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Homemade Sugar-Free Twix Bars

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Twix bars get a low carb, gluten-free makeover. A tender almond flour shortbread base with rich caramel and creamy milk chocolate. 

Sugar Free Twix Bars

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I am a huge fan of dark chocolate and I typically prefer it over the milk variety. Even before I went low carb and began to reduce my sugar intake drastically, I would seek out treats made with deep, dark chocolate. I love the intensity of it, the richness and the slight tanginess of it. And my taste for really dark chocolate, the 90% cacao variety, has only increased since my dietary changes. But I’ve always acknowledged that milk chocolate has its place in the world. It is sweeter and creamier, and whereas dark chocolate can sometimes overpower more subtle flavours, milk chocolate tend to blend in a little better. I get why people love it so much and why they consider dark chocolate to be too bitter. I think they’re wrong, of course, but I do my best to understand their position. Low Carb Homemade Twix Bars A few readers have asked me to try to make my own milk chocolate. I have resisted, not because I don’t like milk chocolate but because I know that making it, or at least making it well, is not so simple. I’ve made my own low carb dark chocolate chips and low carb chocolate bark and they are delicious and serve the purpose admirably. I make both frequently. I’ve also tried making my own low carb white chocolate and found it tough to get a smooth consistency. The cocoa butter just doesn’t want to combine with the sweetener very well and it ends up a bit gritty. The white chocolate is good enough in other baked items, but I don’t really like it that much on its own. Sugar Free Gluten Free Twix Bar Recipe Milk chocolate requires milk solids to lighten the flavour and colour, and even from my limited chocolate making experience I know this would be very difficult to do in a home kitchen. To get a smooth consistency when combining the milk solids with the cocoa butter, cocoa solids and sweetener really requires the proper equipment. In other words, a conching machine to continually scrape and agitate the mixture until all of the particles combine into a smooth, homogenous substance. I don’t own such a thing and have neither the means nor the inclination to purchase one. And even if I did, you likely wouldn’t own one and wouldn’t be able to recreate my recipes. Low Carb Copycat Twix Bar Recipe Thankfully, someone out there is actually making some really good low carb milk chocolate, so neither you nor I have to put the work in at all. Lily’s Sweets makes really great milk chocolate that is as creamy and smooth as any of the higher carb, sugar-filled stuff.  It’s also Fair Trade certified. I’ve found it at my local Whole Foods, but it can also be purchased on Amazon and Vitacost. Apparently Wegman’s carries them too, if you happen to have one of those in your area. I like all their chocolate varieties and I think their chocolate chips are the best sugar-free chips on the market. Since I’m a big fan, I reached out to them to see if they would sponsor a giveaway here on All Day I Dream About Food and they sweetly obliged. The Giveaway: Two winners will each get a set of Lily’s Chocolate Bars, one of each kind they make. And I am going to sweeten the deal and send each winner 2 bags of Lily’s Chocolate Chips! a Rafflecopter giveaway

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Disclosure: I did not receive any monetary compensation for this post, just a few bars of Lily’s chocolate with which to develop recipes.

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Homemade Sugar-Free Twix Bars
Twix bars get a low carb, gluten-free makeover. A tender almond flour shortbread base with rich caramel and creamy milk chocolate.
Servings: 36 long thin bars
Ingredients
Crust:
Caramel Filling:
  • 1/4 cup butter
  • 6 tbsp Swerve Sweetener
  • 2 tbsp coconut sugar
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt
Chocolate Coating:
  • 4 oz Lily's Creamy Milk Chocolate chopped
Instructions
  1. For the crust, preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
  2. In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
  3. Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove and let cool.
  4. For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  5. Remove from heat and add cream and vanilla. Mixture will bubble vigorously.
  6. Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt.
  7. Let caramel cool about 20 minutes, until thickened but still pourable.
  8. Pour over crust and let set in refrigerator 10 to 15 minutes.
  9. For the chocolate topping, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water.
  10. Add chopped milk chocolate and stir until melted.
  11. Pour chocolate over caramel and spread to edges with a knife or offset spatula.
  12. Let chocolate set before cutting into squares or bars.
Recipe Notes

Serves 18. Each serving has 5.62 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.9 g.

