Guilt Free Homemade Twix® Candy Bars
HI, HELLO, HOW ARE YOU? I have something very important to say… I made Guilt Free Homemade Twix Candy Bars and they are REVOLUTIONARY, LIFE-CHANGING, and SERIOUSLY DAMN DELICIOUS!
Thanks to Immaculate Baking Co. for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone.
If you ever find yourself craving a Twix® — you know, those candy bars with a crunchy biscuit base and gooey caramel filling, all enrobed in a thick layer of chocolate? Yeahhhh, me too — but don’t want all the refined sugar, artificial flavorings, and preservatives… make ’em yourself!
These Guilt Free Homemade Twix Candy Bars taste just like the storebought kind, sans the nasty ingredients.
Oh, and they’re secretly dairy free and vegan too, shhhh!
Fellow sweet teeth, let us rejoice over these candy bars. If you are what you eat, is that why we’re so sweet? 😉
Homemade Twix Candy Bars
- ½ tube Immaculate Baking Co. Organic Crescent Rolls (just 2 rolls, not all 4)
- ⅔ cup Light Coconut Milk (canned)
- 56g (¼ cup ) Coconut Oil (melted)
- ¼ tsp Salt
- 252g (¾ cup) Pure Maple Syrup
- 2 tbs Water
- 192g (1 cup) Sucanat
- 96g (½ cup) Granulated Erythritol
- 1 tsp Vanilla Extract
- one batch Homemade Chocolate Coating (or ~6oz Dark Chocolate**)
For the Biscuit Base:
- Preheat your oven to 350 degrees Fahrenheit.
- Press the crescent roll dough into an unlined, ungreased 8x8" brownie pan. Bake for ~12 minutes, or until surface is just slightly golden brown. DO NOT OVERBAKE! Let cool in the pan.
For the Caramel Filling:
- In a small bowl, whisk together the coconut milk, coconut oil, and salt. Set aside.
- In a 2- or 3-quart saucepan, add the maple syrup, water, sucanat, and erythritol. Do not stir. Add a candy thermometer to the pan and place over medium-high heat.
- Without stirring, let the mixture come to a boil. When it reaches 250 degrees Fahrenheit, whisk in the set aside coconut milk/oil mixture.
- Let the mixture come to a boil again. When it reaches 266 degrees Fahrenheit, remove from the heat and whisk in the vanilla extract. Pour over the baked crust and let cool for ~3 hours, then place in the refrigerator to cool and firm up completely.
For the Chocolate Coating:
- Grease an offset spatula and run it along the edges of the brownie pan to separate the caramel+biscuit layer from the pan, then use pie servers or a pancake turner to transfer the entire block onto a cutting board.
- With a greased knife, slice the block into 18 bars (I sliced the block 3 x 6 to get 18). Refrigerate for 1 hour and prepare the Chocolate Coating while the bars chill.
- Line a large baking sheet with parchment paper and place it in the fridge so that it's cold.
- When the Chocolate Coating has the consistency of melted dark chocolate, dip the Twix one at a time, and transfer onto the chilled baking sheet. When all the Twix have been coated, refrigerate until the chocolate is completely firm. Serve and enjoy!
I was looking at the ingredient list of Twix® bars and, honestly, it’s pretty shocking (and not in a good way). Sugar is listed FOUR times, they contain the preservative, PGPR, and they’re made with bleached white flour and artificial flavorings.
But not here. Not these Guilt Free Homemade Twix Candy Bars!
I started these off with Immaculate Baking Co.’s Organic Crescent Rolls as that classic Twix® crunchy biscuit base. No bleached flour, no artificial flavors, no preservatives, and no hydrogenated oils. Sadly, those are all common ingredients in typical storebought crescent roll dough.
I topped off the biscuit base with Homemade Caramel. No white sugar, no corn syrup, no heavy cream, and no butter (common ingredients in typical caramel).
After slicing into bars (and maybe sneaking 1 or 3 to snack on… ALL the exceptions for the chef!), I coated the bars in Homemade Dark Chocolate. I think all chocolate is good, though, so you can use storebought if you don’t want to make it yourself 🙂
Make every day healthy dessert day and make a batch of these Homemade Twix Candy Bars!
With love and good eats,
Omg these look so dreamy Jessica! I have a similar recipe on my blog but i love your variation on it! (That cresent roll crust…omg!)
Hi!! I dont have cresent roll crust where I live. Do you have an alternative to the biscuit on your blog I can use? Thanks so much!!!’
Afraid not… but I suppose you can try the crust from my Millionaire’s Shortbread Bars?
I need these twix bars, and I needed them like…. yesterday 😉
Guilt-free twix bars? Omg, I love you! I can’t wait to try them myself, must be super delicious! Thank you for sharing the details =)
This is a great idea. I’d probably have to switch the ingredients on the caramel. One of my kids has amazing radar for ingredients she doesn’t like, and coconut is way up there. I can’t even use a little bit of coconut oil for cooking without her catching me.
what can be used in place of the sucanat? Can more erythritol? I am trying to make these for a diabetic friend and can not use the sucanat.
Caramel is not a recipe you can alter, it’s like a science. However, you can try a low-carb caramel recipe from one of my favorite bloggers:
^^ Be sure to omit the 2 tbs of water in the last step otherwise you won’t be able to slice these without the caramel dripping everywhere 🙂
OMG, I am SO happy these are vegan! Crescent roll mix in a Twix bar sounds interesting to me, but I think it would work so so well!
I know, it sounds weird, but it totally works! When the crescent rolls are baked in a single layer rather than a roll, it makes for the perfect thick and shortbread-like crust! 🙂
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