No Bake Twix Bars
No-bake Twix bars with an almond and oat shortbread, almond butter caramel, and dark chocolate.
Prep30 min
CookNone
Chill / rest1 hr 30 min
DifficultyMedium
Makes12 bars
Credit: Original recipe by lindsay.keosayian. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
bars
Our clean version
Ingredients
Shortbread
- 1 1/3 cups Bob's Red Mill Almond Flour
- 1 cup Bob's Red Mill Gluten Free Oat Flour
- 1/4 cup pure organic maple syrup or raw organic honey
- 1/3 cup melted organic virgin coconut oil
Caramel
- 1 cup creamy organic almond butter
- 1/3 cup pure organic maple syrup or raw organic honey
- 1 tsp organic vanilla extract (corn-free)
- 1/3 cup Bob's Red Mill Gluten Free Oat Flour
- 1 tbsp organic virgin coconut oil
- Pinch of sea salt
Coating
- melted organic dark chocolate for coating
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Method
- Mix the shortbread ingredients into a dough, press it into a lined baking dish, and freeze until set.
- Stir the caramel ingredients until smooth and creamy. Spread it over the chilled shortbread and freeze for 1 hour.
- Cut into bars, dip each one in melted dark chocolate, and freeze 10-15 minutes more.
What we changed and why
- Regular oats often pick up wheat in the field or mill. Bob's Red Mill tests its gluten-free oats.
- Many vanilla extracts use corn-based alcohol. Look for one made with cane alcohol, or use vanilla bean powder.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Shortbread
- 1 1/3 cups almond flour
- 1 cup oat flour
- 1/4 cup maple syrup or raw honey
- 1/3 cup melted coconut oil
Caramel
- 1 cup creamy almond butter
- 1/3 cup maple syrup or raw honey
- 1 tsp vanilla extract
- 1/3 cup oat flour
- 1 tbsp coconut oil
- Pinch of sea salt
Coating
- melted dark chocolate for coating
Method
- Mix the shortbread ingredients into a dough, press into a lined baking dish, and freeze to set.
- Stir the caramel ingredients until smooth and creamy, spread over the chilled shortbread, and freeze 1 hour.
- Cut into bars, dip each in melted dark chocolate, and freeze 10-15 minutes more.
Notes from our recipe log: Gluten-free and vegan with GF oat flour. Keep stored in the freezer.
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Estimated nutrition
Per serving (1 of 12 bars), for our clean version. This is an estimate, not lab tested.
| Calories | 433 |
| Protein | 10 g |
| Carbohydrates | 31.8 g |
| Fat | 32 g |
Based on: About 6 oz dark chocolate for coating, since the source gives no amount.
Gear we use
- Square baking dish (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Honey: Pure maple syrup (vegan)
- Maple syrup: Raw honey
- Nut butter: Sunflower seed butter; Tahini for savory recipes
- Almond flour: Sunflower seed flour (it can turn green with baking soda; harmless); Tigernut flour
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
