Our Chocolate Caramel Twix Bars are our absolute favourite treat, they are extremely delicious and highly addictive. A tray of these won’t last longer than 1 to 2 days in our house because we are constantly snacking on them. We don’t mind though, because these are completely guilt free with only the most wholesome ingredients!
Our Chocolate Caramel Twix Bars are both gluten free and nut free which makes them the perfect snack for pretty much everyone. They are no bake and pretty much fuss free to make, but yield the most heavenly treat at the end.
The recipe calls for medjool dates because they are the sweetest, but if you have other types of dates on hand those will work too. The dryer the date the less creamy the caramel will be, so do try and use soft dates. Medjool give the most caramel like flavour, so different dates will alter the flavour slightly. We also call for chocolate, but below the recipe in the notes is a hack for chocolate you can make at home with only coconut oil and cocoa powder. The at home chocolate hack is equally delicious and actually cuts a bit nicer at the end. We swap back and forth between making them with dark chocolate and our chocolate hack.
When cutting the bars at the end, if you want a nice clean cut let the bars sit on the counter for 5-10 minutes before cutting. You will have to take breaks and place the bars back into the freezer as you don’t want the caramel to ooze out. Getting the perfect cut is a lengthy process so don’t be too concerned with it and just call them “rustic” that’s what we normally do!
Chocolate Caramel Twix Bars
For the base
- 2 1/2 cups Rolled Oats
- 1/4 cup Coconut Oil Melted
- 1/2 cup Maple Syrup
- 2 tsp Vanilla Extract
For the caramel layer
- 2 cups Medjool Dates Pitted
- 5 cups Water
- 1 tsp Vanilla Extract
- Pinch Sea Salt Optional
For the topping
- 1/2 cup Dark Chocolate Melted
Place the pitted dates and 5 cups of water into a bowl and set aside for 30 minutes.
Line a 9x9 square baking dish with parchment paper and set aside.
In a blender or food processor, blend the rolled oats until you are left with a fine oat flour, approximately 30 seconds. Be careful not to blend as you don’t want the oats to heat up or the flour will start to stick together.
Pour the oat flour into a bowl and add in the coconut oil, maple syrup and vanilla. Mix all of the ingredients together until fully incorporated and you are left with a thick dough.
Pour the oat mixture into the parchment paper lined dish and pat down until the entire bottom is evenly covered. Place in the freezer for 15-30 minutes until the crust has firmed up.
Once the dates have been soaking for about 30 minutes, remove them from the water (reserve the water) and place the dates into a blender of food processor. Add in 1 1/4 cup of the water the dates were soaking in, the vanilla and a pinch of salt if using. Blend until you are left with a creamy caramel looking mixture. If the date caramel is too thick, add in more of the soaking water ¼ cup at a time, blending well. If you use harder dates you will require more water then if you use soft medjool dates.
Pour the date caramel onto the oat crust, spreading the caramel into an even layer across the crust. Place back in the freezer for 30 minutes.
Place your chocolate into a double broiler (heat proof glass bowl over a pot of simmering water) and stir occasionally until fully melted.
Remove the date bars from the freezer and pour the chocolate on top. Place back into the freezer for another 30 minutes to 1 hour until the chocolate is firm.
Remove from the freezer and cut into squares or bars.
Store extras in the fridge or freezer & enjoy!
If you don’t have chocolate on hand you can use a mixture of equal parts cocoa powder and coconut oil with some maple syrup. In the double broiler add ⅓ cup coconut oil, ⅓ cup cocoa powder and 2 tbsp maple syrup, mixing until fully incorporated. Pour this as your chocolate layer over the mixture and it will be delicious! It will take slightly longer to harden in the freezer and will yield a slightly softer chocolate.