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May 11, 2020

Keto Twix Bars

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

27.1Kshares

Make your own keto Twix bars! Tender shortbread crust topped with sugar-free caramel and milk chocolate. A delicious low carb way to satisfy those chocolate cravings.

Titled image of a stack of keto Twix bars, close up to show the layers of caramel, chocolate, and shortbread.

Oh hello delicious homemade keto candy bars! I first published this Keto Twix Bar recipe back in 2014. But the keto lifestyle has come a long way since then and I decided it was time for a delicious update.

Are you a milk chocolate fan or a dark chocolate fan? Or are you like me, entirely ambidextrous when it comes to chocolate, happily swinging both ways depending on your mood?

I do love some really good, anti-oxidant rich dark chocolate, but there are some keto desserts that just scream milk chocolate. Like these homemade keto Twix. It simply wouldn’t be right to make them with dark chocolate. It would take away from their Twix-ness, if you know what I mean.

It really is remarkably fun to make your own keto candy and chocolate. Remaking your old junk food favorites into healthier alternatives means you are less likely to be swayed into temptation. And you can indulge without guilt!

Maybe you weren’t a fan of Twix back in the day. But I have any number of copycat keto candy recipes, so you’re sure to find something you love.

Spreading melted milk chocolate over homemade keto twix bars still in the metal pan.

Updated Keto Twix Bars

When I decided to re-visit this recipe, I was happy to find that I didn’t have to change all that much about it. But the caramel filling really needed an overhaul.

Back when I first created keto twix, I made my caramel sauce with a few tablespoons coconut sugar. Good brown sugar replacements like Swerve didn’t exist back then and it was a compromise to get the deep, rich caramel flavor I was seeking.

But I’ve vastly improved my keto caramel sauce with the combo of Swerve Brown and BochaSweet. Not only does it have a rich and deep flavor but it also stays soft and doesn’t recrystallize.

But for the filling of these homemade Twix, I needed the caramel to be thicker. So I used much the same method as I did when making my Keto Turtles. It turned out perfectly!

A white plate full of cut up homemade Twix bars on a white table.

Tips for making Keto Twix

For the crust:

  • Be sure to line your pan with parchment paper, so that you can lift the bars out in one piece and cut them to your liking.
  • Almond flour makes the best keto shortbread crust, but if you need to be nut-free, you can try sunflower seed flour instead. Coconut flour will not work in this recipe.
  • Press the crust mixture firmly into the pan with your fingers. Then take a flat bottomed glass to even it out.
  • Bake until golden brown and then let it cool completely before adding the caramel. Otherwise it won’t crisp up properly.

For the caramel:

  • There’s no getting around it… if you don’t use the mix of two sweeteners, you won’t get the perfect caramel filling.
    • While I highly recommend Swerve Brown, you can use Golden Lakanto instead. It really doesn’t have the deep brown color and flavor but it will work. If you can’t get any brown sugar substitutes, try using 1/2 cup granular erythritol with 1 tsp molasses. That small amount of molasses will only add about 0.5g carbs per serving.
    • If you can’t use BochaSweet, try xylitol or allulose instead.
  • Boiling the caramel in two stages helps it thicken up better. In the second stage, you know it’s ready when the bubbles move more slowly to the surface.
  • Don’t pour the caramel sauce right away or it will soften the crust. Let it cool for 10 minutes first.
  • Freeze the bars after putting the caramel filling on, so that it firms up enough for you to spread with melted chocolate.

For the chocolate topping:

  • This part’s easy! Just be sure to melt your chocolate double-boiler style. Milk chocolate tends to seize more easily than dark chocolate and the gentle heat of a double boiler will help prevent that.
  • Also stay near your chocolate as it melts and stir frequently. Once it’s melted, remove from the heat right away.

A plate of sugar-free keto Twix on a pale paisley napkin.

How to cut and store your keto Twix bars

You can cut these however you like. It’s fun to cut them into long thin bars, to truly resemble the real deal. But it does make them a bit more fragile, so you can also just cut them into 16 even squares. They taste the same either way!

I do recommend a good sharp knife for slicing through the bars evenly. If the bars have just come out of the fridge, it’s a good idea to heat up the knife first to make clean slices. I like to hold my knife over the open flame of my gas stove.

Simply store in a covered container on the counter for up to 5 days, or in the fridge for 10 days.

Now go make yourself some delicious keto Twix bars. You can thank me later!

4.89 from 9 votes
A white plate full of cut up homemade Twix bars on a white table.
Print
Keto Twix Bars
Prep Time
30 mins
Cook Time
30 mins
Chill time
2 hrs
Total Time
1 hr
 

Make your own keto Twix bars! Tender shortbread crust topped with sugar-free caramel and milk chocolate. A delicious low carb way to satisfy those chocolate cravings.

Course: Dessert
Cuisine: American
Keyword: homemade twix bars, keto twix bars
Servings: 16 servings
Calories: 171 kcal
Ingredients
Crust
  • 1 1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/8 tsp salt
  • 4 1/2 tbsp butter melted
Caramel Filling
  • 1/2 cup Swerve Brown
  • 5 tbsp butter
  • 1/4 cup BochaSweet (can sub allulose or xylitol)
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp glucomannan or xanthan gum
  • 1/4 tsp salt
Topping
  • 4 oz sugar-free milk chocolate chopped
Instructions
Crust
  1. Preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.

  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.

  3. Press mixture firmly into the bottom of the prepared baking pan and bake 15 to 18 minutes, until golden brown. Remove and let cool completely.

Caramel Filling
  1. In a medium saucepan over medium heat, combine the Swerve, butter, and BochaSweet. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.

  2. Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the glucomannan and whisk vigorously to combine. Whisk in the salt.

  3. Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.

  4. Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.

  5. Place the pan in the freezer 1 to 2 hours to set the caramel.

Topping
  1. Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.

  2. Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.

  3. Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin "Twix" bars or squares, your choice!

Nutrition Facts
Keto Twix Bars
Amount Per Serving (1 serving = 1/16th of recipe)
Calories 171 Calories from Fat 143
% Daily Value*
Fat 15.9g24%
Carbohydrates 5.1g2%
Fiber 3.3g13%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.
27.1Kshares

Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, caramel, milk chocolate

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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

  1. Scott C says

    June 2, 2014 at 6:06 am

    I prefer milk chocolate!

    Reply
  2. V says

    June 2, 2014 at 6:09 am

    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
    • Maria says

      June 1, 2020 at 10:53 pm

      5 stars
      I made these today. They were quite good, but the crust was a bit stodgy. Next time I plan to toast the almond flour before mixing in the butter. I do this for my cheesecake crust and it really brings out the almond nuttiness. Thank you for this awesome recipe!

