Healthy Peanut Butter Twix Bars (vegan & gluten free)
User Reviews
4.9
Healthy Peanut Butter Twix Bars (vegan & gluten free)
Description
The base is made by mixing almond flour, melted coconut oil, maple syrup, vanilla, and salt to form a crumbly dough packed into a square pan and baked briefly. After cooling, a peanut butter caramel layer is cooked on the stove by blending peanut butter, maple syrup, coconut oil, vanilla, and sea salt until bubbling gently. This warm caramel is poured over the crust and chilled until firm.
Once set, the bars are topped with a melted chocolate and coconut oil mixture, creating a glossy chocolate layer. The final chilled bars hold together well for neat squares with a contrast of crumbly base, creamy peanut butter, and firm chocolate top.
These bars require refrigeration to maintain texture and can be stored in the fridge for about a week or frozen for longer preservation. The recipe notes suggest using an 8x8 inch pan for thickness and provide ideas for customization found in the full recipe post.
Ingredients
- For the shortbread base:
- 1 ½ cups almond flour packed fine blanched, I use Bob’s Red Mill
- 3 tablespoons coconut oil melted and cooled
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the peanut butter layer:
- ⅔ cup peanut butter drippy natural, crunchy or creamy works
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt sea salt
- For the chocolate layer:
- 3/4 cup chocolate chips dairy free if desired
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
- Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
- Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
- After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
- Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
- Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.
Notes
- Keep the bars covered in the refrigerator until serving to maintain the layered textures.
- Bars stay fresh refrigerated for around one week, or freeze them up to one month in a freezer-safe container.
- Use an 8x8 inch pan to ensure proper thickness; larger pans may cause the bars to be too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 255cal | 13% |
| Carbohydrates | 16.9g | 6% |
| Protein | 4.9g | 10% |
| Fat | 20.4g | 31% |
| Saturated Fat | 8.8g | 44% |
| Fiber | 2.1g | 8% |
| Sugar | 12.9g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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