Food energy: 136kcal
Saturated fatty acids: 5.74g
Monounsaturated fatty acids: 1.70g
Polyunsaturated fatty acids: 0.24g
Total fat: 12.23g
Calories from fat: 110
Cholesterol: 18mg
Carbohydrate, by difference: 5.62g
Total dietary fiber: 2.72g
Protein: 2.22g

Nutrition Facts
Homemade Sugar-Free Twix Bars
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. I gave up on making white chocolate as well. I have also some difficulty with unsweetened chocolate. I now just buy the high % and go along with that 😀 Great looking bars!

    Reply

  3. Chocoperfection makes good milk chocolate too, but it is usually easier for me to find Lily’s locally. We don’t even have a Whole Food’s or Wegman’s where I live. I usually get my low carb cooking supplies at our local natural food markets. Walmart has a gluten free section in many stores now, but mostly it is premade foods and baking mixes. Anyway, I like dark and milk chocolate, never was a fan of white chocolate.

    Reply

  6. Next time I’m near a Wegman’s I’m going to have to find some. Can’t wait to try the recipe! Twix are my favourite.

    Reply

  10. Twix are my favorite and I do miss them since giving up sugar. This looks fabulous! Thank you so much!

    Reply

  12. My very favorite is Hershey chocolate, but since it is off limits, I like any kind of 80%ish bar I can get 🙂

    Reply

  13. These sound amazing can’t wait to make them! I like all types of chocolate but I suppose the favorite is milk chocolate, something that’s quite melty 🙂

    Reply

  15. As delicious as you make milk chocolate sound, I’m a die-hard dark chocolate fan. But would love to win these to try them!

    Reply

  18. If I’m eating it plain, I love a good 70-75% dark. I keep trying to like the higher % plain, but I can only enjoy that intensity in cookies, etc. My absolute favorite is dark chocolate covered caramels with sea salt. Oy. Not ideal for blood sugar!

    Reply

  23. My favorite kind of chocolate is….ALL of it! lol Except the sugar-free kind with sugar alcohols (other than erythritol), because my digestive system can’t tolerate them. I’m not sure if I can tolerate the inulin, either, but I’d like to try it to find out.

    Reply

    • Ugh, sorry about that. I don’t eat any other sugar-free chocolate, unless it’s the stuff I make myself!

      Reply

  25. I like bittersweet chocolate. I feel like it’s the best of both worlds – creamy mouth feel of milk chocolate, but the heavy chocolate flavor of dark chocolate.

    Reply

  27. The darker the better. I love 75-85% cacao (and I’ve even been known to nibble on unsweetened baking chocolate).

    Reply

  30. I love it all, but I prefer milk chocolate. I have tried Lilly’s dark chocolates, but not the milks yet! I also like Coco Polo’s and splurge on a bag of milk baking chips from time to time, but I was excited when Lilly’s popped up in local health food stores.

    Reply

    • First, my vote is for very dark chocolate. [Actually the ONLY milk chocolate that I have found alluring is Coco Polo’s version, which is dangerously good.] Second, I prefer Coco Polo chocolate but switch to Lily’s when the higher cocoa content of the former might interfere with my sleep. IMHO, 54 percent does not = dark chocolate. I will say that as far as mouth feel goes, Lily’s is the winner. I REALLY wish Lily’s would come out with a bar that contains a higher percentage of cocoa!
      I have found that chocolate with inclusions just spurs me to eat a lot of it. Also, a higher percentage of cocoa is more satisfying than a lower percentage, and thus I (chocoholic) am content with much less of it.

      Reply

  33. I LOVE white chocolate, which I know isn’t really chocolate! But.. some very good milk chocolate will do in a pinch!

    Reply

  42. I don’t discriminate against any kind of chocolate 🙂 But, if I had to choose, probably milk chocolate – it’s so decadent!

    Reply

  44. I love milk chocolate! 🙂 Lily’s chocolate is amazing! I also LOVE Enjoy Life’s chocolate! 🙂

    Reply

  50. All chocolate is the death of me, but if I had to chose my way to die, it would be in a vat of milk chocolate!

    Reply

  53. I love all chocolate! I’ve not used any of these sugar free chocolates before and I would love the chance to try them. Thank you for sharing all of your wonderful recipes!

