These pumpkin twix bars have an almond flour cookie crust that's topped with a pumpkin caramel and then dipped in dark chocolate. They're a fun fall-flavored spin on the classic Twix candy bar. This recipe is paleo and vegan friendly.
I love making my own paleo candies, especially re-creating my childhood favorites like snickers, twix and peppermint patties.
These pumpkin twix are a fall-flavored spin on my paleo twix bars. They have an almond flour cookie crust that's baked and then topped with a pumpkin caramel. The bars are chilled, cut and then dipped in dark chocolate.
They're easy to make and require less than 10 ingredients. The hardest part is waiting for the caramel to set so you can dip them in chocolate!
Why You'll Love these Pumpkin Twix Bars
- paleo and vegan - made with simple, wholesome ingredients you can feel good about
- gluten free - the cookie crust is made with almond flour
- dairy free - the pumpkin caramel is made without butter or milk
- healthy - a great swap for a conventional twix candy bar
Ingredients
The full recipe for these pumpkin twix can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond flour - for the cookie crust
- coconut oil - used in every layer of these twix bars
- maple syrup - to sweeten the candy bars.
- vanilla extract - for flavor
- cinnamon - or swap with pumpkin pie spice
- salt - brings out more flavor
- almond butter - for the caramel. I have only tested almond butter, but any nut/seed butter should work as a swap.
- pumpkin puree - for the caramel
- dark chocolate - to coat the bars
How to Make Pumpkin Twix
These bars don't require any fancy equipment to make and you don't need to cook the caramel - super easy! Here are the steps
- First, preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.
- Make the cookie crust: In a large mixing bowl, combine all ingredients for the crust. Firmly press the crust into your lined baking dish.
- Place the crust in your preheated oven and bake at 350 degrees for 10-12 minutes. After baking, remove the crust from the oven and let it cool to room temp.
- Make the pumpkin caramel: Combine all caramel ingredients in a small mixing bowl. Spread the caramel over the crust.
- Place the bars in the freezer and freeze overnight, or for at least 8 hours.
- Dip in dark chocolate: Once the bars are frozen, melt the chocolate and coconut oil for the coating.
- Remove the bars from their baking dish and cut into 16 even pieces.
- Dip the bars, one at a time, into the melted chocolate. Then place them on a parchment-lined baking sheet.
Tips and Tricks
- Let the twix bars freeze overnight - this ensures that the caramel is solid, making the bars easier to dip in dark chocolate. (Don't worry, the caramel is easy to cut when fully frozen.)
- Chill a baking sheet - before dipping the bars in chocolate, prepare a baking sheet with parchment paper and chill it in the freezer for at least 30 minutes. When you go to dip the bars in chocolate, set them on the chilled baking sheet and the chocolate will set faster.
- Decorate - drizzle the twix bars with extra chocolate and top with a pinch of flaked salt and cinnamon (or pumpkin spice).
Storage
These twix bars can be stored in the fridge or freezer. Keep them in an airtight baggie or storage container. They are best eaten within 10 days if stored in the fridge, or 6 months in the freezer. (I personally prefer them stored in the freezer.)
More Recipes You'll Love
Looking for more paleo candy recipes? Check these out:
Pumpkin Twix Bars (Paleo, Vegan)
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
Homemade twix bars with an almond flour cookie crust and pumpkin caramel filling.
Ingredients
Cookie Crust
- 1 ½ cups blanched almond flour (145g)
- ½ tsp cinnamon (or pumpkin pie spice)
- ⅛ tsp salt
- ¼ cup coconut oil, melted
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Pumpkin Caramel
- ⅓ cup almond butter
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- ⅛ tsp salt
Chocolate Coating
- 1 ¼ cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.
- Make the cookie crust: Combine all ingredients for the crust in a large mixing bowl. Firmly press the crust into your lined baking dish.
- Place the crust in your preheated oven and bake at 350 degrees for 10-12 minutes. After baking, remove the crust from the oven and let it cool to room temp.
- Make the pumpkin caramel: Combine all caramel ingredients in a small mixing bowl. Spread the caramel over the crust.
- Place the bars in the freezer and freeze overnight, or for at least 8 hours.
- Dip in dark chocolate: Once the bars are frozen, melt the chocolate and coconut oil for the coating. Place the chocolate in a bowl that's wide enough to fit one of the twix bars.
- Remove the bars from their baking dish and cut into 16 even pieces.
- Dip the bars, one at a time, into the melted chocolate. Then place them on a parchment-lined baking sheet to set.
Notes
To melt the chocolate and coconut oil: either place the ingredients in a small, microwaveable dish and microwave on high at 20 second intervals, stirring between heating. Or, place the chocolate and coconut oil in a small saucepan and melt over very low heat, stirring frequently until melted.
Katie
Hope you all love these as much as we do! Enjoy!