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Sharing a healthier, peanutty take on a Twix bar. Homemade Vegan Peanut Butter Twix Bars. Layered with dark chocolate, toasted almond “shortbread”, sweet peanut butter “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, extra chocolatey, and so DELICIOUS. These Twix bars are easy to make, have no processed sugars, and are gluten-free!

Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

There are regular Twix Bars, and then there are these. And these are so much better. Kind of a cross between a Twix and a peanut butter cup…but better than both, and completely addicting too.

Some of you might remember the original Homemade Twix Bars I shared a couple of years ago. Well, the odd thing is, a Twix bars weren’t a candy I’d reach for as a kid. I mean, they were fine, just not my first choice. Especially for someone who’s never really enjoyed candy that much.

But I love the idea of making candy bars healthier and more delicious at home, so I tested out the Twix Bar. It turned out so good, better than a Twix in my opinion.

This year however, I wanted to do something different. If you google it, Twix has a discontinued Peanut Butter Twix Bar. Why it was discontinued I don’t know, but a peanutty Twix sounded so good.

So I made my own, and well, it’s so good. As I said above, it tastes like a Twix and a peanut butter cup combined. You get the best of each candy.

Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

The details

These bars have two layers, the first layer is an almond, coconut shortbread. It’s nutty, perfectly sweet, and really the best base for these bars. The second layer is a creamy maple syrup based peanut butter “caramel”. This isn’t really anything like caramel, but more of a lightly sweetened peanut butter layer with vanilla.

Start with the cookie base. This is a very simple mix of almond flour, coconut flour, and coconut oil. It bakes in the oven until lightly golden and toasted. It’s simple, yet delicious. Once baked, this layer tastes sweet and “buttery”. A lot like a classic shortbread cookie.

Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

The peanut butter layer, which is my favorite layer, is simply just peanut butter, maple syrup, and coconut oil, boiled together to thicken the mix. I added some almond butter to give it a little more stiffness, and then vanilla too.

The secret to making this layer really delicious is to use a peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and or sugar. You just want a natural peanut butter. This will give you the best flavor and texture.

Pour the peanut butter layer over the almond cookie base, then freeze the bars. You only need them to freeze 30 or so minutes, but you can leave them in the freezer overnight too. This step helps the bars set up quicker, cut cleaner, and makes them solid enough to dip into the chocolate.

Once the bars are cut and frozen, dip them into the chocolate. Then finish them with a sprinkle of flaky sea salt for that salty-sweet combo we love so much.

Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

Tips

Make sure the bars are thoroughly chilled before dipping them into the chocolate. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with.

It’s also important to store the bars in the fridge. If you leave them out on the counter, they’ll get a little melty. But they are perfect right out of the fridge.

Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

Looking for other healthier dessert recipes? Here are my favorites: 

Homemade Twix Bars

5 Ingredient Chocolate Dipped Peanut Butter Cookies

Healthier Homemade Nutter Butter Cookies

Healthy…ish Homemade Samoas Cookies

Tahini Butter Chocolate Chip Cookies

Salted Tahini Oatmeal Chocolate Chip Cookies

Lastly, if you make these Homemade Vegan Peanut Butter Twix Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Vegan Peanut Butter Twix Bars

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 16 bars
Calories Per Serving: 320 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line an 8x8 inch square baking dish with parchment paper. 
    2. In a bowl, mix the almond flour, coconut flour, 1/3 cup coconut oil, 2 tablespoons honey, 1 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Bake 10-12 minutes, until lightly golden and toasted.
    3. In a small pot, mix the peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the crust. Freeze 30 minutes, until firm. Cut bars into 16 bars.
    4. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes.
    5. Cover/dip each bar in chocolate, sprinkle with salt. Freeze 10 minutes, to set the chocolate. Eat or store in the fridge.
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Homemade Vegan Peanut Butter Twix Bars | halfbakedharvest.com

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Comments

  1. 5 stars
    I made these last weekend and they were AMAZING. I would definitely recommend this dish to bring for a party. I made everything to recipe but I did have to chill my shortbread for about an hour – when I tried to dip it after 30 minutes my shortbread broke apart in my chocolate. I also ended up drizzling the chocolate over the top vs dipping the whole thing to make it a little less sweet. Also I ran out of coconut oil before the last step of melting the chocolate but butter as a sub worked just fine 🙂 thank you for this great recipe!

