I reimagined the classic candy into Healthy Peanut Butter Twix Bars featuring a buttery almond flour shortbread, a gooey peanut butter caramel middle and a dark chocolate topping, all naturally sweetened, vegan and gluten free.

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I can’t stop tinkering with this riff on Healthy Peanut Butter Twix Bars, I wanted a version that felt like candy but wasn’t full of junk so I used almond flour for the base and creamy natural peanut butter for the middle. Theyre my go-to Peanut Bars Healthy treat when I need something quick that still tastes indulgent.

First batch was a disaster but then it clicked and now every friend asks for it, and I still get a little thrill when someone breaks one and says wow. Curious?

You probably will be, and I promise it’s worth the tiny obsession.

Ingredients

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Almond flour: adds mild, nutty flavor, higher in healthy fats and fiber, low in carbs.
Coconut oil: gives chew and richness, mostly saturated fat, helps set layers when chilled.
Maple syrup: natural sweetener, adds caramel notes, mostly sugar so use sparingly.
Peanut butter: creamy protein and healthy fats, makes the filling rich and satisfying.
Dark chocolate: antioxidant rich, bittersweet bite balances sweetness and adds texture.
Vanilla extract: tiny amount adds warm flavor, it just makes everything taste rounder.
Flaky sea salt: little salt hits cut sweetness, wakes up flavor and adds crunch.

Ingredient Quantities

1 1/2 cups almond flour (150 g)

3 tbsp coconut oil, melted (45 g)

3 tbsp pure maple syrup (45 ml)

1/2 tsp vanilla extract

pinch sea salt

1 cup creamy natural peanut butter, stirred (240 g)

3 tbsp pure maple syrup (45 ml)

2 tbsp coconut oil, melted (30 g)

1/2 tsp vanilla extract

pinch sea salt

1 cup dairy free dark chocolate chips or chopped dark chocolate (170 g)

1 tbsp coconut oil (15 g)

flaky sea salt for sprinkling (optional)

How to Make this

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1. Preheat oven to 350F (175C). Line an 8×8 pan with parchment leaving an overhang for easy removal. In a bowl combine 1 1/2 cups almond flour, 3 tbsp melted coconut oil, 3 tbsp maple syrup, 1/2 tsp vanilla and a pinch sea salt; stir until a sticky dough forms then press evenly into the pan. Bake 12 to 14 minutes until edges are lightly golden, then let cool slightly.

2. While crust cools, make the peanut butter caramel: put 1 cup creamy natural peanut butter (stirred), 3 tbsp maple syrup, 2 tbsp melted coconut oil, 1/2 tsp vanilla and a pinch sea salt into a microwave safe bowl. Heat in 15 to 20 second bursts, stirring between, until smooth and pourable. Or gently warm in a small saucepan over low heat. If it seems too thick add a tiny splash more coconut oil.

3. Spread the peanut butter mixture evenly over the cooled crust, smoothing with a spatula. It’s ok if it’s not perfectly smooth. Freeze or chill for 20 to 30 minutes until firm.

4. Melt the chocolate topping: combine 1 cup dairy free dark chocolate chips and 1 tbsp coconut oil in a bowl. Microwave in 20 to 30 second bursts, stirring until glossy and smooth, or use a double boiler. Let it cool a bit so it’s still pourable but not piping hot.

5. Pour the melted chocolate over the set peanut butter layer and spread evenly with an offset spatula or the back of a spoon. Sprinkle flaky sea salt on top if you want that salty crunch.

6. Chill in the fridge 30 to 60 minutes or in the freezer 15 to 20 minutes until fully set. Don’t leave in the freezer too long or the chocolate can crack when slicing.

7. Use the parchment overhang to lift the slab from the pan and place on a cutting board. Let sit 3 to 5 minutes at room temp so chocolate doesn’t shatter, then slice into bars with a sharp knife. For cleaner cuts warm the knife under hot water, wipe dry and slice, repeating between cuts.

8. Store bars in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Thaw a few minutes at room temperature before serving.

Equipment Needed

1. 8×8 inch baking pan lined with parchment (leave an overhang for easy removal)
2. Mixing bowls, one medium one small
3. Measuring cups and measuring spoons
4. Rubber spatula for pressing crust and spreading the peanut butter layer
5. Microwave safe bowl or small saucepan for warming the peanut butter caramel
6. Heatproof bowl for melting chocolate over a double boiler or microwave
7. Offset spatula or the back of a spoon for smoothing the chocolate
8. Sharp knife and cutting board for slicing the bars
9. Airtight container for storing in the fridge or freezer

FAQ

How should I store these bars and how long will they last? A: Keep them in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. If freezing, layer with parchment so they dont stick, thaw in the fridge before serving.

Can I make these nut free or use different nut butters? A: Yes, swap in sunflower seed butter or soy nut butter 1:1. Flavor and color might change a bit, but texture stays similar. Use a creamy, stirred style for best spreadability.

My caramel layer is too soft, how do I firm it up so it feels like a Twix? A: Press the base firmly into the pan, chill it until cold before adding the peanut layer, and chill the peanut layer until fully set. To make it firmer reduce the coconut oil in the peanut layer by 1 tablespoon or stir in 1 tablespoon coconut flour to thicken.

