Protein Twix Bars with Almond Flour (Gluten-Free)
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These Twix candy bar copycats are a homemade, gluten-free version of the classic candy bar, made with a baked almond flour shortbread base, a nut-butter caramel layer, and a smooth chocolate topping. They’re naturally sweetened, easy to slice, and freezer-friendly.
What sets this recipe apart is the baked shortbread base. I tested both baked and no-bake versions, and baking removes excess moisture from the almond flour, giving the base enough structure to support the caramel and chocolate layers so the bars slice cleanly instead of staying soft or doughy.
Why This Recipe Works
- Baked almond flour shortbread: Baking removes moisture so the base holds its shape and slices cleanly.
- Nut-butter caramel layer: Cashew butter, maple syrup, and coconut oil set into a chewy layer without cooking sugar.
- Naturally sweetened: Maple syrup provides sweetness without refined sugar.
- Gluten-free by default: Almond flour makes the bars naturally gluten-free.
- Flexible ingredients: Nut butters, chocolate, and protein powder can be swapped as needed.
Ingredients & Substitutions
Here’s what you’ll need to make these Protein Twix Bars, along with simple swaps that work well.
- Almond flour: I use blanched almond flour for the best texture. It bakes into a tender shortbread base and keeps the bars gluten-free.
- Protein powder (optional): Vanilla protein powder adds structure and a small protein boost. I’ve tested collagen, whey, and plant-based protein here. You can also leave out protein powder and substitute it with 1 additional cup of almond flour. This is my favorite naturally sweetened vanilla protein powder that tastes delicious in these bars.
- Coconut oil: This helps bind both the shortbread and caramel layers. I usually use coconut oil, but butter or ghee also work if dairy is not an issue.
- Maple syrup: Maple syrup sweetens the bars and helps the caramel layer set once chilled. Honey or agave work well if that’s what you have.
- Cashew butter: Cashew butter makes the smoothest caramel layer. I’ve also used almond butter and peanut butter, which both work with a slightly stronger flavor.
- Vanilla extract: A little vanilla adds warmth to both layers. Almond or maple extract are fun swaps if you want to change the flavor.
- Salt: Salt balances the sweetness and keeps the bars from tasting flat. I usually use fine sea salt.
- Chocolate chips: Any chocolate chips you like will work. I often use dairy-free or dark chocolate, but milk chocolate melts just as smoothly for the top layer.
Easily Adapt This Recipe for Different Diets
This recipe is naturally flexible and easy to adjust depending on what you need or what you have on hand. I’ve tested these swaps and they keep the texture and flavor very close to the original.
- Gluten-Free: The recipe is gluten-free as written since it uses almond flour. Just make sure your chocolate chips are certified gluten-free.
- Dairy-Free: Use dairy-free chocolate chips. I’ve made these with dairy-free dark chocolate and they set just as well.
- Vegan: Choose dairy-free chocolate chips and a plant-based protein powder, or skip the protein powder entirely. All other ingredients are already plant-based.
Pro tip: If you make a substitution that works especially well, I’d love to hear about it in the comments. It’s always helpful for other readers trying the same swaps.
How to Make Copycat Twix Bars with Almond Flour
These bars come together in three simple layers. I like to let each layer cool or set before moving on so everything stays clean and easy to slice.
Step 1: Make the Shortbread Base
Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper.
In a medium bowl, mix 1 cup almond flour, 1/2 cup vanilla protein powder if using (If omitting protein powder, use 1 additional cup almond flour), 3 tablespoons melted coconut oil, 2 tablespoons maple syrup, 1 to 2 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until a thick, cookie-style dough forms. Press the dough evenly into the pan.
Bake for 10 to 11 minutes, just until the edges are lightly golden. Let the shortbread base cool before adding the next layer.
Step 2: Prepare the Caramel Layer
In a small saucepan over low heat, combine 2/3 cup cashew butter, 1/3 cup maple syrup, 1/4 cup coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir gently until smooth and fully combined.
Pour the warm caramel over the cooled shortbread and spread it evenly. Let the pan cool on the counter for about 10 minutes, then place it in the freezer for at least 30 minutes until the caramel layer is firm.
Step 3: Add the Chocolate Layer
In a microwave-safe bowl, melt 2/3 cup chocolate chips with 1 1/2 tablespoons coconut oil, stirring every 30 seconds until smooth.
Pour the melted chocolate over the set caramel layer and spread it evenly. Sprinkle lightly with flaky sea salt if you like. Place the pan in the fridge for about 10 minutes until the chocolate is set, then slice into bars.
Store the bars in the fridge or freezer for the best texture.
My Expert Recipe Tips
- Protein powder texture: I’ve found that protein powders absorb moisture very differently. If the dough feels dry or crumbly, I add milk one tablespoon at a time until it feels like soft cookie dough.
- Baking the shortbread: I tested this both baked and no-bake, and baking the base made a big difference. It removes moisture from the almond flour and keeps the bars from feeling soft once the layers are added.
- Caramel consistency: I always keep the heat low when making the caramel. If it gets too hot, the nut butter can separate and the texture isn’t as smooth.