      Reply
  3. Rachel says

    June 2, 2014 at 6:23 am

    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
  4. Kathleen says

    June 2, 2014 at 6:37 am

    Milk chocolate but rarely partake due to carb content

    Reply
    • Carolyn says

      June 2, 2014 at 7:48 am

      You should definitely try Lily’s then. I think it comes to 7 g net carbs per serving?

      Reply
  5. Jen F says

    June 2, 2014 at 6:39 am

    These look DELISH! And I have all the ingredients on hand … Except the chocolate.

    Reply
  6. Lauren says

    June 2, 2014 at 6:45 am

    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
  7. Susan says

    June 2, 2014 at 7:01 am

    My current favorite is Lily’s salted almond. Just ordered a bunch!

    Reply
  8. Jeanette | Jeanette's Healthy Living says

    June 2, 2014 at 7:12 am

    These look so good Carolyn – can’t believe they’re low-carb!

    Reply
  9. dc says

    June 2, 2014 at 7:12 am

    Dark chocolate all the way!

    Reply
  10. Tessa says

    June 2, 2014 at 7:23 am

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

    Reply
  11. Desiree Fox says

    June 2, 2014 at 7:29 am

    Amazing!!! I do love my dark chocolate but this looks amazing!

    Reply
  12. Melanie says

    June 2, 2014 at 7:31 am

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

    Reply
    • Val says

      October 10, 2018 at 8:03 pm

      Hershey’s has sf milk chocolate chips that taste like their regular chocolate! Found mine at Walmart and meijer has them too.

      Reply
      • Carolyn says

        October 10, 2018 at 8:13 pm

        Yes but sadly they have a lot of junk in them. I highly recommend Lily’s over Hershey’s

        Reply
  13. Stefanie Zammit says

    June 2, 2014 at 7:32 am

    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
  14. Diane says

    June 2, 2014 at 7:32 am

    Since I started eating dark chocolate (72%), I find milk chocolate way too sweet.

    Reply
  15. Cheryl says

    June 2, 2014 at 7:33 am

    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
  16. Penny says

    June 2, 2014 at 7:35 am

    No matter how hard I try, I just can’t seem to like dark chocolate as much as milk chocolate!

    Reply
  17. Cheryl Hulme says

    June 2, 2014 at 7:36 am

    Milk chocolate is my favorite!

    Reply
  18. Katharine says

    June 2, 2014 at 7:39 am

    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
    • Katharine says

      June 2, 2014 at 7:42 am

      btw this recipe looks AWESOME!

      Reply
    • Carolyn says

      June 2, 2014 at 7:47 am

      Unless we make them ourselves, right! 😉

      Reply
  19. Darla says

    June 2, 2014 at 7:40 am

    I love dark chocolate!

    Reply
  20. Theresa says

    June 2, 2014 at 7:41 am

    These look amazing! Love Lily’s chocolates. On my ‘to make’ list!

    Reply
  21. Marisa says

    June 2, 2014 at 7:42 am

    Dark chocolate!

    Reply
  22. Sarah says

    June 2, 2014 at 7:43 am

    Dark chocolate!

    Reply
  23. Jo says

    June 2, 2014 at 7:47 am

    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
    • Carolyn says

      June 2, 2014 at 8:29 am

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

      Reply
  24. Jennifer says

    June 2, 2014 at 7:48 am

    My son’s favorite candy bar is Twix; this would be perfect for him!

    Reply
  25. Shannon says

    June 2, 2014 at 7:50 am

    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
  26. Stacie says

    June 2, 2014 at 7:52 am

    I use to love milk chocolate but now have gone over the dark side.

    Reply
  27. Laurie says

    June 2, 2014 at 8:06 am

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

    Reply
  28. Lisa Thomas says

    June 2, 2014 at 8:09 am

    Dark chocolate, always.

    Reply
  29. Jane says

    June 2, 2014 at 8:27 am

    I’m in LOVE with Lily’s Chocolate!!

    Reply
    • Carolyn says

      June 2, 2014 at 8:28 am

      Me too!

      Reply
  30. Maureen M. says

    June 2, 2014 at 8:28 am

    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
    • Jean B. says

      August 17, 2014 at 12:06 pm

      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
  31. Jillian says

    June 2, 2014 at 8:28 am

    These look delish….can’t wait to try em!

    Reply
    • Jillian says

      June 2, 2014 at 8:31 am

      White chocolate is my fav!

      Reply
  32. Alejandra says

    June 2, 2014 at 8:30 am

    Can’t wait to try this!

    Reply
  33. Aida says

    June 2, 2014 at 8:31 am

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

    Reply
  34. Becca from ItsYummi! says

    June 2, 2014 at 8:35 am

    I’m falling more in love with dark chocolate every day, and when it’s salted, I swoon!

    Reply
  35. vickie says

    June 2, 2014 at 8:37 am

    Milk chocolate is my favorite.

    Reply
  36. Esther R. says

    June 2, 2014 at 8:45 am

    They look amazing! Thanks

    Reply
  37. Mary T says

    June 2, 2014 at 8:49 am

    It looks so good. I am going to try to find Lily’s Chocolate at Wegman’s!!

    Reply
    • Mary T says

      June 2, 2014 at 8:50 am

      I love dark chocolate, the darker the better!!

      Reply
  38. Crystal Millard says

    June 2, 2014 at 8:51 am

    Milk chocolate-definatly!

    Reply
  39. Jennifer Dugan says

    June 2, 2014 at 9:00 am

    All flavors!! : )

    Reply
  40. Melissa says

    June 2, 2014 at 9:01 am

    I love every kind of chocolate.

    Reply
  41. Jenn says

    June 2, 2014 at 9:02 am

    I would love to try Lily’s. Love your site!

    Reply
  42. Michelle M says

    June 2, 2014 at 9:06 am

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

    Reply
  43. Rachael says

    June 2, 2014 at 9:08 am

    I love milk chocolate! 🙂

    Reply
  44. Rachael says

    June 2, 2014 at 9:10 am

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

    Reply
  45. Lorie D says

    June 2, 2014 at 9:16 am

    I love all chocolate! I do prefer milk chocolate but love me some white and dark too.

    Reply
  46. Kirstie says

    June 2, 2014 at 9:23 am

    Yum!

    Reply
  47. Peggy Johnson says

    June 2, 2014 at 9:25 am

    I love all chocolate but my favorite is dark

    Reply
  48. Melanie E. says

    June 2, 2014 at 9:27 am

    I really like Dove dark chocolate in the red bag/wrapper. So creamy!

    Reply
  49. Karen says

    June 2, 2014 at 9:35 am

    I love all chocolate, but if I have to pick, dark is my favorite!

