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Copycat Twix Bars (Paleo, Low Fodmap)

Ok we all know by now, I love to remake my favorites in a healthy version! It’s such a challenge, and it’s always so rewarding when I nail it (after several attempts and endless messes). I have been seeing Twix bar remakes on several ‘big blogs’, and I’ve made them in the past and they just DON’T taste like real Twix! Just because they look like them, doesn’t mean they taste like them. If you’re going to remake and use the brand name as a comparison, you gotta do it right!



I made these 2 ways, with nut butter caramel and caramel sauce. They’re both good but the caramel sauce is gold. So that’s what I’ll share here. They taste more authentic to the real thing. These bars are build in 3 layers so yes a bit time consuming but EASY and so rewarding at the end! They’re delicious.



What are in these Copycat Twix bars?


My paleo flour blend: This my perfect blend for a 1:1 paleo baking substitute. It’s a blend of almond flour, coconut flour, tapioca flour and arrowroot starch. One cup is 1/2 cup of almond, 1/4 cup of arrowroot, 1/8 cup each of tapioca and coconut. You can also use GF All purpose flour for non-paleo option. Vegan Butter or Real Butter: this is what makes your cookie ‘shortbread-like’. I used Miyoko’s and Earth Balance butter sticks and they both worked well. Real butter will work, too

Powdered Sugar: I ALWAYS used unrefined sugar. I made unrefined coconut sugar by putting my coconut sugar in a high speed blender for 30 seconds. It turns to powder. Do not add any starches like you see online! It affects the way it bakes.

Vanilla: To add flavor to the cookie

Coconut Milk: This is the base of your caramel sauce. I don’t recommend any other milks but if you can’t tolerate coconut I’d say Oatly oat milk is your next best option

Coconut Sugar: This is the sugar that will caramelize in your caramel sauce. You can sub for maple syrup

Vanilla and coconut oil: These are added to your caramel sauce after it’s cooked. It adds flavor and texture when cooled

Chocolate bars: For dipping! I use Hu Kitchen because they are paleo, but milk chocolate would be the most true to the real thing here



Ingredients:


Shortbread layer:

  • 1 cup of my paleo flour blend* {or GF all purpose flour}

  • 1/2 cup (1 small stick) of vegan butter or butter

  • 1/4 cup unrefined powdered sugar

  • 1/4 tsp salt

  • 1/2 tsp vanilla extract

Caramel layer:

  • 1 can of coconut milk

  • 1/2 cup coconut sugar

  • 1 tsp vanilla

  • 1 tsp coconut oil

Chocolate layer:

  • 1/2 cup of chocolate chips of choice

  • 1 tsp coconut oil

Make the Paleo Twix Bars!


1. Preheat the oven to 350F. Line a square baking dish, or loaf pan, with parchment paper. You can also spray with cooking oil but parchment makes it easier to lift out and cut.


2. Make the shortbread layer by mixing the flour, salt and sugar in a medium bowl. In another small bowl, melt the butter, then whisk in the vanilla. Mix this with the dry ingredients. Push dough evenly into the bottom of the lined loaf pan or square baking dish. Bake for 20-25 minutes until lightly browned.


3. While this is baking, make the caramel layer. To make the caramel sauce, combine the coconut milk and coconut sugar in a saucepan. Bring to a slow boil and then turn the heat down low and let simmer. This will take about 40-45 minutes on a low simmer to become a thick caramel once cooled.


4. To test out the thickness of your caramel, I recommend spooning a little onto a plate at about 30 mins into simmering, and putting it in the freezer for 5 minutes to see how it’ll firm up. If it’s still liquidy and runny when it's cold, keep simmering. This will show the texture when inside the bars. Once it’s thick and gooey and sticks to the plate, it's ready. Take off the stove and add in vanilla/coconut oil. Let cool for 10 minutes and then pour over crust layer. If you feel the caramel is still too runny or will not become thick enough, you can add 1 tbsp of almond butter to the mixture to give it more structure.


5. Put the pan in freezer until caramel is firm.

6. Once the caramel is firm, remove from freezer and cut into thin bars. This can get messy but the bars will be coated in chocolate so the caramel will be held inside.


7. Make the chocolate layer. Line a large baking sheet or cutting board with parchment. Melt the chocolate with the coconut oil in a bowl in the microwave, or over the stovetop until just melted and warm. Not too hot or it may melt the caramel when dipped. Carefully lay the bars on a large fork one at a time and pour the chocolate over the bars until fully bathed. Set onto a baking sheet as you dip. Sprinkle with sea salt and refrigerate to set.


8. Store in the fridge for up to 7 days in an airtight container, or in the freezer for up to 3 months.



Recipe notes:

  • For the caramel sauce, I don’t recommend any other milks but if you can’t tolerate coconut, but I’d say Oatly oat milk is your next best option

  • To test out the thickness of your caramel, spoon a little onto a plate at about 30-35 mins into simmering, and putting it in the freezer for about 5 minutes to see how it’ll firm up. If it’s still liquidy and runny when it’s cold, keep simmering. This will show the texture when inside the bars. If you feel the caramel is not thick enough to hold shape, you can add 1 tbsp of almond butter to the mixture.

  • To make unrefined powdered sugar, put coconut sugar or any granulated sweetener in a high speed blender for 30 seconds

  • Dip the bars in chocolate when they’re frozen. It’ll be way less messy!


If you make these amazing copycat Twix Bars, leave me comments and ratings below! I love your feedback. And as always, tag me on Instagram @gutsy_baker!


xo Stephanie