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Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut “shortbread”, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Twix bars are easy to make, have no processed sugars, and are even gluten-free!

overhead close up photo of Homemade Vegan Twix Bars

If there’s one thing I know for sure, it’s that even when trying to eat healthy…ish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. It’s true, and I know this because my mom has read up on cacao and the benefits of enjoying it…daily. Which is why she has a steaming mug of hot cacao every single morning upon waking…and every single night before bed!.

My point here is that those New Years’ diets should include a dark chocolate treat. Which is where these Twix bars come in. Honestly, I didn’t grow up eating Twix. Instead, I very much preferred a Reese’s Peanut Butter Cup, or just a simple Milk Chocolate Malley’s Bar. I kept things simple when it came to sweets, and didn’t really eat much candy. That said, I’ve had a lot of requests to create a homemade Twix bar. But it wasn’t until my cousin Abby requested them over Christmas break that I decided to work on testing a healthier, homemade version of the classic Twix bar.

These took a while to perfect, but I finally got them just right. And well they might not be identical to the store-bought Twix, they sure are delicious.

overhead photo of Homemade Vegan Twix Bars before covering in chocolate

Here is how you make homemade vegan Twix bars.

These bars have two layers, the first layer is a coconut shortbread/biscuit. It’s nutty, perfectly sweet, and just a little crumbly too. I’ve found it very much imitates that of the biscuit layer in a classic Twix bar. The second layer is a creamy maple based “caramel”. This doesn’t taste exactly like a rich, buttery caramel, but it’s delicious in its own unique way.

You’ll want to start with the coconut layer. This is a very simple mix of shredded coconut, almond flour, and coconut oil. It bakes in the oven until lightly golden and toasted. It’s simple, yet delicious. This is my favorite layer, I love the nuttiness the coconut adds, and once baked, this layer tastes sweet and “buttery”. Very much like a classic shortbread cookie, but in my opinion, better.

dipping the Twix bars in melted chocolate

While the coconut base layer cools, make the “caramel”. As I said this is not your average caramel, but it’s just as delicious. I use maple for sweetness, coconut milk for creaminess, and nut butter to thicken the caramel up enough to stay inside the bars.

Once the coconut layer has cooled off, pour the caramel layer over top, then freeze the bars. You’ll only need them to freeze for thirty or so minutes. This step is really just to help the bars set up quicker, to make them easier to cut through, and to make them solid enough to dip into the chocolate…which is the final step. I used melted dark chocolate to enclose all the fillings. I then finished with a sprinkle of flaky sea salt for that salty, sweet flavor combination.

The family’s verdict? Not exactly a Twix bar, but close enough. And most importantly…beyond good!

overhead photo of Homemade Vegan Twix Bar cut into 4 pieces to expose the center

A few tips for success…

Tip one, use a finely shredded coconut. This is the exact coconut I used and I found it to work really well for these bars. It’s finer shred creates the perfect cookie-like texture.

Tip two, use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. You’ll want to use just the cream to ensure your caramel sets up nicely and is not too runny.

Tip three, make sure the bars are thoroughly chilled before dipping in chocolate. This is probably my biggest tip. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with. Trust me, freeze the bars, then dip through the melted chocolate.

Tip four, if you want a thick chocolate-coated candy bar, dip your bars once, re-freeze until set (which will only take a matter of minutes), then dip in chocolate again. This is not NEEDED, but it sure is a good idea. Double the chocolate, please.

side angled photo of Homemade Vegan Twix Bars with 1 bar cut in half to expose the filling

So, what do these really taste like?

A Twix bar, but better.

Well, wait. These are definitely not an exact replication, but they have the very same flavor profiles. The biggest difference is that these bars are made minus any processed sugars, unhealthy fats, and instead of a sugar-induced headache, these will leave you feeling satisfied.

overhead photo of Homemade Vegan Twix Bars

I love keeping these in the fridge for an afternoon snack or late night dessert. Just one thing? Don’t skip that sprinkle of flaky sea salt at the end. Love a good salty, sweet “candy” bar, you know?

Yes, yes. Let’s take some time to do a little Tuesday night baking. It’s winter, so the extra time next to the oven is always welcomed. Enjoy!

overhead close up photo of Homemade Vegan Twix Bars

If you make these homemade vegan Twix bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Vegan Twix Bars

Prep Time 20 minutes
Cook Time 15 minutes
chill time 45 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Calories Per Serving: 317 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper. 
    2. To make the coconut layer. In a medium bowl, combine the shredded coconut, almond flour, coconut oil, honey, 1/2 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool.
    3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 12-15 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the almond butter and the remaining 1 teaspoon vanilla. Let the mix cool slightly, then pour over the coconut base layer. Transfer to the freezer, freeze 30 minutes, until firm.
    4. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 10 minutes.
    5. Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

horizontal overhead photo of Homemade Vegan Twix Bars

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  1. Hi Tieghan! Could I make these a week ahead of time and freeze or refrigerate them to keep them fresh? I want to make them for my best friend’s birthday (she LOVED them last time I made them!), but my schedule will only allow that a week before her day. Thank you!

    1. Hey Julie,
      Sure, that would be totally fine to do! I hope the recipe turns out amazing for you. Please let me know if you give them a try! xTieghan

  2. Can I sub the almond flour for whole wheat flour? My husband is allergic to nuts so I’d feel terrible making a whole bunch of something he can’t eat. These look delicious though!

