Homemade Twix Bars (Vegan, Gluten-Free)

Ok…words do not do these justice! My family was in awe and are trying to polish them all off today. Very easy recipe, although I lacked the ability to not end up covered in chocolate. I can think of worse things! They taste absolutely amazing! Thank you for sharing! As always with your recipes, this is a winner!

Made this recipe 4 times and counting! My husband is in the military and has a sweet tooth… I kept seeing small charges on our credit card while he was on long road trips and asked him what on earth was he buying since I packed him with all his healthy food and snacks.. Twix!!! So I found this recipe on my trusted MB page! First batch I got lazy with the cutting cooking & chocolate applicationand they weren’t shaped like Twix but they were delicious! Second batch I made a combo with white chocolate and regular chocolate… they were so good all around… my dates are soaking for tonight’s batch. I have always used enjoy life chips as recommended but am trying Lilys … hope they turn out just as good… the white chocolate ones were kinda chalky due to the melting uneven process… Love this recipe!! It’s on repeat like the MB cashew mozzerella … I know it by heart now… thanks friends!

These were super easy to make and absolutely delicious! Really exceeded my expectations. I really loved how it was simply sweetened with dates. Just enough, not too much sweetness!

I cut them into 16 bars total and need to work on my chocolate spreading skills bc I found it tricky to fully cover all the sides. 😂

But definitely an A+ recipe! 🌟

I made it and it came out delicous, I love it!

These were sooooo good. I love twix, but I loved this even more. I skipped the step on cutting the bars then covering in chocolate. Just kept in pan and cut after chocolate was applied and cooled. Worked out great. Would definitely make these again.

Very tasty. I’ve been meaning to make a healthier version of homemade candy bars for years and this was worth the effort. I have an awful sweet tooth, but these are rich enough for me to not eat all in one go. I love the crunchy cookie base (and anything chocolate of course).

Hi!

I LOVE this recipe! I make it pretty much as is (I add some dates so there’s more of the date paste part + I use the Cocoa Camino choc chips – sometimes the 70% and other times semi-sweet).

It’s the recipe I make to treat people cause OMGoodness it’s fabulous!

Love it, and love your work. Thanks so much for being an excellent resource.

I was so excited for this since I love most of your recipes. This one was one of those that didn’t turn out as expected, and wasn’t that great in the end. The cookie base was fine. There are better “minimalist” shortbread recipes that are more robust and strong enough so that they don’t crumble when you need to move them. On its own, the date caramel was not good at all, and not a caramel either. It tasted too much like dates for me to think of it as a caramel. At least the strong date taste was muted once it was combined with the chocolate and the cookie base. My biggest problem was that this recipe was too “fiddly” (to borrow a term I heard on the Great British Baking Show) and not at all “minimalist baking”. It took too much time and effort for not much reward. Making decent chocolate bars at home requires chocolate bar molds, several steps, sometimes tempering chocolate…again not at all “minimalist baking.” I would turn this recipe maybe into a square bar recipe, use a sugar-based non-dairy caramel (like another reviewer did), layer each element, cut in squares and call it a day. Trying to spoon melted chocolate onto rectangular bars was took way too much time and effort and in the end, not very satisfying. Maybe that could have been easier using a piping bag. So, this was a miss for me, but I’ll still continue to try your recipes and keep making the ones I love. I make one of your granola recipes every week!

These were delicious! The cooking steps were easy to follow. I used cornstarch as I didn’t have arrowroot. The cookie base was a bit crumbly but I carefully moved them after coating them with chocolate. I used dark chocolate bits. I kept them refrigerated, with only a few remaining on day 2. Both my husband and son-in-law enjoyed them.(not vegan) In fact, my son-in-law used one of the cookies in his coffee!!! My daughter and I have added this to our favorite vegan desserts. Thanks for your creativity!

First of all, the shortcake layer is delicious, and I’ll probably use this recipe again to make simple gluten-free shortbread cookies.

