Dessert/ Snacks

Butterscotch Biscuit Bars…AKA Twix

Ok so it’s basically a copycat Twix, but frankly I think these are even better. This version is possibly the easiest I’ve ever made. No blending up dates, or making your own coconut sugar caramel… I used Nature’s Charm Butterscotch coconut milk based sauce and simply spread it over an almond flour baked biscuit base.

The base is not crunchy but rather a softer shortbread style biscuit. 

Set in a loaf tin in the freezer, you simply slice, coat in chocolate and you’re good to go. 

They keep perfectly in the fridge or freezer; the butterscotch doesn’t firm up too much at all. 

I took my sweet time taking photos of these and they held up beautifully, though when I went in for the obligatory post pic taking extra celebratory samples, they were positively gooey in the most delicious way possible.

This post is sponsored by Natures Charm.

Copycat Twix Bars with Butterscotch and Biscuit

Print Recipe
By Serves: 8 Prep Time: 1 hour Cooking Time: 10 minutes


  • **For the Base**
  • 150g ground almonds
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • **Everything Else**
  • 170g Nature’s Charm Coconut Butterscotch Sauce
  • 250g dark chocolate of choice, melted
  • 1 tbsp coconut oil, melted
  • Coarse salt for topping if desired



Preheat your oven to 180C (350F).


Mix together base ingredients and place into a standard 2lb loaf tin that has been lined with baking paper.


Spread evenly using your finger tips or the back of a teaspoon.


Bake for 10 minutes and then allow to cool for 15 minutes


Spread the butterscotch sauce over the top of the base and place into the freezer for a few hours or overnight.


Melt your chocolate in the microwave using 30 second increments, stirring between each one. Add in coconut oil; the heat of the chocolate will melt it if it isn’t melted already.


Slice the the filling into 8 bars and one at a time coat in chocolate. Return to a baking paper lined plate or tray. Store in the fridge for up to two weeks.

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