Healthy Twix Bars

|Alak Vasa
Healthy Twix Bars
Make with Elements: Healthy Twix Bars
Make with Elements

Healthy Twix Bars

Homemade caramel bars with an almond crust, maple caramel center, and a Sea Salt chocolate coating. Guilt-free. Ready in 2 hours. Better than store-bought.

Why we made this

The candy bar reimagined

Store-bought Twix bars taste good, but they're loaded with corn syrup, vegetable oil, and additives. These homemade versions are made with three simple layers: an almond flour crust, a maple syrup caramel, and a Sea Salt chocolate coating. That's it. Real ingredients. No guilt.

Each bite has texture - a crunch from the crust, chewiness from the caramel, and a snap from the chocolate. The sea salt enhances the sweetness. These taste like an elevated candy bar, not a health food pretending to be one.

Makes
12-16
Bars
Active Time
30min
Hands-on work
Chill Time
1.5 hrs
Total chilling
What you need

Ingredients

For the crust
  • 1.5 cups almond flour
  • 3 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
For the caramel layer
  • 3/4 cup maple syrup
  • 1/2 cup full-fat coconut milk (use the thick cream from the top of the can)
  • 2 tbsp nut butter of choice (almond, cashew, or peanut)
For coating
  • 1 bar Elements Sea Salt chocolate
How to make them

Step by step

1Preheat oven. Heat oven to 350°F (175°C).
2Make the crust. In a bowl, combine 1.5 cups almond flour, 3 tbsp melted coconut oil, 2 tbsp maple syrup, 1 tsp vanilla, and 1/4 tsp sea salt. Mix until the mixture resembles wet sand and holds together when pressed.
3Press and bake. Press the mixture evenly into the bottom of a 9-inch pie pan or baking dish. Bake for 10 minutes until golden brown. Remove and let cool for 10-15 minutes.
4Make the caramel. While the crust cools, combine 3/4 cup maple syrup and 1/2 cup coconut milk in a saucepan. Heat over medium, stirring constantly, until the mixture thickens and reaches a gooey caramel texture (about 5-7 minutes). Remove from heat.
5Add nut butter. Stir 2 tbsp of your chosen nut butter into the warm caramel until fully incorporated. The mixture should be smooth and well-blended.
6Layer the caramel. Once the crust has cooled, pour the caramel mixture evenly over it, covering completely. The caramel should be warm enough to spread smoothly but cool enough not to soften the crust.
7Chill the caramel. Place the pan in the freezer for 1 hour, or until the caramel layer is completely firm and set.
8Melt the chocolate. While the bars chill, melt 1 bar of Elements Sea Salt chocolate using a double boiler or microwave. Stir until smooth and liquid.
9Cut into bars. Remove the pan from the freezer. Using a sharp knife (dipped in hot water and wiped between cuts), cut the crust and caramel into long sticks resembling Twix bar size.
10Dip in chocolate. Using a fork or dipping tool, coat each bar completely in the melted chocolate. Let excess drip off, then place on a parchment-lined baking sheet.
11Set the chocolate. Return the baking sheet to the freezer for 20-30 minutes, until the chocolate coating has hardened completely.
12Serve. Remove from freezer and let sit at room temperature for 5 minutes before eating for best texture. Enjoy cold or at room temperature.
Why this works

The science of layers

Almond flour crust provides structure and a subtle almond flavor. Coconut oil keeps it vegan while creating a tender crumb. The crust needs to be baked and cooled before adding the caramel so it can support the weight without becoming soggy.

Maple syrup caramel is the star. Heating maple syrup and coconut milk together creates a naturally sweet, creamy caramel without refined sugar or corn syrup. Nut butter adds richness and helps thicken the caramel. The freezing step sets the caramel into a chewy, sliceable layer.

Elements Sea Salt chocolate is the coating that ties everything together. The sea salt enhances the chocolate's natural notes while complementing the sweetness of the caramel. Together, it creates something more sophisticated than a simple chocolate bar.

Why freezing matters
Freezing the caramel after pouring makes it firm enough to cut and handle without melting when dipped in warm chocolate. It also creates the right texture - chewy rather than runny. The final freeze sets the chocolate coating into a satisfying snap.
Make it your own

Customization options

  • Different nut butters: Use cashew butter (creamier), tahini (nuttier), or peanut butter (classic). Each creates a slightly different flavor.
  • Salted crust: Increase sea salt in the crust to 1/2 tsp for extra saltiness that complements the caramel.
  • Thinner bars: Use a larger baking pan to create thinner, crispier bars.
  • Thicker bars: Use a smaller baking pan for thicker, chewier bars with a higher caramel-to-crust ratio.
  • Different chocolate coat: Use a different Elements bar (dark chocolate, orange, or lavender) for variation.
  • Double chocolate: Add 1 tbsp cocoa powder to the crust for a chocolate-caramel-chocolate experience.
Before you make them

Tips for perfect bars

  • Use full-fat coconut milk and scoop the thick cream from the top of the can for the caramel. Light coconut milk won't create the right texture.
  • Don't skip the first chill (crust cooling). The caramel needs to be poured onto a cool, set crust.
  • The caramel takes 5-7 minutes to thicken. Don't rush it. You want a gooey, spreadable consistency.
  • When cutting the bars, dip the knife in hot water and wipe it clean between cuts for neat slices.
  • The chocolate needs to be warm enough to coat but not so hot it melts the frozen caramel layer. Test the temperature on a small piece first.
  • If the chocolate cools and thickens before you're done dipping, gently reheat it over the double boiler.
  • Store in the fridge or freezer. These are best served cold for maximum texture contrast.
Keep and store

Storage options

Refrigerator: Store in an airtight container in the fridge for up to 1 week. The cold keeps them fresh and prevents softening.

Freezer: For longer storage, freeze in an airtight container or freezer bag for up to 2-3 months. Layer between parchment paper to prevent sticking.

Thawing: Remove from the freezer and let sit at room temperature for 5-10 minutes before eating. They're best enjoyed cold or cool, not at full room temperature.

What's inside

Nutrition per bar (approximately 1/14 of recipe)

Calories: approximately 180-200. Healthy fats from almond flour, coconut oil, and coconut milk. Natural sugars from maple syrup (roughly 10-12g per bar). Fiber: 2-3g. Protein: 4-5g (from almond flour and nut butter). Antioxidants: from cacao. Completely vegan, dairy-free, gluten-free, soy-free.

Why this is indulgent nutrition
These taste like a candy bar because they are one. But they're made from real food. Maple syrup instead of corn syrup. Coconut milk instead of vegetable oil. Real chocolate instead of chocolate coating. You're getting genuine indulgence without the additive list.
About the chocolate

Why Elements Sea Salt works here

This bar is 70% dark chocolate infused with sea salt. The sea salt enhances the chocolate's natural notes and cuts through sweetness. When melted and dipped over caramel, it creates a sophisticated coating that elevates these bars beyond simple homemade candy.

Recipe notes: Makes 12-16 bars depending on size. All vegan, dairy-free, gluten-free, and soy-free. Best served cold or chilled. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. Use full-fat coconut milk for best results. Can be made 1-2 weeks ahead and stored covered in the fridge.