Gluten Free Twix Bar Recipe



For the Shortbread Crust:

  • 2cups old-fashioned rolled oats
  • ½cup plus 2 tablespoons coconut flour
  • ½cup melted coconut oil (measure it after it’s melted)
  • ½cup pure maple syrup
  • 2teaspoons pure vanilla extract

For the Caramel Layer:

  • ½cup raw creamy unsalted almond butter
  • ½cup pure maple syrup (I use Grade B)
  • ⅓cup virgin coconut oil
  • 2teaspoons pure vanilla extract
  • ¼teaspoon fine-grain sea salt

For the Chocolate Layer:

  • ½cup plus 2 tablespoons raw cacao powder
  • ½cup virgin coconut oil
  • 4tablespoons pure maple syrup


To Make the Shortbread Crust:

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the rolled oats to a food processor and process for 3-4 minutes or until a fine flour is formed.
  • Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until incorporated.
  • Grease a 9×13 rectangular tart pan with coconut oil. Transfer the crust mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to poke 8-10 holes in the crust to allow it to vent as it bakes. Transfer the pan to the oven and bake for 12-15 minutes or until just beginning to turn golden. Remove from oven and let cool completely.

To Make the Caramel:

  • Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3-5 minutes). Remove from heat and let cool to room temperature.
  • Once the crust has cooled completely, pour the caramel over top and use a spatula to spread it out evenly.
  • Transfer the tart pan to the freezer for 25 minutes to set the caramel layer.

To Make the Chocolate Layer:

  • Add the raw cacao powder, coconut oil, and maple syrup to a small sauce pan over low heat. Whisk together constantly until all ingredients are melted together.
  • Pour the chocolate over the caramel layer and use a spatula to spread it out evenly.
  • Return the tart pan to the freezer for 25 minutes to set the chocolate layer.
  • Pop the large “twix bar” out of the tart pan and transfer to a cutting board. Use a sharp knife to cut* the bar into squares or twix-shaped bars. The crust is dense and can be tricky to cut after it’s been in the freezer, so be careful and patient.
  • Store the bars in the refrigerator.

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