As far as I’m concerned, there’s always room for dessert. And when you find a dessert recipe with no processed sugars, no gluten, and no dairy, like these Homemade Peanut Butter Twix Bars, they’re pretty much guilt-free, too. It’s like getting the best of all worlds. It’s like having your cake and eating it, too.
As Claire Saffitz once said, no meal is complete without something sweet at the end. That little something after a meal is the flickering light at the end of the tunnel. It’s the thing you look forward to as you rush home at the end of a long day. It’s a universal craving; it’s a universal feeling. Right? Right??
When I first saw these nutty, caramelly bars from Half-Baked Harvest, I knew I had to try them. Growing up with a health-nut mom means I rarely reach for the candy section at the grocery store – even though a Twix bar is exactly the kind of sweet I like to stuff my face with, I just never nurtured the habit.
When layers of shortbread and caramel are dipped into a pool of chocolate, you know it’s going to be good. The good news is, these bars couldn’t be easier to make. You may find the shortbread base a little crumbly when cutting the bars, which might mean they won’t be as perfect as the real thing – but that’s okay. Either way, make sure to use a sharp knife and run it under hot water for a few seconds before slicing, it’ll make things much easier.
The Details
This recipe has been slightly adapted from the original. It’s entirely vegan, but just like Tieghan mentions in hers, you can substitute maple syrup for honey. I personally find honey to be an overpowering flavor, so I stick with maple syrup regardless.
Instead of coconut flour, this version uses only almond flour (and PS: this is when we find out why my bars don’t cut as cleanly as Tieghan’s oops). Almond flour is delicate and light, and higher in fat than coconut flour.
Coconut flour, on the other hand, is higher in fiber and carbs and has a drier texture. Because it’s so absorbent, it requires more liquid in recipes. I increased the coconut oil in my shortcake, which stills results in a slightly crumblier layer. But if you prefer a more structured layer, you can add about 1 extra tablespoon of coconut oil.
The peanut butter layer comes together while the shortbread bakes. Simply add all the ingredients to a saucepan and cook until thick. Make sure to always use 100% natural creamy peanut butter (no additives, salts, or sugars, just peanut butter!)
Pour the peanut butter layer over the almond cookie base, then freeze the bars. Don’t rush this step: they need to be solid enough to get a clean cut. At least 1 hour in the freezer, but you can also make them ahead of time and freeze overnight. Then it’s time to dip them in chocolate.
Once they’re frozen solid, the chocolate sets up very quickly, so you’ll need to work fast to create an even layer, but trust me, this is the best way to do it. Double dip the chocolate for a smoother finish, then sprinkle with flaky salt before they’re too frozen again to stick. The flaky salt is truly the cherry on top here, it enhances the flavors and makes them look pretty.
FAQ: Homemade Peanut Butter Twix Bars
Q: Why are my bars crumbly?
A: This recipe doesn’t call for coconut flour, which is more absorbent than almond flour, resulting in a slightly crumblier base. If you don’t want that, you can either substitute ⅓ cup of the almond flour for coconut flour or add an extra 1 tablespoon of coconut oil.
Q: Can I substitute honey for maple syrup?
A: Absolutely, although honey has a stronger flavor, so keep that in mind. Maple syrup keeps the bars mild and balanced.
Q: How do I get a clean cut?
A: Make sure the bars are completely frozen before slicing. A frozen base keeps the shortbread and peanut butter layers firm, so the chocolate doesn’t crack or smear. Use a sharp knife and run it under hot water between cuts to help the blade glide through cleanly. Wipe the knife each time to prevent chocolate buildup, this makes all the difference in getting neat, even bars.
You Might Also Like…
Chocolate Budino: a rich, creamy Italian-style chocolate pudding that’s silky, smooth, and wonderfully chocolatey.
Chocolate Mousse Pie: light chocolate mousse layered in a crisp, buttery crust.
Hazelnut Cookies: buttery, crumbly, nutty cookies filled with a rich hazelnut filling.
Caramelized Miso Bananas: bananas caramelized with miso and topped with pistachios and vanilla ice cream. So good!!
If you make these Homemade Peanut Butter Bars, please let me know in the comments. I’d love to hear from you!
Homemade Peanut Butter Twix Bars
16
bars30
minutes5
minutes1
hour10
minutesIngredients
- For the almond shortbread:
1 ⅓ cup almond flour
⅓ cup + 1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla extract
½ tsp sea salt
- For the peanut butter caramel:
¾ cup creamy peanut butter
2 tbsp almond butter
¼ cup maple syrup
¼ cup coconut oil, melted
½ tsp sea salt
1 tsp vanilla extract
- For the chocolate:
12 oz dark chocolate, chopped
1 tbsp coconut oil
Flaky salt, for garnishing
Directions
Make the almond shortbread: Preheat oven to 350°F (177°C). Line an 8×8-inch (20×20 cm) square baking dish or an 8×4-inch (20×10 cm) loaf pan with parchment paper.
In a medium bowl, mix the almond flour, coconut oil, maple syrup, vanilla, and salt until combined. Using the back of a spoon or a small offset spatula press the mixture firmly into the prepared baking dish in an even layer.
Bake for 10–12 minutes, or until lightly golden.
Meanwhile, make the peanut butter layer: In a small saucepan, mix the peanut butter, almond butter, maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook for 2 minutes. Stir in the salt and vanilla, then remove from heat.
Pour the peanut butter mixture over the shortbread layer. Cover loosely with plastic wrap and freeze for at least 1 hour, or until firm.
Prepare the chocolate: In a heatproof bowl, melt the chocolate and coconut oil in the microwave in 30-second intervals, stirring between each, until fully melted.
Remove the shortbread from the freezer and using a sharp knife, cut into 2-inch thick bars, about 16. Heat your knife slightly under warm water between cuts to get clean edges.
Dip each bar in chocolate, shaking off any excess by gently tapping it on the side of the bowl to keep the coating even. Immediately sprinkle with flaky salt.
Freeze again for another 15 minutes, or until the chocolate has set. Serve. Store in the fridge.
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