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RecipeCopycat Twix Bars

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 1 g
  • Total Fat: 3.5 g
    • Unsaturated Fat:  1.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 1 g
  • Total Sugar: 14 g
    • Natural Sugar: 5 g
    • Added Sugar: 9 g
  • Sodium: 30 mg

I want candy! ♫ And I’m betting you do, too … because so many folks have requested I create a homemade, healthier version of the beloved Twix.  And it’s no wonder—there so many yummy layers to love: Sweet chocolate, gooey caramel, and a crispy cookie. There’s something for everyone.

My version calls for a few clever swaps but still delivers finger-licking satisfaction. I use graham cracker rectangles for the bottom cookie layer, as they allow you to skip the step of making and baking doughy shortbread cookies. Easy and accessible. You can use plain honey or chocolate grahams. The caramel is made from dates; it’s a scaled-down version of this recipe here. And the chocolate is simply melted semi-sweet chocolate chips Who’s ready for a Twix fix?

  • Prep time
  • Total Time
This recipe makes 8 servings
Ingredients:

Caramel paste (makes about ¾ cup)
•  7 large pitted medjool dates
• ½ cup boiling water
• ¼ cup maple syrup
• ½ teaspoon vanilla extract
• ⅛ teaspoon maple extract or natural flavor
• Pinch kosher salt
• ½ cup semi-sweet chocolate chips, melted (see below for instructions)
• 2 full sheets graham crackers, each carefully cut into 4 rectangles*

*Gently glide and wiggle a knife over the serrated lines to create clean cuts.
**You’ll have about ¼ cup leftover.

Preparation:

To make caramel paste:
Add dates to a small bowl with boiling water and allow dates to soak and soften for 15 minutes.

Add plump and moistened dates (discard leftover water in the bowl) to blender along with maple syrup, vanilla and maple extracts and salt, and puree until a super-thick paste is formed. Stop and scrape down the sides a few times throughout blending. It’s OK if you have small bits and pieces of dates throughout. Transfer to a small bowl and set aside.

Line a cutting board, baking sheet or plate with parchment paper.

To melt chocolate:
Add chocolate chips to a microwave-safe small bowl and melt in the microwave until smooth and creamy. It’s important not to burn the chocolate so I recommend doing this in 20-second intervals, stopping and stirring until you reach a desired silky texture. Alternatively, you can use a double boiler to melt chocolate.

Dip the bottom side of each graham cracker rectangle in the melted chocolate and spread a thick layer of date-caramel sauce on the top (non-chocolate) side of each. As you complete each piece, place them, chocolate side down, on the parchment paper, allowing space between them so they do not touch.

Lastly, drizzle the remaining chocolate over the tops; this can be in a zigzag design, or you can smooth the chocolate using the back of a spoon to fully coat the tops. Place in the fridge for at least 30 minutes or until the chocolate firms. Serve and enjoy!

These will last for up to 5 days in the fridge or up to 2 months in the freezer (in a sealed freezer bag or container).

Try my Copycat KitKats.