Homemade Twix Bars (Vegan and Gluten Free)

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Deliciousness awaits you with these amazing treats featuring a buttery shortbread layer, a peanut butter caramel filling, and a luscious chocolate coating! As Halloween approaches, our minds are fixated on candy, and we’ve got the perfect homemade, vegan, and gluten-free “Twix” bars for you. It’s an allergy-friendly recipe that gives a delightful twist to the classic candy bar!

Homemade Twix Bars (Vegan and Gluten Free)

Prep Time 30 minutes
Cook Time 2 hours
Course Dessert
Servings 24


**Shortbread Base:**

  • ¾ cup coconut oil softened at room temperature, not melted
  • cup cane sugar
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 ¼ cups gluten-free all-purpose flour

**Vegan Caramel Layer:**

  • 1 cup coconut cream the solid fat layer at the top of a can of full-fat coconut milk
  • 1 cup coconut sugar
  • cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 tsp sea salt

**Chocolate Layer:**

  • 16-20 oz dark chocolate chips melted
  • 1 tbsp coconut oil
  • Flaky sea salt optional


**Shortbread Layer:**

  • Preheat your oven to 350°F.
  • In a stand mixer or large mixing bowl, cream together coconut oil, sugar, maple syrup, and vanilla until smooth.
  • Add salt and flour in batches, mixing until a dough forms.
  • Line a 10×10 pan with parchment paper, press the dough evenly into the pan, pierce it with a fork, and bake for 16-18 minutes.
  • Allow the shortbread to cool in the pan.

**Vegan Caramel Layer:**

  • In a saucepan, combine all caramel ingredients, whisk well, bring to a boil, and simmer for 10-15 minutes, stirring occasionally.
  • Set the caramel aside to cool.


  • Spoon the cooled caramel over the shortbread in an even layer.
  • Refrigerate for 30 minutes, then transfer to the freezer for at least 40 minutes.
  • Remove from the freezer, cut into evenly-sized bars, and set aside.

**Chocolate Coating:**

  • Melt chocolate chips and coconut oil in a large bowl in the microwave in 30-second intervals, stirring well.
  • Using two forks, dip each bar into the melted chocolate, allowing excess chocolate to drain off.
  • Optionally, drizzle more chocolate and sprinkle flaky salt when the chocolate solidifies.
  • Speed up the process by refrigerating the bars until solid or leave them at room temperature.
  • Store the bars in an airtight container in the fridge, placing parchment paper between each bar.

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