Paleo Twix Bars
- Author: Mariel Lewis
- Total Time: 45 mins
- Yield: 10 twix bars
These Paleo Twix Bars are dangerously good—rich, satisfying, and made with wholesome ingredients. They combine a buttery macadamia shortbread, a naturally sweet date caramel, and a dark chocolate coating for a healthier take on the classic Twix bar. They’re gluten-free, refined sugar-free, and perfect as a Paleo dessert or an indulgent snack that won’t derail clean-eating goals.
I tested this recipe during a cozy evening with friends. We paired a few glasses of bubbly with laughter and conversation while sampling these bars. Watching people’s reactions as they tasted the first bite confirmed what I already suspected: these bars are a hit. They’re ideal for sharing when you have guests, for packing in lunches, or for enjoying straight from the freezer.
The base is made from ground macadamia nuts blended with a touch of maple syrup for gentle sweetness and a hint of vanilla. The caramel layer uses medjool dates and SunButter for a creamy, naturally sweet filling that holds together well when chilled. Finally, a coating of melted dark chocolate gives each bar that classic Twix crunch and chocolate flavor while keeping the ingredient list simple and clean.
Below you’ll find clear, easy-to-follow instructions and a complete ingredients list. Small variations work well: if you don’t have SunButter, a smooth almond or cashew butter will work as a substitute. Likewise, feel free to use chocolate with your preferred cacao percentage—aim for darker chocolate if you want less added sugar.
Ingredients
For the shortbread
- 1 cup macadamia nuts
- 1/4 cup maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
For the caramel
- 6 medjool dates, pitted
- 3 tbsp SunButter (or almond/cashew butter)
- 1/8 tsp sea salt
- 1 tbsp purified water
For the chocolate coating
- 1 cup dark chocolate chips, melted
Instructions
- Prepare the shortbread: Line a baking sheet with parchment paper and set aside.
- Make the shortbread dough: Add macadamia nuts to a food processor and pulse until they reach a flour-like consistency. Add maple syrup, vanilla extract, and salt, then process until the mixture comes together but is not overworked.
- Shape the bars: Scoop tablespoons of the shortbread mixture and shape each portion into a long tube about 2½–3 inches long. Arrange the formed shortbread sticks on the prepared baking sheet and place the sheet in the freezer to firm up.
- Prepare the caramel: In the food processor, combine pitted dates, SunButter, sea salt, and water. Process until smooth and spreadable, stopping to scrape down the sides as needed.
- Assemble: Remove the shortbread sticks from the freezer. Top each stick with a generous layer of the date caramel, covering them completely. Return the tray to the freezer so the caramel firms.
- Coat in chocolate: Melt the dark chocolate chips using a double boiler or brief bursts in the microwave, stirring until smooth. Dip each chilled bar into the melted chocolate, coating it entirely, and place back on the parchment paper.
- Finish and chill: Once all bars are coated, freeze them overnight or until fully set. Serve chilled straight from the freezer for the best texture and clean slices.
Description
These Paleo Twix Bars blend a tender macadamia shortbread base with a naturally sweet date caramel and a crisp dark chocolate shell. They are nourishing, delicious, and satisfy a chocolate-and-caramel craving without refined sugar. Because they’re kept frozen, they make portable, make-ahead treats for gatherings, packed lunches, or a special dessert.
Tips
- Substitute SunButter with almond or cashew butter if preferred.
- For cleaner slices, slice while partially frozen and keep stored in the freezer between servings.
- Adjust chocolate type to taste—higher cacao content yields a less sweet result.
Prep Time: 45 mins
Category: Desserts
Cuisine: American
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