Paleo Homemade Twix Bars. 2 Ways: Grain Free (Paleo) OR Gluten Free Grain Based. Both recipes are Dairy/Soy/Corn/Egg/Refined Sugar Free.

Paleo Homemade Twix Bars. 2 Ways: Grain Free (Paleo) OR Gluten Free Grain Based. Both recipes are Dairy/Soy/Corn/Egg/Refined Sugar Free.

Paleo Homemade Twix Bars

A month ago I posted a recipe for Allergy Free Butterfingers. I had so much fun with that recipe that I promptly decided I needed to come up with another.

There's a lot of grain free- Paleo dieting happening in the web world these days. As many of you already know I have joined this pack. Its made such a tremendous difference in how I feel. But, I know that many of you still prefer your grains. (Heck I would too- if I could tolerate them). I decided since Halloween is a time when EVERYONE should have some candy then I should probably figure out a way to make this recipe work for anyone and everyone. Everyone of course except me. I can't handle ANY sugar right now. So- these delicious bars have been neatly packaged up and are going to a friend tomorrow.

First - the perfectionist in me feels the need to tell you that both of these recipes are really good. But, not perfect. What I realized is that every recipe on the internet claims that the crust of a twix bar is nothing more than shortbread. This isn't really the case. My husband brought home a package of twix bar's when I started this project as I needed a reference point. (Its been years since I have had ANY manufactured candy). I tasted the twix (and then spit them out and rushed to the bathroom to brush my teeth). The texture of their crust is hard to describe. Yes- it has some shortbread qualities to it, but its a lot more complex. I tried.. and tried and tried (11 times to be exact) to figure out how to duplicate this. I failed. Eventually I decided I would settle on the basic shortbread crust so that I might get this recipe posted prior to Halloween. Perhaps by next Halloween I'll get these dead on. But for now- I'm happy to share with you recipes that I still think you will really enjoy. These are just as good as any other web based recipe (Maybe even better....maybe :) ) and as the title suggests they are totally allergy free.

Throughout the recipe I will provide you with a number of ingredients that you can select from. This will hopefully allow you to make these to whichever way best suites your diet.

Paleo Homemade Twix Bars

Paleo Homemade Twix Bars

There are three steps to making these.

1. Making the Crust. 2. Making the Caramel 3. Cutting the bars and dipping them in chocolate.

For step #1 I'm giving you two crust options. Select which one you want and then continue to step 2. If you have a gluten free shortbread cookie recipe that you love feel free to use it instead.

lets get started.

Gluten-Free Grain Based Shortbread Crust

Ingredients

  • 1 Cup Rice Flour (Superfine works best or try Rice flour from an Asian Food Store)
  • 1/3 Cup Tapioca Flour (Or Arrowroot or Cornstarch)
  • 1/2 Cup Granulated Sugar (Organic Cane, Xylitol or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn't bother you feel free to use any of them. The key here is that it must be a granulated variety.
  • 3/4 Cup Softened Butter (EarthBalance , Ghee , Shortening or Coconut Oil will also work)
  • 2 Tsp. Vanilla Extract
  • 1/8 Tsp. Salt

Instructions

  1. Combine ingredients in a food processor until crumbly. (This can also be done by hand).
  2. Select a square pan between 7-8 inches wide. (I used a 7x7).
  3. Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate).
  4. Press the Crumbly shortbread dough into the bottom of the pan evenly.
  5. Bake at 350 for 22 minutes.
  6. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

http://brittanyangell.com/paleo-homemade-twix-bars/


Grain- Free Shortbread Crust

Ingredients

  • 2 Cups Blanched Almond Flour
  • 3 1/2 TBS Coconut Oil/Melted Butter/ Earth Balance / Ghee or other oil of choice.
  • 1/3 Cup Granulated Sugar (Organic Cane, Xylitol or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn't bother you feel free to use any of them. The key here is that it must be a granulated variety.
  • 1/8 tsp. Salt
  • 1/4 Tsp. Baking Powder (I used double acting)
  • 1 TBS Vanilla Extract

Instructions

  1. Combine ingredients in a food processor until crumbly. (This can also be done by hand).
  2. Select a square pan between 7-8 inches wide. (I used a 7x7).
  3. Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate).
  4. Press the Crumbly shortbread dough into the bottom of the pan evenly.
  5. Bake at 350 for 18-20 minutes.
  6. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

http://brittanyangell.com/paleo-homemade-twix-bars/


This crust is just slightly on the softer side. I did this as I felt the bars would be easier to cut. If you prefer a nice hard /crunchy shortbread crust try using Elana's recipe and omitting the Pecans.

