Healthy Twix Bars

Home-made Twix bars are like the ones from the supermarket, but healthier, without white sugar, and with the aroma of chocolate and caramel filling the entire house. The hardest part is not finishing the biscuit before the caramel is ready 🙂 If one of my high school friends comes across this, I think she’ll have a good laugh… Back then, I was ADDICTED to Twix bars; they were my daily snack, my fuel.

And what’s funny is that I savored my Twix bar throughout the day.

I’d start it during the 10 am break and sometimes finish it by the end of classes in the afternoon 🙂

In short, I was addicted. And here I am, a few years later, looking for a healthier but equally tasty version. And I’m quite satisfied with this no-added-sugar Twix version.

Healthy Twix Bars Ingredients


For the chocolate, it’s up to you, but as usual, the richer it is in cocoa, the less sugar it will contain. With a recipe like this, we learn to rediscover good, healthier, and unprocessed products. Homemade Twix –

Details of the biscuit and peanut butter and coconut oil caramel Healthy Homemade Twix –

Details of the biscuit and caramel Ingredients for Homemade Twix Bars

Almond Flour and Almond Meal

Is almond flour the same as almond meal? No! Almond meal is almond flour, they’re different 🙂 You get almond meal by simply grinding almonds, whereas almond flour is obtained after blanching (that is, removing the skin completely in hot water) and then drying. I tried both for the homemade Twix recipe, and I find that both work well, although the texture is slightly better with almond flour.

Coconut Oil

Healthy Twix Bars - Caramel Layers
Healthy Twix Bars – Caramel Layers

Coconut oil is very interesting for replacing butter in healthy recipes. If you don’t like the smell of coconut, there are deodorized versions available.

Shop the Healthy Twix Bars Ingredients

Shop 100% organic almond flour

More inspiration

Did you enjoy the healthy homemade Twix bars? Try making homemade peanut butter cups.

Healthy Twix Recipe

For the shortbread base:

  • 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill) 150g
  • 4 tablespoons melted and cooled coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the peanut butter layer:
  • ⅔ cup drippy natural peanut butter (crunchy or creamy works) 150g
  • 1/3 cup pure maple syrup 70g
  • 1/4 cup coconut oil 40g
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • For the chocolate layer:
  • 3/4 cup chocolate chips, dairy free if desired
  • 1 tablespoon coconut oil


  • Preheat oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.
  • In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
  • Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
  • Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn’t take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
  • After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
  • Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
  • Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

Did you make this recipe?

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