homemade twix bars (keto, GF)

This homemade twix bar recipe is one that I experimented with all week which thrilled my fam!
Even the “mistakes” were incredibly delicious.

These start with a crisp cracker crust with sweet cinnamon, topped with THE most luscious silky caramel sauce and then drenched in delicious dark chocolate!

Enjoy these homemade twix bars without the guilt or need to binge because, unlike regular twix bars, they are made with whole food ingredients and no refined sugar.

It’s so important to know which foods may trigger you to binge and what you can keep around the house. For example, I could never keep Oreos around the house—just ‘sayin. It would be all downhill after just ONE.

If you’re looking for healthy baking ingredient substitutions, look no further! Check out my baking ingredient list to avoid binges.

Let’s get into making these twix!

how to make caramel for twix bars

The caramel makes about a cup and you may have extra after you spread it on the cracker layer. Store the extra in the fridge and you can use it with granola, ice cream, apples, smoothies or in your coffee!

First, you need to brown the butter— this step provides the most luscious caramel flavor EVA!

how to brown butter

Place the butter in a sauce pan and cook on low-medium heat, stirring occasionally. You’ll notice it will start to foam at the top and little brown bits will collect along the bottom
TIP: use a pan with a lighter bottom to easily see the brown bits.

These brown bits create a deep caramel flavor. Once you’ve achieved these bits and the butter is brown, it’s finished (careful not to burn it!). It takes about 5 minutes.

Next, add the coconut cream and sweetener, stir to combine, then add the molasses. Simmer untouched (no stirring necessary for 15 minutes).

After the 15 minutes, take the pot off of the heat and add the vanilla.

If the sauce seems like it has separated and doesn’t seem to be combining, add a tablespoon of hot water and stir. That should create a nice smooth consistency. Put aside to cool and thicken.

how to make a cracker crust for homemade twix bars

I went through multiple variations trying to get the crust right. The first couple of rounds tasted delicious but they didn’t have the bite that a twix bar has. I was determined to get it and then finally, SUCCESS!

This crust is extremely easy to make. Simply add an egg and a little sea salt to a mixing bowl, add almond flour and mix until it’s combined and reaches a dough consistency.

tips for rolling the cracker crust

• Almond flour dough is sticky so when you roll the dough out, place it between pieces of parchment paper.
• Roll it out so the dough is as close to a rectangle as you can get.
• Keep the dough on the thicker side (more durable when you dip the bars later).
• Place the parchment paper right on a cookie sheet.
• Sprinkle a little sweetener (I used xylitol) and cinnamon on top of the dough (just a dusting to add more flavor).
• Cook for 12-14 minutes (until edges brown).

tips for putting the caramel on the cracker crust

• Make sure both the crust and the caramel are cool.
• With the crust still on the parchment, cut off the uneven edges with a knife. As you can see in my pictures, I didn’t cut a perfect rectangle and there are angled edges. I don’t like to waste too much dough!
• Spread the caramel generously over the crust— to the very end of the edges.
• Cut the crust into bars at this point. Depending on how wide you make them, you could get 12-16 bars.
• Place bars on parchment paper in the freezer.

tips for dipping the bars in chocolate

Dipping fruits and bars in chocolate used to intimidate me but I’ve gotten it down with these simple tips:

• Make sure the bars are frozen before you start.
• Place the bar on a fork, dip the bar in the chocolate bar, flip a few times, then, pick up the fork and tap it against the edge to remove excess chocolate.
• Place the bar on parchment paper (scoop the bar off the fork with a knife).

how to store homemade twix bars

After they are dipped in chocolate, stick them back in the freezer or fridge to harden the chocolate. I typically keep my bars in the fridge because if you leave them out, they’ll melt fairly quickly in your hands!

related recipes

• the most amazing caramel cups (keto)
• peppermint fudge brownies with chocolate ganache
• no-bake caramel protein cookies
• gooey chocolate coconut caramel bars
• easy peanut butter blondies
• crispy peanut butter bars