    Reply

  56. In my old life – milk chocolate. Now in my new low carb life have a new found love of anything over 70%

    Reply

  57. I love dark chocolate. I go to trader Joes and get the sugar free one. I’ve never had Lilys though.

    Reply

    • My problem with the TJ’s sugar free bars is that they contain maltitol, which spikes my glucose as much as regular sugar does.

      Reply

      • Maltitol hurts my stomach as if I were poisoned! Yuck! Hate that stuff! Xylitol actually hurts my tummy too, but not as much. Erythritol seems to be fine, thank goodness! Thanks for this recipe! Do you think gluccomannan would work in place of xantham gum?

        Reply

  63. Since I’ve gone low carb, I’ve fallen in love with dark chocolate, though 72% is about as high as I can go.

    Reply

  64. I love any and all chocolate! But my favorite is dark. No wait … milk. No dark. No milk! Dark! 🙂

    Reply

  69. I’m definitely a dark chocolate fan – even when I was a kid, I’d always take the Special Dark mini-bars at Halloween. I regularly use 85% dark now and like it a lot, particularly since I’m not likely to overindulge since it’s so intense 🙂

    Reply

    • It’s in a lot of natural aisles in many grocery stores. Whole Foods has lots of it and Trader Joe’s carries it as well.

      Reply

    • You car use white or brown sugar instead.
      And before everyone attacks me saying coconut sugar is ‘healthier’, they should do their research an NO, I don’t mean Google and Dr. Oz!
      Coconut sugar has the same calories as white sugar. The rumours flying about the low GI (35 vs. 60 for white sugar) are based on one terrible quality paper produced 14 years ago by government sanctioned research in…. you guessed it! The Philippines, the world’s top coconut sugar exporter. The testing was redone at the University of Sydney and published in 2014 as a GI of 54. Not exactly earth shattering compared to white sugar at 60.

      Reply

      • yeah not sure how cocunut sugar is considered low carb. Not sure how it can be in a recipe labeled low carb. Kinda misleading. hopefully people will do resaerch before using.

        Reply

        • Hey Lisa, do the math please! The amount of coconut sugar adds almost NOTHING to the carb count. Hence, still low carb.

          Reply

  73. The darker the better for me! My favorite is Green and Black’s 85%. So smooth. I can’t wait to try Lily’s!

    Reply

  74. Oh, my! Oh, my! Oh, my! Dark chocolate, milk chocolate, white chocolate, it doesn’t matter. I love it all! What a great-looking recipe!

    Reply

  75. Ohhhh! I am a big fan of lilys chocolate but haven’t gotten to try the chips yet! My favorite chocolate bar is called Tanzania but I haven’t been able to find it since I moved 🙁

    Reply

  76. If I’m just eating a bit of chocolate, I prefer dark (because I’m satisfied with less and I think it’s healthy); but, for baking, I prefer milk chocolate (and that’s what my family likes, too) I love Twix bars! Thanks for sharing the recipe.

    Reply

  83. Always loved dark chocolate! Is it odd that even unsweetened cocoa powder doesn’t taste bitter to me anymore? 😉

    I like using Lily’s chips when I don’t feel like making my own…but the price is just too high for us to use them regularly.

    Reply

  85. Thanks for this recipe, and the chance to win LIlly’s chocolates!!
    Like you, my favorite chocolate is dark! But Twix was an old standby.

    Reply

  87. Thank you for this great recipe! Favorite chocolate right now would have to be anything salted.. almond, caramel. Not too picky here! 🙂

    Reply

  91. depends on my mood. I like dark, very dark, milk, even white…white the least though. ( I know whites not chocolate) Either way, I never turn any of them away if offered. Unless I’m sick, very sick.

    Reply

  93. I used to prefer milk chocolate, but since going low carb (and giving up sugar, etc.) my palate has become more sensitive to the taste of sweet – so I now prefer dark chocolate!

    Reply

  94. I also like dark, and tend to not eat milk chocolate due to the sugar and difficulty in making my own. I’ve also had similar problems working with white chocolate.

    Reply

  98. We love Lilly’s dark chocolate chips. Yesterday we made your recipe for
    Chocolate Brownie Donuts – Low Carb and Gluten-Free (we made them as bars). They are wonderful. Thank you for the recipe. We’ll be making them again soon.