    Reply
  50. Tasha Eldridge says

    June 2, 2014 at 9:37 am

    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
  51. Della says

    June 2, 2014 at 9:47 am

    Dark chocolate always!!!

    Reply
  52. Limari Colon says

    June 2, 2014 at 9:50 am

    Milk chocolate any kind

    Reply
  53. Erin says

    June 2, 2014 at 9:50 am

    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
  54. Alisha says

    June 2, 2014 at 9:53 am

    Definitely dark chocolate.

    Reply
  55. Anita says

    June 2, 2014 at 10:05 am

    Dark chocolate…hands down. And I love me some Lily’s….

    Reply
  56. Debbie Jennings says

    June 2, 2014 at 10:06 am

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

    Reply
  57. Kristy says

    June 2, 2014 at 10:12 am

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

    Reply
    • Carolyn says

      June 2, 2014 at 10:15 am

      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
      • Deborah says

        November 1, 2014 at 11:36 am

        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
        • Carolyn says

          November 1, 2014 at 11:48 am

          I haven’t worked with it so I am not sure how it thickens things but it’s worth a try.

          Reply
          • Dee says

            February 25, 2017 at 4:37 pm

            How about using gelatin in stead xantham gum?

          • Carolyn says

            February 25, 2017 at 6:58 pm

            That might gel it but it won’t make it a nice caramel sauce. But you can try!

  58. Kathy says

    June 2, 2014 at 10:12 am

    Dark chocolate is my favorite!

    Reply
  59. Michelle says

    June 2, 2014 at 10:13 am

    Milk choc is my favorite for sure, but I have come to appreciate the dark. White?? Blech.

    Reply
  60. Laurie says

    June 2, 2014 at 10:14 am

    Oh my word – this looks delicious! I need to find some Lily’s chocolate…and fast!

    Reply
  61. Amanda says

    June 2, 2014 at 10:14 am

    I love dark chocolate too but these twix bars look delish!! Going to try out this recipe soon 🙂

    Reply
  62. Janet says

    June 2, 2014 at 10:31 am

    Dark chocolate always for me!

    Reply
  63. P.J. Stietz says

    June 2, 2014 at 10:42 am

    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. Amber says

    June 2, 2014 at 10:52 am

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

    Reply
  65. Sandy Munn says

    June 2, 2014 at 11:01 am

    I prefer dark chocolate but don’t mind milk chocolate once in a while.

    Reply
  66. P.Z. says

    June 2, 2014 at 11:03 am

    I like both dark and milk chocolate and really love Lily’s brand!

    Reply
  67. Dorothy says

    June 2, 2014 at 11:06 am

    Pick me! Thank you for the recipe.

    Reply
  68. Sandy Headtke says

    June 2, 2014 at 11:08 am

    I love dark chocolate

    Reply
  69. Jan says

    June 2, 2014 at 11:12 am

    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
  70. Cassidy Turner says

    June 2, 2014 at 11:13 am

    This looks delicious! I can’t wait to try it! Yum!

    Reply
  71. Edda says

    June 2, 2014 at 12:07 pm

    These look really good. Thank you for sharing!
    Where do you get coconut sugar?

    Reply
    • Carolyn says

      June 2, 2014 at 1:20 pm

      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
    • joyce says

      June 12, 2014 at 6:28 pm

      our walmart carries it, although i got mine online from swanson’s.

      Reply
    • Lulu says

      February 19, 2018 at 12:32 pm

      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
      • Lisa says

        March 12, 2018 at 8:02 am

        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
        • Carolyn says

          March 12, 2018 at 10:06 am

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

          Reply
  72. susan says

    June 2, 2014 at 12:09 pm

    i would be happy to try these!!!

    Reply
  73. Stephanie White says

    June 2, 2014 at 12:12 pm

    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. Laurie says

    June 2, 2014 at 12:30 pm

    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. Moira says

    June 2, 2014 at 12:31 pm

    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. Natalie J Vandenberghe says

    June 2, 2014 at 12:34 pm

    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
  77. linda says

    June 2, 2014 at 12:35 pm

    I love dark chocolate. This recipe looks amazing!!

    Reply
  78. dana says

    June 2, 2014 at 12:39 pm

    in America I only like dark chocolate usually!

    Reply
  79. Melissa Fonseca says

    June 2, 2014 at 12:42 pm

    So gonna try this recipe! Good luck to everyone that entered the giveaway 🙂

    Reply
  80. Diana Van Dyke says

    June 2, 2014 at 12:57 pm

    Favorite Chocolate: Dark with coconut!

    Reply
  81. Jessica Crouch says

    June 2, 2014 at 1:09 pm

    Definitely a dark chocolate person all the way

    Reply
  82. Martha Cox says

    June 2, 2014 at 1:13 pm

    I’d use dark chocolate on this recipe.

    Reply
  83. Nic says

    June 2, 2014 at 1:28 pm

    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
  84. Erika Aileen says

    June 2, 2014 at 1:37 pm

    Love me some dark chocolate. But, I guess I’m not super picky 🙂

    Reply
  85. crazywoman/Billie says

    June 2, 2014 at 1:46 pm

    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
    • crazywoman/Billie says

      June 2, 2014 at 1:48 pm

      Oops,,,, I need an edit button…. *Lily’s.

      Reply
  86. Mary says

    June 2, 2014 at 1:53 pm

    There is nothing better than dark chocolate!

    Reply
  87. Riley Beeck says

    June 2, 2014 at 2:15 pm

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

    Reply
  88. Aly says

    June 2, 2014 at 2:25 pm

    I have always loved any kind of Lindt chocolate. Milk is my fave!

    Reply
  89. Angela says

    June 2, 2014 at 2:41 pm

    These look yummy! Way to be creative, yet again. 🙂

    Reply
  90. Sheryl says

    June 2, 2014 at 2:46 pm

    I like Lilly’s Chocolate chips, but have never tried the other varieties.

    Reply
  91. Rae says

    June 2, 2014 at 2:55 pm

    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
  92. Rae says

    June 2, 2014 at 2:56 pm

    all 🙂

    Reply
  93. Stephanie says

    June 2, 2014 at 3:20 pm

    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. Miranda says

    June 2, 2014 at 3:21 pm

    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
  95. Kelli says

    June 2, 2014 at 3:32 pm

    It used to be milk chocolate, but I’ve come to appreciate dark chocolate more.

    Reply
  96. Carolyn says

    June 2, 2014 at 3:53 pm

    I prefer dark chocolate!

    Reply
  97. Sonia says

    June 2, 2014 at 4:27 pm

    I Love dark chocolate!

