Easy Homemade Twix Bars (Vegan, Gluten-Free)

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Stack of homemade vegan Twix bars

The Twix of your youth reinvented in vegan, gluten-free form but with all the flavor and texture of the real deal! Gluten-free shortbread layered with date caramel and dipped in dark chocolate, these DIY candy bars require just 9 simple ingredients and are the perfect healthier indulgence. Let us show you how it’s done!

Dates, almond flour, arrowroot starch, water, maple syrup, salt, baking soda, coconut oil, vanilla, and chocolate chips for making homemade Twix bars

How to Make Twix Bars

These healthier, homemade Twix bars start with making the shortbread cookie layer.

Food processor with ingredients for making the cookie portion of a Twix bar

Almond flour and arrowroot starch pair to create a crunchy base, while maple syrup adds a subtle sweetness. Baking soda provides leavening, salt adds flavor, and ice cold water helps it form into a dough without softening too much.

Pan of homemade Twix bars crust

Once baked and cooled, the cookie base is lathered with an irresistible date caramel layer. A hint of vanilla in the caramel makes it even more dreamy.

Spreading date caramel onto a crunchy cookie layer in a baking dish

Next, it’s sliced into bars.

Slicing cookie and date caramel bars

And coated in melted chocolate!

Pouring melted chocolate to make homemade Twix bars

We hope you love these homemade Twix bars! They’re:

& SO delicious!

They’re the perfect treat to have around in the fridge or freezer whenever a sweets craving strikes! They’d be especially delicious with a glass of dairy-free milk or chopped into bite-sized pieces and mixed into vegan vanilla ice cream.

Plate of our easy homemade Twix bars recipe

More Homemade Candy Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of four homemade gluten-free vegan Twix bars

Easy Homemade Twix Bars (Vegan, Gluten-Free)

Easy, homemade Twix bars with a crunchy cookie layer, date caramel, and perfectly sweet chocolate coating. Undetectably plant-based and gluten-free. Just 9 simple ingredients required!
Author Minimalist Baker
Stack of easy homemade Twix bars
4.31 from 23 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 20 (Twix bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 3/4 cup almond flour
  • 1/2 cup arrowroot starch
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 Tbsp solid refined coconut oil*
  • 2 tsp maple syrup
  • 2 Tbsp ice cold water


  • 15 large dates (we used medjool // ~1 ⅓ cups or 270 g as recipe is written), pitted
  • 1 tsp vanilla extract
  • 1 Tbsp water


  • 2 cups semisweet vegan chocolate chips (~1 bag // we like Enjoy Life brand)


  • Preheat oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.
  • Remove pits from dates (if not already pitted), and place in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.
  • In a food processor combine almond flour, arrowroot starch, baking soda, and salt. Pulse a few times to fully combine.
  • Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs — about 5 pulses. Add the maple syrup and ice cold water and pulse until a dough forms — about 8 pulses.
  • Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula. It will seem like too little dough, but stick with it! You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is pale and firm to the touch.
  • While the dough is baking, make your caramel. Wipe out your food processor bowl. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla and turn the food processor on. If all the ingredients are stuck to the sides, scrape them down and begin adding water 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don’t want it too thin or it will be too runny and difficult to work with.
  • Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then, using the parchment paper, carefully lift and slide the bars onto the counter. Be delicate! The crust cracks easily, so it is best to slide the bars out by lining up the top of your baking dish with the counter and simultaneously lifting and pulling one side of the parchment paper to slide the bars onto a cutting board.
  • With your bars securely on the cutting board, cut your 8 x 8-inch Twix square in half. Then cut each half into 10 even bars, each about 3/4-inch wide.
  • In the meantime, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.
  • Add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
  • Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray or some parchment paper to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.
  • Enjoy! Leftovers are best kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.



*If using unrefined coconut oil, the coconut flavor will be a bit more noticeable, but it still works!
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 Twix bar Calories: 196 Carbohydrates: 28.2 g Protein: 2.4 g Fat: 9.5 g Saturated Fat: 4.9 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Potassium: 161 mg Fiber: 3 g Sugar: 21 g Vitamin A: 29.7 IU Vitamin C: 0 mg Calcium: 47.9 mg Iron: 1.6 mg

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  1. Sophia says

    Not sure what didn’t work out with this for me, but the crust just fell apart more and more at each consecutive step. I followed the recipe verbatim, but the crust was very challenging to work with. I wonder if putting some xanthan gum or psyllium husk into the crust would work to stabilize it? The flavour works, and it was easy to make (but took time), aside from the cookie crust.