    Reply

  99. I used to really like dark but since going low carb I really miss milk chocolate now. Would LOVE to win!!

    Reply

  102. I have never tried Lilly’s chocolate but would love too. I’m a dark chocolate fan myself but my husband loves milk chocolate.

    Reply

  103. I love Lily’s! The best sugar-free chocolate I’ve hag… and among the best chocolate I’ve had!

    Reply

  105. I’ve never liked milk chocolate, even though a couple of my favorite candy bars had it – $100,000 bars and Twix. I could sometimes find the dark chocolate version of Reese’s Peanut Butter Cups, which I much preferred.

    These look great, but I will probably make them with dark chocolate instead of milk.

    BTW, I love Lily’s Chocolate Chips! They save me a lot of extra time chopping chocolate. I get mine from netrition.com.

    Reply

  107. Twix is my favorite candy bar…Because of my issues with sugar I have not eat one in years!! Im so looking forward to try this recipe!

    Reply

  108. Wow… it’s hard for me to even imagine how to make DARK chocolate. I commend you for trying out the milk chocolate!

    Reply

  113. It’s true, life is like a box of chocolates! Sometimes you need the dark, sometimes it’s the milk. Sometimes you need just a hint of spice in them. So what kind of chocolate do I like? A variety!

    Reply

  114. We are of one spirit…I am a dark chocolate freak! This recipe looks amazing, and I cannot wait to make it, lbeit with dark chocolate 🙂

    Reply

  116. I really like Lily’s. My digestive system despises malitol; so, I was happy to find Lily’s. I live for all chocolate. I have 2 favorite Lily’s – dark chocolate coconut and milk chocolate with salted almonds. I like dipping the milk chocolate in natural peanut butter with sea salt added. For those that don’t know, Whole Foods gives you a 10% case discount when you purchase (I think 12 of any single item). You might want to double-check the minimum. So, I load up when they are on sale as they are relatively pricey.

    Reply

  117. BTW, I can’t wait to try this recipe. I don’t keep coconut sugar in my pantry. Any other suggestions? Also, I only have an 8×8 pan. Will that make a huge difference? Should I rig a 9×13 with heavy duty aluminum foil?

    Reply

    • Do the 8×8 and cook the base for a few minutes longer. As for coconut sugar, you can do all Swerve and just add a few teaspoons of molasses to get the caramel colour, but it will harden up a bit more after cooling.

      Reply

  118. These look DELICIOUS!!! I am always on the lookout for something I loved to eat before my “low carb” days that I can turn into something yummy and low in carbs!!! 🙂

    Reply

  119. I used to prefer milk chocolate, but I have found since going low carb many years ago that my taste for sweet has changed drastically. Now I love dark chocolate and anything under 70% seems way too sweet for me. Twix bars used to be a favorite – can’t wait to try these!

    Reply

  122. I really enjoy dark chocolate. I prefer the Lily’s chocolate chips over their bars, not sure why.

    Reply

  125. I LOVE all chocolate!!! My very favorite chocolate bar is Heath. But that’s an indulgence of the past. I’d love to try Lily’s chocolate!!!!

    Reply

  126. Is there a substitute for the coconut sugar? I use erythrytol, ez sweetz, stevia and xylitol. Can’t find coconut sugar, I even Henning trouble finding unsweetened coconut for your magic bars I’ve been dying to try! 🙂

    Reply

    • You could sub xylitol, but your final result won’t caramelize as well. If you want a richer colour, add 2 tsp of molasses to the caramel before cooking.

      Reply

  132. Lily’s dark chocolate with almonds is my favorite. I was so happy when I discovered their products.

    Reply

  133. Having grown up in a candy making family, my grandfather, dad, uncle and cousins all had candy stores, I appreciate all chocolate but I have to say that dark chocolate has always been my favorite. Can’t wait to try these though!

    Reply

  134. Love chocolate from milk, Nestle’s semi-sweet chocolate morsels, to dark. As I’ve gotten older, I like the darker better. Thank you for all your GREAT chocolate LC recipes that keep me on track! I’ve missed TWIX!, so thank you very much! Any chance of a LC Kit Kat copy cat recipe coming soon?

    Reply

  135. Dark chocolate, really dark, is my favorite, but never met a chocolate I wouldn’t eat. Eager to try Lily’s. Your recommendations are always great. Awesome recipe!

