Is there any flavor combination more classic than chocolate and caramel?!
My family loves an occasional dessert, but I'm really not about super sugary things. That's why I'm sharing these healthy no-bake chocolate caramel bars!
These beauties are basically the glow-up version of a Twix bar. They’re gluten-free, refined sugar-free, and you don’t even have to turn on your oven. You can also make them dairy free!
Why You’ll Love These Healthy Twix Bars Copycat Recipe
They're no bake. No heating up your house in summer!
They use real ingredients. We’re using almond flour, maple syrup, and almond butter.
They're meal prep friendly. These keep perfectly in the fridge for a week (if they last that long!).
They're allergy friendly. These bars, as written, are gluten free, peanut free, and dairy free.
Gluten Free Copycat Twix Bar Layers
There are three distinct layers here, and honestly, I can't decide which is best.
- The Shortbread-ish Base: Made with almond flour, it’s soft, nutty, and holds everything together.
- The "Cheat" Caramel: No candy thermometers here! We’re mixing almond butter and maple syrup to create a gooey, caramel-like layer that is seriously delicious.
- The Dark Chocolate Cap: A smooth layer of dark chocolate to balance out the sweetness.
Pro-Tip for Perfect Twix BarSlices
If you want those clean, professional-looking edges, make sure the bars are cold when you cut them.
I also like to run my knife under hot water (and wipe it dry) before slicing.
Recipe: Healthy No-Bake Twix Bars
These bars don't take much active time, but they will need to sit in the fridge for a while.
- Prep time: 20 minutes
- Chill time: 1 hour 30 minutes
- Servings: 12 bars
Ingredients
The Base Layer
- 1 ½ cups almond flour (150 g)
- 2 tablespoon coconut oil, melted (28 g)
- 2 tablespoon maple syrup (30 ml)
- ½ teaspoon vanilla extract (2.5 ml)
- ¼ teaspoon salt (1.5 g)
I usually buy almond flour at Costco, but it's fairly easy to find these days.
- USDA Certified Organic, kosher, Non-Gmo, raw, gluten free, and vegan friendly.
- Our organic blanched almond flour has a superfine texture with the almond skin removed and is perfect for Keto and Paleo baking.
- Our organic almond flour is free from propylene oxide (PPO) and chemical residues found in conventional almond flours.
The Caramel Layer
- ½ cup creamy almond butter (120 g)
- 3 tablespoon maple syrup (45 ml)
- 2 tablespoon coconut oil, melted (28 g)
- ¼ teaspoon salt (1.5 g)
Again, I usually shop at Costco for my almond butter, maple syrup, and coconut oil.
The Chocolate Topping
- 1 cup dark chocolate chips (170 g) - I use Enjoy Life for allergen free bars
- 1 teaspoon coconut oil (5 g)
- Flaky sea salt for topping (optional but highly recommended!)
Instructions
Prep the pan.
Line an 8x8-inch pan or two loaf pans with parchment paper.
You can also halve the recipe to make a single loaf pan, or make each layer extra thick.
Leave a little overhang of parchment paper on the sides so you can easily lift the bars out later. If you don't have parchment paper, lightly oil the dish. I would personally use a spray avocado oil.
I use If You Care brand parchment paper because it's compostable and unbleached.
- BEST VALUE: If You Care Parchment Paper comes as pack of one box, providing a total of 70 sq ft of unbleached baking paper. Compare to other brands...
- SILICONE COATED: What makes our parchment paper unique is that it is coated with silicone, unlike most parchment papers that are coated with Quilon,...
- BETTER BAKING SHEETS: Our FSC Certified unbleached parchment sheets are made of heavy duty, greaseproof, nonstick paper which is chlorine free and...
Make the base.
In a medium bowl, mix your almond flour, melted coconut oil, maple syrup, vanilla, and salt. It should form a soft dough.
Press it firmly and evenly into the bottom of your pan. Pop this in the fridge for about 20 minutes to firm up.
Mix the caramel.
In a separate bowl, stir together the almond butter, maple syrup, melted coconut oil, and salt until it’s silky smooth.
Layer up.
Spread that "caramel" evenly over your chilled base. Back into the fridge it goes for 30–40 minutes to set.
Melt the chocolate.
In a microwave-safe bowl, combine your chocolate chips and a teaspoon of coconut oil. Microwave in 20-second bursts, stirring in between, until it's smooth and glossy. Stirring will help it melt.
Finishing touches.
Pour the chocolate over the caramel layer and spread it out.
Refrigerate for at least 1 hour until everything is fully set.
Slice & Serve
Lift the parchment paper out, place on a cutting board, and slice into bars or squares.
If you’re a fan of the salty-sweet combo, sprinkle a little flaky sea salt on top now. It may fall off because the chocolate is already set, but if you add it earlier it can kind of liquify in the fridge and that's not great.
Storage Tips
- Fridge: Keep them in an airtight container for up to 1 week.
- Freezer: These freeze beautifully! Wrap them up and keep them for up to 2 months. They’re also delicious straight from the freezer.
Frequently Asked Questions
Can I use peanut butter instead?
Absolutely! Using peanut butter will give these a more "classic" candy bar flavor (think healthy Snickers vibes). Just make sure it’s the creamy kind!
Can I make these dairy-free?
Yes! As long as you use dairy-free dark chocolate chips, this entire recipe is naturally vegan and dairy-free. I use Enjoy Life brand.
Don't get your phone covered in chocolate! Print the recipe card below:
Gluten Free No-Bake Chocolate Caramel Bars
These no-bake treats are gluten free, refined sugar free, and dairy free!
Ingredients
The Base Layer
- 1 ½ cups almond flour (150 g)
- 2 tablespoon coconut oil, melted (28 g)
- 2 tablespoon maple syrup (30 ml)
- ½ teaspoon vanilla extract (2.5 ml)
- ¼ teaspoon salt (1.5 g)
The Caramel Layer
- ½ cup creamy almond butter (120 g)
- 3 tablespoon maple syrup (45 ml)
- 2 tablespoon coconut oil, melted (28 g)
- ¼ teaspoon salt (1.5 g)
The Chocolate Topping
- 1 cup dark chocolate chips (170 g) - I use Enjoy Life for allergen free bars
- 1 teaspoon coconut oil (5 g)
- Flaky sea salt for topping (optional but highly recommended!)
Instructions
Prep the pan.
Line an 8x8-inch pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out later. If you dont' have parchment paper, lightly oil the dish. I would personally use a spray avocado oil.
I use If You Care brand parchment paper because it's compostable.
Make the base.
In a medium bowl, mix your almond flour, melted coconut oil, maple syrup, vanilla, and salt. It should form a soft dough.
Press it firmly and evenly into the bottom of your pan. Pop this in the fridge for about 20 minutes to firm up.
Mix the caramel.
In a separate bowl, stir together the almond butter, maple syrup, melted coconut oil, and salt until it’s silky smooth.
Layer up.
Spread that "caramel" evenly over your chilled base. Back into the fridge it goes for 30–40 minutes to set.
Melt the chocolate.
In a microwave-safe bowl, combine your chocolate chips and a teaspoon of coconut oil. Microwave in 20-second bursts, stirring in between, until it's smooth and glossy. Stirring will help it melt.
Finishing touches.
Pour the chocolate over the caramel layer and spread it out. If you’re a fan of the salty-sweet combo, sprinkle a little flaky sea salt on top now.
Refrigerate for at least 1 hour until everything is fully set.
Slice & Serve
Lift the parchment paper out, place on a cutting board, and slice into bars or squares.
I hope you enjoy! Make sure to check out the posts below for more healthier family dessert options:
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