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!
- 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
These homemade twix bars have a crisp cracker crust with hints of sweet cinnamon topped with luscious silky caramel and drenched in dark chocolate. So much better than the real bars! Keto-friendly, grain & gluten free.
For the caramel
- 3 tablespoons butter salted or unsalted*
- 1/4–1/2 cup allulose or xylitol (I used 1/4 cup xylitol)
- 5.4 ounces or 2/3 cup coconut cream**
- 1/4 teaspoon kosher salt to taste (may not need if you use salted butter)
- 1 teaspoon blackstrap molasses (optional)
- 1/2 teaspoon vanilla
- 1 tablespoon coconut oil
For the cracker crust:
- 1 egg
- 1/4 teaspoon salt
- 1.5 cups almond flour
- 1/4 teaspoon of sweetener of choice (I use xylitol) to dust top of crust
- 1/4 teaspoon teaspoon of cinnamon to dust top of crust
- 9 ounces dark chocolate (I used Lily’s dark chocolate chips)
- 1 tablespoon coconut oil
For the caramel
- Place butter in a pan on low-medium high temperature. Stir occasionally. After 4 or 5 minutes, brown bits will form along the bottom and it should start to smell “caramel-ly”. Once this happens, it’s time to add the cream and xylitol.
- Turn burner down to low and add coconut cream (may sizzle slightly, just stir) and xylitol. Once stirred in and you have a smooth consistency, add the molasses. Stir once and then turn up heat slightly and simmer the caramel for 15-20 minutes (you don’t need to stir).
- After 15 minutes, the caramel should have reduced down and thickened to a caramel consistency. At this point, take off the burner and add vanilla. Put aside to cool.
For the “cookie” crust
- Preheat oven to 350 degrees F.
- Whisk 1 egg and salt in a medium bowl. Add in almond flour and continue to stir until it’s mixed and dough is formed.
- Roll out the dough on parchment paper. Place a 2nd piece of parchment on top of dough (or else it will stick!) and roll. Try to roll it in as close to rectangle as possible and leave it on the thicker side. It should be roughly 10 x 10 when it’s finished. If you roll it too thin, it tends to break when you dip in chocolate.
- Once it’s rolled out, place the dough on the parchment paper on a baking sheet (remove top layer of parchment). Place in the oven for 12-14 minutes (until edges brown).
- Pull from oven and put aside to cool.
Assembling the bars
- Once the caramel and crust are cool, spread the caramel generously over the crust. At this point, cut the dough & caramel into bars (do this right on parchment paper). It should make about 12 bars (simply cut off the uneven edges). Place the cookie sheet with parchment paper & bars in the freezer. Freeze for about 30 minutes.
- After 30 mins (make sure they’re frozen!), make the chocolate by placing chocolate chips and coconut oil in a microwavable bowl and cook in 30 second intervals until smooth (takes me 2xs).
- Pull the bars from the freezer and put on one side of the chocolate. Pick up a bar with a fork and dip it in the chocolate sauce (flipping it to get all sides). Gently hit the fork against the bowl to remove excess chocolate. Place the chocolate covered bar on parchment paper. Repeat for remaining bars.
- Once all bars are finished, put them in the fridge so the chocolate can completely harden.
- Store in fridge or freezer.
- *Use grass-fed butter if possible, it tastes better and has more nutrients.
- **You can substitute full-fat coconut milk for coconut cream. I like the cream because it’s a tad thicker.
- ***I add coconut oil to the chocolate because it makes it easier to work with. Omit if you like. If you don’t want the taste of coconut, use REFINED coconut oil.
- If the caramel splits because the temperature was too high, you’ll probably be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of boiling water until it comes back together (should happen almost instantly).
- Nutrition facts based on using Lily’s dark chocolate chips and 12 bars
- Friendly reminder, if you’re using xylitol, make sure pets can’t get to it because it’s toxic for pups and kitties.
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