    Reply

  136. I have always loved milk chocolate but have come to really like dark – love Lilly’s chips. I wish I someone to make all your delicious things for me!! hee hee

    Reply

  144. I love dark chocolate with a spicy kick to it, or mint, or almonds, or cranberry, or anyway that dark chocolate can be made. I love Lilly’s chocolate!

    Reply

  150. Milk chocolate is my favorite! I just found your site and I’m super excited. My boyfriend has a serious wheat allergy and we just went low-carb. I can’t wait to try all your yummy recipes! 🙂

    Reply

  164. I ❤️ your blog! Thank you for so many great recipes that are decadent and feel like a cheat! I have made your chocolate pudding from the Dirt Pie recipe twice already- love at first smell and taste.

    Reply

  165. These look amazing! I think I’m going to try these with the dark chocolate (all I have on hand, can’t wait to go buy the milk chocolate!)

    Reply

  167. Lily’s bars are the best. Just bought some Lily’s chocolate chip that I can’t wait to try!
    Is there a low carb substitute for coconut sugar anyone can recommend? Thanks

    Reply

  168. Lily’s bars are the best. Just bought some Lily’s chocolate chips that I can’t wait to try!
    Is there a low carb substitute for coconut sugar anyone can recommend? Thanks

    Reply

  169. I love the cookie part of Twix and can’t wait to try these. There aren’t a lot of recipes that get me motivated to bake in my tiny kitchen, but this one is going to happen!

    Reply

    • Thanks! Can’t wait to try this recipe. Anything with chocolate and I’m hooked! White, milk, dark – if it’s chocolate I like it

      Reply

  172. These sound soooo good! I love white chocolate like crazy, but Twix was always my favorite candy bar. Since I’ve been eating LC it’s one of the few things I miss desperately. I’ll have to try this!

    Reply

  175. thank you for all you do! its so wonderful to have you as my new lifestyle baking mentor! ive been a baker and cake decorator for twenty plus years, and im finding new excitement in baking for others because of your excellent hard work.. again thank you and God bless you! p.s. i share your amazing site with many of my customers … all so grateful. i love dark or milk chocolate with orange or any nuts

    Reply

  177. I have found Lily’s chocolate bats at whole Foods, Sprouts, and Natural Grocers here! My favorite so far are the Dark Chocolate Almond bar. I have not tried the milk chocolate or the chocolate chips, yet! Pick me, pick me!

    Reply

  179. Just made these and they are great! I ended up using dark chocolate which worked well. My cookie base came out soft unlike a twix but still delicious. They remind me of toffee bars which is a good thing.
    Thanks for another great recipe!

    Reply

  180. Why yes, I’ll leave a comment here! 🙂 To be honest, I would have anyway. Twix is my favorite candy bar and oh, how I miss it! I’m excited to try this.

    Reply

    • I’ve never heard of malitol and when I google it, it asks if I meant maltitol. I think they may actually be one and the same thing! Maltitol does affect my blood glucose so I steer clear of it.

      Reply

  183. My faith in your abilities is so boundless that when I saw this recipe I was SO excited because I just KNEW you had mastered low carb milk chocolate in the home kitchen and could hardly wait to get started! Alas, wait I must but I’m still excited to place an order and get started. I have grown to love dark chocolate more than ever but once on awhile I just long for some creamy, milk chocolate too. Thanks for sharing your talents!

    Reply

  186. Milk choc is my absolute favorite but am trying to learn to like dark chocolate because it is better for me

    Reply

  187. Fair trade is such an important designation. I’m happy to support this company (especially with such a delicious-sounding recipe!).

    Reply

  190. Lily’s bars are delish. Just bought the Lilly’s chocolate chips and can’t wait to try them!

    Reply

  192. Even though I love dark chocolate, milk chocolate (especially with caramel filling) is still my favorite.

    Reply

  196. I love dark chocolate best. Dark chocolate with salted caramel filling. Dark chocolate with chocolate truffle filling. Dark chocolate with raspberry filling. Mmmmm

    Reply

  199. We love Lily’s! I sprinkle shavings of it onto Carolyn’s low carb coconut pancakes for my daughter. Delicious! I wish they sold the chocolate chips at our store.

    Reply

  204. Milk and dark are both scrummy! This recipe is going to suit me just fine…hubby likes to have frozen twix on occasion and now i can join him! : ) Thank you for all your efforts!

