These healthy pecan Twix bars are a healthier version of the nostalgic candy we all love! They are vegan, gluten free, and refined sugar free with a layer of shortbread, gooey nut butter caramel, crunchy pecans, and a chocolate coating.
Twix were always my candy of choice growing up. I remember trading candy with all the kids on the block on halloween, trying to hoard as many of them as I could. And still to this day, they’re my favorite. However, I make them at home instead! Making them at home gives you the control over the ingredients and sugar content of the bars. These are made with more wholesome ingredients than a typical Twix bar. I also added a fun spin on them by adding some pecans, because adding pecans to recipes never does me wrong 😉
Ingredients to make Healthy pecan twix bars
- Almond flour: If you can’t have almond flour, check the recipe card below for an oat flour version.
- Coconut flour
- Pecan butter: I LOVE this one (you can use code “Danishealthyeats” for a discount. However, you can also sub cashew butter. Almond butter will work too but doesn’t have as neutral of a flavor as cashew.
- Pecans
- Maple syrup: You could sub honey but they’ll have a stronger honey flavor.
- Coconut oil: Coconut oil helps firm up the caramel layer while it’s in the freezer. If you can’t have coconut oil, you could try another neutral oil or vegan butter or ghee, but those will alter the taste.
- Vanilla extract & sea salt
How to make pecan twix bars
- Combine the shortbread base ingredients together and press into a pan. Bake.
- Combine the caramel ingredients together until smooth. Add a layer of pecans on top of the shortbread. Then add the caramel, spreading it out evenly.
- Freeze for an hour or two until firm enough to cut into bars.
- Melt the chocolate. Dip each bar. Return to the freezer for a few hours to set up.
How to store leftover Peacn Twix bars
Store leftover bars in an air-tight container in the freezer!
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Pecan Twix Bars (Vegan, Gluten free)
Ingredients
Almond flour Shortbread Base
- 1 1/2 cups + 2 tbsp Almond flour
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Caramel filling
- 3/4 cup pecan butter *can sub cashew or almond butter
- 1/3 cup maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- pinch of sea salt
- 1/2 cup chopped pecans
Chocolate coating
- 2 cups chocolate chips (milk or dark)
- 1 tbsp coconut oil *Optional, but helps thin the chocolate making it easier to dunk the bars.
Oat flour shortbread base option
- 1 cup rolled oats
- 1/4 cup +1 tbsp coconut flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350f. Line a standard bread loaf pan with parchment paper. (My pan is 9×5 and 8½ x 4½)
- Combine the shortbread ingredients together until dough forms. Press the dough into the bottom of the lined loaf pan.
- Bake for 10-12 minutes until the edges are golden. Let cool completely.
- Mix together the caramel ingredients until creamy and smooth. Add the chopped pecans to the top of the shortbread base.
- Then pour the caramel over the pecans, spreading it out evenly. Place in the freezer for 1-2 hours until firm enough to cut into pieces.
- Once firm, line a cookie sheet with parchment paper. Add the chocolate to a heat-proof bowl with the oil. Heat in 30 second increments, stirring well between each, until completely smooth.
- Cut them into bars. Then dip each one in the chocolate, placing it on the cookie sheet. Return to the freezer for 3-4 hours to fully set up before enjoying.
Could you please include the amount of almond flour needed for the base? Thanks!
Hi Sarah! Whoops, not sure how that was left out! It’s updated now!
Do you have the macros for these?! THey look AMAZING!
Hi Lauren! I actually don’t include macros for my recipes, to be sensitive to those who may struggle with a disordered relationship with food (I struggled with an ED for many years, so I try and be respectful of triggers!) Also because different brands of products, how big/small you decide to cut your bars, these things will yield different macros! But highly recommend plugging the recipe into My Fitness Pal with the exact brands you use (and serving sizes – how many bars you cut them into. I usually half these large bars for a more realistic serving size!) for the most accurate results!
Hi! Could you include how much nuts you used for the middle layer please thanks!
Hi!! It’s in the caramel filling section of the ingredients! <3
These were so freaking good! Cant wait to make more from the healthier sweets treats halloween lineup! Especially the twix cheesecake 😍 thanks so much for these amazing recipes!
If I have actual oat flour, would I just substitute 1 cup oat flour for the 1 cup oats?
Hi! That should work perfectly fine!
Had to make them and they are soooo good😍
Hi Maryke! Aw yay, i’m so happy you liked them! Anything pecan gets me!
What size loaf pan?
Hi Lindy! I just updated the instructions with the size of pan I use. Anything close to that size will work! (Mine was 9×5 and 8½ x 4½!
These were awesome! Easy to make and family loved them. Thanks!
Hi Annee! Aw, this makes me so happy! Thank you so much for trying them!