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.
159 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?
Made a batch yesterday for a NYE party. They were a hit! Are you supposed to melt the coconut oil first when making the carmel layer or just mix in the more “solid”coconut oil from the jar? Mine turned out fine except maybe a little bit tricky to cut since softer in the middle.
I’ll try to post a photo. Best wishes for an easy delivery and healthy bambino! 😻
So happy to hear that! Solid coconut oil will work just fine because it will melt with the other ingredients on the stovetop 🙂 Thanks, Mary!
I had the same problem . Mine didn’t solidify. The shortbread layer and chocolate layer are solid but the middle squished out.
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.
Great! So happy to hear that!
I’m going to try these this weekend! So excited!!
Amazing! Hope you love them!
These homemade twix bars have changed our lives. My husband is obsessed with them and wanted me to make extra to bring into work with him because something this good must be shared with the world. Already made 3 batches. May or may not make another batch right now….
Amazing! They changed my life, too 😉
Hi these look absolutely amazing, however I’m allergic to Coconut is there another oil I can substitute instead ?
Feel free to use butter or a vegan butter instead!
Can I do almond butter instead?
Absolutely! Enjoy.
This was delicious. No one would even know if was healthy!!
I had to use more almond meal than the recipe said. It was very runny. Not sure why. Maybe because the almond meal in Australia is different consistency.
I used a paleo chocolate too which made the whole dessert refined sugar free. Awesome!
So good! Hmmm the almond meal might be what’s causing a different texture (especially if this is different than almond flour) but I’m glad these worked out well!
This is so delicious. Definitely 5/5!
Glad you love them!!
AMAZING!!!
One of my favs!!
What I regret most about this recipe is that I should have listened to the lady who said to make a double lot !!!! Easy and delicious.
Two takes out of this for me — apart from that one is to bake the base just a little longer and to cut back a little on the salt due to the pink Himalayan salt I use. Great recipe.
One of my all time favs! So glad you enjoyed (and good tip with the pink salt)
Holy moly these were phenomenal. I took them to work and everyone devoured these. I doubled the recipe and they still disappeared so fast.
Amazing! So happy everyone loved these 🙂
Easy to freeze for when you want a treat
Absolutely – yum!
My husband and I are trying to be on purpose with eating clean and staying consistent means we needed to find some healthy treats to indulge in every now and then. I have loved recipes from this website before so I thought I’d look for some healthy treats. These were amazing. So light but still so decadent. I highly recommend. So simple and delicious!
Amazing! So happy to hear that, Joelle 🙂 more delicious treats to come!
I made this and I love it! It’s soooo good. My family tried it and they think it’s awesome. Even my grandma likes it! I was wondering if I could sub the almond flour for oat flour or some other non nut flours. I bake with a lot of oat flour because some of my family can’t have gluten and I love the consistency I got with the almond flour. Is there any way of getting the same delicious consistency with oat flour? Thank you
So glad you and the family love these! I’ve only made these as is so I’m not certain about using another flour. Oat and almond flours are very different. Let me know if you try them with another flour!
I love these!!! If you love peanut butter and chocolate, you will love these too. My husband does not prefer coconut and there is a slight coconut taste from the oil. I might try using butter next time in the base but maybe not- I’m not sure I want to share with him ; )
Best flavor combo! Yes, feel free to use butter for his batch 😉 glad you love them!
So delicious and easy to make!!
The perfect great! So happy you liked them!
super easy to make and they are hands-down the best treats ever! I’m the only vegan in my household, and my family loves these. I enjoy the fact that I can add any nuts or coconut flakes on top of the chocolate layer then let it sit in the refrigerator. I whipped the peanut butter non-stop with a whisk and it makes it extra creamy.
Amazing! So happy everyone loves these 🙂
I couldn’t possibly praise this recipe enough! I did not have almond flour, so I ground blanched almonds in a food processor as finely as possible and added a few tablespoons of coconut flour. Regardless of that substitution, these bars are simply outstanding! Healthier and more delicious than a Twix bar, simple and easy to make, few dishes used, pantry ingredients, kid approved- this recipe really has it all!
I’m glad the DIY almond flour worked out well (and that they’re kiddo-approved!) Such a great treat 🙂
Hi! Can I substitute agave nectar for maple syrup?
Hi! I haven’t tested it but let me know if you give it a try!
So good! I could easily eat the peanut butter caramel layer by the spoonful! Followed the recipe exactly, using a mix of Hu chocolate gems and dark chocolate chips for the chocolate layer. I refrigerated half of them and froze the rest, and love how they taste cold straight from the fridge. Do yourself a favor and make this recipe, it won’t disappoint!
So delicious! Glad you loved these!
Could I sub Swerve (low carb sweetener) for the maple syrup to get less carbs? If yes, about how much?
I haven’t baked with Swerve before so I’m not 100% sure how they’ll turn out. Let me know if you give it a try!
SOOOO delicious! Have already made this recipe multiple times. Easy and made with pantry staples! 🙂
Amazing!! So happy to hear that 🙂
Wow, these are amazing and so easy to make! Probably one of my favorite dessert recipes I’ve ever made. I think I prefer them straight from the freezer too.
One of my favorites, too! Glad you loved them!
Can i use almond butter instead of peanut butter
Absolutely!
These are truly amazing! Good on day 1 but i almost think they are even more amazing the next day, if they last that long! Well done 🙂
Absolutely! So delicious 🙂
This has been one of my favorite recipes! These was a huge hit in my family that even my husband loved them! I’m on to my 3rd batch!
So easy to make & so delicious.
