Healthy Twix Bars
Let Me Tell You a Little Story…
I first started making Healthy Twix Bars during one of those weeks when my sweet tooth was out of control and (let’s be honest) the store bought stuff was calling to me at, like, 10pm. But you ever look at the ingredients on those things? Half of it I can’t even pronounce. So out came my mixing bowls and a stubborn, slightly scatterbrained determination to do better. My cousin once joked that my kitchen experiments should have their own hazard warning, but hey – I’m still standing, right? And so’s she. Anyway, after a couple of epic fails (don’t ask about the lentil caramel fiasco), I landed on this version. Let’s get into it.
Why You’ll Probably End Up Loving These
I make this whenever my kiddos start giving me those big goo goo eyes for dessert after dinner (which happens more often than I care to admit). My partner is basically a Twix bar connoisseur and claims these are, and I quote, “weirdly satisfying.” They’re sweet, a bit chewy, chocolatey without being sugar bombs. I also usually sneak a piece for breakfast with coffee; don’t judge, it’s got almonds. Trust me, these hit the spot especially when you’re desperately trying to convince yourself that yes, homemade snacks do taste better.
What You Need (and What Works in a Pinch)
- 1 heaped cup (about 140g) almond flour (I sometimes just blitz up whole almonds—fussier, but works!)
- 3 tbsp coconut oil, melted – butter if you must, but then it’s not dairy-free (Grandma swore by Kerrygold; I’m not picky… usually)
- 2 tbsp maple syrup (I’ve used honey once when I ran out, but it’s a bit stronger in flavour)
- Pinch of sea salt, or just regular table salt if you’re in a pinch
- 10 pitted Medjool dates (sometimes I just use regular dates and just soak them, it’s fine)
- 2 tbsp peanut butter (almond butter works if you want to be fancy; tahini… not so much, I learned the hard way)
- 1 tsp vanilla extract (yep, the real deal tastes way better, but use what you’ve got)
- 100g (about 3.5 oz) dark chocolate (chips, a bar, whatever’s lingering in the pantry—milk chocolate is nice if you want it more classic)
- 1 tsp coconut oil (this keeps the chocolate snappy, but skip it if you don’t have any—it’s not a disaster)
How I Actually Make Them
- Crust time! Line a loaf pan with baking paper (I once tried skipping this and spent 15 min scraping bits out—don’t recommend). In a bowl, mix almond flour, melted coconut oil, maple syrup, and a fat pinch of salt. Stir until it kinda sticks together. Press firmly into the pan—using the back of a spoon or your hands if you’re hands-on like me. Pop it in the freezer.
- Caramel layer (aka sticky business)—blend up dates, peanut butter, and vanilla until sticky, thick, and mostly lump-free. A food processor’s ideal here but, actually, I mashed by hand with a fork once. Took ages, but I mean, arm workout? Spread this over the cold base as evenly as you can. Don’t worry if you get caramel stuck under your nails, it’s… part of the process.
- Chocolate topping #Bliss—Melt the chocolate and coconut oil in the microwave (short bursts, stirring between) or a pan over gentle heat. Pour and smooth over the caramel. Sometimes I give the pan a gentle tap so it evens itself out (or at least pretends to). Freeze at least 1 hour or until set.
I usually stick my nose in the fridge every 10 minutes, which doesn’t actually make it set faster, but hope springs eternal, right? - Once set, lift out and chop into bars (or squares if the perfectionist in you is snoozing). Don’t panic if the first cut cracks, the rest will come out fine (probably).
Little Nuggets I’ve Picked Up Along the Way
- I used to pulverize the dates to oblivion but, actually, I find a little texture in the caramel is lovely. Live a little!
- Sometimes I have to pop the pan in warm water for a sec if the bars just refuse to lift out. Don’t pry with a knife—learnt this the hard way. Plaster on standby…
- For bonus points, sprinkle some flaky salt over the chocolate before it sets. So good. Salty sweet = chef’s kiss.
Some Weird and Wonderful Tweaks I’ve Tried
- Swapped peanut butter for sunflower seed butter for my allergy-prone mate. Not bad! A bit… earthy, but she loved it.
- Added chopped roasted hazelnuts to the crust. That one was brilliant (should be standard, honestly).
- Attempted a matcha version in a caffeine fueled haze—turned the caramel layer a sort of swamp-green. Looked weird, tasted weirder.
Got the Right Stuff? Eh, Close Enough
So, a loaf pan is ideal for classic bar shape. But when my only one was… serving as a makeshift seed tray (another story), I just used a small square Pyrex dish. You want something deepish but honestly, don’t sweat it. If you don’t own a food processor, a big fork and lots of elbow grease will (eventually) get the dates tamed.
How to Store (But They’ll Disappear Fast)
Pop ’em in an airtight container in the fridge, where they’ll stay good for up to 6 days (though honestly, in my house they never last more than a day!). You can freeze them, too, then pull one out whenever—on hot days, I actually like them a bit frosty.
How I Serve – Or Just Eat Straight Form the Pan
So, my youngest insists on her piece with a glass of cold oat milk. I personally like them just a touch melty, right after sitting out for 5 minutes. On special days, we crumble a bar over vanilla yogurt as a breakfast treat. Nobody’s complained yet.
Learned the Hard Way – My Handy ‘Pro Tips’
- Don’t rush the setting time! I got impatient once, tried slicing while still gooey, and ended up with caramel squidging out everywhere… (Still ate it, to be clear.)
- The crust needs to be firmly pressed down or you’ll get bars that sort of… disintegrate when you pick them up.
- Use parchment paper even if you think you can get away with not. Trust me, it’ll haunt you when you’re scrubbing the pan later.
FAQ – Honest Answers to Real Questions I’ve Heard (or Imagined)
Q: Can I make these nut-free?
A: Sure! Use oat flour (or regular flour, if you must) for the base, and sunflower seed butter for the caramel. It’s a little different but still tasty.
Q: What if my dates are super dry?
A: Soak them in warm water for 10 minutes first. It helps a lot. Actually, sometimes I do this even with plump dates if I want a smoother caramel.
Q: Is coconut oil essential?
A: Nope, but it helps set everything nicely. If you skip it, don’t worry; the taste is barely changed, but the chocolate might look matte and take just a bit longer to firm up.
Q: Can I double this recipe?
A: Absolutely! Just use a bigger pan (or two smaller ones) and keep the layers as even as you can. Oh, and freeze a bit longer.
Q: Is this really healthier than Twix bars?
A: Well, I like to think so. There’s no white sugar, loads of fiber, and it’s got healthy fats, so… close enough?
So there you go—healthy-ish, a little messy at times (just like life), but always gobbled up before you know it. Give them a whirl, or as my neighbour says, ‘have a crack at it’!
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup Medjool dates, pitted
- 2 tablespoons almond butter
- 1/4 teaspoon sea salt
- 3.5 ounces dark chocolate (70% or higher), melted
Instructions
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1Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
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2In a bowl, mix together almond flour, coconut flour, melted coconut oil, and maple syrup until a dough forms.
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3Press the dough evenly into the bottom of the prepared pan to form the shortbread base. Bake for 15-20 minutes until lightly golden, then let cool completely.
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4For the caramel, blend Medjool dates, almond butter, and sea salt in a food processor until smooth. Spread the caramel layer over the cooled shortbread base.
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5Pour the melted dark chocolate over the caramel layer and spread evenly. Refrigerate for at least 30 minutes until set.
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6Remove from the pan, slice into bars, and enjoy. Store any leftovers in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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