    Reply
  98. Russ Scott says

    June 2, 2014 at 4:40 pm

    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. Heather says

    June 2, 2014 at 4:45 pm

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

    Reply
  100. Melissa says

    June 2, 2014 at 4:51 pm

    I prefer dark chocolate:)

    Reply
  101. Taylor says

    June 2, 2014 at 4:54 pm

    I love milk chocolate, but haven’t had any in forever.

    Reply
  102. Jen says

    June 2, 2014 at 4:55 pm

    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. Elizabeth says

    June 2, 2014 at 5:10 pm

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

    Reply
  104. Elizabeth says

    June 2, 2014 at 5:11 pm

    …and my favorite kind of Lily’s chocolate is the Milk with Salted Almond!

    Reply
  105. Lorraine says

    June 2, 2014 at 5:11 pm

    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
  106. Kelly says

    June 2, 2014 at 5:19 pm

    I LOVE LOVE LOVE Dark chocolate! Just recently discovered Lily’s… SOOO Delicious!

    Reply
  107. ediakaran says

    June 2, 2014 at 5:29 pm

    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. Jordan says

    June 2, 2014 at 5:41 pm

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

    Reply
  109. Jennifer says

    June 2, 2014 at 5:46 pm

    salted dark chocolate

    Reply
  110. Amber L says

    June 2, 2014 at 5:47 pm

    I love all chocolate milk, white, dark I love them all

    Reply
  111. Lisa says

    June 2, 2014 at 5:48 pm

    I love milk chocolate but try to eat dark chocolate for health reasons

    Reply
  112. Donna says

    June 2, 2014 at 6:01 pm

    I prefer dark but the rest of the family like milk chocolate,,, oh well,,,, more for me !!

    Reply
  113. Sarah says

    June 2, 2014 at 6:12 pm

    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. Pam says

    June 2, 2014 at 6:15 pm

    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
  115. Lyn says

    June 2, 2014 at 6:31 pm

    I love cadbury milk chocolate

    Reply
  116. Kim says

    June 2, 2014 at 7:10 pm

    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. Kim says

    June 2, 2014 at 7:14 pm

    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
    • Carolyn says

      June 3, 2014 at 5:13 am

      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. Amber H says

    June 2, 2014 at 7:15 pm

    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. Jess says

    June 2, 2014 at 7:22 pm

    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
  120. Amy C. says

    June 2, 2014 at 7:24 pm

    Since I went to Dark Chocolate, I’ve never been able to go back! Thanks for the giveaway!

    Reply
  121. Stefanie says

    June 2, 2014 at 7:26 pm

    I prefer dark chocolate now that my tastes have changed since eating less sugar!

    Reply
  122. Susan says

    June 2, 2014 at 7:50 pm

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

    Reply
  123. Pam Arbogast says

    June 2, 2014 at 7:59 pm

    Any chocolate is wonderful — but dark is usually the type that I buy.

    Reply
  124. jeanne says

    June 2, 2014 at 8:11 pm

    I am an equal opportunity chocolate lover-I love them all!

    Reply
  125. Anne-Marie Cain says

    June 2, 2014 at 8:24 pm

    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. Lora says

    June 2, 2014 at 8:29 pm

    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
    • Carolyn says

      June 3, 2014 at 5:12 am

      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
  127. Louise says

    June 2, 2014 at 8:49 pm

    I too have always loved a good dark (72-80) chocolate, even before reducing sugar in my diet

    Reply
  128. Mary P says

    June 2, 2014 at 9:08 pm

    Dark Chocolate

    Reply
  129. Cris says

    June 2, 2014 at 9:15 pm

    Milk. Dark does not taste sweet enough.

    Reply
  130. Jordan says

    June 2, 2014 at 9:50 pm

    I love dark chocolate!

    Reply
  131. Kay N. says

    June 2, 2014 at 9:55 pm

    Would love to try the chocolate…..sounds yummy!!!

    Reply
    • Kay N. says

      June 2, 2014 at 9:56 pm

      Forgot to say I like both milk and dark……dark is usually healthier.

      Reply
  132. Jess S says

    June 2, 2014 at 9:59 pm

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

    Reply
  133. Maria says

    June 2, 2014 at 10:07 pm

    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. Sherrie Lee Nelson says

    June 2, 2014 at 11:45 pm

    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. Gerri says

    June 3, 2014 at 12:33 am

    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. Marcia says

    June 3, 2014 at 4:56 am

    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
  137. annalene says

    June 3, 2014 at 5:06 am

    i love dark chocolate

    Reply
  138. JAMIE says

    June 3, 2014 at 5:31 am

    These look amazing

    Reply
  139. Agnes says

    June 3, 2014 at 6:18 am

    I would really like to eat a good quality milk chocolate!

    Reply
  140. Susan says

    June 3, 2014 at 7:09 am

    I love chocolate!

    Reply
  141. katiejan says

    June 3, 2014 at 7:38 am

    Milk chocolate is my favorite. 🙂

    Reply
  142. Mona Lisa says

    June 3, 2014 at 8:01 am

    I love dark chocolate! Not a fan of milk chocolate

    Reply
  143. Deanna says

    June 3, 2014 at 8:24 am

    Dark is my favorite

    Reply
  144. Alison Miller says

    June 3, 2014 at 9:00 am

    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
  145. Elizabeth says

    June 3, 2014 at 9:23 am

    Yummy!!

    Reply
  146. Misty says

    June 3, 2014 at 9:26 am

    I’ve never met a chocolate that I didn’t like! 😉

    Reply
  147. Dawn says

    June 3, 2014 at 9:33 am

    Love any kind of chocolate but I guess my favorite would be eating semi-sweet in a cookie 🙂

    Reply
  148. Stacie says

    June 3, 2014 at 9:34 am

    It used to be white, but now it’s dark. Yum!

    Reply
  149. Kerri says

    June 3, 2014 at 9:36 am

    Dark chocolate is my fav!!

    Reply
  150. Melissa says

    June 3, 2014 at 9:37 am

    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
  151. Vicki Shimko says

    June 3, 2014 at 9:42 am

    I have looked for these everywhere and cannot find them! Pick me! Pick me!

    Reply
  152. Vicki Shimko says

    June 3, 2014 at 9:44 am

    and my favorite chocolate is dark!

    Reply
  153. Jenifer Anderson says

    June 3, 2014 at 9:48 am

    I love dark chocolate

    Reply
  154. Catherine says

    June 3, 2014 at 9:53 am

    I’ve never met a chocolate I DIDN’T like!

    Reply
  155. Jolene says

    June 3, 2014 at 10:00 am

    LOVE Lilly’s! And I’ll definitely be trying these trix bars 🙂

    Reply
  156. Hemming says

    June 3, 2014 at 10:03 am

    Do they come out crisp as the Twix bars?

    Reply
    • Carolyn says

      June 3, 2014 at 10:07 am

      Definitely more tender but still delicious. My husband was a huge fan!

