I wasn’t the best eater as a child. After school I’d typically head to the vending machine and pick out zebra cakes or a chocolate candy bar to chow down on until my stomach felt not so great.
My candy of choice? PEANUT BUTTER TWIX BARS.
They were my weakness. I couldn’t resist the chocolate coating, crunchy shortbread crust and of course, that deliciously sweet peanut butter middle. Anyone else?
Now that I’m an adult, I rarely find myself buying candy bars. Probably because I’ve learned better eating habits and don’t crave the sweets of my childhood, but also because I love to bake at home and create my own better-for-you versions.
For example, remember my salted tahini caramel millionaire bars? Or how about those fabulous better for you peanut butter cups? SO GOOD.
Today’s recipe is all about my true love for peanut butter twix bars. The recipe is based off of my millionaire bars that you all fell in love with, but instead of a tahini caramel middle, there’s a peanut butter filling that’s nice, thick and perfectly sweet. Oh and of course, I can’t fail to mention that these are both vegan and gluten free too! Can I get a yum?
Homemade peanut butter twix bars ingredients
Just like classic twix bars, this healthy, homemade version has three delicious layers: a shortbread layer, a peanut butter layer and a chocolate layer. You’ll need only 5 basic main ingredients:
- blanched almond flour
- pure maple syrup
- all natural peanut butter (just peanuts & salt). I love this brand and this brand.
- coconut oil
- chocolate chips (i like to do dark chocolate chips!)
How to make healthy peanut butter twix bars
- First, you’ll make your shortbread cookie base by mixing the almond flour with coconut oil, maple syrup, vanilla and salt. Press this into an 8×8 inch square pan and bake for 10 minutes.
- Once your shortbread base is done baking, make your peanut butter layer by mixing peanut butter, maple syrup, coconut oil, vanilla and salt in a pot over medium low heat for about 2 minutes.
- Pour your peanut butter layer on top of the cooled shortbread cookie layer, and then place it in the fridge to solidify for about 30 minutes.
- When you’re about ready to take the shortbread + peanut butter layers out of the fridge, melt your chocolate chips with coconut oil in a microwave safe dish. Pour the chocolate over the peanut butter and tilt the pan to make sure it’s evenly covered. Place it back in the fridge for 20 minutes until the chocolate has hardened.
- Finally, cut into 16 bars and enjoy!
How to store healthy twix bars
These healthy peanut butter twix bars should be kept covered in the fridge until you’re ready to serve them. They will stay good in your fridge for about 1 week, but you can also keep them in a freezer-safe container in your freezer for up to 1 month.
If you do keep them in your freezer, be sure to leave them out on the counter for a few minutes before serving so that they soften up a bit.
If you like this recipe, you might also like:
Healthy Peanut Butter Rice Krispie Treats
Salted Dark Chocolate Coconut Almond Protein Candy Bars
No Bake Chocolate Caramel Tahini Chex Bars (allergy-friendly!)
See how to make the healthy peanut butter twix bars:
Healthy Peanut Butter Twix Bars (vegan & gluten free)
Ingredients
- For the shortbread base:
- 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
- 3 tablespoons melted and cooled coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the peanut butter layer:
- ⅔ cup drippy natural peanut butter (crunchy or creamy works)
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon 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.
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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.
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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.
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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.
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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.
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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.
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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.
Recipe Notes
These healthy peanut butter twix bars should be kept covered in the fridge until you're ready to serve them. They will stay good in your fridge for about 1 week, but you can also keep them in a freezer-safe container in your freezer for up to 1 month.
64 comments
These look like the perfect vegan treat! This really reminds me of a snickers recipe I made, so I can’t wait to give this recipe a go!
Shannon | https://shannonmichelle1.blogspot.com
Absolutely! Hope you love these (and homemade snickers sounds amazing!)
I was a classic Twix girl myself, but these sound amazing I love that there in no refined sugar in them. it will make be feel slightly less guilty when I inhale them. Thanks as always for make a better for you version. We love your peanut butter eggs and pb cups at our house.
Absolutely! Hope you love these ones, and so happy the family loved my Reese’s eggs + pb cups 🙂
Would Coconut flour work as well?
I haven’t tried coconut flour, but it has a much higher absorbency and consistency so I wouldn’t recommend it on it’s own.
What a yummy treat! My kids and I enjoyed them for our afternoon treat today! Easy and delish. Thanks Monique! Had a hard time posting 5 stars with my cell phone. So posted none.
Amazing! Glad you all enjoyed. We’re working on a fix for the stars, but thanks so much for your note!