However, overall, I found the recipe laborious. The caramel was really difficult to spread on a warm cookie layer; the caramel stuck to my tools when trying to spread and bits of cookie kept lifting. (I didn’t want it any thinner for fear it wouldn’t hold up).

It was also more work than I personally wanted to do to coat each individual bar in chocolate. Now, if someone was really craving a twix bar but looking for a healthier option, maybe it would be worth the work. For me personally, I’d rather just pour chocolate over the caramel before cutting.

All that to say, if I were to do this again, I’d let the cookie cool fully, perhaps use a piping bag to layer in the caramel, and make a top layer of chocolate before cutting them into pieces. However, I learned that this is actually a lot sweeter than what I normally want in a dessert, so most likely I’ll feed these to my vegan neighbor and just stick to the shortbread in the future.

I love your recipes so much, I feel bad leaving 3 stars, but I also want to be honest. And like I said, if someone was really craving twix and didn’t mind the extra work, this would probably be a 5 star recipe.

These are sooo good, but my cookie crust is very crumbly and falls apart when I cut the bars leaving just the caramel and chocolate. I would suggest adding extra maple syrup to whoever is thinking of making these! The flavor of the cookie was great!

I did not have arrow root starch so I used corn starch…easy replacement at a 1 to 1 ratio.

Also, for the caramel layer, I used Earthy Andy’s 2 ingredient caramel sauce which is just 2 cups of coconut sugar and 2 cups of coconut milk combined in a saucepan on med-high for 40 minutes stirring pretty much continuously until thick and bubbling.

Definitely will make these again with some variations :)

I have made recipes using dates as sweetener and no added sugar or corn syrup and they taste spectacular. This is a good example of us not needing big businesses to put added sugar, that kills us, in our food. Twix, the company, hasn’t been doing good for years. Who would want to eat that if we know it will hurt our bodies! They should sell all chocolate and sweets, like this, sweetened with natural fruit and coco, instead of the bad sugars that they are selling us, currently. I think this would be a revolution of food in America! We could add fruit to drinks to make soda and not ever use corn syrup or table sugar. The food industry would be back to normal and it would make less work for nurses that have to care for the sick because they have eaten all this bad sugar and food their whole lives. This recipes, and those like it, should be taken very seriously! If we want to get healthier and take food to the next level, this is the kind of recipes we will have to be producing! Thank you, Minimalist Baker.

I really enjoyed this recipe! I found it easy to make and the end result was delicious. I made a couple of modifications …
*I used almond meal instead of almond flour (because I live in the Netherlands and cannot find that product aaaanywhere.)
*Second, I didn’t realize until the dates were already soaking that I only had less than 1/4 cup of arrowroot powder on hand – arrg. However, “hoping for the best” after dumping every last bit into the food processor actually worked out fine! I was quite happy with the taste/texture of the cookie layer despite being so short on this ingredient (maybe something to do with the meal instead of flour?).
*Third – I used mini-muffin cups (due to my previous mangled attempt of MB’s Milky Way bars. The end result of that recipe was also delicious, but NO where close to picture perfect.) However, what I should have done was space the dough out over maybe 18-20 muffin cups instead of 12 (I didn’t anticipate the dough rising as much as it did). This would allow for a decent layer of caramel and chocolate to be added (Whereas I only had room for the caramel layer – and still had to pop the muffins out and dip in chocolate (which again was messy – and not my original hope for a clean, cute , 3 layer, mini-muffin “Twix.”
*Finally, a change I will make in the future is to just add a bit of salt to the caramel.

Again, delicious recipe – and look forward to making it again!

I would not claim these were easy to make, for sure. My partner found them delicious, but being a three-step process with parchment paper, messy melted chocolate and a food processor to clean twice…not my favorite Minimalist Baker recipe.

Pretty time consuming. Much longer than stated. Cookie was really good, but the “caramel” was not great. Not to mention, it didn’t hold together at all and broke easily while cutting.

Edible? Yes.

Tasted like Twix? Not even close.

Omgosh! These are incredible! I feel guiltless eating the whole pan knowing what ingredients are in them. I will definitely make them again!! Thank you so much minimalist baker!!!