Mini Twix Bars

Just 10 real food ingredients, gluten-free and vegan, these are healthier version of the classic and so yummy!

gluten-free homemade twix bars #glutenfree #glutenfreerecipes
Mini Twix Bars

Super easy to make so whip so keep a batch in the freezer to satisfy your sweet tooth!

If you’ve been following me a while, you know we love to have a freezer stash of yummy but healthier treats and we love making them in mini sizes (Mini Chocolate Peanut Butter Cups, Mini Chocolate Pumpkin Cups, you get the point :))

And when I saw my friend Gal @holyhealth share her healthier Twix Bars a few months back, I new instantly I needed to try making them! Gal, by the way makes a wide variety of healthy and delicious meals and also the best healthy treats, so definitely check her out!

Back to the Twix bars… the real Twix candy bar used to a favorite of mine but they are obviously not gluten-free, so making them really is the only option.

And I love making healthier versions as long as we are going to make them anyway.  So I started with Gal’s recipe and made some adaptations along the way.

These bars are gluten-free, vegan and so yummy! (And with lots of teens always in the house, I’ve had many taste testers!)

gluten-free homemade twix bars #glutenfree #glutenfreerecipes

They are also super easy to make with 3 simple layers: A “shortbread” cookie base, maple-date caramel middle and chocolate topping.

They’re made with just 10 real, whole food ingredients: Almond flour, gluten-free oats, flax egg, maple syrup, dates, salt, almond butter, vanilla extract, chocolate chips and coconut oil.

gluten-free homemade twix bars #glutenfree #glutenfreerecipes
The entire bar is made with 10 real, whole food ingredients

The “shortbread” cookie layer is made with almond flour, gluten-free oats, flax egg, salt and maple syrup.  It is mixed together in a stand mixer, pressed into a bread pan and baked for 20 minutes. Couldn’t be easier.

Cookie base: 5 simple ingredients, baked 20 minutes

While the cookie base cooks, you combine the maple-date caramel filling in a food processor.  It is just 4 ingredients: Dates, almond butter, maple syrup and vanilla extract.  And it is spread on top of the cooked cookie base, then placed in the freezer to set.

gluten-free homemade twix bars #glutenfree #glutenfreerecipes
Maple Date Caramel layer

Each layer is really easy, but now you need to build in freezer time. Let the caramel layer set for  3-4 hours or overnight depending on when you make them.

After the caramel and cookie have been in the freezer a while, it’s time for the chocolate later. The chocolate is simple melted chocolate chips and 1/2 a teaspoon coconut oil.   I like to melt chocolate in a double boiler if you have one. Pour the chocolate on top of the frozen caramel and put back in the freezer to set.

gluten-free homemade twix bars #glutenfree #glutenfreerecipes

Ideally, let the chocolate set an hour or 2 or overnight depending on when you make them. It will be easier to cut after it is frozen.  Then lift the parchment paper and the bars out the bread pan, slice and cut into bars!  First slice in strips, then cup each strip into 2 or 3 pieces depending on how big you want the bars to be. We like to make a combination of sizes.

gluten-free homemade twix bars #glutenfree #glutenfreerecipes

You can also melt more chocolate and drizzle the tops if you want.  If your chocolate cracks at all when you cut it, the drizzle is a great idea!

gluten-free homemade twix bars #glutenfree #glutenfreerecipes

These take a little time to make because of all the freezer time, but they are worth the wait!  They have been a huge hit in our house! And the mini sizes are super fun!

Hope you love them as much as we do!

Scroll down for recipe and leave a comment if you try.


4.0 from 2 reviews
Mini Twix Bars
Prep time
Cook time
Total time
Just 10 real food ingredients, gluten-free and vegan, these are healthier version of the classic and so yummy! They are also super easy to whip up! NOTE: Prep time is 20 minutes active time, the rest of setting in the freezer.
Recipe type: Dessert, Cookie, Candy, Snack
Cuisine: Gluten-Free, Dairy Free, Vegan
Serves: 16-27 bars
Cookie Base
  • 1 cup almond flour
  • ½ cup gluten free oats
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • 1 flax egg (1 tablespoon flax seed meal + 2.5 tablespoon water)
Caramel filling
  • 1⅓ cups pitted dates
  • ½ cup almond butter
  • 2½-3 tablespoons maple syrup (depending on preference -- the extra maple syrup makes it a little sweeter and more caramel-y)
  • 1 teaspoon vanilla extract
Chocolate Coating
  • ½ cup melted chocolate chips (we prefer semi-sweet but you could also use dark chocolate)
  • ½ teaspoon coconut oil
Drizzle (Optional)
  • ½ cup melted chocolate chips
  • ½ teaspoon coconut oil
Cookie base
  1. Preheat oven to 350 degrees and line a 9x5 bread pan with parchment paper.
  2. Mix flax egg if you haven't already and let sit 5-10 minutes.
  3. Place all other ingredients in a mixing bowl. Add flax egg and mix together until well combined.
  4. Press dough into prepared bread pan, spreading and pressing from end to end.
  5. Bake 18-20 minutes.
Caramel filling
  1. Add the dates to a food processor and process until smooth. Add remaining ingredients and process until well combined.
  2. Spread evenly over baked cookie base.
  3. Freeze for 3-4 hours (or overnight depending on your timing)
Chocolate coating
  1. Using a double boiler, melt coconut oil and chocolate chips.
  2. Pour over frozen bars and put back in the freezer to set -- 1-2 hours or overnight depending on when you make them.
  3. Tip: The bars will be easier to cut when they are frozen.
Cut into bars
  1. After frozen, lift parchment a paper out of the pan, and cut into bars -- First cut into strips about ¾ inch wide (you'll get 8 or 9 strips), then cut the strips into halves or thirds, depending on your preference. I have a mix of sizes -- ¾ inch wide by 1 1//4 - 2 inches long. You'll end up with 16-27 mini bars depending on how you cut them.
  2. Tip: if chocolate cracks while cutting, try cutting with a serrated knife.
  3. Top with chocolate drizzle if desired or enjoy as is!
Chocolate drizzle (optional)
  1. Using a double boiler, melt chips and coconut oil.
  2. Using a spoon drizzle melted chocolate over cut bars for decorating.
  3. Place back in freezer to set.
Store in freezer


10 thoughts on “Mini Twix Bars

  1. These really do taste like Twix bars!! The recipe itself is very easy, but just like it states, there’s a lot of freezer time. I made them on a Sunday when I was home most of the day and it worked out perfectly.

  2. A perfect family treat! Very easy to make and was so worth all the freezer time. My son who has coeliac disease was very happy with these tea time treats. Try this recipe you won’t be disappointed!

  3. This looks amazing!!! I’m wondering if you can use egg whites instead of the flax egg and if so how much? Or is it not the same? Thanks!

  4. These are so amazing!!!!! Another perfect recipe! I made these with peanut butter, only because I ran out of almond butter, and they were still so incredible! I love the texture of the caramel and the shortbread is amazing! Hard to believe there is no egg or butter in them!!!! I highly recommend these, they are so easy to assemble as well!!!! Thank you! Ten stars!!!🤩🤩🤩

      1. I just made these for the 4th time today! I ran out of vanilla and used almond extract instead, and just have to say it is also a really amazing flavor. Makes them almost have a holiday feel! Anyway, just thought I would share how well the flavor combo worked out! Oh, for more fiber, I also added in flax seed to the shortbread, and it is awesome. It adds an extra nutty flavor as well:).

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