Hi Just wondering if I could replace the coconut oil in this recipe with another fat..butter or vegetable or canola oil as I can’t digest coconut oil? Love all your recipes Monique.
vegetable oil and canola will not harden life coconut oil. Butter might work best for a sub!
Butter should work well here! You may need to use a 1/2 tablespoon more butter in the crust though.
These were amazing!! I ran out of almond four so did half of the base with coconut flour and cooked in a loaf pan. Still turned out great!
Perfect! Glad that swap worked out. Such a great treat!
I can’t believe how simple these are… I have all the ingredients already. And so happy they’re gluten-free! 💙
Amazing!! Enjoy 🙂
What is “drippy peanut butter” as called for in the ingredients?
this means all natural, ingredients should just be peanuts or peanuts and salt!
Emaleigh is right – look for a peanut butter with just peanuts + salt that is pretty easily “pourable.”
Her work is not sloppy. Searching for a typo in a recipe then leaving a bad review for it is though. Another fabulous recipe Monique!
Can I use regular white flour instead of almond flour, or will that affect taste/consistency?
I wouldn’t recommend it as it will change both the taste & consistency!
Would ground almonds be ok instead of almond flour?
I wouldn’t recommend it – fine, blanched, almond flour has a much different consistency than ground up almonds, so the base won’t bake up the same.
Can regular gluten free flour be substited for the almond flour?
Unfortunately no. You can’t sub almond flour with regular flour or gf flour; they most likely would not turn out the same.
I’ve already made these twice! They are devilishly delicious and are very easy to make with just a few simple ingredients. Just be careful and don’t over-indulge, like me, if you can help it!!! They are seriously so so good!
Glad you love them! The perfect, easy treat to keep in the fridge 🙂
What if I’m out of maple syrup? Would honey work?
Made these yesterday, and they are amazing! My husband won’t stop eating them, and is already asking me to make them again, they are so simple to make that I might just do it.
Amazing! So happy to hear that.
Can i use honey as substitute of maple syrup?
Honey should work, but the flavor will change and not be as caramel-like in the middle.
Do they taste very coconuty? Not a big fan of coconut 🙁
They don’t taste very coconut-y – more just like peanut butter and chocolate! You can also use butter in place of the coconut oil if you want.
refined coconut oil has no coconut flavor if you wanted to try that.
I’m excited to try these. I have the peanut butter caramel in the freezer now and it’s been almost 2 hours. Still hasn’t hardened. If not hard by morning (it’s late here), then I’ll go ahead and put chocolate layer on anyways. Hardened or not, the flavor can’t be bad! 😉
Hmmm, that’s odd! That’s never happened to me or anyone else that I’ve heard of. Did you happen to use liquid coconut oil, or change any ingredient in the caramel?
I made them today. O.M.G. they are fabulous. This recipe is a keeper for sure. Thank you!!!
Amazing!! So happy to hear that.
Can I substitute brown rice flour for the almond flour? Thank you.
I haven’t tried it and would not suggest it for this recipe, sorry!
Delicious! Even my husband, who doesn’t have anything to do with a healthier version of dessert, couldn’t stop eating these. I used chunky peanut butter and it added a nice crunch. ❤️ AK!
Amazing! So happy to hear that, Cara. Crunchy peanut butter sounds delicious!
Looks great. I work with many vegans and vegetarians and would love to bring them a treat. Can you suggest a brand of chocolate chips to use?
Absolutely! I love using Enjoy Life: https://rstyle.me/+dVySdOhCCZQW11ljF3t4Hg they’re vegan & allergy-friendly!
Amazing!! Even better the next day 🙂
One of my new favs!!
20g of fat in 1 bar? How is that healthy…or are these healthy because they are gluten free?
They are full of healthy fats and no refined sugars – I’m all about using wholesome ingredients in my healthy treats.
Ooh, these are good! I think I enjoyed the smell of the crust baking, and the peanut butter sauce melting as much as I enjoyed eating the finished product! I think this sauce would be amazing on ice cream… Thanks for the recipe!
Aren’t the smells amazing?? Also the caramel would be SO good on ice cream. Glad you loved these!
Can you skip or reduce the amount of coconut oil in the peanut butter and chocolate layers?
Unfortunately, I would not recommend — sorry! I have only tested the recipe as is.
Can’t wait to try this recipe. Sounds simply delicious and looks relatively easy!!
They are! Hope you love them!
These are amazing!! Have made multiple times now, they taste so yummy and the hard to please boyfriend thinks they’re a hit too, can’t get the rating button to work but would give it 5 stars
These are absolutely delicious. My kids loved them. Made them twice already Super easy to make and I even made my own almond flour which gave them a crunchier texture.