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. Here’s what you’ll need to make them:
Almond flour: the gluten free shortbread base is made with fine blanched almond flour for the best texture.
Coconut oil: you’ll need some coconut oil to give the base a little moisture and to help the peanut butter layer firm up nicely.
Maple syrup: we’re naturally sweetening the bars with pure maple syrup.
Peanut butter: remember to use a natural, drippy peanut butter for the “caramel” layer. I love Wild Friends peanut butter, and you can use the code ‘AMBITIOUS15’ for 15% off!
Chocolate chips: you’ll melt some chocolate chips with a little coconut oil to create that perfect topping. Feel free to use dairy free chocolate chips!
Baking staples: don’t forget the vanilla extract and a little salt. Learn how to make your own vanilla here!
melted chocolate being poured on top of peanut butter layer for twix bars
Optional ingredient swaps
I recommend sticking with the recipe as closely as possible so that you have perfect homemade peanut butter twix bars every time, but if you need to swap ingredients here’s what I can recommend:
For the coconut oil: feel free to use melted butter or vegan butter instead.
For the peanut butter: I think a natural, drippy almond butter or cashew butter would also work, but I highly suggest sticking with peanut butter for the best flavor. You can even use crunchy peanut butter if you’d like!
Can I use regular flour?
Unfortunately, no, I would not recommend using regular flour in place of the almond flour because the texture and flavor will be much different.
How to make healthy peanut butter twix bars
Make the base. Start by mixing all of the shortbread cookie base ingredients together and pressing the mixture into an 8×8 inch square pan. Bake the base until slightly golden.
Make the peanut butter layer. Once your shortbread base is done baking, mix the ingredients for the peanut butter layer together in a pot over medium low heat for about 2 minutes until it’s nice and smooth.
Layer the bars. 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.
Add the chocolate. 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.
Slice & devour. Onc the chocolate has hardened you can cut the bars and enjoy!
Help! The tops of my bars cracked
I’ve had a few people tell me that when they went to slice their peanut butter twix bars the chocolate part cracked in a few places. To avoid this, let the bars sit out for a few minutes at room temperature before cutting into them.
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.
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.
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.
Nutrition
Servings: 16 bars
Serving size: 1 bar
Calories: 255kcal
Fat: 20.4g
Saturated fat: 8.8g
Carbohydrates: 16.9g
Fiber: 2.1g
Sugar: 12.9g
Protein: 4.9g
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