      Reply
  157. Jodi says

    June 3, 2014 at 10:07 am

    Love milk chocolate!

    Reply
  158. tracy says

    June 3, 2014 at 10:07 am

    These look so yum! Love any kind of chocolate.

    Reply
  159. Emily says

    June 3, 2014 at 10:10 am

    Milk and white chocolate. Caramel just makes milk chocolate all the better!

    Reply
  160. rachel v. says

    June 3, 2014 at 10:10 am

    I love chocolate with caramel!

    Reply
  161. RohndaSue says

    June 3, 2014 at 10:12 am

    Twix bars have always been a favorite. Can’t wait to make these. I love any kind of chocolate!!! Thanks for the recipe.

    Reply
  162. Nicole Oldfather says

    June 3, 2014 at 10:14 am

    Milk Chocolate

    Reply
  163. Jackie says

    June 3, 2014 at 10:30 am

    Haven’t had milk chocolate in a long…….would love to try this healthy milk chocolate.

    Reply
  164. Faith says

    June 3, 2014 at 10:43 am

    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. DJ says

    June 3, 2014 at 11:10 am

    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
  166. Katie Rector says

    June 3, 2014 at 11:15 am

    I definitely love dark chocolate! Can’t wait to try Lilys brand!

    Reply
  167. cinna says

    June 3, 2014 at 11:27 am

    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. cinna says

    June 3, 2014 at 11:29 am

    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. Gilana says

    June 3, 2014 at 11:35 am

    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
  170. LETITIA says

    June 3, 2014 at 11:36 am

    Dark chocolate…I would like to try Lilly’s !

    Reply
  171. Christy says

    June 3, 2014 at 11:40 am

    Love it! Can’t wait to try it!

    Reply
    • Edda says

      June 3, 2014 at 12:48 pm

      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. Lauren says

    June 3, 2014 at 11:47 am

    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
  173. Sherri Black says

    June 3, 2014 at 12:19 pm

    Yummy

    Reply
  174. Jennifer Kearns says

    June 3, 2014 at 12:48 pm

    I love milk chocolate and Lily’s is so good!

    Reply
  175. Nicole says

    June 3, 2014 at 1:17 pm

    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
    • Carolyn says

      June 3, 2014 at 4:04 pm

      Thank you so much, Nicole. That means a lot from someone who has that much baking experience!

      Reply
  176. Amy Banner says

    June 3, 2014 at 1:57 pm

    There is no such thing as bad chocolate! I love it all!

    Reply
  177. Monica says

    June 3, 2014 at 2:05 pm

    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
  178. jodi says

    June 3, 2014 at 2:19 pm

    I love milk chocolate… Clearly I need to check Lily ‘ s out. Thanks!

    Reply
  179. Vicki K says

    June 3, 2014 at 2:56 pm

    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. Jana says

    June 3, 2014 at 3:43 pm

    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
  181. Shannon says

    June 3, 2014 at 3:52 pm

    I love your blog and I love Lily’s chocolates!

    Reply
  182. Rocena says

    June 3, 2014 at 4:22 pm

    I don’t have coconut sugar, can I use Swerve?

    FYI, I found these Sugar-Free Semi-Sweet Chocolate Chips sweetened with maltitol (not to be confused with malitol).
    http://www.amazon.com/Hersheys-Sugar-Semi-Sweet-Baking-Chips/dp/B003BWNEWK/ref=sr_1_1?ie=UTF8&qid=1401830175&sr=8-1&keywords=hersheys+sugar+free+chocolate+chips
    My husband and I are both diabetic and find that maltitol does not have the laxitative effect that malitol does.

    Reply
    • Carolyn says

      June 4, 2014 at 5:14 am

      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. Susan says

    June 3, 2014 at 4:45 pm

    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
  184. Jenell Yoder says

    June 3, 2014 at 4:46 pm

    ooohhhh…dark chocolate!!

    Reply
  185. Catherine H. says

    June 3, 2014 at 4:49 pm

    Dark chocolate is the best, but I’ll eat milk chocolate out of desperation.

    Reply
  186. Deb Brandt says

    June 3, 2014 at 4:54 pm

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

    Reply
  187. Karel says

    June 3, 2014 at 5:25 pm

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

    Reply
  188. Katie says

    June 3, 2014 at 6:27 pm

    I prefer milk chocolate, but am trying to learn to like dark chocolate. Less sugar!

    Reply
  189. Cindy Young says

    June 3, 2014 at 6:28 pm

    Dark chocolate! But I have heard such good things about Lily’s I am anxious to try it!

    Reply
  190. Cinna says

    June 3, 2014 at 6:38 pm

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

    Reply
  191. Carrie says

    June 3, 2014 at 7:46 pm

    I think milk chocolate is my favorite, but I’m acquiring a taste for dark as well!

    Reply
  192. Nicole says

    June 3, 2014 at 9:19 pm

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

    Reply
  193. Agnetha Foong says

    June 3, 2014 at 9:19 pm

    Dark chocolate, all the way!

    Reply
  194. Kelly says

    June 3, 2014 at 9:48 pm

    I like milk chocolate and dark chocolate equally!

    Reply
  195. Jennifer Matt says

    June 3, 2014 at 10:19 pm

    I LOVE Dark Chocolate!

    Reply
  196. Carolyn says

    June 3, 2014 at 11:09 pm

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

    Reply
  197. Stacey says

    June 3, 2014 at 11:12 pm

    Milk chocolate!

    Reply
  198. Heather says

    June 3, 2014 at 11:39 pm

    These look delicious! Dark chocolate is my favorite!

    Reply
  199. Laura E says

    June 4, 2014 at 12:28 am

    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
  200. Joanna says

    June 4, 2014 at 3:01 am

    Hi, I want to try this, but don’t understand how you get 36 long thin bars out of a 9×9 pan?

    Reply
    • Carolyn says

      June 4, 2014 at 5:09 am

      I cut 9 strips and then cut each of those strips into 4.

      Reply
  201. Sarah says

    June 4, 2014 at 8:45 am

    80-90% Lindt or Valrhona are so, so good.

    Reply
  202. Holly Stevens says

    June 4, 2014 at 9:14 am

    Twix are my favorite!!!

    Reply
  203. wendy says

    June 4, 2014 at 9:25 am

    You’re my hero! 🙂

    Reply
  204. Heidi Miller says

    June 4, 2014 at 10:13 am

    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. Joy McGhee says

    June 4, 2014 at 10:19 am

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

    Reply
  206. Alicia says

    June 4, 2014 at 10:38 am

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

    Reply
  207. Sarah says

    June 4, 2014 at 10:54 am

    Mint chocolate is the best!

