These peanut butter crunch Twix bars have made all my childhood memories come to back to life with one of my favorite candies.
This time they are actually good for you, made completely vegan, gluten free and refined sugar free!
Healthier Version of A Favorite Candy Bar
Making a healthier homemade version of the favorite Twix candy bars has been one of the best desserts I’ve made! Plus, they’re so easy to make!
A vegan gluten free shortbread topped with a layer of peanut butter salted caramel topped crunchy almonds and chocolate or carob “chocolate” layer. These are healthy enough to snack on and enjoy as a delicious treat!
What really makes this vegan candy bar is the vegan peanut butter salted caramel sauce! It’s made using all whole food ingredients, free of gluten and refined sugar.
What goes into these Healthy “Twix” Bars
Shortbread Layer (almond flour, coconut flour, maple syrup, coconut oil, sea salt)
Salted Caramel Peanut Butter Layer (dates, dairy free milk, peanut butter, maple syrup, vanilla extract, flakey salt)
Nuts of choice (I like slivered almonds or peanuts best)
Chocolate Layer (vegan chocolate bar, coconut oil)
FAQs
What chocolate bar should I use for this recipe?
I really like Hu Kitchen Simple Chocolate or the Salty Chocolate bar for this recipe, it’s also vegan and made without refined sugar! If you want a chocolate free option, I recommend using a chocolate bar from Better Carob found in many health food stores.
Can I make this recipe without peanut butter?
Yes! You can substitute the peanut butter for tahini, almond butter or sunflower butter. I personally love the tahini in this recipe as well! You can also make this recipe with my date salted caramel sauce for more traditional Twix bars!
Peanut Butter Crunch Twix Bars (vegan, gluten free)
Ingredients
Shortbread Layer
- 1 cup fine almond flour I used Bobs Red Mill brand
- 2 tbsp coconut flour
- 2 1/2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/8 tsp sea salt
Salted Caramel Peanut Butter
- 7 madjool dates, pitted soaked into about 1 cup of hot water
- 1 tbsp maple syrup
- 1/2 cup peanut butter I used organic creamy, unsalted (sub for other but or seed butter of choice)
- 2 tbsp dairy free milk
- 1 tsp vanilla extract
- 1 tsp flakey salt I used Maldon brand
Chocolate Layer
- 1 vegan chocolate or carob bar I recommend using Hu Kitchen salted chocolate or Better Carob bar
- 2 tsp coconut oil unrefined
Additional Ingredients:
- 1/3 cup slivered almonds or peanuts
Instructions
Salted Caramel Peanut Butter
- Add pitted dates to a bowl and carefully pour about 1 cup of just boiled water onto the dates. Allow them to soak for 15-20 minutes then drain the water.
- To a personal blender or food processor, add soaked dates, maple syrup, peanut butter, vanilla extract, dairy free milk and sea salt and blend until smooth. (If there's still a little chunks or the dates don't worry, you can add a little more dairy free milk by the tsp if needed).
Shortbread Layer
- Preheat oven to 350F.
- To a medium-large bowl combine almond flour, coconut flour, maple syrup, coconut oil and sea salt. Use your hands to mix together evenly to form a solid ball of dough.
- Press the dough into a loaf pan lined with a piece of parchment paper.
- Bake for 10-12 minutes or until the sides begin to get slightly golden brown. Remove from the oven and allow to cool.
- Add the the salted caramel peanut butter onto the shortbread layer and use the back of a spoon to evenly spread out.
- Top with slivered almonds, peanuts or nut of choice. (this step is optional if you don't want an added crunch layer, it's still delicious)
- Place into the freezer for 2-3 hours.
- To a bowl add a melted chocolate bar and coconut oil together until smooth.
- Remove from the freezer and add the chocolate layer to the top and smooth out until it covers the bars. Freeze for at least another 5 minutes.
- Remove from the freezer and remove from the loaf pan. Cut into 4 candy bars or amount of choice. Freeze and store in an airtight container for up to 1 week.
If you enjoy these peanut butter crunch Twix Bars, let me know by leaving a rating and comment below!
Feel free to tag me on social media @justinecooksvegan with your creations for a repost. Enjoy!
Iām going to quadruple this recipe and eat every bite myself! Looks amazing!šš»
Making it now salivating. Thank you for this recipe!!!!
yay!! You’re so welcome! Enjoy! š