    Reply

  205. I love Lilys dark chocolate almond and Lilys dark chocolate coconut! It’s the best low carb chocolate!

    Reply

  206. I love ALL chocolate….really want to try Lily’s…. my favorite is any with nuts! 🙂 Thank you!!

    Reply

  210. Carolyn, I’ve found a product on Amazon that I’m wondering if it would help make white or milk chocolate. It’s powdered heavy cream. I made a batch last night of the chocolate recipe from your Sea Salt Almond bark, and used 3/4c of cocoa powder and 1/4 c of cream powder. I mixed the cocoa and the cream powder together first, then stirred it into the chocolate and cocoa butter. It worked relatively well, except that it’s soft at room temp, and I’d like to have it a bit firmer. Would something like this work with regular bakers chocolate and cocoa butter?

    Thanks so much for your help. The goods I make from your recipes go to bake sales that benefit a 501c3 not for profit group that helps folks afford the care for their diabetic cats, instead of having them put down. With every sale, I attach a card that gives your site as the origin of the recipes, along with info on Dr Perlmutter’s book Grain Brain. Many folks are willing to learn about this lifestyle!

    Barb

    Reply

    • Barb, that’s so wonderful about the bake sales. And thanks so much for giving me the shout out.

      I’ve seen that powdered cream on Amazon and have been curious to try it for white chocolate, actually. But I wonder if that made the bark soft, because normally it wouldn’t be.

      Reply

  213. must try…I really want to start baking low carb/sugar free…I wish someone would open a low carb bakery!!!

    Reply

  214. I love all chocolate, but have been trying to retrain my sweet tooth to like dark chocolate. Would love to win!

    Reply

  216. The darker the better for me! There’s a local chocolate place near Boston (where I live) called Taza. They make amazing dark chocolate!

    Reply

  217. I really miss milk chocolate since cutting back on sugar. I love Lily’s chocolate
    Chips but haven’t come across the chocolate bars!:)

    Reply

  221. Our daughter was just told that she needs to start eating gluten-free. Thank you for sharing all your recipes and hints 🙂 BTW, dark chocolate is my favorite!

    Reply

  223. I really have grown to love dark chocolate(65%-70%). I also really love your blog. I have gotten some excellent recipes. The one I just made was the chocolate pound cake but I made muffins so I can portion control. I have to tell u they have really kept me on my low carb track. I just got a bag of Lilly’s chips and use them in my microwave mug cake.

    Reply

  226. My favorite kind of chocolate is, well, almost any kind, actually! I’ve been doing dark chocolate lately, ’cause it’s not as sweet. We buy that 1# bar from Trader Joes & it lasts a couple days… 😉

    This recipe looks sooooooo awesome! Thanks for posting it…

    Reply

    • You can try other low carb sweeteners but I can’t guarantee how they will turn out. Swerve caramelizes so it’s the best choice for caramel sauce.

      Reply

  229. These sound amazing! My husband is a Twix “freak”….and he’s been without them since August 24, 2013 – he’s also without 52 pounds. Betting this recipe will help with the “withdrawls”…

    Reply

  232. I love all your treats Carolyn. I can’t wait to make these for a party this weekend. Can you let me know how you would recommend storing them? Can they be refrigerated frozen or will that wreck the caramel.

    Reply

  233. Oh my goodness. I agree with you, I definitely prefer dark chocolate but these look pretty crazy good. Can’t wait to make them!

    Reply

  234. I used to be a huge Milk Chocolate fan, but I found over the past few years that I prefer dark chocolate now and that love has grown since going low carb.

    I love your site! Thanks for sharing all your fabulous creations!!!

    Reply

  238. My favorite chocolate is Hershey’s special dark. Mm. But I’ve had Lilys and it is *good*! I’m assuming regular sugar is a fine swap for the coconut sugar. If I wanted to make this completely sugar free, could I use more Swerve or maybe a little Stevia?

    Reply

  239. Milk chocolate, caramel, and low carb? Sounds wonderful!!! Milk chocolate is my favorite, and the only thing I like as much as chocolate is caramel. Thanks for another great recipe.