    Next time, I would mix half semi sweet chocolate chips with half unsweetened bakers chocolate as it was a bit too sweet for us. I would also look for a different cookie crumb base, so that all of the “Twix” turn out with cookie part intact.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry this one didn’t come out as expected, Sophia! The crust can be quite delicate. Thank you for sharing your experience.

  2. Jennifer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Jennifer! Thanks so much for the lovely review. xo

  3. Atara Dahan says

    I don’t have the money to buy so many healthy things, they always sell the healthy stuff for much more expensive.
    I see in your recipes that you use so many different kind of starch/thickener things – potato starch, corn starch, agar agar, arrowroot…
    Do I need to buy all those things or are some of them replaceable by others? Is there one that works for all? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, great question! If they are used for thickening, they can likely be swapped. But if they are being used as a flour, they have a specific purpose and don’t swap as nicely. For example, tapioca makes baked goods pliable, while potato starch makes them light and fluffy. Hope that helps!

  4. Safi says

    Can I use cassava flour instead of the arrowroot starch and can I use regular whole spelt flour instead of the almond flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Safi, we think they would be too dry with those modifications, but perhaps if you started with half the amounts of those flours it could work? Hard to say without trying it ourselves. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wa’ad, we haven’t tested it with all purpose flour, but if you give it a try, we’d suggest using half the amount of all purpose flour since it’s more absorbent than almond flour. Hope that helps!

  5. Melanie Boates says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! Thanks so much for the wonderful review, Melanie, we’re so glad you enjoy our recipes!

  6. michelle says

    Im so happy to see a healthier version of my favorite kid treat:) i just want to verify if you really use a 1/2 CUP of arrowroot as listed..seemed very wrong so i did a 1/2 teaspoon but the cookie part didnt rise as much as i would have liked..wondering what went wrong as i want to try again:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, 1/2 cup is correct on the arrowroot. It acts as a flour, not a thickener here, which is why it’s a larger amount. That should fix it for next time!

  7. Jessica says

    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! 🌟

  8. Janice Cote says

    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.

  9. kate says

    5/5 rating for this slice. Thank you. First attempt today, absolutely delicious, almost guilt free enjoyment. The crust was the perfect amount of crunch and flavour. The caramel tasted like delicious toffee caramel (which I often find too sweet), I used a high end vegan chocolate that was heavenly. I would say recipe is medium difficulty and time. I added some coconut oil (liquid) to the chocolate to thin out (tip from other website). I spread the chocolate on top only. My son, who always sniffs out any healthy recipe, loved, it passed the Benjamin test. I also used potato starch, because I did not have arrowroot starch. Thank you minimalist baker for this scrumptious recipe. Kate

  10. Viktoriya says

    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).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We totally agree about anything chocolate. Thanks for the lovely review, Viktoriya! xo

  11. Liene Kalniņa says

    Hello! Found this recipe and would like to try it but I wanted to ask if I can swap arrowroot starch with potato or cornstarch. In my country there is no such thing. :)
    All the Best,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liene! Yes! Corn starch would be the best option in place of arrowroot. Let us know what you think if you give it a try! xo

      • Nina says

        Sooooo good! Twix was my fave candy as a child and I have been craving a healthy version. I added a flax egg to the shortbread hoping to minimize the crumbly-ness while cutting and it worked! I also added peanut butter to the caramel to make a peanut butter caramel. Spreading the caramel was a bit labor intensive, but, WORTH IT. The texture of the shortbread was crispy crumbly melt in your mouth, the caramel was chewy, and with a dark chocolate the whole thing is the perfect sweetness. I highly recommend! Thanks for the yummy recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Nina! xo

  12. Mona says


    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.

  13. Irene says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the honest feedback, Irene. Sorry to hear this one wasn’t for you! Hope the next one goes more smoothly!

  14. Amy says

    Can you use this base as a plain shortbread cookie? I know there’s a shortbread recipe for cookies but want to experiment. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy! This base could be used as a shortbread cookie but it won’t have as much flavor as our shortbread cookie recipe, and we aren’t sure how the texture will hold up on its own. Let us know how it goes if you give it a try! xo

  15. Dorene says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks for the lovely review and for sharing your modifications, Dorene! xo

  16. Kay Schonberg says

    I just wanted to say that I really, really want to make this, and plan on doing it as soon as I get the ingredients together.

  17. Bex says

    Loving this recipe!

    I’ve made a few batches now and experimented with it today, adding Crunchy peanut butter in with the dates to make it more like a Snickers 🙂

    Are there any alternatives you could suggest to the almond flour? It’s delicious but rather expensive here.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bex, we’re so glad you enjoy this recipe! Almond flour (or a similar nut/seed flour such as cashew) is pretty key for best texture, but what about making your own? It might be more affordable, depending on access to ingredients. Hope that helps!