  2. 5 stars
    These are DELICIOUS and super easy to make. I made it exactly as directed. I used 2 tooth picks and pushed them in at 45 degree angles to hold onto the bar as I dipped them in the melted chocolate. It made it very easy to dip without any mess at all. Then I used a piping bag to drizzle the extra chocolate on the top of each bar. Tieghan always comes up with delicious recipes that never disappoint.

  3. Can’t wait to try these! Can a chocolate coating be made out of cocoa powder instead of melted chocolate or will it not harden? And if yes, do you have a recipe for that?

    1. Hey Ann,
      So sorry, I don’t think the cocoa powder will work well for you, I would stick with the melted chocolate. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Andrea,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  4. If someone is allergic to almonds would I still be able to make this with substitutions? If so what can I substitute almond flour and almond butter for?

    1. Hi Marissa,
      You can use another flour that you enjoy in place of the almond flour. You can use additional peanut butter in place of the almond butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. Hi,

    My son is alergic to peanuts so I have to substitute the PB with something else. I was think almond butter or maybe Tahini? Thanks for your help

    Katja

    1. Hey Katja,
      Almond butter will work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan

  6. Can you give your homemade peanut butter instructions? I just have Laura Scudders.. do you think that would work?

    1. Hey Alissa,
      Any peanut butter you have is great to use! I just popped peanuts and salt in the food processor. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    2. 5 stars
      I made these during a snow storm. Tasty treat after shoveling snow. I didn’t have almond flour or coconut flour, so I substituted with all-purpose flour. It still turned out yummy.

      1. Hi Sophie,
        Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  7. 5 stars
    These turned out amazing! I only had crunchy peanut butter and I used some special infused coconut oil 😉 and they are amazing!!

  8. Quick question.. I notice you specified “just peanuts and salt” next to peanut butter. All I have is Kraft PB and it has some other ingredients. Will that be ok? Or do I need to go get a natural PB? Thanks! Can’t wait to make these/eat these

    1. Hi Anne,
      That will be totally fine to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT

    1. 5 stars
      Made them! Unreal!! I like eating them right out of the freezer, and I think I’ll make them a bit smaller next time. But seriously, so good.

      1. Hey Anne,
        Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  9. 5 stars
    These are delicious! When I saw them on Instagram, my first thought was “those look like Tagalong GS Cookies!” (the best of the GS cookies). So I made them as close to those as I could: in mini muffin tins so they’d be little individual rounds. This recipe made 30 cookies, which, after tasting them, proved to be not nearly enough. They are SO good! They are almost identical to the original cookies, and since they’re a tad bit ‘healthier’ they don’t carry all that guilt 😉 I swapped the coconut flour for oat flour as my bf doesn’t like any coconut flavor and I’ll probably do the same in the future. These were so simple, pretty quick, and such a hit. Thank you!

  10. 5 stars
    These are fantastic, even better than expected. The consistency of the peanut “caramel” is perfect, really delicious. Would definitely make again! (Swapped out the flours for all purpose, worked perfectly).

    And so pretty!

  11. 5 stars
    I knew I had to make these when I saw them posted on Tieghan’s Instagram stories. I made them with all purpose flour because that’s what I had on hand and I substituted butter for the coconut oil and it turned out well!

    I struggled with the chocolate coating at first, so I ended up pinching the shortbread side and dipping them peanut butter side first in the chocolate. The added benefit of this is that there was no chocolate on the bottom to stick to the parchment paper, the downside, of course, is that it made them slightly less chocolatey.

