Gluten-Free Twix Bars!



Miss Twix Bars? We got you. Check out this incredibly easy recipe to make them at home, with both vegan and nut-free options! 

Gluten-Free Twix Bar Recipe


Only make one shortbread base; choose from the two options below:

Almond Flour Shortbread Base (grain free and dairy free)

  • 1 1/2 cups almond flour
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil, melted and cooled
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Shortbread Base Option II (contains grain and dairy)

  • 1 stick unsalted or salted butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons gluten-free flour (we used Bob’s Red Mill)

Peanut Butter Layer

  • 2/3 cup smooth peanut butter or any other nut/seed butter (we used unsweetened PB)
  • 1/4 cup coconut oil
  • 1/3 maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Chocolate Layer

  • 1 tablespoon coconut oil
  • 3/4 cup chocolate chips (we prefer milk chocolate, dairy free works too)

  1. Preheat oven to 350. Grease an 8×8 inch square pan or line it with parchment paper.
  2. In a medium bowl combine almond flour (or regular GF flour), coconut oil, maple syrup, vanilla and salt. Mix with a fork into course crumbs.
  3. Pour crumb mixture into pan and press it in evenly with your hands.
  4. For an almond flour crust, bake for 10 minutes and allow it to cool for 10 minutes before adding the caramel. For a regular GF flour crust, bake for  15-20 minutes, until edges start to slightly brown.
  5. For the peanut butter caramel layer, add the peanut butter, maple syrup, coconut oil, vanilla, and salt into a medium pot and cook over medium-low heat for 2 minutes, stirring frequently, until caramel starts to slightly bubble. Pour over cooled crust.
  6. Refrigerate for at least 30 minutes; preferably an hour, to harden.
  7. Once the peanut butter crust is cooled, make the chocolate layer. In a microwave safe bowl,  combine the chocolate ships and coconut oil. Microwave on high in 30 second increments, stirring until chocolate it smooth.
  8. Pour melted chocolate over caramel layer, tilting the pan to evenly distribute. Refrigerate for 20 minutes until chocolate is hardened.
  9. Remove bars from pan and cut into 16 bars. YUM!

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