Gluten Free Vegan Twix Bars

Total time2 hr 20 min

Prep time35 min

Cook time15 min

These bars build their base from a press-in shortbread crust, then layer on a rich, sticky caramel made from blended Medjool dates, coconut milk, and a touch of maple syrup — no cooking a sugar syrup required, just a food processor and a little patience. Once that caramel layer chills into a firm, sliceable slab, each bar gets dipped in a glossy coconut oil-melted chocolate coating and finished with a sprinkle of flaky sea salt for the perfect sweet-salty snap. The freezer step before dipping keeps the layers crisp and clean when you cut them, so every piece looks as good as it tastes. It's a genuinely satisfying homemade take on the candy bar classic, with a buttery crust, chewy date caramel, and crackly chocolate shell in every bite. This one's a great option to add to a gluten free treat rotation, no bakery trip required.

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Ingredients

16 servings

For the shortbread crust

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
¼ tsp fine salt
½ cup vegan butter, cold and cubed
1 tsp vanilla extract

For the caramel

2 cups medjool dates, pitted
¼ cup full-fat coconut milk
2 tbsp coconut oil
1 tbsp maple syrup
½ tsp fine salt

For the chocolate coating

1 ½ cups vegan chocolate chips
1 tbsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
In a food processor, combine the flour, powdered sugar, and salt for the crust. Pulse 3–4 times to mix. Add the cold cubed vegan butter and vanilla extract, then pulse until the mixture resembles coarse, damp sand and holds together when pressed between your fingers, about 10–12 pulses.

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