    Such a good recipe! My boyfriend was impressed haha

    1. Hey Lauren,
      Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan

  12. Hi! My covered crust is resting on the balcony, now, waiting to be put in the freezer.
    I had some time spent on converting inches in centimetres, and Farahanait in celsius, finding all the ingredients, but at last I could do it. Even if I had to substitute coconut oil with something else, so I don’t know if the risult will be good 😂
    Thanks for the recipe, I’ll let you know if it worked!
    Have a great year,
    Love from Italy
    Evita

  13. 5 stars
    These are SOOOOO GOOD! My husband loved them too! Satisfied my chocolate craving without eating total garbage. What a winner!!

    1. Hi Tracie,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  14. Looks amazing. Can’t wait to try this one as I used to love Twix in my pre-vegan days!
    FYI honey isn’t a vegan ingredient, as it’s sadly derived through the exploitation of bees. Glad you offered a maple syrup option to keep this recipe vegan though.

  15. 5 stars
    I made these today and they are AMAZING! I don’t need for them to be gluten free – but am always open to trying something that uses healthier ingredients and these didn’t disappoint! They were not quite as pretty as yours Tieghan – but the taste is all that matters! 🙂 I did have to melt some more chocolate as I ran out and still had about 6 more bars to go.

    1. Hi Beverly,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  16. 5 stars
    Made them this Sunday afternoon. Absolutely delish!! Also found this recipe very easy to execute 🙂 Next time I’ll definitely leave them in freezer overnight before dipping them in chocolate. I was too impatient and only left them in the freezer for a few hours. I might also include a thin layer of caramel a top of the peanut butter mixture for the second round. Obviously that makes them not vegan and a little less healthy. Thanks for the recipe!

    1. Hi Cassie,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  17. These were great! Kid approved!!!
    Only thing I found was the melted chocolate was a bit thick, so it was hard to dip. What kind of chocolate did you use specifically? Thank you!

    1. Hi Stacy,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! I always use a chocolate bar, I like Chocolove, Hu, and Lindt. Have a great week! xxT

  18. Do you have a regular shortbread recipe that doesn’t use coconut or nut flours? Doesn’t need to be gluten free. Thanks!

    1. Hi Autumn,
      All purpose flour should be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan

  19. Really delicious and easy to make. However, if you don’t have quite the magic touch Tieghan has (I include myself) I highly recommend leaving the bars in the freezer for closer to an hour before dipping them in the chocolate. Mine, after 10 minutes in the freezer, seemed ready but then fell apart in the chocolate. Luckily I was able to salvage most in bar form and I just had to eat the ones that fell apart! Oh well!

  20. 5 stars
    I’m always looking for quick and easy snacks for my *always hungry* teenage son and these were perfect! They’re good ingredients, satisfying, and great for a quick snack. Made them up and individually wrapped them, keeping some in the fridge and some in the freezer. Will definitely make again.

    1. Hi Cassie,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  21. I have a peanut allergy in the house – any recommendation on what to sub? Would almond butter work? I was thinking I could try hazelnut butter

    1. Hi Sofia,
      Sure, almond butter would be great to use as well! I hope you love this recipe, please let me know if you give it a try! xTieghan

  22. Twix are my FAVE so this could be dangerous. Could I use regular all-purpose flour instead of the others if I’m not worried about them being vegan?

    1. Hey Claire,
      Sure, that should work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  23. 5 stars
    I made these and they taste great. The only question I have is the PB layer doesn’t appear to be quite as creamy as yours. I used all natural PB like you suggested. Could I have boiled it too long?

    1. Hey Becky,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! I made homemade peanut butter so that’s probably why mine looks creamier than yours:) Have a great week! xxT

  24. 5 stars
    Made these last night and they were so good I may have had one for breakfast this AM..

    Storing them in the freezer in an air-tight glass container so they last longer.

    Incredible recipe! Will be making for years to come. Thank you, HBH!

  25. 5 stars
    These were absolutely amazing! I followed the recipe exactly and they came out perfect. Definitely satisfies my sweet tooth without all of the guilt. I am totally
    hooked on your recipes.