    Reply
  208. tara pittman says

    June 4, 2014 at 11:57 am

    I love milk chocolate the best.

    Reply
  209. Dalilla Ancalimon says

    June 4, 2014 at 12:04 pm

    I love dark chocolate, but Twix is one of my favourite chocolates! 😀

    Reply
  210. Barb Sacco says

    June 4, 2014 at 1:03 pm

    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
    • Carolyn says

      June 4, 2014 at 3:36 pm

      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
  211. Jamie says

    June 4, 2014 at 1:11 pm

    I love some really good dark chocolate!

    Reply
  212. latanya says

    June 4, 2014 at 1:18 pm

    I like dark chocolate

    Reply
  213. Lizette says

    June 4, 2014 at 1:56 pm

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

    Reply
  214. Cheryl says

    June 4, 2014 at 1:59 pm

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

    Reply
  215. Deb says

    June 4, 2014 at 2:36 pm

    I love all chocolates! White, dark and milk…I don’t discriminate : )

    Reply
  216. Joanna says

    June 4, 2014 at 3:18 pm

    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
    • Carolyn says

      June 4, 2014 at 3:33 pm

      I live near Boston too and know Taza well!

      Reply
  217. Shelly Rogers says

    June 4, 2014 at 3:19 pm

    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
  218. liz says

    June 4, 2014 at 3:46 pm

    yum! can’t wait to try

    Reply
  219. natalie says

    June 4, 2014 at 3:53 pm

    dark chocolate (w/ sea salt!)

    Reply
  220. michelle matos says

    June 4, 2014 at 4:10 pm

    I love milk chocolate most of all!

    Reply
  221. Heather says

    June 4, 2014 at 5:28 pm

    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
  222. Lisa S says

    June 4, 2014 at 5:37 pm

    Twix and Lily’s yum!

    Reply
  223. christine says

    June 4, 2014 at 7:29 pm

    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
    • Carolyn says

      June 5, 2014 at 5:55 am

      So glad you liked the pound cake!

      Reply
  224. MIchelle L. says

    June 4, 2014 at 8:04 pm

    I love dark chocolate!

    Reply
  225. Melissa says

    June 4, 2014 at 9:04 pm

    These look so yummy, I’m excited to make them!

    Reply
  226. Melody says

    June 4, 2014 at 9:50 pm

    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
  227. donna says

    June 4, 2014 at 10:14 pm

    ok what else can I use to sweeten these twix candy ? othere than that sweetener ?

    Reply
    • Carolyn says

      June 5, 2014 at 5:53 am

      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
  228. Tricia says

    June 4, 2014 at 11:48 pm

    Love dark chocolate the best, but milk chocolate will do just fine!

    Reply
  229. Sharon says

    June 5, 2014 at 3:08 am

    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
  230. Jessica D says

    June 5, 2014 at 10:12 am

    I love milk chocolate!

    Reply
  231. Jackie says

    June 5, 2014 at 10:16 am

    Milk chocolate is my favorite!!!

    Reply
  232. Annemarie A says

    June 5, 2014 at 11:26 am

    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
    • Carolyn says

      June 5, 2014 at 2:28 pm

      Mine were fine on the counter for 3 days. That’s as long as they lasted…

      Reply
  233. Lauren says

    June 5, 2014 at 12:15 pm

    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. Maureen says

    June 5, 2014 at 1:32 pm

    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
  235. Amanda J says

    June 5, 2014 at 1:33 pm

    I really love dark chocolate especially with almonds or cherries mixed in 🙂

    Reply
  236. Mercedes says

    June 5, 2014 at 2:08 pm

    My favorite chocolate is dark chocolate with sea salt

    Reply
  237. Bianca @ Sweet Dreaming says

    June 5, 2014 at 3:40 pm

    dark chocolate covered almonds 🙂

    Reply
  238. Jamie says

    June 5, 2014 at 9:56 pm

    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
    • Carolyn says

      June 6, 2014 at 5:10 am

      Yes, you can use more Swerve, but your caramel will be lighter and may harden after cooling.

      Reply
  239. Maria D says

    June 6, 2014 at 2:01 am

    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. Hope says

    June 6, 2014 at 10:51 am

    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
    • Carolyn says

      June 6, 2014 at 2:23 pm

      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
  241. jeanne says

    June 6, 2014 at 7:50 pm

    Love any dark chocolate!

    Reply
  242. Sheryl P says

    June 6, 2014 at 9:04 pm

    Milk chocolate is my favorite!!!

    Reply
  243. Starla says

    June 7, 2014 at 7:59 am

    I love all chocolate! But my favorite is dark.

    Reply
  244. Rebecca Parsons says

    June 7, 2014 at 9:41 am

    Milk Chocolate is my favorite, I can put it away. lol

    Reply
  245. Julie says

    June 7, 2014 at 9:50 am

    I like all chocolate.

    Reply
  246. shawna says

    June 7, 2014 at 11:33 am

    Chocolate, I love ALL chocolate!!!!

    Reply
  247. Taylor says

    June 7, 2014 at 3:20 pm

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

    Reply
    • Carolyn says

      June 8, 2014 at 5:51 am

      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
  248. Cranberry Morning says

    June 7, 2014 at 5:02 pm

    A friend told me about your site and here I am, looking at the Twix recipe and signing up for your chocolate giveaway. Why wouldn’t I! Thanks.

    Reply
  249. Rebecca R. says

    June 7, 2014 at 8:26 pm

    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
  250. Bev says

    June 8, 2014 at 5:39 am

    I love any kind of chocolate!!!

    Reply
  251. Carol wagner says

    June 8, 2014 at 5:49 am

    I prefer dark chocolate!

    Reply
  252. Allie says

    June 8, 2014 at 7:12 am

    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
  253. Laurie L says

    June 8, 2014 at 7:13 am

    Prefer dark chocolate! But I have to try these bars! They look amazing!

    Reply
  254. Maria Hicks says

    June 8, 2014 at 7:37 am

    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
  255. norma says

    June 8, 2014 at 7:38 am

    I am a dark chocolate lover, the darker the better! These bars look delish!

    Reply
  256. Mary Anna says

    June 8, 2014 at 8:02 am

    Dark is my fave!

    Reply
  257. Missy Tippens says

    June 8, 2014 at 8:02 am

    I can’t wait to try this recipe! Thanks for the info on Lily’s.

    Reply
  258. Missy Tippens says

    June 8, 2014 at 8:05 am

    Meant to say that milk chocolate is my favorite. 🙂

    Reply
  259. Sheryl Kirouac says

    June 8, 2014 at 8:06 am

    I Love Dark Chocolate.

    Reply
  260. Joyce says

    June 8, 2014 at 8:22 am

    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
  261. Linda romer says

    June 8, 2014 at 8:28 am

    My favorite kind of chocolate is dark with sea salt.