    1. Hey Alyssa,
      Sure, that should work just fine, you could also use GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. Omg. These are absolutely delicious. I made them last night for my roommate and I and we are wayyyy too many…they are so addicting!! The crunchy coconut with the smooth caramel and rich chocolate with a topping of sea salt was literally the perfect combination. New favorite dessert!!! I love how easy the caramel layer was to make I have always been scared of caramel but wow is this delicious. Thank you!!

  4. Are there any extra tips on making the caramel layer..? My first batch completely lumped up and burned at 7 mins of boiling and I think I barely saved my second batch..
    I used the exact ingredients/measurements provided.

    1. Hey Sara,
      So sorry about this!! I would maybe try to reduce the cooking time. I hope this helps! xTieghan

  5. 5 stars
    These look insane!! I’m busy in the process of making them!!! Can’t wait to try I’m just battling to get my caramel sauce to thicken… do you have any advise?

    1. Hey Gabby,
      Is there anything you may have adjusted in the recipe? You don’t want it to get too thick otherwise it will harden. Let me know how they turn out! xTieghan

  6. 5 stars
    Absolutely AMAZING! I started making these over a month ago, and still make them every single Sunday for my s/o and myself. Sometimes I add some pretzels on top and it’s even better. Never a bad recipe on HBH 🙂

    1. Hey Riley,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  7. 5 stars
    Loved the vegan snickers and these Twix have great flavor too. Both times my caramel has been a little brittle/Dry. I am using maple syrup, cashew butter and regular dairy cream. I tried cooking it for a shorter timeframe with no luck—any tips?

    1. Hey Katie,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. So sorry about the caramel. I would try a different brand of cashew or almond butter, sometimes the different textures of the nut butters can have an affect on this. Have a great week! xTieghan

    1. Hey Sandra,
      Yes, totally fine to use sweetened flakes. I hope you love the recipe, let me know how it turns out. xTieghan

    1. Hey there,
      I would try another GF flour that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 3 stars
    I wanted to love this but the caramel layer came out very hard, had to toss them (followed the recipe and used cream of coconut milk and maple syrup and just 12 minutes). I did try the bottom layer though – so good!

    1. Hey Mandy,
      So sorry about this! Unfortunately, if the caramel was too hard that means it was slightly overcooked. xTieghan

  9. One last question, what kind of texture should the almond/cashew butter be then? Should it be more on the liquid-y side? What brand of cashew butter do you recommend?

    1. Hey Winnie,
      Yes, I think something a bit liquidy and smooth is great for this recipe, I get mine from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Hey Tieghan! Thanks for responding. Sorry I can’t seem to reply to your comment directly. I followed the recipe exactly and used MaraNatha almond butter (which is no stir/more solid — maybe a culprit?). I had the caramel boiling for 12 minutes and it came out crumbly :'( I put it on medium-low heat after it started boiling as well.

    1. Hey Winnie,
      So sorry about this! I am thinking it could have been the almond butter. I think the different textures of almond butters could cause a little bit of a difference. xTieghan

  11. 3 stars
    I followed this recipe, but my “caramel” layer ended up dry. It looked like it was thickening as I was boiling it; but once I put in the almond butter, it got extremely dry. Disappointed because the ingredients were more expensive than what I usually expect 🙁 Do you know why my caramel didn’t work?

    1. Hey Winnie,
      So sorry about this! Was there anything you may have adjusted in the recipe? It sounds like the caramel could have possibly been overcooked. Let me know how I can help! xTieghan

  12. 5 stars
    I didn’t make these fully as I found out that my boyfriend doesn’t like coconut, so I got as far as not getting the chocolate on them. The reason for posting is that I over cooked the “caramel.” I cooked it far longer than I should, and it somewhat solidified. So DO NOT OVERCOOK THE CARAMEL! Follow the directions! I was able to get it to go over the cookie mixture, but it was like working with warm wax and it didn’t pour.

    Subsequently, my boyfriend ate what was made, so he should’ve just let me complete the recipe. Men. Sigh.

  13. 5 stars
    These are soooo good! Definitely require a bit of skill to pull off but so worth it! I gotta say tho, I would compare them more to a Samoa Girl Scout cookie flavor than a Twix bar! And I’m not mad about it – they’re my favorite! Thanks for this recipe. 🖤

  14. 5 stars
    So I doubled the recipe for a 9×13 pan and it was just right. I’ve made them three times so far and they are a HUGE hit. Everyone asks for more! This last time in addition to the almond butter, I added a couple of teaspoons of peanut butter and really liked the flavor even more. Is there anything you recommend that can be done about the chocolate that hardens around the bars?

    1. Hey Lilia,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! The coconut oil really helps to create the chocolate shell. xTieghan

  15. Yum! Can you specify in the steps how Much coconut oil to use? For the base it isn’t specified, so I put in the entire 1/4 cup which I assumed was correct…and then the 1 tablespoon for the chocolate layer.

    1. Hey Diana,
      Yes, that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    So delicious, Tieghan! Just made them for the 2nd time. I think I’m doing something wrong though. The caramel layer starts to harden immediately after taking it off the heat. Also, some of them break when I cut them before the chocolate dip. Any thoughts what I’m missing?

