Recipes for Fall! - The Housewife in Training Files" aria-label='Reply to this comment to 15 Paleo Comfort Food Recipes for Fall! - The Housewife in Training Files'>Reply to this comment
  6. How to stop the holiday insanity before it starts says:
    November 3, 2014 at 3:05 pm
    […] Dessert: Homemade grain-free "Twix" bars […]
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  7. Link Love (2014-11-25) | Becky's Kaleidoscope says:
    November 25, 2014 at 9:35 am
    […] Homemade Twix Bars (Grain-Free, Paleo, Gluten-Free, Primal) – Deliciously Organic […]
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  8. Halloween Recipe Round-Up says:
    December 31, 2014 at 7:10 pm
    […] Homemade Twix Bar […]
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  9. 69 Paleo Chocolate Treats says:
    February 9, 2015 at 4:08 pm
    […] Homemade Twix Bars via Deliciously Organic […]
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  10. Healthy Halloween Treats {no SCARY ingredients!} | Whole New Mom says:
    October 16, 2019 at 11:16 pm
    […] Homemade Healthy Twix Bar Copycats for the win! Get the Recipe Here […]
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  11. 40+ Healthy Halloween Treats & Snacks5f20c013ec150f9d27f066cb4518a3a1 - Fun Star Mix says:
    October 17, 2019 at 10:47 am
    […] Get the Recipe Here […]
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  12. Gelatin: Health Benefits and Recipe Wrap-up - Pure and Simple Nourishment says:
    September 2, 2022 at 12:35 pm
    […] Homemade Twix Bars from Deliciously Organic […]
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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