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Twix Candy Bar Copycat (Gluten-Free) Recipe

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4.2 from 11 reviews

This Twix Candy Bar Copycat recipe is a delicious gluten-free treat featuring a buttery almond flour shortbread base, a creamy cashew caramel layer, and a smooth chocolate topping. Perfectly sweetened with maple syrup and enhanced with vanilla bean paste, these bars offer a satisfying homemade alternative to the classic candy bar without compromising on flavor or texture.

  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Ingredients

Shortbread Base

  • 1 cup almond flour (105g)
  • 1/2 cup protein powder (55g) (optional, substitute with 1 additional cup almond flour if omitted)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt

Cashew Caramel Layer

  • 2/3 cup cashew butter (160ml)
  • 1/3 cup maple syrup (80ml)
  • 1/4 cup coconut oil (60ml)
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt

Chocolate Topping

  • 2/3 cup chocolate chips
  • 1 1/2 tablespoons coconut oil
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the bars.
  2. Make Shortbread Dough: In a medium bowl, combine 1 cup almond flour, 1/2 cup protein powder (or an extra cup almond flour if omitted), 3 tablespoons melted coconut oil, 2 tablespoons maple syrup, 1 to 2 tablespoons milk, 1 teaspoon vanilla bean paste, and 1/4 teaspoon salt. Mix well until a thick, cookie-like dough forms, then press it evenly into the lined pan to create the shortbread base.
  3. Bake Shortbread Base: Bake the dough in the preheated oven for 10 to 11 minutes, or until the edges turn lightly golden. Remove from oven and allow it to cool completely before adding the next layer.
  4. Prepare Cashew Caramel: In a small saucepan over low heat, gently combine 2/3 cup cashew butter, 1/3 cup maple syrup, 1/4 cup coconut oil, 1 teaspoon vanilla bean paste, and 1/4 teaspoon salt. Stir until the mixture is smooth and fully combined into a creamy caramel consistency.
  5. Assemble Caramel Layer: Pour the warm cashew caramel over the cooled shortbread base and spread it evenly. Let the pan sit at room temperature for about 10 minutes before transferring it to the freezer. Chill for at least 30 minutes until the caramel layer is firm.
  6. Melt Chocolate Topping: In a microwave-safe bowl, melt 2/3 cup chocolate chips with 1 1/2 tablespoons coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
  7. Finish and Set Bars: Pour the melted chocolate over the set caramel layer and spread evenly. Optionally, sprinkle flaky sea salt on top for added flavor. Place the pan in the refrigerator for about 10 minutes until the chocolate is firm. Once set, slice the dessert into 16 bars.
  8. Storage: Store the Twix bars in the refrigerator or freezer to maintain the best texture and freshness.

Notes

  • If omitting protein powder, increase almond flour by 1 cup to maintain dough consistency.
  • Use vanilla bean paste instead of extract for a richer vanilla flavor.
  • Chilling the caramel layer in the freezer helps it set firmly and makes slicing easier.
  • Flaky sea salt on top is optional but adds a nice contrast to the sweetness.
  • Store in an airtight container in the fridge or freezer to prevent melting and preserve texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/twix-candy-bar-copycat-gluten-free-recipe/