    Reply

  240. I made these yesterday. Just wondering about the amount of coconut sugar– 2 tablespoons seemed like a lot (24 carbs worth!) I could do the math, but since I’m lazy I thought I’d just ask– is it supposed to be 2 teaspoons by chance?

    Reply

    • No, it’s 2 tbsp. Yes, I know it’s carby but it really helps the consistency of the caramel. You can go all erythritol if you like but it may harden more after cooling. Or you can do all erythritol with 2 teaspoons (not TBSP this time!) of molasses to get the right colour, but it will still harden up a bit after cooling. Coconut sugar seems to hold moisture better and keeps the erythritol from recrystallizing.

      Reply

  247. Could I use stevia in the caramel? I don’t have coconut sugar, and I will definitely be using dark chocolate for this 😉

    Reply

    • Make up the difference in the sauce with some more erythritol or swerve. Your caramel will harden more after cooling and will likely be lighter in colour but you need a bulk sweetener for it.

      Reply

  249. I wish I liked as dark of chocolate as you. But the furthest I can go is about 80%. I’ve tried 85 and 90%, as a matter of fact, I think most of each of those bars are still somewhere in the freezer… They’re just too dark for me. I also have tried making white chocolate and was unsuccessful at getting a creamy, smooth sweet treat out of it. I’ll keep the chunk of cocoa butter in case someone far more creative than myself discovers the secret to creating that piece of perfection. But, I am not particular otherwise. Any, and nearly all, chocolate is darn tootin’ good in my book!

    Reply

  252. I like dark and milk chocolate, but prefer milk. Lily’s is great! I use their chocolate chips for cookies when I bake them. 🙂

    Reply

  254. I love milk chocolate! I’ve never tried Lily’s chocolates but I do like the Simply Lite no sugar added chocolates that I find at Trader Joes!

    Reply

  260. I am not a big fan of dark chocolate but use it because milk chocolate has way too many carbs for my low card diet.

    Reply

  263. Now that I’m low carb/sugar free, I’ve decided I like milk chocolate more than dark chocolate after a whole lot of years. I’ve recently discovered Lily’s and really enjoy it. So glad to know there’s healthier choices for some of the simple pleasures in life.

    Reply

  266. My sensible mind says good quality dark chocolate 60% or more. My craving mind says good old milk chocolate for the creaminess and sweetness. I always have the angel and devil sitting on my shoulder when trying to decide! LOL!

    Reply

  267. Thank you SO much for this recipe and the tips about Lilly’s Sweets! I’m very excited and will be buying some as soon as I finish this. Thank you too for ALL your recipes, I’m a huge fan!!

    Reply

  268. I already found Lily’s Chocolate Chips and they are FANTASTIC!! I would love to try the bars. Your site is Terrific also. Keep up the great work!!!

    Reply

  277. These look really good. I see some in my future! I a=have tried making my own low carb chocolate and have run into problem with it seizing when additional ingredients are added. I’d love to try some of Lilly’s!

    Reply

  279. I have learned to love dark chocolate; although every time I taste milk chocolate these days, I remember why I used to not care for dark… 🙂

    Reply

  280. I prefer up 70 – 83%· Tee is a fantastic local chocolate maker… Malley’s that makes my favorite dark… if I were still eating sweet.

    Looking forward to trying this recipe, it is RIGHT up my sweet tooth’s alley.

    Reply

  285. Dark is my absolute favorite, especially the Lindt dark chocolate truffles!!!! Thanks for the chance to win!!

    Reply

  286. Dark. I once threw Lilly’s chocolate chips into a nut and fruit trail mix that melted in a hot car. I had the most delicious clusters. Now I will do it on purpose. Yum.

    Reply

  296. After reading through the comments, I saw you would recommend replacing the coconut sugar with more granulated Swerve for those who don’t have it on hand, but just that it would harden a bit more. It would still retain some softness, yes? Or would this end up being something like a HARD caramel candy in the middle of the bar?

    Also, would ZSweet be alright to use instead of Swerve? Thanks so much!!

    Reply

  298. Yum! Tears before there were Twix, these were called “Millionaire’s Bars” and you’ll find the “all sugar, all the time” versions in cookbooks under that name! I used to love to make (and eat them) so thanks for the sugar-free version!

