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:

Salty-sweet
Gooey
Chocolaty
Snackable
& 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
Print
Stack of easy homemade Twix bars
4.25 from 8 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

Ingredients

COOKIE LAYER

  • 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

CARAMEL LAYER

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

CHOCOLATE COATING

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

Instructions

  • 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.

Video

Notes

*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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    • Support @ 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!

  1. 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.

  2. 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!

    • Support @ Minimalist Baker says

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

  3. 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.

    • Support @ 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!

  4. 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.

    • Support @ 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.

  5. 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!

    • Support @ 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!

  6. Alexandra Boronat says

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

    Alexandra

  7. 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

    • Support @ Minimalist Baker says

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

  8. 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?

    • Support @ 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 💛

  9. 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!!!

  10. 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.

    • Support @ 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

  11. 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 :)

  12. 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!

    • Support @ 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!

  13. Maren says

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

    • Support @ 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

  14. 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?

    • Support @ Minimalist Baker says

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

  15. 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.

    • Support @ 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

  16. 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!

    • Support @ 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

  17. 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.

    • Support @ 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

    • Support @ Minimalist Baker says

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

  18. 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?

    • Support @ 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! ❤️

        • Support @ Minimalist Baker says

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

  19. 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 ;-) .)

    • Support @ 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!

    • Support @ 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

        • Support @ 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…

        • Support @ 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

  20. 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! 😍

    • Support @ 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!

        • Support @ 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

    • Support @ 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!

      • Support @ 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