copycat cookies & creme twix (gluten free, vegan option )
Copycat Cookies & Creme Twix (Gluten-Free)
Your favorite candy bar, remade at home with a gluten-free Oreo crust, creamy white chocolate filling, and a crisp chocolate shell. These bars are indulgent, nostalgic, and way easier to make than they look.
They’re the perfect homemade Halloween candy — crunchy, creamy, and chocolatey in every bite!
If you’ve ever wished you could make your favorite candy bar at home — but with a fun twist — this recipe is for you! These Homemade Twix Cookies & Creme Bars take everything you love about the original Twix flavor (cookie base, creamy filling, chocolate shell) and give it a nostalgic, Halloween-ready spin.
Instead of caramel, we’re layering a cookies & creme filling made with white chocolate and crushed gluten-free Oreos. The crust is a crunchy GF Oreo base, and the whole bar is sealed with a thick layer of silky chocolate. Think of it as a cross between Twix and cookies & creme fudge — but completely homemade and gluten-free.
Why You’ll Love This Recipe
• Gluten-Free Friendly – made with GF Oreo-style cookies (or your favorite brand).
• Cookies & Creme Twist – a nod to the classic Twix flavor without caramel.
• Halloween Treat Ready – perfect for candy swaps, dessert boards, or packaging as homemade gifts.
• No Fancy Equipment – just melt, stir, layer, and chill.
Cookies & creme twix
Ingredients
Ingredients
For the Crust:
- 1.5-2 cups gluten-free Oreo cookies (about a pack)*, separated (wafers and cream)
- 4 tbsp melted refined coconut oil or butter
For the Cookies & Creme Filling:
- Option 1: Cream filling from the Oreos, set aside above
- option 2: 1/2 C coconut cream or 1/3C coconut butter
- 1 cup white chocolate chips, dairy-free if needed
- 1/2 tsp vanilla extract
- 1/2 cup crushed Oreo wafers, from above, plus extras if needed
For the Chocolate Topping:
- 1 1/4 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Make the crust: Crush the Oreo wafers until fine, then stir with melted coconut oil. Press firmly into a parchment-lined loaf pan. Chill for 10-15 minutes.
- Cookies & creme filling: Melt white chocolate in the microwave or double boiler. Stir in the Oreo cream filling and vanilla until smooth. Fold in crushed Oreo wafers for texture. Spread evenly over the crust. Chill for 30 minutes.
- Chocolate topping: Melt the semi-sweet chocolate chips with coconut oil until smooth. Pour over the cookies & creme layer and tilt the pan to spread evenly.
- Set & slice: Chill for 1–2 hours until firm. Lift from pan, slice into bars, and enjoy!
