Twix have to be the MVP of candy bars out there. They are a taste and texture lovers’ dream. Sure, bounty bars or almond joy are good, but there is something special about good ol’ twix. Like we’ve done with many popular candy bars, we’ve made a homemade recipe that tastes better than the original- and it’s so easy!
Why you’ll love this recipe
Easy to make. Like coconut bars and chocolate coconut bars, this recipe uses only a few simple ingredients and steps; you can even make them beforehand. Easy to customize. You try different flavors of chocolate and customize toppings as per your taste. Delicious. The gooey caramel and the rich chocolate flavor make these bars irresistibly delicious. A crowd-pleaser. These are always a hit at kid parties or other gatherings.
Ingredients needed
If you love trying out new desserts, you might already have all the ingredients for the recipe. Here’s what you need:
Almond flour. A gluten-free and wheat-free alternative to traditional flours. This forms the delicious shortbread base. Coconut oil. Melted. Use refined coconut oil for no coconut flavor whatsoever. Honey. To sweeten the bars and prevent them from being too crumbly. Maple syrup or agave nectar will also work. Vanilla extract. A must for a very subtle flavor.
Caramel layer
Peanut butter. Acts as a base for the caramel layer. It provides a rich and creamy flavor to the bars. Opt for a creamy or all-natural peanut butter. Coconut oil. Honey.
Topping
Chocolate. I like semi-sweet chocolate chips, but milk or dark works well. Coconut oil. Optional, but adding a dash of coconut oil to the melted chocolate makes the chocolate easier to bite into and so much smoother.
How to make twix bars
The recipe takes less than 30 minutes to make. All you have to do is mix everything, chill, and slice the chilled mixture into bars.
Storage instructions
To store. Place leftovers in an airtight container and store them in the fridge for up to two weeks. To freeze. Wrap the candy bars in parchment paper and store them in the freezer for up to 6 months.
Recommended tools to make this recipe
Mixing bowls. To mix the ingredients and make the dough and caramel. Loaf pan. To shape the shortbread during refrigeration. Whisk. To create that super smooth and glossy caramel.
Recipe tips and tricks
Before lining the loaf pan with parchment paper, place it in the refrigerator for a few minutes. Chilling the pan will help the shortbread base firm up quicker once pressed into the pan. Don’t rush the caramel-making process. Cook it slowly and stir constantly until it becomes thick and creamy (like we do with our snickers bars!). Adding a small amount of salt will help balance the sweetness of the caramel and chocolate. To make it easier to dip the bars in the chocolate, freeze them for 10 minutes after slicing them up.
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