Guilt-less Desserts & Treats for your Family

Twix Bar

Twix (11)

I have a confession; or should I say, have an addiction that I need to confess to you.

It’s nothing that requires meetings or a 12 step program; but it does fill my days and has caused me to ignore other aspects of my life.

It’s Netflix. I have a Netflix addiction; and my current affliction is ‘Gossip Girl’.

I know, I am so Blair and Nate (that’s GG lingo meaning I am about 4 years behind) but I have become entwined into the lives of these snobby, overly well-dressed egomaniacs. So much so that I am getting way too attached, even hurt by some of the story lines (I had to turn the TV off the other night as I was so upset by the plot!). I find myself constantly giving Blair advice about her love life (just say Yes to Chuck already!) and I have yelled at Serena more times than her self-important mother ever has. Why won’t they listen to me?
If I lived on the Upper East Side I could have saved them all so much angst by telling them that Gossip Girl was Veronica Mars. It’s pretty obvious; VM was a super spy, a social outcast after her ‘expulsion’ from the cool gang and she had a chip on her shoulder. It’s only natural she would seek revenge on the cool kids and use her Nancy Drew powers for something other than helping her Dad.

Twix (2)

Twix (8)

See, I have issues! I have spent way too long thinking about why Chuck loves to wear suits (he has Daddy power issues) and how Serena can have such perfectly imperfect hair dos (seriously; it looks like a birds nest up there but I’m sure it took hours and enough hair spray to cause a small hole in the ozone layer to achieve the ‘look’). Because of my Netflix issues (and as I am feeding a 3 week old baby and spend many hours on the couch) I have been able to marathon the entire 6 seasons and I am no longer able to separate their fiction from my reality. It’s a problem I have each time we watch a series. I went through a country phase whilst watching ‘Nashville’, I fall in lust with Harvey during ‘Suits’ (but who didn’t??!!) and started thinking all politicians were just back stabbing narcissists when watching ‘Scandal’ (OK; maybe that last one has some merit!).

It’s not just me though; last month we watched 7 seasons of Mad Men and my husband started drinking Old Fashioneds. I was just waiting for him to come home in a trench coat and hat. When your fiction starts to dictate your reality it can be a tricky to remember what life was like B.N. (before Netflix). Thankfully I no longer have to remember a time when I didn’t have these Twix Bars.

Twix (4)

Twix (3)

These Twix Bars are a copycat version of the real deal. They are a biscuit base topped with caramel which is then awkwardly dipped in chocolate. They taste pretty darn good too! My loyal taste tester (aka Husband) informed me he would have preferred a thinner biscuit. If you are also of this opinion then make a 1/2 or 2/3 biscuit recipe. Do not use a larger tin; yes it will give you a thinner base but the caramel will be spread too thinly and that is way more devastating than a slightly overweight biscuit base. Use the freezer to help set the Caramel layer. As the bars will then be super cold it will help to set the chocolate quicker as well.
These Twix Bars can be stored in the fridge or freezer and make for a sneaky treat when people think you are getting the veggies out for dinner.

Twix (12)

Twix (10)

Twix Bar

A classic combination of biscuit, caramel and chocolate.
Prep Time30 mins
Cook Time30 mins
Total Time2 hrs
Servings: 10



    Twix Bar

    • Biscuit Base see recipe below
    • Caramel see recipe below
    • 200 grams Chocolate see recipe below

    Biscuit Base

    • 1/3 Cup Coconut Flour
    • 1/4 Cup Almond Meal
    • 1/4 teaspoon Baking Soda
    • 1 Tablespoon Coconut Oil
    • 1 Tablespoon Maple Syrup or Honey
    • 1 Egg
    • 1 teaspoon Vanilla Extract


    • 1 400 ml can Coconut Cream
    • 1/2 Cup Maple Syrup
    • dash of Salt
    • 2 teaspoons Vanilla Extract


    • 1/2 Cup Coconut Oil
    • 2 Tablespoons Maple Syrup
    • 1/4 Cup Cocoa
    • Optional; 1/2-1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate



      Twix Bar

      • Take the cooled bisuit base and leave it in the tin. Pour the cooled (but not too thick so it won't move) caramel evenly over the biscuit base and smooth. Place the tray in the freezer for 30-60 minutes to set.
      • Once the caramel has hardened, remove the biscuit and caramel from the tin (using the long edges. Cut into slices; the size of each slice is up to you!
      • At this point either melt the chocolate or make the chocolate as per the recipe below and use immediately.
      • Using forks/chop sticks/tiny fingers dip each piece of slice into the chocolate and cover each side.
      • Place on a piece of baking paper to dry. Place the bars in the fridge or freezer to set for 10-30 minutes.
      • Store in the freezer.

      Biscuit Base

      • Preheat the oven to 170C/350F
      • Line and grease a loaf tin or a small/medium cake tin. The size of the tin will determine the thickness of the base. Ensure baking paper is high on 2 edges to assist in removing the base.
      • Place all the ingredients into a kitchen processor and blend for 30 seconds.
      • Scrape down sides and pulse until a dough forms.
      • Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
      • Bake in oven for 15 minutes or until golden brown.
      • Remove from the oven and allow to cool completely.


      • Place the coconut cream and maple syrup in a saucepan over medium/high heat.
      • Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.This will take 20-30 minutes, depending on the quality of your coconut cream.
      • Add the salt and vanilla and continue to cook on medium heat for another 3 minutes.
      • The caramel will be dark golden in colour and delicious. It will also be half the original volume.


      • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and stir
      • Add the cocoa and whisk to combine. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
      • Place in lined dish and freeze until set (approximately 30 minutes)
      • Store in the freezer.

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