    1. Hey Carol,
      I am so so glad that you liked the recipe, thanks a lot for making it! I am thinking your caramel might be overcooked if it is becoming too hard. Happy Friday:) xTieghan

  17. Hi Tieghan! These look incredible. I’ve tried making them but am really struggling with the caramel. My first batch burned and the second was paste-like, not a velvety caramel sauce. I didn’t substitute any ingredients and followed the instructions. Any recommendations? Thank you!

    1. Hey Elizabeth,
      I am so sorry you are struggling with the caramel. It sounds like your heat could possible be too high. I would recommend turning it down a bit and see if that helps anything. Let me know! xTieghan

  18. 3 stars
    My “caramel” never thickened, even after boiling for 30+ minutes. I consider myself pretty experienced in the kitchen so I’m bummed. Everything is setting in the freezer so I hope it turns out. But after reading many of the comments from people who actually made the recipe, I’m not hopeful.

    1. Hey Nicole,
      So sorry you had issues with the caramel. Was there anything you adjusted? Let me know how they turn out! xTieghan

    1. Hey Tia,
      Thanks so much for giving the recipe a try. So sorry to hear about your caramel, can you tell me more? What do you mean a really weird texture? Let me know how I can help! xTieghan

    1. Hey Mikayla,
      Yes, the coconut oil helps to create the chocolate shell. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Recipe turned out great! I melted less chocolate than what the recipe called for and still had about 1/2C left over, would melt down less in the future. I also was skeptical about the caramel turning out but everything was perfect. Thanks so much!

  20. I accidentally put the caramel on the coconut base before baking the coconut. Is there any saving it?? Or should I just toss it and start over?

    1. Hey Cass,
      I prefer real maple syrup, but use what you have on hand:) I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

  21. Hey! Thanks for the recipe, mine are currently in the freezer before I chocolate coat them! I think I’ve done something slightly wrong though… the coconut base went well (I replaced the maple syrup for date syrup) but my caramel layer has a very odd consistency. I’m thinking I may have overcooked it, when i added the nut butter and vanilla it instantly became solidified and crumbly.. do you know why? Did I just over cook it?

    1. Hey Phoebe,
      Thanks so much for trying the recipe, so sorry to hear about your caramel, it does sound like it is overcooked. Next time, I would just reduce your cooking time. I hope this helps! xTieghan

  22. 5 stars
    Second time making these and they are SO good! Can you suggest a good amount of time to let the caramel cool before adding the vanilla and nut butter? Thanks!

    1. Hey Becca,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! You are not letting it cool, you are just removing from the heat and adding the vanilla and nut butter. Happy Friday:) xTieghan

  23. Any idea why my caramel turned into this hard crumbly texture as soon as I added the all natural almond butter in?! It was perfect then turned into like graham crumbs. I followed the recipe to a T!

    1. Hey Jessica,
      I am so sorry to hear this! Unfortunately, I can’t quite say since I do not know what the caramel looked like, but it sounds like it could have possibly been overcooked. Next time, just be sure to keep a careful eye on it. I hope this helps! xTieghan

  24. Do you have any recipes or suggestions for what do do with the rest of the coconut milk? The cream really is the best part, but I do t want to throw the rest away.

  25. Hi,
    My “caramel” hardened quickly in the pan, it was smooth then went to hard nut butter. Did I maybe cook the maple syrup and coconut too long?

  26. 5 stars
    These taste sooo good! I was a little worried about the caramel turning out ok but did the full 15 minutes and it is such a creamy consistency. Watch the Insta highlights if you’re worried about that step! Don’t have any issues cutting like a few others mentioned. I did add a little sprinkle of salt to the caramel too to make it pop. They’re a fun project and I love that they don’t contain any refined sugar! Thank you! These may be a cookie box staple now 😊

  27. 5 stars
    Great Recipe! But I have a question on the caramel…. I used unsweetened coconut cream and added maple syrup. The mixture started to get thick but then started separating into what looked like oil and crystallized sugar? I tried it two times, once I left it on high heat and only stirred about 5 times. Second, I stirred constantly while on medium heat then to low heat when it started bubbling a lot. Any explanation to what I’m doing wrong? Thank you!

    1. Hey David,
      Thanks so much for making the recipe, I am so glad it was enjoyed. So sorry about the caramel, it can be super tricky and easily overcooks. Nex time, try stirring constantly on a lower heat. I hope this helps! xTieghan

  28. After I boiled and melted the syrup & coconut oil, I had the thickened caramel syrup but once I stirred in the peanut butter and vanilla it turned into a cookie crumble and completely lost the liquidity of it. I still made them and it was delicious! But it was more like chocolate covered cookie! Any idea why?

    1. Hey Katie,
      So sorry about this! Was there anything you adjusted in the recipe? One thing that could have happen is the caramel was overcooked. It is hard to say without seeing what this looked like. Let me know! xTieghan

  29. I burnt the first batch of carmel so was careful for the second time, watching and boiling it on medium. It thickened and looked good, so I added in the almond butter, it was fine, and then as soon as I added in the vanilla it started bubbling. I mixed it and it instantly hardened, turning into a kind of peanut butter looking paste. Was it too hot when I put it in? Wondering what wrong here.


