The Twix bar was one of my favorite candy bars before I became intolerant of gluten. This gluten free recipe has been an impressive duplicate, and tastes just like a real Twix bar. I was absolutely amazed!
This recipe is pretty easy to make, and one batch is plenty enough for my family considering we don’t eat too many sweets.
Recommended (clickable)
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
Bars
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Ingredients
- 1 cup Gluten Free Flour
- 1/4 cup Sugar
- 1/4 cup Butter
- 2 tablespoons Milk
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips
- 15 Caramels (3/4 cup caramel bits)
Ingredients
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Instructions
- For the cookie layer, melt the butter and then add sugar, salt, milk, and flour to make dough. It should have a cookie dough like consistency.
- Press dough flat into a 9X5 inch bread pan, and bake for 30 minutes at 325°F.
- Once cookie layer has been removed from the oven and allowed to cool for about 5-10 minutes, tip crust out of the pan and set aside.
- Line the same bread pan with tin foil and add 1/2 cup of chocolate chips to the bottom of the pan. Place pan in the still warm oven for a few minutes for the chocolate chips to melt before smoothing the chocolate out evenly at the bottom of the pan with a rubber spatula.
- Place cookie layer on top of the melted chocolate, pressing it down a little bit on top of the chocolate layer.
- Next, melt the caramel in a small saucepan with an 1/8 tsp butter and 2 tsp cream (optional). Pour caramel on top of the cookie layer and spread evenly.
- Put the last 1/2 cup chocolate chips on top of the caramel, and place pan back into the oven for a few minutes to melt and gently smooth out with a rubber spatula.
- Place pan in the fridge for about an hour to cool and set before taking the tin foil out of the pan. Gently peel off the tin foil and place Twix slab onto a cutting board. With a large knife cut slab into about 12 bars and enjoy! Extra bars will keep best in the fridge.