  18. Hope says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hope, thank you for the honest feedback and thorough review. We’re sorry to hear this one wasn’t what you were hoping. Hope the next one goes better!

  19. Chelsea says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Chelsea! We’re wondering if the corn starch made a difference? Arrowroot is better for binding.

  20. Melina says

    I would love to try out this recipe but don’t have coconut oil. Do you think olive oil could work (our family loves the flavor of olive oil in baked goods, we’re not such fans of coconut on the other hand)?
    Thank you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melina, we haven’t tried it, but think it should work. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luke, sorry that happened! It sounds like it may have needed just a bit more coconut oil and/or maple syrup. Hope that helps for next time!

      • Mae says

        Hello. Love this recipe. I can’t believe I was actually able to make it! It was actually easy enough to make and tastes DELICIOUS! I followed the recipe exactly as it was written but believe I added to many chocolate chips to melt.
        When I make it again I am going to use less chocolate as it over powered the light flaky cookie and caramel mixture (that was my fault, not the recipe’s).
        I wish I could add a picture because it looks perfect 🥰

  21. Cholena Humphrey says

    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.

  22. Jessica B says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the result, Jessica. Thanks for sharing your experience and modifications!

  23. Claudia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for your honest feedback, Claudia. We’re sorry to hear these weren’t your favorite. Hope you have a better experience with the next one!

  24. Miss Vi says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear you didn’t enjoy them. Did you make any modifications? Either way, it sounds like the crust may have been too dry and needed more maple syrup, water, and/or coconut oil in step 4.

    • cathyprzel says

      I just got done making them for the first time, they are in the fridge to harden. I just wanted to let some people know that for me, it did not take more time than stated in the recipe. And that was with me getting the cookie dough all set in the pan only to realize I forget to add the maple syrup. Had to put back in the processor & then spread it back in the pan so I basically did a few steps twice. No issues so far with the cookie breaking either. I’m not expecting them to taste like a twix out of the package. Would be weird if it did since it’s not full of cruel dairy or other s*#t that’s bad for you.

  25. kayla says

    Hi! just wondering where you got the lovely ceramic-looking bowls and measuring spoon? i looked in your “shop” section but couldnt find them. thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kayla, we can’t remember where these ones are from. Some of our props are from thrift stores, so it’s tricky to point you in the right direction. We also like Terrain for props. Hope that helps!

  26. Alexandra Boronat says

    Hello, looks amazing!!!
    Do you think I can use tapioca starch instead of arrowroot?
    Thank you for sharing


  27. Lili says

    Hello! Another genius recipe. For some reason my cookie layer ended up being sponge like.
    Any idea what I need to fix?
    Planning on redoing it. Despite the cookie that did not have the expected texture the flavors are soooo on point. Love Twix but haven’t had any for a few years because celiac and it tastes the same aaaaaa

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed, Lili! Can you share more about what you did while following the recipe? xo

  28. Jule says

    OMG they look amazing! Need to make these soon :D
    Over the years I get more and more problems with the digestion of white sugar so always looking for vegan alternative recipes!

    That’s why I love your blog. So many great inspirations. Thank you!

    Just I can’t find arrow root starch in the stores here at the moment. Is there maybe any other starch I can use for the Twix cookie layer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Jule! We haven’t tried it but tapioca starch or cornstarch could would in place of arrowroot. xo

    • cathyprzel says

      Hi! Just got done making these, so excited they are in the fridge hardening as I type this. Haven’t actually tried final product yet but i did use tapioca starch instead of arrowroot (so thankful I even had that from some other random recipe). The cookie layer came out crisp, nice color, didn’t crumble even when cutting it into bars. Good luck!!

        • Cathyprzel says

          They are soo good! Don’t think there was any thing diff with substituting tapioca starch for arrowroot. The cookie is crisp but not crumbly. Pretty perfect! Brought some of the ‘prettier’ ones to share at the farm sanctuary i volunteer at 💛

  29. Mandy says

    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!!!

  30. Ginger says

    Have you frozen these? The recipe for the Date Caramel says it is not freezer friendly? Other than that, these sound delicious and I can’t wait to try them! Be a shame if I couldn’t freeze and had to eat all of them before they go bad…..Lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rivky! We haven’t tried it but we think potato starch might work, though we would suggest cornstarch or tapioca starch over potato if you have them. xo

  31. Allie says

    OMG Twix was definitely in my top 3 of fave chocolate bars growing up so I am uber excited in trying this!!! Thank you! I’ve been a fan of MB for a few years now and inspired everyday by not only your awesome vegan recipes, but the production value of all your videos! #videogoals :)

  32. TeaLee says

    Looks yummy but wondering if there’s a way to make this oil-free? Love coconut, but heart condition prevents me from consuming it (doc’s order). Love your recipe ideas! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! We haven’t tried it without oil but it’s possible the crust could work with a flax egg. Let us know how it goes if you try it!