    1. Hey Madeline,
      So sorry to hear this. Unfortunately the caramel can be super finicky and over cook easily. Just be super careful next time! xTieghan

    1. Hey Llatt,
      Yes, that would work! I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  30. 5 stars
    Made these today….AWESOME!! Believe me they will not last long in the fridge…we will have eaten them all in a few days! THANKS T!

  31. We made these and the flavor is amazing! We froze the “caramel sauce” on the coconut mixture. It was very sticky and hard to work with when trying to cut them into bars. We put the blobs on a baking sheet, poured the chocolate on top and froze it. Didn’t look too pretty but so good once cut. Wondering if it would be easier for to pour the chocolate on top and then freeze and cut? The chocolate wouldn’t be on the bottom though. Any tips!? Would love to try them again!

    1. Hey Megan,
      Thanks for trying the recipe, sorry you had issues with the caramel. I am thinking it needed to set a little longer, I hope this helps for next time! xTieghan

  32. GREAT recipe!! However when I made the caramel sauce, it wasn’t liquidy at all, but more of a harder consistency. Is it possible I cooked it too long? 🙁
    P.S. I’m a HUGE fan of your recipes! 🙂

    1. Hey Valerie,
      I am so glad you liked the recipe, thanks for giving it a go! Yes, if the caramel was too hard, that means it was overcooked. Happy Sunday! xTieghan

    1. Hey Hayfa,
      Another nut butter will work in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 3 stars
    After boiling the caramel for 10 minutes it started to smell burnt so I pulled it off, added the peanut butter and vanilla, but then stirring it turned it crumbly 🙁
    It’s in the freezer now so I don’t know how they’ll turn out, but we’ll see!
    I also agree with another’s comment: 1 1/2 teaspoons vanilla *DIVIDED (I added all of that to the cookie part before I realized it said 1/2 tsp for the cookie layer)

    1. Hey Corey,
      Sorry you had issues with the caramel, I am thinking your heat was too high, next time try lowering it a bit. I hope this helps! xTieghan

  34. BEST dessert I have ever made!!! To. Die. For. It’s almost like a Samoa GS cookie and a Twix combined, which is definitely a win for me!! Yummmmmm. Currently enjoying with my coffee because I couldn’t wait any longer to try some more!

    1. Hey Maegan,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  35. These look decadent! I can’t wait to try them. I’m wondering if you can sub coconut flour for the coconut flakes? Thank you!

    1. Hey Brooke,
      I haven’t tested this, but you can sub 1 cup of almond flour for the coconut. I hope you love the recipe, let me know if you have any other questions! xTieghan

  36. Okay. I have hopes I can correct my mistakes and get a good bar next time. Mine look like those Pinterest fails. 🤣 The caramel-type sauce was super tricky to get right. Completely burned the first batch- smoke filled house and all. Hint: does NOT need to boil for 12-15 min. More like 5-6. Still overdid it. But I made it work. I was unable to kee the bars together to be able to dip. I’ll try some other technique next time. They’re a yummy treat. And good for my husband who can’t have dairy or gluten. 👏 Just gotta work out the kinks. 😄

    1. Hey Vanessa,
      So sorry you had issues with the recipe, the caramel does need to have a constant eye on it. Let me know if I can help for next time! xTieghan

  37. I think I prematurely added my nut butter and vanilla to the caramel mixture 😫 because the mixture then turned gritty and almost curdled if that makes sense? I’m so disappointed with myself! Need to go buy another can of coconut now!

    1. Hey Becky,
      Yes, peanut butter would work nicely. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Dana,
      I haven’t tested this with Nutella, but you could certainly give it a try. Let me know how they turn out! xTieghan

  38. My kids have nut allergies and wondering what I can use to replace the almond butter. Can I just leave it out or use normal butter instead? Can’t wait to make these! Thanks so much!

    1. Hey Kimberly,
      I would use sun butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Laura,
      You could use a GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    What’s the best way to separate the coconut cream from the water? also any brands of coconut milk you recommend? thanks in advance 🙂

    1. Hey Claire,
      Usually the coconut cream will settle at the top and you can scrape that off. I like Thrive Market brand or Native Forest. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ashley,
      You can use a GF flour in place of the almond flour and sun butter in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. Can you make without nuts? My daughter has nuts allergy. Also egg and milk so I was excited when I saw vegan! She is fine with coconut.
    Thank you

    1. Hey Andrea,
      You could use GF flour in place of the almond flour and sun butter in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sully,
      You can find the calorie count listed above. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. Delicious! I made a batch and shared with my family and everyone love them! I love the ‘carmel” and I’m wondering what happens if you leave out the almond butter? I’d hate to waste a batch so I’m hoping you already tried it! Thanks!

  42. People in my office are angry that I didn’t make more of these! They were so amazing! Thank you for such a fab recipe!

  43. Hi Tieghan,

    Thank you so much for the recipe! I really want to get this right, but I managed to mess it up and I’m in need of some help. My caramel turned quite hard and wasn’t anywhere close to the “pouring” consistency even though I didn’t boil the caramel mixture beyond the 12-15 minutes suggested time limit. And after freezing the coconut and caramel layers, when I tried slicing them into bars, some of it crumbled, and when I tried dipping into chocolate, the bars crumbled even more to the point that I only had 6-7 bars left and the rest was just chocolate-y crumble! What did I do wrong?