  26. For step 3, is it ok to wait longer than 30 minutes to take them out of the freezer? Can’t wait to try the finished product!

  27. Any tips on melting chocolate stove top? Last time I tried it, it dried too fast and didn’t quite work. Any tips?

    Also you homemade your peanut butter, can you share the how to?

    1. Hi Lindsey,
      I don’t melt my chocolate on the stovetop, I just do the microwave. I just put peanuts and salt in the food processor. Please let me know if you have any other questions! xTieghan

    1. Hi Hannah,
      I’ve not tested this with wheat flour. You could probably use all purpose flour or GF flour. For best results, I would use the almond and coconut flours. Please let me know if you have any other questions! xTieghan

  28. Hey there! So excited to try these! I’m allergic to almonds. How do you think pecan flour would work? Other suggestions? Thanks!!!

    1. Hi Amy,
      I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

  29. Thank you so much for this incredible looking vegan recipe!! Like others said below I try to veganize your recipes and so excited about one that you make vegan from the start. I’m going to make this now!

    1. Hi Sara,
      You can use butter in place of the coconut oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  30. I always look at your blog weekly to see if you have posted something vegan, or a recipe i can easily veganize! I’m so happy!!! I’m definitely making this bars soon!

    1. Hi Lisette,
      Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. 5 stars
        Tieghan,

        These are amazing!! My 5 year old loves them as well. I doubled the recipe but did not double the maple syrup in the peanut butter mixture and they were plenty sweet. I used Guittard extra dark baking chips.

        1. Hi Lisette,
          I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

    1. Hi Sharyn,
      I really like Chocolove, Hu, and Ghirardelli are all great options. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  31. I know the recipe says to store in the fridge…think they would be ok being fedexed in an air tight container??

    1. Hi Christa,
      Sorry, I wouldn’t recommend that for this recipe. Please let me know if you give it a try! xTieghan

    1. Hi Sue,
      You could test the recipe with your favorite non-vegan ingredients:) Let me know if you give it a try! xTieghan

  32. I’m a little confused about caramel ingredients- your directions say 1/4 cup maple syrup but ingredients listed says 2 T for crust. Could honey be used instead of maple syrup?

    1. Hi Shelley,
      Sorry about that, adding 1/4 cup of maple syrup for the caramel now! I hope you love this recipe! xTieghan

  33. Hi! Could I use all purpose flour instead? And use a nut free butter? I want to make this vegan and nut free but not GF. If that makes sense? I know that’s essentially altering the recipe completely but just curious! Thank you!

    1. Hi Brianna,
      Yes, all purpose flour will work and then I would use sunflower butter in place of the peanut butter. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  34. You should advertise that this is also gluten free in your title! To long? ha! It’s so hard to find GF recipes without substitutions. Can’t wait to try this!

    1. 5 stars
      When I tried to dip the bars into the chocolate they kept on breaking…any tips on dipping so they don’t break?
      Thanks!

      1. Hi Serina,
        Sorry to hear this! Was there anything you adjusted in the recipe? Maybe you need to freeze the bars a little longer! I hope this helps for next time! xTieghan

    1. Hey Mel,
      I just use a fork to fish them out of the bowl of melted chocolate. Please let me know if you have any other questions, I hope you love the recipe! xTieghan

  35. Hi! I’m new but really enjoying the blog!

    I just noticed that the ingredients list only includes the sweetener for the cookies, but not the maple syrup for the caramel 🔎

    I thought you’d like to know!

    1. Hi Regenia,
      Thanks for bringing this to my attention, will fix the ingredient list! Please let me know if you give the recipe a try! xTieghan

    1. Hi Jason,

      You can buy dairy free chocolate in both the vegan and food allergy sections of the store. Enjoy life makes a good one, but nestle also has one for a more budget friendly option.

    2. Hi Jason,
      You will need to use a vegan dark chocolate brand like Hu, but yes they are entirely vegan:) Please let me know if you give the recipe a try! xTieghan