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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!
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.
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.
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.
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.
Looking for other healthier dessert recipes? Here are my favorites:
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
Servings: 16 bars
Calories Per Serving: 262 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup, plus 1/4 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon flaky sea salt
- 3/4 cup creamy peanut butter (just peanuts and salt)
- 2 tablespoons almond butter
- 1/4 cup maple syrup
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1. Preheat the oven to 350° F. Line an 8×8 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.
These are delicious and very easy to make! We ended up only dipping the top in the chocolate and loved them.
Hey Jessica,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Oh. Em. Geeeee!!! These are fantastic! I didn’t have any almond butter, so I just used all peanut butter. I sliced and froze them overnight before dipping and I think that was the best idea. They came out beautiful and I would totally make these again and bring to a party.
Hey Autumn,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
We’re making these this weekend and are SO excited!!! Question though — how long do you think they’ll keep for in the refrigerator if we have extras?
Thank you!!!
Hey Lauren,
I would say these are good in the fridge for up to 2 weeks. Please let me know if you give the recipe a try, I hope you love it! xTieghan
supper addicting and so flavourful! works well with tiger nut flour instead of the ‘normal’ almond flour 🙂
Hi Lara,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Made this easily this afternoon. It came together exactly as the recipe indicates – and it tastes yummy. I put them in the freezer to store, since my experience with chocolate and coconut oil is, it gets melty pretty quickly. I used 3 and 1/3 bars of Lindt 70% chocolate. Next time, I’ll only melt 2 1/2 bars as I had a good bit leftover. Or maybe I’ll double dip them… Thanks!!
Hey Angela,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
These were a hit! Made them with a couple of girlfriends this weekend and it was such a fun thing to do while we caught up – they were tasty right after we made them but REALLY amazing the next day after being stored in the freezer. YUM!
Hi Lindsay,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
I made these this weekend and while they are delicious, my biggest comment is that they’re mis-labeled. Granted, I don’t think I’ve ever had the PB Twix but to me, “Twix” comes with a certain promise. That crispy cookie bottom and a gooey caramel filling. These actually tasted exactly like Tagalong Girl Scout Cookies to me – so they were totally delicious, but I just wouldn’t call them Twix. The almond shortbread stays pretty soft, not crispy, and the PB topping is delicious but not really reminiscent of caramel in taste or texture. Based on other commenters, I did freeze the mixture for several hours and found them very easy to cut and hold their shape. Also I saw many remark that 12oz of chocolate was too much. I had a 9oz bag of choc chips that worked perfectly – I wouldn’t do less or you won’t have enough to coat the bars. So yeah – a very good treat for choc/pb fanatics but if your mental image is of a Twix bar, you might find this doesn’t quite hit that note.
Hey Maura,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for sharing your feedback, since these are homemade and not made with the classic fillers and extra ingredients that Twix have, you of course are not going to have the exact texture that you are used to. xxT
These were very good, but a LOT of work. They took more than the 10 to 12 minutes to bake in the oven for me, closer to 18 to 20. They definitely do not taste like a peanut butter Twix but they are very tasty and I love that they are clean.
Hey Kim,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Love this but I want to mail it to my son at college. Do you think it will melt? Might be cold enough in Feb?
Hey Mariann,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! Ahhh, I am not sure these would be your best option for shipping. xxT
Hi there! Thoughts on using sun butter in place of PB? Thinking it may not be runny enough.
Hey Kristine,
I think that would work well for you!! Let me know if you give the recipe a try, I hope you love it! xTieghan
Can you use regular flour And olive oil if you don’t have the others on hand?
Hi Jess,
Yes, all purpose flour will work, but I would probably use butter in place of the coconut oil for best flavor. Let me know if you give the recipe a try, I hope you love it! xTieghan
These were amazing. Super easy and the taste was even better than store bought twix.
Hey Judi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
I used lily’s chocolate chips to keep sugar low. Only suggestion would be to cut fast and with confidence! Mine cracked apart like toffee after freezing overnight.
Hey Kitty,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
This was so delicious! I’m not vegan but this looked very tempting. I shared with my family and almost half was devoured immediately. The peanut butter ‘caramel’ is absolutely delicious, I want to make more of it and use it for ice cream 🙂
Hey Becky,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
What kind of dark chocolate did you use? My mom tried getting me a 100% cacao baking bar and that was just….no
Hey Shaina,
I like using Chocolove bars, typically 70 or 80%. Please let me know if you give the recipe a try, I hope you love it! xTieghan