Any tips for melting the chocolate so it sets shiny and doesnt seize? A: Melt chocolate slowly in short 20-30 second bursts in the microwave, stirring between each burst, or use a double boiler. Stir in the 1 tbsp coconut oil at the end to smooth it. If it thickens, warm briefly but dont overheat.

How do I get clean slices without cracking the chocolate? A: Chill the whole tray until the chocolate is firm, then use a sharp knife warmed under hot water and wiped dry between cuts. Press down in one smooth motion instead of sawing.

Can I change the sweetener or make it sweeter? A: Maple syrup works best for flavor and texture but you can use honey if you dont need it vegan. To make sweeter add another tablespoon of maple syrup to the peanut layer, but go slow so it doesnt get too soft.

Healthy Peanut Butter Twix Bars Recipe Substitutions and Variations

Almond flour → Oat flour or finely ground rolled oats, use equal weight (150 g). It’ll be a bit denser and more crumbly so press the crust firmly into the pan and chill longer to set.
Coconut oil (melted) → Melted unsalted butter or neutral oil like avocado/sunflower oil, swap 1:1 by weight. Butter gives a richer taste, liquid oils make the bars softer so refrigerate to firm up.
Maple syrup → Honey or agave syrup, use same volume (3 tbsp / 45 ml). Honey isnt vegan and has a stronger flavor, agave is milder and similar texture to maple.
Natural peanut butter → Sunflower seed butter or almond butter, swap 1:1 by weight (240 g). Sunflower is a great nut-free option, flavor and color will be slightly different.

Pro Tips

Pro tips:
– Press the almond crust really firmly into the pan using the bottom of a measuring cup or glass so it holds together and doesnt crumble when you slice. If it feels crumbly add a teaspoon more melted coconut oil before baking.
– Warm the stirred natural peanut butter gently, in short bursts, and whisk it smooth. If it seems too thick add a tiny splash more coconut oil, dont overheat or the oil can separate.
– Add the coconut oil to the chocolate so it melts glossy and pours easier, but let the chocolate cool a bit first so it wont melt the peanut layer. Pour in the center and tilt the pan to get an even top.
– For clean slices warm a sharp knife under hot water, dry it and slice, wiping and rewarming between cuts. Store bars in the fridge airtight or freeze separated by parchment and thaw a few minutes before serving.

Healthy Peanut Butter Twix Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

368

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment (leave an overhang for easy removal)
2. Mixing bowls, one medium one small
3. Measuring cups and measuring spoons
4. Rubber spatula for pressing crust and spreading the peanut butter layer
5. Microwave safe bowl or small saucepan for warming the peanut butter caramel
6. Heatproof bowl for melting chocolate over a double boiler or microwave
7. Offset spatula or the back of a spoon for smoothing the chocolate
8. Sharp knife and cutting board for slicing the bars
9. Airtight container for storing in the fridge or freezer

Ingredients

1 1/2 cups almond flour (150 g)
3 tbsp coconut oil, melted (45 g)
3 tbsp pure maple syrup (45 ml)
1/2 tsp vanilla extract
pinch sea salt
1 cup creamy natural peanut butter, stirred (240 g)
3 tbsp pure maple syrup (45 ml)
2 tbsp coconut oil, melted (30 g)
1/2 tsp vanilla extract
pinch sea salt
1 cup dairy free dark chocolate chips or chopped dark chocolate (170 g)
1 tbsp coconut oil (15 g)
flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 350F (175C). Line an 8×8 pan with parchment leaving an overhang for easy removal. In a bowl combine 1 1/2 cups almond flour, 3 tbsp melted coconut oil, 3 tbsp maple syrup, 1/2 tsp vanilla and a pinch sea salt; stir until a sticky dough forms then press evenly into the pan. Bake 12 to 14 minutes until edges are lightly golden, then let cool slightly.
While crust cools, make the peanut butter caramel: put 1 cup creamy natural peanut butter (stirred), 3 tbsp maple syrup, 2 tbsp melted coconut oil, 1/2 tsp vanilla and a pinch sea salt into a microwave safe bowl. Heat in 15 to 20 second bursts, stirring between, until smooth and pourable. Or gently warm in a small saucepan over low heat. If it seems too thick add a tiny splash more coconut oil.
Spread the peanut butter mixture evenly over the cooled crust, smoothing with a spatula. It's ok if it's not perfectly smooth. Freeze or chill for 20 to 30 minutes until firm.
Melt the chocolate topping: combine 1 cup dairy free dark chocolate chips and 1 tbsp coconut oil in a bowl. Microwave in 20 to 30 second bursts, stirring until glossy and smooth, or use a double boiler. Let it cool a bit so it's still pourable but not piping hot.
Pour the melted chocolate over the set peanut butter layer and spread evenly with an offset spatula or the back of a spoon. Sprinkle flaky sea salt on top if you want that salty crunch.
Chill in the fridge 30 to 60 minutes or in the freezer 15 to 20 minutes until fully set. Don't leave in the freezer too long or the chocolate can crack when slicing.
Use the parchment overhang to lift the slab from the pan and place on a cutting board. Let sit 3 to 5 minutes at room temp so chocolate doesn't shatter, then slice into bars with a sharp knife. For cleaner cuts warm the knife under hot water, wipe dry and slice, repeating between cuts.
Store bars in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Thaw a few minutes at room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.