Bite-Sized Homemade Twix Bars (Gluten-Free)

These bite-sized homemade Twix bars are a gluten-free, no-bake treat that combines a soft cookie base, a gooey caramel layer, and a smooth chocolate topping. I love making these because they satisfy my sweet tooth without being overly complicated, and they’re perfect to keep in the freezer for when I need a quick snack or dessert.

Why You’ll Love This Recipe

I like that this recipe gives me all the flavors of a classic Twix bar but in a healthier, gluten-free version. The cookie layer is soft yet slightly crumbly, the almond butter caramel is rich and creamy, and the chocolate topping adds the perfect finishing touch. I also appreciate how versatile the recipe is since I can make it vegan or low sugar depending on my needs. These bars are also bite-sized, making them easy to grab and enjoy anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookie Layer
½ cup (56 grams) fine blanched almond flour
½ cup (60 grams) vanilla or plain plant protein powder or gluten free oat flour
5 Tablespoons melted butter plus 1 Tablespoon refined coconut oil, melted (or 5 Tablespoons melted coconut oil for vegan option)
3 Tablespoons maple syrup

Caramel Layer
½ cup creamy almond butter (125 grams)
¼ cup refined coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
Pinch salt

Chocolate Layer
4 ounces dark chocolate chips or chocolate bar (see notes for dairy free and low sugar option)
1 Tablespoon refined coconut oil
¼ teaspoon flakey sea salt

Directions

1. I start with the cookie layer by mixing almond flour, protein powder (or oat flour), melted butter, coconut oil, and maple syrup until I get a soft dough. I press it firmly into a lined baking dish and place it in the freezer to set.
2. For the caramel layer, I combine almond butter, coconut oil, maple syrup, vanilla extract, and a pinch of salt in a saucepan over low heat. I stir until smooth and creamy, then pour it over the cookie base. I freeze it again until firm.
3. To make the chocolate layer, I melt chocolate chips with coconut oil until smooth. I spread this evenly over the caramel layer and sprinkle with flakey sea salt.
4. I let it set in the freezer until firm, then cut it into bite-sized bars before serving.

Servings and Timing

This recipe makes about 16 bite-sized bars. It usually takes me around 20 minutes to prepare and another 1–2 hours for chilling and setting time.

Variations

I sometimes swap almond butter for peanut butter for a more classic candy bar flavor. For a vegan option, I stick to coconut oil instead of butter and use dairy-free chocolate. If I want to reduce the sugar, I go with sugar-free maple syrup and low-sugar chocolate. I also like to add crushed nuts on top of the chocolate layer for extra crunch.

Storage/Reheating

I keep these bars stored in an airtight container in the freezer for up to 3 months. When I want one, I just take it out and let it sit at room temperature for a few minutes before eating. I don’t recommend microwaving them since the layers can melt unevenly.

FAQs

Can I use peanut butter instead of almond butter?

Yes, I often swap almond butter with peanut butter when I want a stronger, more classic candy bar flavor.

Do I have to use protein powder in the cookie layer?

No, I can replace it with gluten-free oat flour for a softer, more traditional cookie base.

What kind of chocolate works best?

I like using dark chocolate chips, but a chopped chocolate bar also works well. For dairy-free or low sugar, I use specialty chocolate.

How do I keep the bars from crumbling?

Pressing the cookie layer firmly into the pan and freezing it long enough before adding the next layer helps keep them intact.

Can I make these vegan?

Yes, I replace the butter with coconut oil and choose dairy-free chocolate.

Can I make them nut-free?

I replace almond butter with sunflower seed butter and almond flour with oat flour to keep them nut-free.

How small should I cut the bars?

I usually cut them into about 1-inch squares, which makes them bite-sized and easy to eat.

Can I double the recipe?

Yes, I just use a larger pan and double all the ingredients. The chilling time might be a little longer.

Do I need to refrigerate them, or is freezing better?

I prefer freezing since it keeps the layers firm, but refrigeration works if I plan to eat them within a week.

Can I add toppings besides sea salt?

Yes, I sometimes add crushed nuts, shredded coconut, or even a drizzle of extra chocolate for variety.

Conclusion

I love how these bite-sized homemade Twix bars combine simple ingredients into such a satisfying treat. They’re rich, chocolatey, and just the right amount of indulgent while still being gluten-free and customizable. Whether I keep them in the freezer for quick snacks or serve them as a healthier dessert, they always disappear fast.

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