Twix Candy Bar Copycat- Gluten Free




About: I'm mother of two wonderful boys with several food allergies. My recipes will be free from: wheat, eggs, soy, peanuts, tree nuts/coconut, sunflower, and sesame. I've learned so much in the past year and wo...

These are my all time favorite candy bar! I loved these as a child and have always wanted to try and make my own. This recipe is gluten free and eggless. It can be converted to wheat based by simply using regular wheat flour and butter.

These are very addicting! The method I chose was to make a shortbread cookie base, add ready made caramel and dip in chocolate. Not only did I want these to taste like the real Twix, I wanted them to look like them too.

Make these today (and you might want to double the batch for extras :D ).

Find all directions and recipe at my blog Petite Allergy Treats

Step 1: Ingredients, Prep Work and Short Cuts

- caramels
- dark chocolate
Short Bread Cookies
-palm shortening*
-gluten free all purpose flour*
-tsp vanilla extract
- tsp xanthan gum*
*substitute wheat flour, regular butter and omit xanthan gum to convert to a gluten based recipe.
See photos and full recipe with directions at my blog Petite Allergy Treats

Step 2: The Cookie Base


See photos and full recipe with directions at my blog Petite Allergy Treats

Step 3: Caramel Topping

See photos and full recipe with directions at my blog Petite Allergy Treats

Step 4: Chocolate Dipping

See photos and full recipe with directions at my blog Petite Allergy Treats



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    20 Discussions


    I have never seen mass market dairy-free caramels. Is that bag of Kraft caramels in the picture really dairy free? I really would be surprised (and happy) that it is.

    Any suggestions for making the recipe without palm fat? I can't in good conscience buy it anymore. -Thanks, looks delicious!

    5 replies

    Unfortunately these are NOT vegan caramel. Sorry :( I know the feeling of disappointment.

    I have seen some on Etsy but it's not a mass produced product. I'm sure they taste great though.

    Any solid fat can be used as a substitute. Many people use coconut oil or crisco. I'm curious, why don't you want to use palm shortening? Is it because of the environment? The palm shortening I used is non-hydrogentated so health wise it's better than a soy based shortening.

    I used coconut oil instead of palm shortening because it was more easily available to me than palm shortening. But when I baked the cookies, they spread to about twice their size. The coconut oil was the only thing that deviated from your original recipe, so I can only assume that that was the cause. I'm going to try another batch using shortening or maybe butter instead to see if that changes it.

    Hi Sircharlieg,

    I've never baked with coconut oil (my son is allergic) but I suspect the density of the oil must be higher than the non-hydrogenated palm shortening I used.

    From your description, it sounds like the ratio of flour to fat was off too much without an emulsifier (like an egg) to hold the oil. Whenever I've tried to substitute regular canola for a solid fat this to happens.

    You could still use the coconut oil; just try adding less oil or you'll need an emulsifier. This can be achieved by 1 egg, a flaxseed "egg", 1/2 cup unsweetened applesauce, or 1/2 banana. This WILL change the texture overall. I think it would be softer and not like a shortbread cookie.

    Good luck! Let me know how the next batch turns out.

    I figured. It's just that the text at the beginning states that the recipe is vegan, but caramel, unless prepared especially is just not vegan. I wish it were not true...

    I avoid palm whenever possible for environmental reasons. I agree that coconut should be an easy replacement, and non-hydrogenated
    (and Orangutan friendlier :) ).

    Oh my gosh! I'm sorry about the description. I changed it on my blog but forgot to change it here. Thank you for bringing this to my attention! I'm still looking for an alternative to palm oil but we are limited due to allergies.

    I do have other Vegan (really) recipes on my blog.


    5 years ago on Introduction

    I decided to make these for a Halloween party. My girlfriend and her dad are gluten intolerant, so this recipe was great. One of our friends is allergic to soy as well, so I wanted to make sure she could have them as well. What I found out is that essentially no store-bought caramel candies are soy-free.

    So if soy is a concern or you would like a different idea for the caramel, try caramel used for making candied apples. It's soy free, it's the season for it to be on the shelves, and it's a lot easier to apply to the bars.



    5 years ago on Introduction

    These make my mouth water! I also love the peanut butter Twix, any suggestions for how to substitute?

    2 replies

    Mmmm... I love peanut butter! I've had to give it up for my boys :(
    I think you could try and freeze it to cut in the same size as the bars. Line the 8x8 with parchment paper or wax paper so you can easily lift out after freezing. Cut into the correct size, place on top. I'm not sure if you'd need to freeze them again with the cookie before you dip in hot chocolate. I probably would just to be safe!

    I'm think of a mint version next...

    Mig Welder

    5 years ago on Introduction

    Awesome! Twix used to be my favorite candy until I got diagnosed with gluten intolerance. It's nice to see a recipe with a side note on "conversion to gluten-based" rather than a another glutinous recipe :P

    1 reply

    Thanks milkywaybar! Both left and right. It's "Right" because it has chocolate, cookies and caramel combined.  And "Left" because there aren't any more left to eat! :D