I have had so may requests for these Homemade Twix bars ever since I posted them to my stories. I am finally getting around to getting the recipe put together for ya’ll just in time for you to whip some up for Valentine’s Day!

When I first made these healthier Homemade Twix I went really clean with the ingredients. They were good but I wanted dangerously good, like can’t stop thinking about them until you’ve finished them all good. I swapped out a few ingredients and used a little flour and grass-fed butter in the shortbread and let’s just say, they didn’t last much longer than it took to take these pictures. They are SO good!

Only 3 steps to these mouth-watering Homemade Twix Bars.

Make the shortbread: I mixed together a little pure maple syrup, grass-fed butter, flour, and vanilla and it made the most amazing short bread. I always use grass-fed butter because of the added health benefits but also because it tastes like liquid gold but any butter will work.
Blend up the date caramel: Have you tried date caramel before? I love it dipped in apples and as a substitute for caramel in just about everything. Plus, it’s so easy to make. I use my Blendtec and it blends it up great. I have the Wild Side attachment that is smaller than the regular jar so it’s perfect for this. You can get 20% off anything at Blendtec with code TRAINERKELLI but any blender should do the trick. If it’s not a nicer blender it just might take a little more time. Make sure you are using pitted dates.
Dip in chocolate: You can use milk or dark chocolate here. I love using Lily’s Chocolate Chips because of the cleaner ingredients. Different chocolate can melt differently so if your chocolate is on the thick side, add a little more coconut oil to make it easier to dip.

Let’s get to it!

Healthier Homemade Twix

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Servings 16 bars

Ingredients

3 tbsp grass-fed butter melted
1 tsp vanilla
1/4 cup pure maple syrup
1 cup flour organic, unbleached
1/2 cup milk unsweetened almond
1 cup pitted medjooled dates
1/2 tsp sea salt
1 cup chocolate chips

Instructions

In a small bowl, mix together melted butter, maple syrup and vanilla.
Add flour. Mix until able to form into a ball. Dough should be slightly sticky but if needed, add a little flour to handle more easily.
Lay the ball onto a sheet of parchment paper and top the dough with another sheet of parchment paper so that the dough is sandwhiched between the two pieces. Using a rolling pin, roll the dough out into a thin rectangle, about 1/4-1/8 inch thick.
Discard top sheet of parchement paper and place the bottom sheet with the dough on a cookie sheet and bake at 350° for about 8-10 minutes. For a softer center, take dough out BEFORE it turns golden. It's easier to cut without breaking when it's still soft.
Let cookie cool completely.
In a blender, add dates, milk of choice, and sea salt. Blend until combined. If you don't have a high quality of blender, it may take some time. I will usually blend for a few seconds, scrape the sides, and blend again. You want most of the big chuncks out but some clumps are ok.
Layer date caramel on top of the cookie.
Cut into bars and freeze for about 15-20 minutes.
Melt chocolate chips. If you like your chocolate on the thinner side, add about 1-2 tsp of coconut oil to the chocolate.
Dip bars into melted chocolate.
Optional: Sprinkle with sea salt.