Go Back
Almond Butter Twix Bars with chocolate, caramel, and almond cookie layers

Almond Butter Twix Bars

These homemade Twix-style bars feature an almond flour cookie base, creamy almond butter caramel, a layer of sweet Medjool dates, and a rich chocolate topping—gluten-free and naturally sweetened.
Print Recipe Pin Recipe
Prep Time 20 minutes
Freezing Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Gluten-Free
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Layer
  • 3 tbsp unsalted butter or coconut oil melted
  • 1¼ cups almond flour
  • 2 tbsp maple syrup
  • fine sea salt pinch
Almond Butter Caramel Layer
  • 1/2 cup almond butter well stirred
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 4 Medjool dates pitted
  • fine sea salt pinch
Chocolate Layer
  • 1/2 cup dark chocolate chips or chunks
  • 1 tbsp butter or coconut oil
  • flaky sea salt for sprinkling

Equipment

  • 8×4-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Spatula
  • Microwave or double boiler
  • Knife

Method
 

  1. Prepare the Pan: Grease an 8×4-inch loaf pan with butter or coconut oil. Line with parchment paper, leaving an overhang for easy removal.
  2. Make the Cookie Layer: In a medium bowl, combine almond flour, melted butter, maple syrup, and a pinch of salt. Press mixture evenly into the bottom of the prepared pan.
  3. Prepare the Almond Butter Caramel: In the same bowl, stir almond butter, maple syrup, vanilla, and a pinch of salt until smooth. If too thick, microwave in 15-second intervals until spreadable. Spread evenly over cookie layer.
  4. Add the Date Layer: Flatten each date into a thin disc and arrange evenly over caramel layer, pressing in gently. Alternatively, chop dates and mix into the caramel.
  5. Make the Chocolate Topping: Melt chocolate with butter or coconut oil using a microwave (15-second bursts) or double boiler. Pour over caramel layer and spread evenly. Sprinkle with flaky sea salt.
  6. Chill & Freeze: Refrigerate for 20 minutes until chocolate firms slightly. Cover loosely with plastic wrap and freeze at least 4 hours or overnight.
  7. Serve: Cut into bars using a warm knife for clean slices. Enjoy straight from the freezer for the perfect snap.

Notes

For variety, use peanut butter, cashew butter, or sunflower seed butter in place of almond butter. Use fresh Medjool dates for the best caramel-like texture. Store bars in the freezer for best results.