Paleo Twix Candy Bar Recipe

With Halloween coming up so soon I was determined to develop a recipe for one of my favorite candy bars. I asked myself many times how a Twix Candy can possibly be made paleo and healthier than the original. Well, I have to warn you before you make this because this recipe I developed is very close to the original and is amazingly delicious and almost impossible not to eat the whole batch all at once!

The cookie is made entirely of unprocessed ingredients. It consists mostly of almond meal, arrowroot powder and coconut oil (or butter). It has a perfect crumbly and crunchy texture that resembles the original candy bar’s cookie very well.

Each cookie is topped with a homemade caramel sauce that is made purely of raw coconut sugar and coconut milk. Each cookie is then dipped in melted dark chocolate and placed in the fridge until the chocolate hardens. …amazing, delicious and irresistible!

Homemade Paleo Twix Bar

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5.0 from 3 reviews
Paleo Twix Candy Bar Recipe (gluten, grain, dairy, refined sugar free, low carb)
  • ½ cup + 6 tablespoons almond flour
  • ¼ cup arrowroot powder
  • pinch of salt
  • 4 tablespoons coconut oil, melted (or butter)
  • 1½ teaspoons vanilla extract
  • 1 tablespoon raw honey
  • ½ cup dark chocolate chips
  • 1 tablespoon cacao butter
  1. in a large bowl, mix the almond flour, arrowroot powder and salt
  2. in a separate bowl whisk together the coconut oil, vanilla and honey
  3. using a rubber spatula, gently mix wet and dry ingredients together. Do not over mix or the batter will become oily.
  4. line a cookie sheet with parchment paper and shape the dough into a square of about ¼-inch thickness
  5. bake at 350°F for 10-15 minutes or until the edges and top start to turn brown
  6. remove from oven and immediately cut into approximately 14 1x3-inch pieces using a knife or pastry chopper. Do not separate the pieces
  7. set cookie sheet on a wire rack to cool, then separate each piece
  8. make the caramel according to this recipe and after it cools spread evenly across the top of each cookie
  9. refrigerate until caramel hardens
  10. melt the chocolate chips and cacao butter slowly in a double boiler
  11. dip each cookie, one at the time in the melted chocolate
  12. placed dipped cookies on parchment paper and refrigerate until set

Recipe yields about 14 1×3-inch twix bars. Store in an airtight container in the fridge.


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  1. Tim Moore September 23, 2013 at 11:57 am Reply

    Are you missing the step which adds caramel after it hardens?

    • adriana September 23, 2013 at 11:59 am Reply

      see step #8 for the caramel

  2. Marissa November 2, 2013 at 4:10 pm Reply

    Omg I made these today and they are amazing. First time in a very long I can enjoy twix without the fear of a belly ache. Takes a little bit of work but so worth it. Thanks for the recipe delicious 🙂

  3. Paula November 19, 2013 at 3:31 am Reply

    The recipe looks great but would the semi-sweet chocolate chips with cane sugar qualify as a Paleo ingredient?

    • adriana November 21, 2013 at 10:00 am Reply

      Hi Paula, dark chocolate that is made with no dairy, soy or gluten is paleo-approved.

  4. Nathália Novais December 6, 2013 at 5:25 am Reply

    Posso substituir o polvilho de araruta (arrowroot powder) por polvilho azedo (sour cassava starch) ?

    • adriana December 7, 2013 at 3:50 pm Reply

      Boa pergunta. Eu nao sei Nathalia porque nunca usei o polvilho.

  5. Diane December 6, 2013 at 7:00 am Reply

    Would it work with coconut flour? – We have a nut allergy in the house which kills a lot of paleo recipes for us 🙁

    • adriana December 7, 2013 at 3:37 pm Reply

      Diane, unfortunately coconut flour will not work in place of the almond flour.

  6. liz March 10, 2014 at 9:37 am Reply

    can I sub Tapioca flour instead of arrowroot?

    • adriana March 10, 2014 at 1:30 pm Reply

      I would say yes, but I am not sure if the consistency will be the same. Definitely worth a try. Please let me know how it turns out.

  7. dimenya July 4, 2014 at 9:27 pm Reply

    Hello, what can be used as a substitute for the almond flour? Almonds have a cherry after taste (to me anyway) and it is very strong in this recipe.

    • adriana July 5, 2014 at 11:19 am Reply

      Did you make this recipe? What brand of almond flour did you use? I personally think the chocolate and caramel flavor are dominant here and there’s no almond taste. I have not tested this recipe with another flour, so it is hard to tell you what a good substitute is for the almond flour.

  8. Brandi September 20, 2014 at 6:16 pm Reply

    Holy Bajeebers, these are DELICIOUS! The caramel sauce alone is ridiculously good. I couldn’t stop myself from licking the pan after I spread it on the cookies.

    This recipe is the easiest one I’ve found for these cookies and has the least ingredients.

    Thank you!

    • adriana September 20, 2014 at 7:30 pm Reply

      Thank you for your feedback Brandi.

  9. Yari March 24, 2015 at 3:18 pm Reply

    I made these and they are really delicios. They taste like chocolate almond bars. I unfortunately didn’t have dark chocolate or cocoa butter so I made them with milk chocolate chips. Seriously, don’t try this at home! They are dangerous! My “caramel” was more of a syrup (it never thickened) and they didn’t end up looking like the ones in your photo. But who cares when they tasted so darn good. I’m going to make them again using a different coconut milk to see if it thickens. Thank you so much for sharing this recipe.

    • adriana March 25, 2015 at 11:46 am Reply

      Thank you for your feedback Yari. For the caramel to thicken next time, use full fat coconut milk (heavy cream also works well).

  10. Mona July 16, 2015 at 9:31 pm Reply

    That was so much fun do try these! I love your page and I am glad I found you. Can’t wait to try more recipes.

    • adriana July 17, 2015 at 2:42 pm Reply

      Mona, this photo…OMG looks soon amazing! Thank you so much for sharing! 🙂

  11. Heather October 9, 2015 at 5:08 pm Reply

    I don’t know why, because TWICE I followed the recipe to the letter, and my dough came out falling apart and my chocolate wouldn’t harden. Not sure where I went wrong…

    • adriana October 12, 2015 at 5:51 pm Reply

      Hi Heather, for the dough it’s important that you use almond flour without the skin and one that is ground very fine. I’m assuming your almond flour had large chunks in it which caused the dough to fall apart. The brand I recommend are by Honeyville or Welbees. As for the chocolate not hardening, you can temper it next time. Melt only half the amount with the cacao butter and after melted, remove from the stove and add the remaining half slowly stirring after each addition as the chocolate melts.

      • Heather October 12, 2015 at 6:04 pm Reply

        Thanks, Adriana! I’ll try that for next time.

  12. Annemarie November 8, 2015 at 2:48 am Reply

    I have got the biscuit base in the oven however the dough was very flaky unable to shape need up adding water to get the dough to stick. There doesn’t seen to be as much dough as your recipe would suggest it makes. I used sulkrin almond flour appears to be v fine!

    • adriana November 12, 2015 at 8:20 pm Reply

      Hi Annemrie, this was most likely because of the almond flour. I never tried that brand you used so I can say if it works well. There are so many brands that say their flour is ground fine and they are not. I suggest you sift the flour with a strainer next time and then measure the amount called for in the recipe.

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