    Reply
  262. gina says

    June 8, 2014 at 9:38 am

    I love all chocolate, mostly mixed with nuts, fruits or caramel.

    Reply
  263. Amy says

    June 8, 2014 at 9:50 am

    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
  264. Jennifer R says

    June 8, 2014 at 11:03 am

    milk chocolate

    Reply
  265. Brenda says

    June 8, 2014 at 11:10 am

    Haven’t had Lily’s chocolate – looking forward to finding some – love your candy recipes!

    Reply
  266. Sheri says

    June 8, 2014 at 11:35 am

    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. Jacky Wilson says

    June 8, 2014 at 11:58 am

    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. Dita MacDonald says

    June 8, 2014 at 12:15 pm

    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
  269. Sybil says

    June 8, 2014 at 12:35 pm

    Dark chocolate is my preference and Lily’s is fantastic! Wish they still carried it at my co-op!

    Reply
  270. Shelly says

    June 8, 2014 at 12:53 pm

    I’m a lover of dark chocolate!

    Reply
  271. Chris says

    June 8, 2014 at 1:27 pm

    Love dark chocolate and absolutely love using Lily’s chocolate chips….they are great!

    Reply
  272. Linda Franks says

    June 8, 2014 at 1:53 pm

    60% dark chocolate! even up to 75%! Absolutely love it!

    Reply
  273. Clare says

    June 8, 2014 at 2:15 pm

    I used to love white chocolate but now my favorite is dark chocolate

    Reply
  274. Susan G. says

    June 8, 2014 at 2:16 pm

    I can’t wait to try this!

    Reply
  275. Barbara Linder says

    June 8, 2014 at 2:40 pm

    Thanks for keeping us on-target and un-deprived!!

    Reply
  276. Kathy Jo Horan says

    June 8, 2014 at 3:02 pm

    Definitely the dark, dark chocolate – 86% and on up!

    Reply
  277. Kim Holl says

    June 8, 2014 at 3:48 pm

    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
  278. patricia says

    June 8, 2014 at 4:27 pm

    My favorite is milk chocolate

    Reply
  279. Lisa says

    June 8, 2014 at 5:19 pm

    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. Jen says

    June 8, 2014 at 5:32 pm

    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
  281. Margaret Mayfield says

    June 8, 2014 at 5:48 pm

    I love dark chocolate best, but chocolate is chocolate!

    Reply
  282. barbara n says

    June 8, 2014 at 8:04 pm

    I love milk chocolate!

    Reply
  283. Debbie Stanton says

    June 8, 2014 at 8:50 pm

    my favorite is dark chocolate.

    Reply
  284. Gina demaree McKee says

    June 8, 2014 at 9:33 pm

    I love it all, but milk chocolate is my ultimate favorite.

    Reply
  285. Stacy T. says

    June 8, 2014 at 10:05 pm

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

    Reply
  286. Kathy Nehus says

    June 8, 2014 at 10:40 pm

    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
  287. Angela Boehm says

    June 9, 2014 at 12:42 am

    I will definitely have to check these out next time I go to whole foods!!

    Reply
  288. Erin says

    June 9, 2014 at 7:24 am

    Love dark and milk chocs equally!

    Reply
  289. Christy L. says

    June 9, 2014 at 7:57 am

    I love milk chocolate especially paired with caramel. I am in heaven!!!

    Reply
  290. Karen Olayo says

    June 9, 2014 at 10:28 am

    Dark Chocolate.

    Reply
  291. Lindsay says

    June 9, 2014 at 11:28 am

    The darker the better!!

    Reply
  292. Lorraine says

    June 9, 2014 at 12:06 pm

    Bittersweet dark chocolate is my favorite.

    Reply
  293. Volanta says

    June 9, 2014 at 12:49 pm

    Dark chocolate all the way.

    Reply
  294. Lori says

    June 9, 2014 at 3:23 pm

    I don’t play favoites, I love chocolate any way, shape, or form it is served in.

    Reply
  295. Jessica w says

    June 9, 2014 at 6:43 pm

    hazelnut chocolate

    Reply
  296. Sara says

    July 11, 2014 at 9:18 pm

    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
  297. Karin says

    February 10, 2015 at 10:25 pm

    What coconut sugar do you use? These bars are amazing!! Thanks!

    Reply
    • Carolyn says

      February 11, 2015 at 10:14 am

      Just a brand I got from Whole Foods. I can’t remember what it is now, actually. I have a few bags of Bob’s Red Mill to try out now too.

      Reply
      • Karin says

        February 11, 2015 at 11:49 am

        Thanks! I love your recipes!

        Reply
  298. Rebecca says

    May 10, 2015 at 9:07 am

    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
  299. Rebecca says

    May 10, 2015 at 9:08 am

    Um, that should have been Years, not tears. 😉

    Reply
  300. Ann says

    May 12, 2015 at 2:50 am

    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
    • Carolyn says

      May 12, 2015 at 6:46 am

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

      Reply
      • Ann says

        May 12, 2015 at 4:27 pm

        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
  301. Amy says

    August 20, 2015 at 11:28 am

    can I use coconut milk in place of the cream? I’m ok with butter but can’t handle other milk products

    Reply
    • Carolyn says

      August 20, 2015 at 11:30 am

      That should work.

      Reply
  302. Kelcy says

    October 29, 2015 at 7:35 pm

    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
    • Carolyn says

      October 30, 2015 at 12:00 pm

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

      Reply
  303. Susan says

    November 17, 2015 at 8:06 pm

    Carolyn,
    Do you think you could add more zanthan gum and make plain caramels? That sauce is so awesome! Thanks!

    Reply
    • Carolyn says

      November 17, 2015 at 10:03 pm

      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. Erica says

    November 29, 2015 at 8:04 pm

    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
    • Carolyn says

      November 29, 2015 at 8:38 pm

      A few tsp of molasses should work!

      Reply
  305. Courtney says

    March 5, 2016 at 12:33 pm

    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
    • Carolyn says

      March 5, 2016 at 1:48 pm

      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
  306. Ashley - Baker by Nature says

    March 8, 2016 at 10:49 am

    No doubt in my mind these are AMAZING!

    Reply
  307. Tina Marie says

    March 8, 2016 at 2:03 pm

    These are right up my alley or should I say my kitchen! Can’t wait to try them. I haven’t had a twix bar in many years and now I can!

    Reply
  308. Megan @ MegUnprocessed says

    March 9, 2016 at 1:07 pm

    This recipe sounds amazing!! Wish I had one now.

    Reply
  309. Serena | Serena Bakes Simply From Scratch says

    March 10, 2016 at 7:27 pm

    Huge yum! These sound fantastic!

