I’m sharing a copycat recipe for one of my family’s favorite candies. If you listen to this week’s podcast episode, you’ll learn a little about my journey to becoming more healthy than before. While this has been an ongoing process, it took a severe turn, and I’ve committed to being the healthiest version of myself.
I found this recipe on Low Carb Love’s website. As a candy maker, I made some adaptations after making it. Below, you’ll find the healthiest, most tasty version I’ve made.
Healthy Twix Candy Copycat Recipe
- 1 Stand Mixer (or used a handheld mixer or spoon — whatever you have)
- 1 Mixing bowl
- 1 Small mixing bowl
- 2 Piping tube (or use a Ziplock or other plasic bag)
- 1 Small pot
- 1 Candy thermometer
- 2 Baking sheets
You will find links to products and items in the description below the recipe.
- (Use what you have, and make it your own)
- 2 Cups Almond flour (or flour of your choice)
- 1/2 Cup Monk fruit sweetener (or sweetener of your choice)
- 1/2 Cup Butter Softened
- 1 Each Egg Room temperature
- 1/2 tsp Vanilla
- 1 pinch Salt
- 1 Cup Choczero maple syrup (or maple syrup of your choice)
- 1/2 Cup Monkfruit sweetener (or sweetener of your choice)
- 1/3 Cup Coconut cream (or heavy cream of your choice)
- 4 tbsp Butter
- 1 pinch Salt
- 14 oz. Choczero chocolate chips (or chocolate chips of your choice)
- 1 tbsp Coconut oil
- Cream the butter using a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the sweetener in and beat until light and fluffy. Add the egg and vanilla, mixing until combined.
- Whisk the almond flour and salt in another small bowl, then add to the wet ingredients. Mix until combined. Place the mixture in the refrigerator for 1 hour.
- Preheat your oven to 350° (F) and line a baking sheet with parchment paper or a silicone mat.
- Spoon the dough into a large ziplock bag and snip about 1/4 inch off the bottom corner. Squeeze one-inch strips (or longer if you desire) of dough onto the paper-lined tray, leaving space between them. Place into the preheated oven and bake for 10-15 minutes. The cookies are done when they have golden brown edges.
- Remove the baked cookies and cool them on the tray for one to two minutes. Next, carefully move them to a wire baking rack to cool.
- Heat the syrup and sweetener on low heat in a small saucepan until they're combined. Add the butter, cream and salt, stirring to combine. Attach the candy thermometer to the side of the pan and cook, stirring continually, until it reaches a soft ball temperature (240°).
- Once the caramel has come together, remove the pan from the heat and allow it to cool for 15-20 minutes before adding it to your piping tube. Pipe the caramel onto the tops of the cooled cookies, returning them to the baking sheet. Next, place the baking sheet into the refrigerator or freezer for 20-30 minutes.
- Pour the chocolate chips into a microwave safe bowl (or use a double boiler) and add the coconut oil. Microwave them for 30-second increments, stirring until the mixture is smooth. Take care to not over cook this; if it looks like it's close but has lumps, remove the bowl and stir the mixture until the lumps are gone.
- Using a fork or dipping tools, dunk each caramel-topped cookie into the chocolate, turning so all sides are covered, then replace the treat onto the lined baking sheet.
- Allow the treats to cool overnight (or place them in the freezer) before packaging.
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Mia Anstine is an outdoor writer, licensed outfitter, hunting guide, life coach, keynote speaker, and range safety officer, firearms instructor, and archery instructor. She is the founder of MAC Outdoors and Host of the MAC Outdoors Podcast.
Mia Anstine strives to encourage others to get outside, hunt, fish, shoot, and survive life with others in a positive way.
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