  • Combine ingredients in a food processor until crumbly. (This can also be done by hand). Select a square pan between 7-8 inches wide. (I used a 7x7). Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate). Press the Crumbly shortbread dough into the bottom of the pan evenly. Bake at 350 for 22 minutes. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

Combine ingredients in a food processor until crumbly. (This can also be done by hand). Select a square pan between 7-8 inches wide. (I used a 7x7). Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars when its time to cover them in chocolate). Press the Crumbly shortbread dough into the bottom of the pan evenly. Bake at 350 for 18-20 minutes. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.

Step 2. While the Crust is Cooling, make the Caramel.

Allergy-Free Soft Caramel (Step 2).

Ingredients

  • 3/4 Cup Butter/ Earth Balance or Coconut Oil.
  • 1 1/4 Cups Brown Sugar. *To make this refined sugar free I suggest replacing the brown sugar with Sucanat or Palm Sugar. Both work really well. For best results run whichever sugar you select briefly through a coffee mill so that the sugar dissolves well)
  • 1/4 Cup Liquid Sugar. * This can be Corn syrup/Agave/Brown Rice Syrup/ Coconut Nectar or even honey.
  • 6 oz. Canned Coconut Milk (Heavy works best- make sure to shake the can before measuring) Other options here include: Coconut Milk Creamer or Regular Dairy Heavy Cream. (Other non-dairy creamers may also work here- but have not yet been tested)
  • 1/2 Tsp. Salt

Instructions

  1. In a heavy bottomed Sauce Pan (that will allow for this mixture to expand without overflowing) Combine the Butter, Granulated and Liquid Sugar, Coconut Milk and Salt.
  2. Using a Candy Thermometer heat the mixture to 248 degrees (Firm Ball Stage).
  3. Quickly stir in the Vanilla (careful it may bubble) and pour the caramel into the pan on top of the shortbread.
  4. Set aside and allow to cool. (at room temp this will take several hours).
  5. If you want to just get on with it already- place the pan in the freezer or fridge to speed up the process.

http://brittanyangell.com/paleo-homemade-twix-bars/


Step 3. Cut the Bars and Dip in Chocolate.

For those of you that don't want to be bothered with the messy dipping portion of this recipe- feel free to just pour your melted chocolate on top of the caramel in the pan and slice the bars once they have fully cooled.
If you want to do it the traditional way. Lift the cooled square out of the pan. Using a large clean sharp knife cut the bars into rows and then slice in half . Do this with one swift motion- as the shortbread is proned to crack. Cleaning your knife between each cut will make this process easier. (the caramel sticks like crazy!)

You will need between 2 - 2 1/2 Cups Chocolate Chips

( I use Enjoy Life as they are free of the top 8 allergens. A melted bar or two of your favorite chocolate will also work here). Melt the chocolate in a microwave safe bowl 1-2 minutes. Give it a nice stir and begin dipping the cut bars in. If the Chocolate is too thick for you to deal with add 1 Tsp of Coconut Oil. * Keep in mind that adding the coconut oil will make the chocolate melt in your fingers at a faster pace.

Place the dipped bars on a sheet on clean parchment on a cookie sheet.

Place the candy bars in the freezer until the chocolate is hard!. They store best in the freezer- in a sealed container or freezer safe bag. The Twix Bar's pictured are the Almond Grain Free Version. The crust is a little thicker in these photos than the recipe that I provided. The Grain Based version is a harder crust and has a flakier look to it.

I think that covers everything. Much love to all of you- and an early HAPPY HALLOWEEN!

 

Brittany Angell

32 comments | Leave your own

  1. Kim @ Affairs of Living

    Amazing! These look incredible. Someday when I can really eat lots of sugar I am going to make these. I used to LOVE Twix bars! You and your creations are so amazing Brittany!

