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Gluten Free Copycat Caramel Twix Bars (Vegan, Paleo, Low FODMAP)

*This recipe was revised and rewritten in July 2022

These gluten free and vegan Twix bars have a crunchy shortbread layer, an easy homemade caramel layer, dipped in chocolate. The best part, these Twix bars taste almost identical to the real thing. And they're so easy to make... no one will know they are gluten free and made without refined sugar. Always a crowd pleaser and kid approved!


JUMP TO RECIPE



I LOVE TO RECREATE CANDY BAR FAVORITES!


Ok we all know by now, I love to remake my favorites in a healthier version! It’s a challenge but it’s always so rewarding when I nail it (after several attempts and endless messes). I have been seeing Twix bar If you’re going to remake and use the real thing as a comparison, you gotta do it right! These TASTE LIKE REAL CARAMEL TWIX! These bars are build in 3 layers so they do take a bit of time, but very EASY and so rewarding at the end! They’re delicious.




INGREDIENTS IN GLUTEN FREE CARAMEL TWIX BARS

  • My paleo flour blend of almond flour, coconut flour, tapioca and arrowroot

  • Non Dairy Butter or Real Butter

  • Unrefined Powdered Sugar

  • Coconut Milk

  • Coconut Sugar or Maple Syrup

  • Vanilla Extract

  • Coconut Oil

  • Almond butter

  • Chocolate bar or chocolate chips


INGREDIENT SUBSTITUTIONS + SWAPS


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 a just gluten free 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 made unrefined powdered sugar by putting coconut sugar in a high speed blender for 30 seconds. It turns to powder. Do not add any starches! It affects the way it bakes.


Coconut Milk: This is the base of your caramel sauce. I don’t recommend any other milks as coconut milk is a higher fat content and very thick. You may replace with regular heavy cream if you are not dairy free.


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


Coconut oil: This is added to the caramel sauce after it’s cooked. It helps with texture when cooled. You may omit if you do not have on hand.


Almond butter: Optional to help solidify the caramel. This may not be subbed with other nut butters or the flavor will be altered.


Chocolate bars or chocolate chips: I use Hu Kitchen chocolate because it is paleo with no stevia or other fake sweeteners, but milk chocolate would be the most true to the real Twix here if you are not dairy free.


I have a discount code for Hu Kitchen Chocolate if you love it like I do...

20% off your order online with code GUTSYBAKER!




HOW TO MAKE PALEO CARAMEL TWIX BARS

see recipe card below for full instructions


1. 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 a lined loaf pan or square baking dish. Bake for 20-25 minutes until lightly browned.


2 . 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.


3. Let caramel cool for 10 minutes and then pour over crust layer.


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

6. Remove from freezer and cut into thin bars.


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.



FAQs


Are these gluten free Twix bars also vegan?


Yes! They are vegan friendly. Just make sure to use non-dairy butter in the recipe.



How long do the Twix bars take to make?


The shortbread crust bakes in 20 minutes. The caramel takes about 35 minutes. These layers are frozen before they are cut, so the freeze time will be about an hour or two. After that, it's just dipping in chocolate and they are ready!



Can I make Twix bars nut free?


Yes, you may use a gluten free flour in place of the paleo flour blend. You may also omit the almond butter in the caramel sauce, it just may be more loose and messy - but that's what makes them delicious!


Any other questions? Ask in comment box below!




HELPFUL RECIPE NOTES FOR MAKING CARAMEL TWIX BARS:


1. Make sure the caramel and shortbread layer is frozen when you dip into chocolate! Cut first, refreeze, then dip. Otherwise the caramel will be too loose and they'll fall apart.


2. To test out the thickness of the caramel, spoon a little onto a plate at about 30-35 mins into simmering, and place it in the freezer for about 5 minutes to see how it firms up. If it’s still very runny when it’s cold, keep simmering. A touch of almond butter is added to the caramel to help firm it up after simmering.I


3. To make unrefined powdered sugar for the shortbread layer, put coconut sugar or any granulated sweetener in a high speed blender for 30 seconds



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