    Reply

  300. Hi there. I’ve just made them and the last layer is setting in the fridge. Yum.

    Just a question though – my caramel didn’t set/thicken :-(. In the end I stuck it in the freezer and that hardened it up, but I’m wondering how it’ll turn out when I go to cut it.

    Do you know why it didn’t thicken? I did change one thing to the recipe and that was to replace the coconut sugar with the sweetener. Could that be the reason?

    Thanks!

    Reply

    • No, it sounds to me like it didn’t actually cook long enough. But what sweetener did you use? Was it erythritol?

      Reply

      • Yes I used erythritol. I let it boil about 3 minutes. It’s absolutely delicious!! But I have to keep it in the fridge so that the caramel holds together… I used black chocolate on the top by the way, really yum!!

        Reply

  302. These look great .. Wondering why the xanthm gum? Could it be left out? Also trying to use what I have on hand here. I do not have swerve sweetener but I am wondering if brown rice syrup would work?

    Reply

    • I really have no idea about the syrup, I don’t use any such thing. Xanthan gum helps keep the erythritol from recrystallizing.

      Reply

    • It’s really hard to say…I am not sure erythritol based caramel will ever harden and become as sticky and chewy as sugar-based caramel.

      Reply

  304. Hi I was wondering if there is anything I can substitute for the coconut sugar. I am allergic and would love to make this…Any ideas would be great. Thanks.

    Reply

  305. These are absolutely fabulous! Twix are one of my favourite candy bars and its been so long since I had some. So glad I can eat these without the guilt or having a highly processed sugar laden product.
    I used surkin gold instead of coconut sugar and Lily’s dark chocolate chips because thats what I had on hand.
    The caramel took a long time to set (basically overnight) but I was impatient so after about an hour I poured the melted chocolate on top. It came out to marbleize rather than layered. So its very pretty but not the traditional mimic of a Twix bar.
    Everybody in the house loves these and are unbelievably delicious. I’m fighting the urge more than one serving!
    Thanks for sharing another great recipe~

    Reply

    • I think maybe your caramel took a long time to set because of the sukrin gold swap. But glad it worked out in the end.

      Reply

  311. I know this recipe is a couple of years old but it came up on ny Facebook feed recently and I saved it. Loved the shortbread and was wondering for ages how to make caramel! I’m in the UK and recently imported some Bob’s Red Mill Fine Almond flour – oh my gosh the quality! First biscuity thing I’ve made which didn’t taste rancid. Obviously the almond flours we get here are not made with fresh almonds or stored correctly. We used 85% dark chocolate with some cream for the chocolate topping. There is a stevia milk chocolate available here but we prefer dark.

    Reply

  312. Hello Carolyn, I love your recipe’s. They always work perfectly for me and are a huge favourite with my family. I love the look of this one but I was wondering if I could simply use extra xylitol rather than coconut sugar? I saw someone else subbed in an alternative and it worked but didn’t set as well, do you think I could use a bit of gelatin or something to counteract that problem? Any of your thoughts or advice would be appreciated.

    Thanks!

    Reply

    • You can try xylitol but yes, your caramel will be softer. I don’t recommend gelatin, though…it would give it a very funny texture.

      Reply

  319. I love this treat, it’s very nice when you want something that would be good for you on low carb, however just for anyone here, NEVER skip the whole “wait til it bubbles and cook for 3-5 minutes” for the caramel, I learned it the hard way that being to eager to take it off, made the cream not blend in but overpowered the whole thing and became white thin sauce, I ate it after freezing the bars but still, I did it again and did everything to the letter including bubble the caramel a bit then add the cream and it became a NICE gooey! caramel!

    Reply

  320. Such a great idea! I have made a few different candy bars myself but need to try this one! I have made caramel and half of the time it works and half of the time it doesn’t The erythritol in Swerve re crystallizes after it cools a bit. Have you had this happen to you and do you have any tips on how to avoid it? Thank you!

    Reply

      • Just wondering if you have an update for your caramel sauce? I don’t use coconut sugar and don’t keep molasses in the house either. I do have that new sugar sub that’s supposed to caramalize…wondering if you have tried a recipe with that? It’s called SOLA Low Calorie Sweetener. I don’t make a lot of sweets, so haven’t even tried it yet! However, I’m wanting to “perfect” a few keto candies to give to keto friends for the holidays and I think anything caramel would be a welcome treat.

        Reply

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