  2. Debbie

    How amazing, Brittany!!! Who would need a mass produced "Twix" bar from the manufacturer when they could have your bar made with love? I think homemade would win hands down. You should be very proud of your accomplishment here.

  3. Kalinda

    Wow, that's some dedication! And two recipes. Quite impressive!

  4. Ricki

    Yay Twix! Yay Brittany! (but mostly, YAY TWIX!!) :D

  5. Nicole @ Special Diet Creations

    Incredible! This may qualify as my favorite new recipe of the year!!! I used to LOVE Twix bars. Can't wait to make these!

  6. Julie

    These look DELICIOUS! I can't wait to try them. Thanks for being so ingenious. :)

  7. J.Hagans

    I just made this recipe yesterday for my youngest daughter who has extreme food allergies. They turned out amazing! She has never had a candy bar and the fact I could homemake a allergy- free "twix" bar was wonderful. Just know you made a little girl with Autism VERY happy! Anyone would love these. Thank you for posted it!

  8. Meagan

    After switching my diet from conventionally healthy to gluten-free and now to grain-free I totally hear your dilemma. It's really hard to replicate things grain-free. Usually the recipe isn't just right or doesn't taste exactly like the "real thing." I've come to the conclusion that it's simply because no matter how you manipulate your ingredients, it will never taste exactly like the real thing. You're not using the same ingredients and so you can't get the same type of mouthfeel and texture. Some people claim that gluten-free bread and grain-free bread is nothing like regular wheat bread. That's right, it isn't. You can always get recipes CLOSE and VERY CLOSE but getting them to taste exactly how you remember it from SAD wheat days is a challenge. Knowing that my baking can taste good or even better than former wheat recipes is comforting, but the texture is always going to be different. The rice flour here would probably be the closest to the twix consistency. Rice flour makes things crunchy, hold together, and gives that sticky chew (think gingersnaps). Have you ever tried SWEET rice flour? It makes a difference by you don't use it 1:1 like white rice flour. I have used it in my gingerbread recipe that I developed, which is REALLY good and performs very well. Because it works so well I have yet to make it grain-free, but that's my goal someday! Sorry for the novel!

  9. Steph

    I make these using Bob's Red Mill Shortbread mix as the crust. Amazing!!!

  10. michael neely

    Hello Brittany! So, I followed all of the steps necessary in accordance to what you wrote, and my twix ALMOST made it. However, the caramel seemed to harden when it cooled, and it gave the whole thing one big crunch. If possible, could you tell me what I did wrong? Has this ever happened to you? Anyways, thanks for the ingredients. Keep on baking :) hehehehehehehehehheheheheheh.

  11. Eva

    Brittany, After 13 years of stomach issues, my son was finally (after I insisted he have allergy testing)diagnosed with gluten sensitivity,egg & dairy allergy. At 13,he said he missed his twix bar the most. I told him to find a recipe and we would make them together, within ten minutes, he found your recipe. I'm looking forward to baking with my son & he's looking forward to eating his "Twix" again. THANK YOU!

  12. Suzanne

    I made these for my husband, who has m.s and must eat gluten free and refined sugar free. He absolutely loved them! Even my 3 year old loves them. I don't use refined sugar ever so I used coconut palm sugar and they were still very sweet and good. Coconut palm sugar doesn't seem to give my 3 year old any type of sugar buzz so it works great! Everyone ate the whole batch in less than 2 days.....they are patiently (or not so patiently) waiting for the next time I make them. I told them they can't have them all the time but for a treat. It's too bad you can't get these in the store instead of the other stuff! Thank you so much for all of your recipes....I'm going to be using many more of them. Gluten affects my husband's m.s so much that he will have severe trouble with walking. I'm so glad there are so many gluten free good recipes in one spot I can use!

  13. Kaleolani

    Thank you so much for sharing your wonderful recipes. I tried this one out today and it was so yummy. I made some changes to tweak it for my own tastes. I made it with bacon and peanut butter. :-) Thank you again.

    http://kaleolani-kitchenwitch.blogspot.com/2012/10/i-am-willy-wonka.html#

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