    1. Hey Anon, it’s so hard to know what happened without knowing exactly how you baked these. For the caramel, how long did you cook it? Was it over 15 minutes or under? And for the coconut layer, how long did you bake? Is it possible you over baked them? Hopefully with some more detail I can help a bit! I would recommend cooking the caramel 12 minutes and then making sure to not over bake the coconut layer, but if you can provide me with more detail I can better help you. Thank you!! xTieghan

  44. Hi. There are a couple of discrepencies in the ingredient list depending on whether you choose “Us Customary” or “Metric.” Should vanilla extract be 1 1/2 tsp or 1/2 tsp? Should the nut butter be 2T or 3T? Thanks!

    1. Hi Ingrid,
      Sorry for the confusion, this is how the computer system measured out the ingredients for the metric measurements. I would do 1 1/2 teaspoons of vanilla and 2T of nut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. My “Carmel” keeps turning into a crumble instead of a Carmel like texture when I add the almond butter. Any tips on what I’m doing wrong? I’ve tried three times and it keeps happening haha.

    1. Hi McKenzie,
      So sorry you are having issues with the caramel. I am wondering if you are using sweetened coconut. It is best to use unsweetened coconut as the sugar from the sweetened causes the caramel sauce to clump up. I hope this helps! xTieghan

    1. Hi Tanis,
      As stated in step 2, you are using 1/4 cup of melted coconut oil and then 1 tablespoon as stated in step 4. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  46. Could you add sea salt to the caramel and make it a salted Carmel? If so how much salt do you think would be appropriate?

    1. Hi Hena,
      Yes that would work! I would do 1/2 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. 5 stars
    Made these for all my mama friends for Mother’s Day and I have NEVER gotten so many rave reviews on a dessert before! Or so many requests for a recipe! These were such a hit I have already been asked to make them again. So so good! Thanks for filling our tummies with deliciousness! And for helping me treat my gluten free friends on Mother’s Day. 💗

  48. 5 stars
    WOW!! Impressed by how yummy these are and vegan! I am not vegan but still love them. My caramel didn’t quite set up like I think it should have but still delicious!

    1. Hi Christen! You Definitely do not need to be vegan to enjoy these! Than kyuo so much for trying this one! xTieghan

  49. 5 stars
    Loved these! Much simpler than expected to put together, but the coconut cookie base was to die for! And I loved the balance with the sea salt.

  50. After I cooked the “caramel” and added the cashew butter the mixture became hard, cool, and crumbly really quick! So I couldn’t pour it over the base but had to press it down with my fingers. Any tips or ideas on what went wrong?! It looked like a beautiful caramel before I added the vanilla and cashew butter! Thanks! I’m sure they will still taste delicious. In the freezer now 🙂

    1. Hi Kailyn,
      Thanks so much for trying the recipe! So sorry you had issues with the caramel. Sometimes it can cook faster for others, so just try to keep an eye on it as it cooks. If it’s looking thick, remove it immediately from the heat. Please let me know if you have any other questions. I hope this helps a little and you love this recipe! Thank you! xTieghan

  51. 5 stars
    Can’t stop dreaming about these Twix bars! So incredibly good. I’ve made 4 batches over the past few weeks and have included a few bars in my routine baked goods drop-offs for friends and family (always looking for a way to spread some cheer these days!). Collectively, the 20 of us in Seattle that have tried these, are HUGE fans. We can’t get enough. Vegan? Gluten-free? Free of processed sugars? I don’t know how you thought of this recipe Tieghan but it’s a go-to party favor for me now. So delicious!

  52. 5 stars
    First time using coconut oil, coconut cream and almond flour lol. These turned out fantastic! Nice way to try out some new ingredients. Worked perfectly.

  53. 5 stars
    Made these last night and they came out great. Being a novice at baking this was a fun challenge. They looked exactly like the pictures. Here’s a few things I did that might help you.
    – If you have a Trader Joes close by, you can get a can of ONLY the full coconut cream, which the recipe requests. I didn’t have any issues with my crust like the other reviews.
    – I had a minor freak out when I pulled these out of the freezer because the parchment paper was sticking to the bars. As the bars defrosted the parchment paper became easier to peel off.
    – I bought 96% dark chocolate bars, the chocolate tasted way too bitter for my taste (duh) so I added some milk. It was still very bitter so instead of dipping the whole bar in chocolate I smothered it on top, so the chocolate didn’t overtake the other flavors.
    – I melted the chocolate on the stove instead of microwaving. I boiled a little water and put a metal bowl over the water and plopped the coconut oil and only 9oz of chocolate instead of the 12oz and still had plenty of chocolate left over. This melted the chocolate perfectly and was easy to dip and spoon over the bars. I also didn’t have to worry about the chocolate hardening.

    I love your recipes Tiegan, you made baking and cooking fun for me again.

    1. Thank you so much for trying this one, Amy!! I am so glad it turned out so well for you. Also, thank you for sharing some other suggestions! xTieghan

  54. Do you think peanut butter or tahini would work ok place of other nut butters? Everywhere near me is out of that stuff right now

    1. Hi Caitlyn,
      Yes I think you could use tahini in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. 5 stars
    If I could give these 100 stars, I would!! They’re my new favorite treat. I made them into twix cups instead of bars, and enjoy that portion size. This was my first time making a vegan caramel, so trusted my gut and boiled the caramel for 25ish minutes instead of trusting Tieghan…trust Tieghan, and boil it for 15 minutes! My caramel turned into a brittle of sorts because I over boiled it. While still very tasty, I’ll boil it for less time next time, so that it’s a softer caramel. My family and I thank you for this recipe!

