These Healthy Homemade Twix Bars are a guilt-free indulgence that combines crunchy shortbread, creamy caramel, and a luscious chocolate coating. Perfectly balanced, they deliver all the rich flavors of the classic treat without the processed ingredients. In just 45 minutes, you can whip up a batch that’s as satisfying as it is wholesome. The buttery base, chewy caramel layer, and smooth chocolate finish create a symphony of textures in every bite.
Whether you’re treating yourself or sharing with loved ones, these bars are a delightful way to enjoy dessert without compromise. The natural sweetness and decadent layers make them irresistible, while the quick prep and cook time ensure they’re easy to fit into your day. One bite, and you’ll be hooked on this healthier twist on a beloved favorite!
Ingredients for Healthy Homemade Twix Bars

- Shortbread Layer:
- 2 cups (8oz/240g) almond flour
- 2 tablespoons coconut flour
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup (4oz/115g) maple syrup (or substitute with honey)
- 1 teaspoon vanilla extract
- Caramel Layer:
- 1/2 cup (4oz/115g) creamy almond butter (or substitute with peanut butter)
- 1/3 cup (2 ½ floz/71ml) coconut oil, liquid
- 1/3 cup (4oz/115g) maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate Layer:
- 1/4 cup (2 floz/57ml) coconut oil, liquid
- 1/4 cup (1oz/28g) cocoa powder (use unsweetened for a richer flavor)
- 2 tablespoons pure maple syrup
- 1/8 teaspoon salt
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and line an 8×8-inch pan with parchment paper.
- Make the shortbread layer: In a medium bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and vanilla. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 11-13 minutes, or until the edges are slightly golden. Let cool completely.
- Prepare the caramel layer: In a medium bowl, mix almond butter, liquid coconut oil, maple syrup, vanilla, and salt until smooth. Pour this mixture over the cooled shortbread layer. Place in the fridge to harden for 1-2 hours.
- Make the chocolate layer: In a medium bowl, combine liquid coconut oil, cocoa powder, maple syrup, and salt. Mix until smooth. Pour over the hardened caramel layer. Return to the fridge to set for about 1 hour.
- Cut and serve: Once the chocolate is set, gently lift the entire square out of the pan using the parchment paper. Place it on a cutting board and cut it in half lengthwise, then into eighths crosswise, creating 16 candy bars. Store in the fridge for up to a week or freeze for up to 1 month.
Storage and Freezing Tips
These Healthy Homemade Twix Bars are best stored in the fridge for up to a week. For longer storage, place them in an airtight container and freeze for up to 1 month. Pro tip: Separate layers with parchment paper to prevent sticking.
Recipe Variations to Try
Switch up the flavors by using peanut butter instead of almond butter for the caramel layer. For a richer chocolate coating, try adding a tablespoon of melted dark chocolate to the chocolate mixture. Feeling adventurous? Sprinkle a pinch of sea salt on top before the chocolate sets for a sweet-and-salty twist.
Time-Saving Hacks
To speed up the process, prepare the crust and caramel layers the night before, then add the chocolate layer the next day. Quick tip: Use a silicone baking pan for easy removal and cleanup, skipping the parchment paper step.
Equipment You’ll Need
For this recipe, an 8×8 baking pan is essential, along with parchment paper for easy removal. A medium mixing bowl and a whisk or spatula will help combine ingredients smoothly. If you’re cutting the bars, a sharp knife or pizza cutter works best for clean slices.
Serving Suggestions
Serve these bars as a guilt-free dessert or a midday snack. Pair them with a cup of hot tea or coffee for a cozy treat. For a fun twist, crumble a bar over yogurt or ice cream for a crunchy topping.

Healthy Homemade Twix Bars
Ingredients
Shortbread Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla
Caramel Ingredients
- 1/2 cup creamy almond butter
- 1/3 cup coconut oil, liquid
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate Ingredients
- 1/4 cup coconut oil, liquid
- 1/4 cup cocoa powder
- 2 tablespoons pure maple syrup
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350oF (180oC) and line a 8×8 pan with parchment paper.
- In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
- Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
- In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
- Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
- Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
- Once the chocolate is set, gently remove from the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
- Store in fridge for up to a week or in the freezer for 1 month.