Dessert

Gluten Free Twix Bars Recipe

Name: Gluten Free Twix Bars Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Gluten Free
Ingredients: 3/4 cup coconut flour; 1/4 cup arrowroot starch; 1/2 cup coconut oil (softened); 1/4 cup maple syrup; 1/2 tsp vanilla extract; Pinch of salt; 1 13.5 oz can full-fat coconut milk; 1/2 cup coconut sugar; 3/4 cup dairy-free chocolate chips; 2 tbsp coconut oil; Flakey salt (for topping)

ByNaomi Fletcher November 10, 2025November 10, 2025

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Introduction

These Gluten Free Twix Bars offer a delicious homemade alternative to the classic treat, perfect for those avoiding gluten and dairy. Made with a coconut flour shortbread base, creamy caramel, and a rich chocolate coating, they’re sure to satisfy your sweet tooth.

Two rectangular chocolate and caramel bars are held by a woman's hand, one bar being pulled apart showing sticky caramel stretching between the broken pieces. Each bar has a smooth, dark brown chocolate top layer and a slightly lighter brown caramel layer underneath, with a crust base barely visible. The bars lie on a white plate with a soft blurred white marbled surface background. The glossy texture of the chocolate contrasts with the sticky, gooey caramel inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup coconut flour
1/4 cup arrowroot starch
1/2 cup coconut oil (softened)
1/4 cup maple syrup
1/2 tsp vanilla extract
1 13.5 oz can full-fat coconut milk
1/2 cup coconut sugar
Pinch of salt
3/4 cup dairy-free chocolate chips
2 tbsp coconut oil
Flakey salt, for topping

Instructions

Step 1: Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper.
Step 2: For the crust, mix the coconut flour and arrowroot starch together, then stir in the softened coconut oil, maple syrup, and vanilla extract until well combined.
Step 3: Evenly flatten the crust mixture in the bottom of the prepared pan. Use a fork to puncture the crust about 10-15 times to prevent bubbling during baking.
Step 4: Bake the crust for 25-30 minutes, or until it turns lightly golden brown. Remove from oven and allow it to cool completely.
Step 5: For the caramel, combine the coconut milk and coconut sugar in a medium saucepan. Whisk well and set over medium-low heat.
Step 6: Stir often and let the mixture come to a medium simmer. Continue cooking for 25-30 minutes until the caramel thickens.
Step 7: Pour the caramel evenly over the cooled shortbread crust. Spread gently and place the pan in the fridge for 2-3 hours or overnight to set.
Step 8: For the chocolate coating, melt the dairy-free chocolate chips and 2 tablespoons of coconut oil together, using a double boiler or a gentle heating method of your choice.
Step 9: Pour the melted chocolate over the set caramel layer and spread into an even layer. Let the pan cool slightly before refrigerating again to harden the chocolate completely.
Step 10: Once fully set, transfer the Twix bars to a cutting board. Sprinkle flakey salt on top, then use a sharp knife to cut into 12 bars or your preferred size.
Step 11: Serve immediately or store in the fridge with parchment paper between bars to prevent sticking.

Tips & Variations

Use full-fat canned coconut milk for a rich, creamy caramel. Light coconut milk may not thicken properly.
If you prefer a less sweet caramel, reduce the coconut sugar slightly.
For an extra crunch, sprinkle chopped nuts over the caramel before adding the chocolate layer.
To melt chocolate, a double boiler method helps prevent scorching and keeps it smooth.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. Keep parchment paper between layers to avoid sticking. To serve, let bars sit at room temperature for a few minutes or warm gently to soften the chocolate if desired.

How to Serve

Five rectangular chocolate bars are placed side by side on a sheet of parchment paper over a white marbled surface. Each bar has three visible layers: the bottom layer is a light-colored, crumbly base, the middle layer is a thick, shiny caramel, and the top layer is a smooth, glossy dark chocolate coated evenly with a few small salt flakes scattered on top. The chocolate layer is slightly cracked in places, showing the caramel underneath. There are small bits of caramel and crumbs scattered around the bars, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of coconut flour?

Coconut flour absorbs a lot of moisture, so substitutions like almond flour will change the texture and may require recipe adjustments. For best results, stick to coconut flour and arrowroot starch as listed.

Is this recipe dairy-free and vegan?

Yes, this recipe uses dairy-free chocolate and coconut ingredients, making it suitable for both dairy-free and vegan diets. Just ensure your chocolate chips are certified dairy-free or vegan.