  56. Would these do alright in the mail (2-3 day shipping) or do they always need to be refrigerated?

    Thanks so much!

  57. These look so good, and they are much better for you. You know what goes into them w/o all the preservatives.

    1. Hi Emily,
      I have not tested this with ghee but I would think you should be good! I hope you love the recipe! xTieghan

  58. 5 stars
    Amazing. It’s a fan favorite since I’ve made them. I decided to cut them in to smaller bite size piece. Near impossible to have enough of these babies. Always running out.

    My favorite treat to have on hand!!

    1. HI! Try adding in a touch more maple syrup. See if that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  59. Hi,
    For the coconut layer- is the coconut oil the 1/4 cup mixed with the almond flour, or the 1 tablespoon?


    1. HI! It’s 1 tablespoon for the coconut layer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  60. Hi Tieghan! So we made these yesterday and the “caramel” never solidified even with 24 hours in the freezer…. while the end result was still delicious, they look more like a messy chocolate turtle…. What did we do wrong? Thanks so much for your help! -Heather and Lily

    1. Hi Heather! So odd! Was there anything that could have gone wrong in the making of this? I would love to help you both out! xTieghan

  61. These look amazing! I can’t wait to make them!! I’m not really able to go to grocery stores that often right now, but I have all the ingredients besides coconut milk and almond flour. I have oat flour and almond/oat milk. Could those work as substitutes?

    1. HI! You can use oat flour and almond milk. I think that should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  62. This recipe looks amazing! I think that more instructions on making the caramel sauce would be helpful. Do you keep it at high heat while it boils for the 12-15 minutes? Should I stir the whole time? Mine changed color at about 8.5 minutes in (I kept it on medium-high heat) and almost started to burn the side of the pain and smell done so I took it off the heat. When I tasted the spatula, the texture was similar to taffy. Should I have taken it off sooner? It was still pourable. And in the midst of not being sure, I forgot to mix in the almond butter and vanilla. So I took it out of the freezer and added the almond butter on top of the caramel sauce. Hopefully it’s still good. 🙂 PS I always love your recipes!!

    1. Hey Jenna, yes medium-high heat while boiling. You should stir occasionally, about 5 times throughout cooking. How did this turn out for you? Hoping all was delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  63. Will this work with oat flour instead of almond flour/meal? And for the coconut cream, is that the thick top part from a 1 can of coconut milk?

    1. HI! Yes, oat flour will be great. And yes, it’s the thick part on top of the can. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  64. I love these!!! They look some time to make but definitely worth it!! Is there any way to make the chocolate not melt instantaneously upon touching my fingers though? As soon as I take one out of the fridge and pick it up, I’m covered haha!

    1. HI CJ! Oh many, I don’t have any tips for the melting chocolate. If it’s warm in my kitchen, the same thing happens to me. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  65. Oh my gosh, these are way better than real Twix bars!! They’re straightforward and easy, too. I took them out to defrost them before serving them but they’re super delicious frozen. Crumbly, sweet, and just a winner!!

  66. 5 stars
    I LOVE this recipe but I struggle SO HARD with melting chocolate. I usually have to do it in a double boiler (microwave doesnt even come close to working) and if I don’t move at lightning speed, it hardens and I have to toss it. Any tried and true method? Also it seems to get everywhere! I end up cleaning my counters more than actually getting any on the bars. 🙁 Any tips that I can use when I repeat?

    1. Hey Meg! I always just use the microwave and melt on 30 second intervals, stirring after each until melted and smooth. I always find this work well! For dipping, I like to use a fork and let an excess chocolate drip off and back into the bowl.

      Please let me know if you have any other questions. hoping this helps!! Thank you!! xTieghan

  67. 5 stars
    These are amazing! I’m making a second batch.

    I have a question. You mentioned in a comment that your mom drinks a cacao drink twice a day. Would you share the recipe for that? I bought some and don’t know what to do with it.

    1. Hi there! I actually don’t have a recipe. I know she just mixes a couple spoonfuls into steaming milk, but I can work on creating a recipe for you!! It’s now added to my list! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  68. 5 stars
    This is delicious!!! What do you with the remaining coconut water, it does have some cream remaining.
    Thank you.

  69. 5 stars
    these turned out great! I lined the bottom of the pan with parchment paper but still struggled on getting them out of the pan. any advice? thank you! will make again 🙂

    1. Hey Lucy! Did you leave a 1-2 inch overhang of parchment on either side of the pan? This will allow you to life the bars right out of the pan. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  70. 4 stars
    Just made these. They are rich! I only used 10 oz of chocolate and still had leftover chocolate. The directions were very easy to follow and the end result had so much flavor! Deff way tastier than a regular twix thats for sure!

  71. 5 stars
    Wow, these are absolutely amazing, everyone loved them! Made my own cashew butter 1st time, making them again now with jarred cashew butter. Fingers crossed.

  72. 5 stars
    Make them and absolutely loved them! Although I made the base x2 and used less chocolate. Also I cut them smaller than recommende. But that is just for my taste. Plus: the first time I made them they tasted amazing but were “runny”. This time I took more time and they were perfekt.

