Description
These Healthy Peanut Butter Twix Bars are a delicious and nutritious take on the classic candy, featuring a crunchy almond and coconut flour crust, a creamy peanut butter caramel layer, and a rich dark chocolate topping. Perfect for anyone craving a sweet treat that’s gluten-free, dairy-free, and vegan.
Ingredients
Scale
Crust
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
Peanut Butter Caramel Layer
- 3/4 cup natural peanut butter (smooth)
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Topping
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the crust: Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt to form the crust dough. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 10–12 minutes or until it turns lightly golden. Remove from the oven and let it cool completely to set.
- Make the peanut butter caramel layer: While the crust cools, combine peanut butter, maple syrup, coconut oil, vanilla extract, and salt in a saucepan over low heat. Stir continuously until the mixture is smooth and well combined.
- Assemble caramel layer: Pour the peanut butter caramel over the cooled crust and spread it out evenly to cover the surface.
- Freeze to set caramel: Place the pan in the freezer for 20–30 minutes or until the caramel layer is firm and set.
- Prepare chocolate topping: Melt the dark chocolate chips and coconut oil together in a microwave or using a double boiler until smooth and glossy.
- Assemble chocolate layer: Pour the melted chocolate over the firm caramel layer and spread the chocolate evenly.
- Chill to set chocolate: Transfer the pan to the fridge and chill for 10–15 minutes until the chocolate topping is firm and set.
- Serve: Once all layers are fully set, slice into 12 bars and serve immediately or store for later.
Notes
- You can substitute any nut butter in place of peanut butter for varied flavors.
- For a sweeter crust, add 1–2 tablespoons of coconut sugar to the crust mixture before baking.
- Store the bars in the refrigerator for up to 1 week or freeze them for extended storage.