    Reply
  310. nicole @ I am a Honey Bee says

    March 10, 2016 at 8:34 pm

    homemade candy! YES! I love removing the junk in candy to still have a sweet without the horrible stuff in there

    Reply
  311. Jennifer Douglas says

    April 26, 2016 at 2:27 pm

    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. Amy says

    July 6, 2016 at 8:53 pm

    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
    • Carolyn says

      July 6, 2016 at 10:06 pm

      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
  313. Susan Osborn says

    July 25, 2016 at 11:20 am

    I live in Canada where Swerve is not available. Would it be possible to substitute Spelnda? Thanks!

    Reply
    • Carolyn says

      July 25, 2016 at 2:59 pm

      Swerve is most definitely available in Canada (I am from Canada originally). It’s in almost all Loblaws and Canadian Superstores and can be ordered from Low Carb Canada.

      Reply
    • Carolyn says

      July 25, 2016 at 3:00 pm

      Oh and no…this caramel sauce will not work with Splenda.

      Reply
      • Lori says

        May 23, 2017 at 4:06 pm

        But it does work with Swerve?

        Reply
  314. Rae Matos says

    August 30, 2017 at 2:07 pm

    I don’t have coconut sugar. Can I substitute more swerve for it and how much?

    Reply
    • Carolyn says

      August 30, 2017 at 3:01 pm

      Just leave it out.

      Reply
  315. Chelsea says

    September 11, 2017 at 9:41 pm

    What can I sub the cream and butter for? I’m dairy free 🙂

    Reply
    • Carolyn says

      September 12, 2017 at 8:30 am

      I honestly don’t know if you can make this caramel dairy-free but coconut milk and oil might work.

      Reply
  316. Jennifer Blake says

    March 12, 2018 at 7:00 pm

    5 stars
    One of my favorite candies on Earth!

    Reply
  317. Jennifer Farley says

    March 12, 2018 at 8:48 pm

    5 stars
    These look so decadent!

    Reply
  318. Kellie Hemmerly says

    March 17, 2018 at 7:46 am

    5 stars
    I can’t wait to try these!

    Reply
  319. Adalsteinn Petur Karlsson says

    July 3, 2018 at 9:55 am

    5 stars
    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. Alline says

    August 31, 2018 at 3:21 pm

    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
    • Carolyn says

      August 31, 2018 at 3:35 pm

      That’s always the tricky part but I have an update for my caramel sauce coming soon!

      Reply
      • Mary M says

        October 27, 2018 at 8:23 pm

        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
        • Carolyn says

          October 27, 2018 at 9:33 pm

          Please search my blog for caramel sauce.

          Reply
  321. Lyn says

    February 10, 2019 at 3:49 pm

    Is there a substitute for the coconut sugar?
    (I do have black strap molasses. I kmow there is some sugar in it, but I won’t worry about it.)
    Thanks so much!

    Reply
    • Carolyn says

      February 10, 2019 at 7:42 pm

      Yes, a teaspoon of the molasses or two teaspoons of Yacon syrup would be fine.

      Reply
  322. Ivy says

    February 24, 2019 at 9:45 pm

    When you say “Swerve,” do you mean granulated or powdered?

    Reply
    • Carolyn says

      February 25, 2019 at 7:47 am

      If I don’t specify powdered, then I mean granular.

      Reply
  323. Wendy Ellis says

    May 17, 2019 at 9:41 am

    I’ve made this recipe 3 times now and it’s our favorite of all keto sweets recipes! My caramel is always pretty thin though – becomes runny if it’s not right out of the refrigerator so that’s where we have to keep these. Is this how it should be, or an I doing something wrong like not cooking it long enough, etc?

    Reply
  324. Linda says

    August 16, 2019 at 9:27 am

    Hi Carolyn,

    I’ve had this one in the back of my head for a while and after seeing your almond joy bars post, I dug it out. I was wondering if I could sub your most recently updated caramel sauce (https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/) for the caramel layer, since it’s SO awesome and I don’t use coconut sugar.

    Thanks, as always!

    Best,
    Linda

    Reply
    • Carolyn says

      August 16, 2019 at 9:59 am

      Yes, you should be able to do so.

      Reply
  325. Andrea McPherren says

    May 3, 2020 at 12:20 pm

    I would love to make these, but I do not have any coconut sugar. Can this be substituted with another sweetener?

    Reply
    • Carolyn says

      May 3, 2020 at 12:34 pm

      I have an updated recipe for this coming soon! But use Swerve Brown, it makes the best replacement.

      Reply
  326. Lyn says

    May 12, 2020 at 9:51 am

    These are so incredibly delicious! I made a batch a year ago and took them to Mexico with us on vacation, to have as our dessert! I kept them in the mini-fridge! Your caramel recipe is the best! Thanks for your dedication to keto on!

    Reply
  327. Michelle says

    May 12, 2020 at 11:44 am

    When measuring the Swerve Brown, do you scoop and level or pack? My tendency is to pack, but that can make quite a difference in a recipe. Thanks.

    Reply
    • Carolyn says

      May 12, 2020 at 5:57 pm

      It’s hard to scoop and level because it sort of automatically packs, the way real brown sugar does. So let’s say… “loosely packed”.

      Reply
  328. Kim says

    June 1, 2020 at 5:12 am

    Can you substitute erythritol for bochasweet in this recipe?

    Reply
    • Carolyn says

      June 1, 2020 at 1:37 pm

      Not if you want it to be gooey.

      Reply
  329. Renee says

    June 5, 2020 at 5:52 pm

    4 stars
    I can’t believe I’m saying this but I would have preferred more caramel and less chocolate. I’m not sure if I did something wrong but mine didn’t taste like Twix at all but was still good.

    Reply
    • Carolyn says

      June 5, 2020 at 5:54 pm

      Feel free to switch it up! Why not?

      Reply
  330. Stephanie says

    June 18, 2020 at 10:52 am

    5 stars
    Love the new recipe! Such a delicious treat!

    Reply
  331. Lisalia says

    June 18, 2020 at 10:58 am

    5 stars
    I’m a big fan of dark chocolate. And cannot beileve how YUMMY this recipe is. And it’s SUGAR FREE!

    Reply
  332. Matt Taylor says

    June 18, 2020 at 11:33 am

    5 stars
    Yummy! I love homemade Twix, nice to know there is a Keto version. 🙂 🙂

    Reply
  333. Joy B says

    July 5, 2020 at 3:12 pm

    Made these yesterday and they were yummy. I think I should have left them in the freezer longer because the caramel wasn’t as firm as I would have liked. And the melted milk chocolate hardened as soon as it hit the caramel so it was difficult to spread. They weren’t pretty, but sooo tasty

    Reply

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