  33. Maren says

    This looks so yummy! Any suggestion for an almond flour substitute? My husband has celiac disease + nut allergy..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Maren! We haven’t tried it but if your husband can do coconut we would suggest coconut flour, if not you could try with a gluten free flour blend, just watch it while it bakes so it doesn’t get too dark. Let us know how it goes if you try it! xo

  34. Caitlin says

    Hi this looks AWESOME! I love all of your recipes and would love to try this.

    Is there anything else that can replace the arrowroot starch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Caitlin! We haven’t tried it but cornstarch or tapioca starch would be our suggested alternatives. xo

  35. Judith Lainer says

    These sound amazing!! I’m wondering if you can substitute coconut flour for the almond flour? I know it absorbs a lot of liquid.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judith! We haven’t tried it but we do think coconut flour would work here. Let us know what you think if you make them! xo

  36. Carrie says

    Any chance there’s a sub for dates? I know that may be a stretch since that’s a big part of the caramel! Love your recipes!! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine! We haven’t tried it with cornstarch but we think it would work. Let us know how it goes! xo

  37. Shruthi ponnala says

    It looks delicious, cant wait to try the recipe. Due you suggest any alternative for coconut oil as my daughters are allergic to cocount.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shruthi! We haven’t tried it but we think avocado oil would work here. Let us know how it goes! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maya! We haven’t tried it but we think it would work. Let us know how it goes! xo

  38. Karishma says

    This looks delicious and so dreamy! Is it possible to use coconut flour instead of almond flour and swap out arrowroot with perhaps corn starch or something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks, Karishma! We haven’t tried those swaps but we think it would work! Let us know how it goes if you try it. xo

      • Karishma says

        They are DELICIOUS! Mine taste more like rolos rather than twix, however, the taste is something else (all yumminess). I substituted almond flour with coconut flour in equal proportions and for all those trying it, you may need more water and/or maple syrup this coconut flour tends to be drier. But be patient, watch the consistency of your dough (Dana saying it should be dough like was very helpful ful me), and voila! It works. I also swapped out arrowroot starch for cornstarch in equal proportions.
        The hardest part? Waiting for them to harden so you can dive in and then stopping yourself from demolishing them in one go. Total winner in my books! ❤️

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! We’re so glad you enjoy them, Karishma! Thanks so much for sharing your experience! xo

  39. Adrienne says

    I can’t wait to try!!! How do you get the chocolate to coat evenly on the sides of the bars? The video shows you just putting it on the top (and I assume, there’s no chocolate on the bottom?) Thanks for all your recipes — I LOVE them!!! (I’ve made your Tom Kha Gai Butternut Squash soup something like 1 billion times ;-) .)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adrienne! Thank you so much! If the chocolate is warm enough it is pretty easy to work with and should flow nicely down the top and sides, simply reheat if it starts to harden up. Let us know how you like the Twix! xo

    • Katy says

      You can add a bit of coconut oil to the melted chocolate – it’ll flow (and coat) much better :-) . Might have to put them in the fridge to set up afterward though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alaina! We haven’t tried it with traditional flours but a basic shortbread recipe would be the closest thing for the crust. The texture will be slightly different, though! Let us know how it goes. xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi there! Can you do coconut? We haven’t tried it but coconut flour could be a good option here, possibly oat flour as well. Let us know how it goes if you try it! xo

      • Aretouli says

        Thank you for all your amazing recipes. Is there a substitute for arrowroot starch? I don’t think I can find it…

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you Aretouli! We haven’t tried it but cornstarch or tapioca starch would be our suggested alternatives. If you can’t find any starches at all perhaps oat flour! Let us know what you think if you try them! xo

  40. Kei says

    This recipe looks awesome. Does it taste like the twix bars in the stores? Please let me know…..Thank you. Love your website, YT, IG everything! 😍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kei! We think they taste remarkably close to the real thing. Let us know what you think if you make them! xo

      • Kei says

        Awesome. I will. Two questions for you. Do you put the melted chocolate on the bottom of the twix bars, or just the top and the sides?
        Is a cooling rack essential? Can I just use an oven pan or cutting board? Thanks again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We did not put the chocolate on the bottom, and a cooling rack is very helpful for evenly spreading chocolate but is not essential. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milos! We haven’t tried that, and the texture will probably be different but it could work. Let us know how it goes if you give it a try!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Todd! We haven’t tried it without almond flour but it’s possible that oat, coconut, or all purpose (if not gluten free) would work. Let us know how it goes if you try it! xo