  73. 5 stars
    I made these the other day, basically just as the recipe is written. I have never made caramel in my like and don’t really ever bake and these turned out amazing! Everything firmed up perfectly and my step daughter and I decided that mine tasted ore on the side of a Girl Scout Samoa which was fine with everyone who had one! Just delicious and not full of things you can’t pronounce. Thank you so much for the recipe, I will make these again and again!

  74. 5 stars
    I just made these and they are delicious. Due to some recent food sensitivity/allergies results, I substituted the almond flour for King Arthur gluten-free flour and I used pecan butter instead of the almond/cashew butter. Thank you Tieghan! I am so happy to have found a dessert that I can eat!!

  75. 5 stars
    Followed recipe to a T and ended up with PERFECT Twix bars. Super simple and full of deliciousness…. YUM!!! Thanks for sharing your talent 🙂

  76. 5 stars
    I absolutely loved this recipe,so straight forward and it really emulated a twix bar! I usually find vegan caramels to be really wet or full of dates but this one was perfectly sweet and held up really well. I will 100% be making these again, so easy and satisfying!!!

  77. 5 stars
    These are GOOD. Didn’t have chocolate chips, so I made the chocolate coating with cocoa powder, coconut oil, vanilla and maple syrup. They melt on your fingers pretty quick, but I also eat them pretty quick, so… 🙂

    1. Hi there! This base layer is a little softer than a twice, but has a bit of a crunch. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  78. 5 stars
    Hi! My bars didn’t turn out as beautiful as yours and kind of fell apart but they were delicious. The caramel didn’t set, do you think it’s because it didn’t boil long enough? Or not enough coconut cream? Thank you! 🙂

    1. Hi Calli! If your caramel did not set, you just need to boil it longer. Try adding 3-5 minutes. The sauce should be thick and creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  79. Really yummy! Used a 300g block of chocolate and still had tonnes of melted choc leftover afterwards. Could have probably got away a 250g bar. Also didnt have cashew or almond butter so used a combo of peanut and tahini which worked well. Next time I will try using all tahini. Thanks for recipe. 🙂

  80. 5 stars
    I am actually shocked at how good these are. I don’t really like the taste of coconut cream so I was hesitant about the caramel but it’s really good. You can’t taste the coconut cream at all! The caramel is the best part of this recipe. I don’t really think they taste like Twix. They taste like Samoas/caramel delight Girl Scout cookies. You definitely have to make them!

  81. Ok so i tried to make these. But the caramel mixture wouldnt spread when i poured it over the coconut mixture. What did i do wrong?

    1. Hi there! It sounds like you may have boiled the caramel a bit too long. Next time try removing the caramel a minute or 2 early. It should be thickened, but still pourable. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  82. Question: should the 8×8 baking dish be glass or metal?

    Question: are Ghirardelli 60% cacoa the right “dark chocolate” Do you have another brand/% you recommended?

    Thank you! Looking forward to making these with my daughter in law!

    1. HI Scarlett! I use a metal pan, but glass will be great too. Those chocolate chips will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  83. 5 stars
    You have to make these!! They are unbelievably good; truly better then the original and not hard at all!

  84. 4 stars
    These taste great, but somehow my crust is way too crumbly – they all fell apart when I tried to cut them, then fell to bits when I tried to dip them in the chocolate. Any ideas of what could have gone wrong? I think I also overcooked the caramel – I let it boil down but I think it was done way faster than the 12-15 minutes, so I wonder how that could have affected it?

    1. Hey Lauren, hmm, not sure why the crust was overly crumbly. How long did you bake? Is it possible the crust may have been over cooked by chance?

      As for the caramel, sometimes it can cook faster for others, so just try to keep an eye on it as it cooks. If it’s looking thick, remove it from the heat. Please let me know if you have any other questions. I hope this helps a little and I you love this recipe! Thank you! xTieghan

  85. 5 stars
    These turned out SO GOOD. A couple of notes: I ended up cooking the crust for 20 min to get it firm and golden in color. I messed up and used a full can of full-fat coconut milk before remembering the recipe called for only *half* a can. I then only had reduced-fat on hand and the caramel still came out perfectly!

  86. 5 stars
    Made these tonight and they are SO good. The almond flour and coconut are specialty items that are a bit pricey, but I don’t mind because now I have enough to make these bars again! I skimped a bit on the chocolate and went for a cheaper brand, and my bars melted very quickly and were very messy-but still delicious! I think I’ll splurge on some better dark chocolate next time, and maybe use less coconut oil when melting (I eyeballed the tablespoon and had less chocolate than the recipe called for by about 3 oz). Thank you for yet another amazing recipe!!

  87. 5 stars
    Loved them! They keep well in the freezer so are a perfect treat to keep around for whenever you get a craving. I had everything on hand except almond or cashew butter so used peanut butter which worked but I think it would be better with almond or cashew so I’ll make sure to have some next time.

  88. Help! My caramel was gorgeous until I added the almond butter – then it started crumbling… I nevertheless patted it on the coconut base… wondering what went wrong… possibly lack of creaminess of the almond butter? Anyway, off to the freezer it went… and it was so crumbly the dipping did not quite work — lol. Good experiment though and the result is not as beautiful yet it is as yummy am sure!

    1. Hi Sophie, what brand almond butter are you using? Was it very dry? Any info you have would be helpful in problem solving. How did the bars turn out for you? Hoping they ended up tasting great!!!