- Clean slicing: I get the cleanest slices when the bars are fully chilled and I use a sharp knife warmed under hot water, wiping it dry between cuts.
- Storage: I store these in the fridge or freezer. When I’ve left them out at room temperature, the coconut oil softens and the layers don’t hold their shape as well.
Delicious Serving Suggestions
- Straight from the fridge or freezer: I like these chilled or frozen so the layers stay firm and the caramel has that chewy texture.
- Lightly salted: A small sprinkle of flaky sea salt on top balances the sweetness and brings out the chocolate flavor.
- Peanut butter variation: Swapping peanut butter for the cashew butter gives the bars a stronger, more classic candy-bar flavor.
- Nutty topping: Chopped nuts pressed into the chocolate layer add a little crunch without changing the structure of the bars.
Frequently Asked Questions
Do you love homemade candy bar copycat? Check out more of my gluten-free, naturally sweetened versions of classic candy bars:
Twix Candy Bar Copycat (Gluten-Free)
Dairy-Free | Gluten-FreeIngredients
Cookie Layer:
- 1 cup almond flour (105g)
- 1/2 cup protein powder (55g)
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Caramel Layer:
- 2/3 cup cashew butter (160ml)
- 1/3 cup maple syrup (80ml)
- 1/4 cup coconut oil (60ml)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate Layer:
- 2/3 cup chocolate chips
- 1-1/2 tablespoons coconut oil
Instructions
- Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper.
- In a medium bowl, mix 1 cup almond flour, 1/2 cup vanilla protein powder if using (If omitting protein powder, use 1 additional cup almond flour), 3 tablespoons melted coconut oil, 2 tablespoons maple syrup, 1 to 2 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until a thick, cookie-style dough forms. Press the dough evenly into the pan.
- Bake for 10 to 11 minutes, just until the edges are lightly golden. Let the shortbread base cool before adding the next layer.
- In a small saucepan over low heat, combine 2/3 cup cashew butter, 1/3 cup maple syrup, 1/4 cup coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir gently until smooth and fully combined.
- Pour the warm caramel over the cooled shortbread and spread it evenly. Let the pan cool on the counter for about 10 minutes, then place it in the freezer for at least 30 minutes until the caramel layer is firm.
- In a microwave-safe bowl, melt 2/3 cup chocolate chips with 1 1/2 tablespoons coconut oil, stirring every 30 seconds until smooth.
- Pour the melted chocolate over the set caramel layer and spread it evenly. Sprinkle lightly with flaky sea salt if you like. Place the pan in the fridge for about 10 minutes until the chocolate is set, then slice into bars.Store the bars in the fridge or freezer for the best texture.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Here are Amazon links to my favorite naturally sweetened protein powders that are very affordably priced:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
Thank you for sharing this recipe
You’re so welcome, Thomas! I hope you enjoy it 🙂
One of the best protein bar recipes that I have made! I crushed some almonds to sprinkle on top of the chocolate layer. They are delicious and taste like Twix!!
Thank you so much for the review, Linda! That’s a great idea to add crushed almonds on top 🙂
I made these using regular old peanut butter as cashew butter is quite expensive. We absolutely love them!!!!!!! I’ve sent many other people this recipe as well because I can’t stop talking about them! Also very simple to make!
Awe…thank you so much for sharing this with me, Mae!! And for sharing the recipe 🙂
Can something be substituted for the cashew butter? Thank you!
Hi Shirley! Yes, you can use any nut butter you like 🙂
Thanks for another delish recipe!
You’re welcome! Thank you for the review 🙂
I made this with whey protein and peanut butter. They are delicious and pretty easy to make. Thanks!
Thank you so much for the review, Linda! I’m so glad you liked them 🙂
10/16/24
Found your recipe this morning, while I was at the gym.. luck would have it- I had all the similar ingredients-
I’m not really a Twix fan- but OMG!
These are amazing!
Definitely a keeper-
Will be making and sending some to the hubby’s co- worker who is Gf- and no one ever makes treats for him..
Thank you!
Hi Amy! This makes me so happy…especially because your coworker gets to enjoy a sweet treat, too 🙂 Thank you for sharing!
Knocked it out of the park with this recipe! My kids will literally do ANYTHING to have one of these bars as a reward. Seriously, my son even volunteered himself to scrub the toilet for another! I’ve been sharing them with friends and they are to die for.
Hi Liz, thank you so much for sharing this with me! Haha…that’s awesome these bars are inspiring a cleaner house 🙂 I love it!!
My kids like these, not too sweet, but super satisfying
That’s awesome, Lindsey! Thank you for the review 🙂
THIS IS SO GOOD!! Tastes really similar to the real Twix, and so much better for you.
Hi Kathy, thank you so much for the review 🙂
These literally will become my new favorite treats😋
Haha…thank you for the review, Jalangela 🙂
Made these Protein Twix Bars and they’re legit! Super easy, and the almond flour base was on point. The caramel was perfect too. Way better than store-bought, plus you get that protein boost. Definitely makin’ these again!
Thank you for the review, Margie! I’m so glad you liked them 🙂
These twix bars are so delicious and fun and easy to make. I hope you enjoy them 🙂