Such a great dessert!!
We have a coconut allergy in the family, what sort of oil would you recommend substituting?
I’d recommend butter or vegan butter instead!
Hi there! Super excited to make this. Do you think I’ll have a lot of trouble getting these out of the pan if I don’t use parchment paper? (Definitely something I should invest in, but I was thinking just spraying the pan with cooking spray would do the trick, but I might be wrong?)
That could work! It might be a little tricky to remove but should be okay— let me know how they turn out.
Dear Monique
I‘ve baked these bars the first time and they are very delicious!
For my taste I used more maple syrup in the dough and this produced more strength.
Thanks a lot for your recipe.
Susanne😊
Hi Susanne! I’m glad you love these and that they work out well with more maple syrup 🙂 such a great dessert!
This is a PERFECT recipe. They are amazing, I’ve already made them multiple times and will be making a double batch from now on!
So happy you love them!
“The best thing I’ve ever cooked” said the boyfriend. He then asked “can you do snickers next??” Haha. Huge success. Thank you!!
Haha love that! Glad you two enjoyed 🙂
These were AMAZING!!! We love these and the tahini caramel millionaire bars equally well – it’s so hard to choose! Love your healthier treats, Monique!
Both are two of my favs, too! Glad you’re loving the treats here 🙂
These are incredible! I’ve made them twice now and everyone raves about them! I only have a 9×9 pan or a 9″ cake pan, and I’ve made them in both with no issues – they are just as thick as in Monique’s pictures! Thanks for another awesome recipe!
I absolutely loved The taste of this but not sure if the shortbread base is suppose to harden or not?! Mine stayed soft and a bit undercooked even though I kept it longer then 10 minutes in the oven!
The shortbread base should be hard and stick together well, especially after refrigerated due to the coconut oil!
Amazing! My family loves them. I think next time I will use less maple or different type of maple syrup. My ended up a slightly too sweet but there were amazing. I love peanut butter Reese’s and to me this taste like them. Highly recommend this recipe.
I’m glad these were a hit! Everyone’s sweetness preferences are a bit different 🙂
Sooo tasty! I used almond butter as im allergic to peanuts, with a sprinkle of sea salt for the caramel and it worked perfectly aswell. These are just delicious and went down very well with my family
Perfect! Glad everyone enjoyed!
Hi!! Do you think I might use oat flour instead of almond flour?? Thank you! I really want to try this 🙂
Hi! I haven’t tried it, but let us know if you do!
Having trouble rating this on my computer, but 5 stars! This recipe was so easy and so delicious! I followed it exactly as written (I used Skippy natural PB, so not totally natural, but it still worked!), and even my not-a-fan-of-healthy-desserts-fiancee loved these!
So happy you loved it! We’re working on a fix for the stars too 🙂
These bars are DELICIOUS! They have become very popular in our home, thank you soooo much! A question: when I was cutting them, the chocolate cracked few times, do you have any advice on that? I would like to make them as pretty as yours 🙂
Thank you once again!
So happy to hear that! Let them come closer to room temp before cutting them 🙂
so good Monique! I live in Switzerland and I couldn’t find almond flour so I used almond meal; definitely doesn’t have that shortbread texture but still so delicious! can’t stop eating them!
I’m glad that worked out well! Such a great treat 🙂
This did not work. Tried the recipe twice, following the recipe exactly but the ‘crust’ turned into a sloppy mess and was not hard enough to be a crust. Terrible recipe. Wasted multiple bags of almond flour and coconut oil trying to do this. Not happy.
Sorry to hear you had such an issue! So many readers have tried this recipe with success and have rave reviews!
INSANE! Totally worth the effort. My only complaint is that I didn’t double the recipe. Will make again. Followed recipe exactly.
Absolutely! Glad you loved them 🙂
Made them last friday and they are great!
The recipe is easy even for someone like me who has not a lot of experience in baking.
I just made a little bit more dough for the crust because my pan was 9×9 and not 8×8.
But that worked out fine.
I took some with me to work which made my colleagues very happy.
Perfect! So glad everyone enjoyed!
So delicious! I only had a 9×9 pan and it still worked out okay.
Perfect! Happy to hear that.
Can we sub with a different flour and nut butter?
You can definitely use a different nut butter but i wouldn’t not recommend a different flour.
The taste of theses are soo good. I had a problem with the peanut butter becoming solid. My peanut butter layer stayed gooey. What did I do wrong?
Hmmm strange, did you use virgin unrefined coconut oil that is solid at room temp? If so, you shouldn’t have an issue. I recommend placing in the freezer for longer.
I’m really critical of replications of treats. These TWIX bars are fantastic that I don’t miss the real thing!!! So good. I will try a keto version with sugar-free maple syrup.
Thank you for this recipe!!
So happy you loved them! Let me know how that goes 🙂
Can I use molasses or corn syrup instead of maple syrup? Can’t find maple syrup here. Thanks!
I would not recommend, but you could try date syrup or honey.
These were amazing and easy to make!
So happy to hear that!
Hi. Just a question about coconut oil and what kind you use when baking this recipe. Do you use virgin or refined? Just did not know if you wanted the coconut flavor. Any help from past bakers recommended too!
Hi! I use a virgin, unrefined coconut oil.
THESE ARE INCREDIBLE! Run, do not walk, and make these ASAP. Pecan pie is my favorite and this recipe has answered my prayers of a healthier version that does not skimp on taste. I honestly would prefer this over pecan pie because you don’t get the gut ache or crash from all the processed sugar and carbs. THANK YOU for this recipe!!!
So glad you loved them!!