With layers of almond cookie, creamy vegan caramel and decadent chocolate this homemade almond Twix bar recipe is sure to find its way into your dessert rotation.

Let me tell you a little story about these bars. I have a favorite restaurant in the Chicago suburbs that I frequent specifically for the pomegranate martini, the Mediterranean fusion menu and, of course, the vegan Twix bar on the dessert menu. Drool. In fact, I would go just to order dessert any day of the week. Instead I decided to develop a Twix bar recipe of my own and thus these homemade almond Twix bars were born. They may look intimidating, but trust me, they are simple to make…it just requires a few steps to achieve the almond cookie, caramel and chocolate layers. Worth it!

Why you’ll love this homemade version of Twix

Requires only seven simple ingredients
They are suitable for anyone following a gluten and/or dairy free diet
The preparation is quick and simple!
Everyone loves a classic Twix, making these a crowd pleaser

The ingredients you’ll need

Almond flour- I use blanched almond flour in this recipe.

Coconut oil- Virgin, unrefined is my choice.

Maple syrup- Pure maple syrup to replace refined sugar.

Vanilla

Salt- You will need two varieties for this recipe- a pinch of table salt for the shortbread and caramel layers, and flaky sea salt for topping.

Nut butter- This recipe calls for almond butter, but I have also used cashew and peanut butter with good results.

Chocolate chips- Use dairy free chocolate chips to keep this recipe vegan and dairy free.

How to make almond Twix bars

For the cookie base:

First preheat the oven to 350 degrees. Secondly add a piece of parchment paper to a loaf pan (this makes for easy removal of the bars and easy clean up!). Lightly spray the parchment with nonstick spray.

Add the almond flour, maple syrup, melted coconut oil, vanilla and a pinch of salt to a small mixing bowl. Mix together until a dough forms. Turn the dough out into the parchment lined pan and press firmly to make an even base layer. Bake the cookie base in the preheated oven for 15-17 minutes until golden and lightly browned. Remove the loaf pan from the oven and set aside to cool.

For the “caramel” layer:

Place the nut butter, coconut oil, vanilla, maple syrup and a pinch of salt into a microwave safe glass bowl or large measuring cup.

Place the glass bowl or cup in the microwave and heat on high for about 90 seconds, stirring halfway through. The caramel should be liquified. Allow the mixture to cool for 5- 10 minutes.

Once cool, pour the caramel atop the cookie layer. Place the pan in the freezer for about an hour to allow the middle layer to set.

For the chocolate layer:

Place the chocolate chips and coconut oil into a microwave safe glass bowl or measuring cup. Place the bowl or cup in the microwave and heat the chocolate mixture on high in 30 second intervals, stirring between each, until smooth and shiny. It usually takes one minute and fifteen seconds for mine to reach the desired consistency and sheen.

Finally, remove the pan from the freezer and pour the melted chocolate over top in an even layer. Sprinkle coarse sea salt atop the chocolate. Place the pan back into the freezer for about 10 minutes just until the chocolate has set.

Remove the pan from the freezer after 10 minutes. Lift the sides of the parchment paper pulling the Twix from the pan. Slice into even bars (makes about 8-10 depending on how you slice them).

Storing the almond Twix bars

These bars are too soft at room temperature. Store them in either the refrigerator or freezer…that is if they last that long. They will keep in an airtight glass container in the refrigerator for 1-2 weeks, or in the freezer for up to 3 months.

Recipe

Almond Twix Bars

A homemade, vegan version of a classic made with clean ingredients. They are sure to be a favorite!

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Course Dessert

Servings 8

Ingredients

Cookie base

1 cup almond flour
3 tbsp maple syrup
3 tbsp melted coconut oil
1 tsp vanilla
Pinch of salt

"Caramel layer"

½ cup favorite nut butter I used ¼ cup almond butter and ¼ cup peanut butter
¼ cup melted coconut oil
½ tsp vanilla
¼ cup maple syrup
Pinch of salt

Chocolate layer

3/4 cup dark chocolate chips
1 teaspoon coconut oil

Instructions

For the cookie base

Heat oven to 350 degrees, and line a loaf pan with parchment paper. Lightly spray the parchment with nonstick spray.
Mix the cookie base ingredients. Mix until a uniform dough forms.
Press the dough into the loaf pan evenly and bake in the preheated oven for 15-17 minutes, until lightly golden. Let cool.

For the caramel layer

Place all caramel ingredients in a large glass bowl or measuring cup.
Heat in the microwave for about 90 seconds, stirring halfway through, until liquefied. Let cool.
Once cool, pour atop the cookie layer and place in the freezer for about an hour.

For the chocolate layer

Melt the chocolate and coconut oil together in a glass dish or glass measuring cup in the microwave. Cook in 30 seconds intervals, stirring between each, until smooth and shiny.
Remove the Twix from the freezer. Pour the chocolate layer evenly over the top of the caramel layer.
Sprinkle with coarse salt.
Place the Twix back into the freezer until set, about 10 minutes.
Remove from freezer and cut into bars, about 8-10 depending on what size you want.