      Thank you! xTieghan

  89. 5 stars
    Made these today and only made one substitution. I used light brown sugar in place of maple syrup in the caramel (it’s cheaper) and the caramel firmed up nicely and made a good amount. However, the caramel was a little sweet for my taste so next time I will increase the coconut cream and just use the whole can (I get about 3/4 cup of coco cream out of one can of coconut milk.) I also might try using an arrowroot slurry to thicken it because I think it just reduced too much and then it’s basically sweetened condensed coconut milk.
    The cookie layer is nice and crunchy but still moist. Mine cut perfectly well with only minimal loss of cookie crust, similar to Tieghan’s in her IG story.
    Couple notes – I wish the ingredient list said “1 1/2 teaspoons vanilla extract, divided” because I got crazy and put the whole thing in the cookie crust. Tastes fine though. Also, the recipe states “1/2 cup canned coconut milk” in the ingredients but “coconut cream” in the directions. I saw the “tip” in the body of the post but a lot of people skip to the recipe and don’t read that and probably got confused or didn’t notice and just used the canned coconut milk straight without separating the water from the cream. I wonder if that’s why some people are having trouble with their caramel not setting.
    Overall, fantastic recipe! Tastes like a combination of a Mounds bar with a Twix. Thanks Tieghan for another great vegan recipe!

  90. 5 stars
    These look amazing. I am a long-time HBH fan (who proudly owns both cookbooks!) who recently changed to a plant based/vegan diet and I am loving it. I am delighted that you do have some vegan recipes. Thank you! Could you possibly “Spotlight” them or somehow make them more easily searchable? An HBH site search for “vegan” brings up a lot of non-vegan recipes. And please, keep those AMAZING HBH vegan recipes a’coming!

  91. Hi, I have made these and I’ve also made the snickers bars, both of which have the similar caramel. It’s delicious but it doesn’t set at all, no matter how long in the freezer for. This means that when you come to slice and coat in choc you loose loads! It defo doesn’t look like your picture of the Carmel and I’m following the instructions to the letter?? I did notice however that you mention “coconut milk” in the ingredients, which is what I used, but then in the recipe it says “coconut cream” and I’m thinking cream might hold shape and freeze more? Please help!

    1. Hi Katie! So sorry you are having some trouble with these I do use coconut milk, but only the cream on top of the milk can (edited to note in the recipe), so that is important. If your caramel is not setting up for you, I recommend boiling an addition 5 minutes until it’s thickened. This should ensure that the caramel sets for you in the freezer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  92. 1 star
    I really wanted to love this recipe. I followed ALL the instructions but I’m going to be honest and say that microwaving chocolate is a really risky way to go and there are easier and better ways to melt chocolate. Luckily I didn’t burn the chocolate in the microwave. Secondly, No amount of waiting would make the coconut/almond flour layer set. I dunno. There’s just no way you are going to get bars that look like the ones pictures by following these instructions. I love HBH and just about every recipe but after this experience I’m never making anything like this ever again. This was just awful.

    1. Hi Breeda! I am really sorry to hear that this recipe didn’t work for you. If there are any questions at all, please feel free to reach out! xTieghan

  93. 4 stars
    Thanks for the delicious recipe! I do think it is important to add a tip to continue stirring your caramel in store 3 or else it may bubble over! I would also increase the caramel by 1/4 as I wasnt able to get the same thickness as the photos. Love that these are vegan! Very addictive.

  94. 4 stars
    I just made this but I think I may have done something wrong with the crust. After I froze the crust and caramel and tried cutting the bars the crust came apart 🙁 Any suggestions on what I could have done better? Maybe let the crust cool for longer, or freeze for longer?

    1. Hi Hena! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking? How long did you freeze? I have never had this issue, so it’s hard to say. Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  95. Just wondering if you can substitute the almond flour for regular flour? And the almond butter for sun butter maybe ?
    My daughter is allergic to all nuts

    1. Hi Bethany! Yes, both of those subs should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Marge! I would just use an equal amount of your favorite GF flour. Whatever you love most should be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Colleen, just a typo. Recipe all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  96. 5 stars
    Oh my oh my! I can’t wait to make these – they look absolutely divine. And yes, totally agreed, chocolate should always be included.

    1. Hi Matt, it is 2 tablespoons. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  97. 5 stars
    These bars delightfully RIDICULOUS!! Not only are the photos gorgeous to look at, but the ingredients for these little babies also sound amazing – dark chocolate, coconut, almond butter, etc. It’s making me hungry right now! Thanks so much for sharing.

  98. hi Teighan:

    I’m wondering how much vanilla you used for the “caramel” layer? Thanks for all your great work.

    1. Hi Tracey! You need 1 teaspoon vanilla for the caramel. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. Thank you Tieghan!!!!! I can’t wait to make these bars this weekend!! I also went through your past posts and found some other vegan sweets I can make in the future!! Thank you so much for considering each of us humans and the way we eat with your receipes 🙂

    1. Thank you so much Sallie! I am so glad you have been loving my posts and hope you love all the recipes! xTieghan

  100. I don’t like coconut … is there anything else I could use instead of coconut and coconut oil?

    P.S. love your recipes

    1. Hi Tami! I would use 1 cup additional almond flour and butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan