These Brown Butter Caramel Twix Bars are a delicious twist on the classic caramel biscuit bar. Made with just 8 core ingredients, they’re vegan and gluten-free with an easy nut-free alternative.
After sharing a browned coconut butter method recently, I couldn’t wait to use it in a candy-bar style treat. Enter: Brown Butter Caramel Twix Bars. Twix was my favourite chocolate bar as a kid — the crisp buttery biscuit, gooey caramel, and milk chocolate coating are a perfect combination. This recipe captures those textures and flavours using plant-based ingredients.
What goes into these Brown Butter Caramel Twix Bars? Just a handful of simple ingredients:
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Almond flour for a tender, buttery biscuit base
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Coconut flour to add structure and a light crunch
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Browned (or regular) coconut butter to deepen the buttery, caramel-like flavour
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Maple syrup for natural sweetness
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Soft dates to create a rich, sticky caramel layer
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Coconut cream for creaminess in the caramel
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Dark chocolate for coating
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Vanilla and a pinch of salt to round out the flavours
This is an elevated, slightly more sophisticated take on the Twix bars I grew up with. The browned coconut butter gives the caramel a toasted, nutty depth, while the coconut flour keeps the biscuit crisp. I prefer dark chocolate for coating because it balances the sweetness and creates a satisfying snap.
These bars make a great treat to share — friends and family often can’t tell they’re made with healthier, plant-based ingredients. Every time I mention a dessert is “vegan-ish,” people are surprised at how indulgent it still tastes!
I’m already thinking about other homemade candy bars to recreate. Snickers, Mars, Kit Kat, or Coffee Crisp — which would you like to see next?
I hope you try and love these Brown Butter Caramel Twix Bars. They are:
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Crunchy and buttery
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Caramel-y and rich
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Nutty and toasty
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Chocolate-covered
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Vegan
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Gluten-free
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A healthier take on a classic candy bar
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Incredibly delicious
If you love caramel and chocolate, try these other healthier dessert recipes:
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No-Bake Chunky Monkey Twix Bars
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Chocolate Covered Salted Maca Caramels
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Caramel Salted Maca Cookie Dough Bars
If you make these Brown Butter Caramel Twix Bars, tag me on Instagram @lisakitahara — I love seeing your recreations!
Brown Butter Caramel Twix Bars (Vegan & Gluten-free)
A simple, indulgent vegan take on the classic caramel biscuit bar.
Makes: 8 Servings
Prep time:
Cook time:
Ingredients:
- 1 cup almond flour (112g)
- 3–4 tbsp coconut flour (21–28g)
- 1/4 cup + 1 tbsp coconut butter (75g)
- 1/4 cup maple syrup (70g)
- 1 tsp vanilla extract
- 1 cup soft dates (165g)
- 1/4 cup + 1 tsp browned coconut butter (65g)
- 1/4 cup coconut cream or plant-based milk (60g)
- 1 tsp vanilla
- 1/8 tsp salt
- 1 bar dark chocolate for coating
Instructions:
- Preheat the oven to 325°F (165°C).
- Mix melted coconut butter, maple syrup, and vanilla until combined. Stir in the almond flour and 3 tbsp coconut flour. If the dough seems too wet, add the remaining tablespoon of coconut flour.
- Press the mixture into a lined 6×6-inch baking pan and bake 12–15 minutes, or until the edges are lightly browned. Let cool for at least 10 minutes.
- For the caramel, blend the dates, melted browned coconut butter, coconut cream, vanilla, and salt until smooth, scraping down the sides as needed.
- Spread the caramel evenly over the cooled biscuit base. Freeze for at least 1 hour to firm up.
- Remove from the freezer and slice into 12 bars. Return the bars to the freezer for 10 minutes to firm slightly.
- Melt the chocolate for coating and line a tray with parchment paper.
- Working with cold bars, dip each piece into the melted chocolate using a fork, then place on the lined tray. The chocolate will set quickly if the bars are cold.
- Enjoy immediately or store in an airtight container in the fridge for up to 1 week.
Notes
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Nut-free / oat flour option: Substitute 3/4 cup oat flour and 2–3 tbsp coconut flour for the almond flour, and use 1/4 cup + 2 tbsp coconut butter with 1/4 cup maple syrup. The biscuit can be firmer when chilled; consider slicing the cooked biscuit before adding the caramel to make clean bars.
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When pressing the biscuit into the pan, use a flat-top potato masher or the bottom of a measuring cup for an even, compact layer.
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For the chocolate coating, higher cocoa-percentage chocolate tends to melt smoothly and produces a thinner, more professional coating. If using semi-sweet chocolate, stir in 1 tsp coconut oil to thin the melted chocolate slightly.
Save it for later! ↓
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