Vegan + Gluten Free Twix Bars

15 bars
55 min

Here's a recipe for a vegan and gluten-free spin on Twix Bars. Vegan shortbread is drizzled with sweet, gooey caramel and coated in rich chocolate. The classic Twix Bar just got a healthy makeover!

Recreating candy bars is one of my favorite things to do in the kitchen! I love showing people that healthy eating doesn’t have to be about deprivation or giving up your favorite foods. Instead, it can be fun, adventurous and delicious, especially as you learn to adapt recipes with healthier ingredients, recreating the foods you and your family love!

These Twix Bars are a hit for kids and adults alike. It made me so happy when my 8 year old nephew ate one and told me that it was even better than store bought. I hope you enjoy this recipe as much as my family and I do.

Vegan + Gluten Free Twix Bars
Recipe details
  • 15  bars
  • Prep time: 35 Minutes Cook time: 20 Minutes Total time: 55 min
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For the shortbread:
  • 1/4 Cup Coconut oil* melted
  • 3 Tablespoons maple syrup
  • 1/2 Cup brown rice flour
  • 1/2 cup plus 2 Tablespoons arrowroot or tapioca flour
  • 1/4 teaspoon xanthan gum
  • pinch sea salt
For the caramel:
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup sweetened condensed coconut milk* about 3.5 ounces
  • 1/2 teaspoon vanilla
  • 2 pinches sea salt
For the chocolate coating:
  • 1 cup vegan chocolate chips I like Enjoy Life Dark Chocolate Chips
  • 1 Tablespoon coconut oil
For the shortbread:
Preheat your oven to 350 degrees F. and line an 8x8 baking dish with parchment paper and grease lightly with coconut oil.
In a small bowl combine the coconut oil and maple syrup. In a separate medium sized mixing bowl combine the brown rice flour, arrowroot, xanthan gum and sea salt. Use a whisk to combine and remove any lumps
Pour the coconut oil mixture into the flour mixture and switch to a spatula or wooden spoon to combine. The batter should be thick (not pourable) and damp. Using clean hands or a spatula, press the batter into the baking dish and spread evenly. Bake for 15 – 20 minutes, or until golden brown.
Remove from the oven and let cool.
For the caramel:
Combine all the caramel ingredients into a small saucepan over medium heat, bringing to a rapid boil. Whisk continuously, boiling for 4 minutes exactly. Pour over shortbread. Place baking dish in the freezer to set for about 15  - 30 minutes.  Once set, cut into desired bar sizes and place each bar on a baking sheet lined with parchment paper. Now place them in the freezer while you melt the chocolate.
For the chocolate:
Combine the chocolate and coconut oil in a heat safe bowl and melt either over a double boiler or in the microwave, heating at 30 second intervals until fully melted. This should take 90 seconds total (3 intervals of 30 seconds each in the microwave). Stir to continue melting until chocolate is smooth and creamy.
Remove your bars from the freezer and using two forks, place your cookies one at a time in the chocolate mixture caramel side down first and then spinning around to get chocolate over the whole cookie. Use your two forks to pull the cookie out of the chocolate. I like to gently slide the bottom of the bars over the edge of my glass bowl to catch any excess chocolate before placing onto the cookie sheet
Continue with each bar until all of your bars have been coated. Place your cookies back in the fridge to firm up for about 30 minutes to an hour before serving.
Store these in a sealed container in the fridge.  If stored in the freezer, the caramel will turn to a toffee texture so remove them about 20 minutes before enjoying.
Alison, Natural Tasty Chef
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