Disse No-Bake Twix Bars are a delicious egg-free, dairy-free, healthy Twix bar alternative made in just about 20 minutter for a perfect dessert.
I love easy no-bake snacks, like my Samoa Bars, Havregrødsbarer med chokolade og jordnøddesmør uden bagning eller Jordnøddesmørbarer uden bagning. But today, I wanted to find again the taste of Twix bars in a plant-based and healthier alternative.
Twix are simple treats that are made with 3 different layers. A base, slightly crusty batter topped with cremet karamel and covered with chocolate. Making this at home is much easier than you think and can be done with just a handful of sunde ingredienser that you probably already have in your pantry!
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No-Bake Twix Bars
Ingredienser
Jordnøddesmør karamel
- ⅔ kop Jordnøddesmør
- ⅓ kop Ahornsirup
- 2 spiseskefulde Coconut Oil - melted, use refined coconut oil to avoid coconut taste
- 1 teske Vanille ekstrakt
Baselag
- 2 kopper Mandelmel - not packed in the cup, sweep off excess on top
- ½ kop Hjemmelavet havremel - not packed in the cup, sweep off excess on top
- ¼ kop Coconut Oil - melted, use refined coconut oil to avoid coconut taste
- ¼ kop Ahornsirup
- ¼ teske Salt
Chocolate Layer
- ¾ kop Chokoladechips
- 1 spiseskefuld Coconut Oil
Instruktioner
- Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
- Prepare the bottom layer first. In a mixing bowl, stir oat flour, almond flour, melted coconut oil, maple syrup, and salt until the dough sticks together nicely. If it is too dry, add a splash of water.
- Press at the bottom of the pan evenly in a single layer.
- Place the pan in the freezer while you prepare the peanut butter caramel.
- In another bowl, stir peanut butter, maple syrup, coconut oil, and vanilla extract.
- Pour the peanut butter caramel on top of the previous layer. Place the pan in the freezer for one hour before adding the melted chocolate.
- When the caramel layer is set, remove the pan from the freezer and prepare the chocolate layer. In a bowl, add the chocolate chips and coconut oil, melt for 30 seconds, stir, and repeat until fully melted.
- Pour the melted chocolate on top of the caramel layer.
- Place the pan in the freezer again until the chocolate is set and hard – about 10-12 minutes.
- Warm the blade of a sharp knife to prevent the chocolate layer from breaking too much as you cut the slices. Slice into 12 bars and store in the fridge for up to 1 week in an airtight container.
Ernæring
Ingredienser og erstatninger
Here’s how to pick key ingredients and possible substitutions.
- Jordnøddesmør: Choose natural peanut butter with no added sugar or oils. Stir well before measuring to incorporate the natural oils. You can also use almond butter or sunflower seed butter.
- Ahornsirup: Use pure maple syrup for the best flavor and natural sweetness. Avoid artificially flavored syrups. You can also use coconut nectar or agave syrup.
- Mandelmel: Select finely ground almond flour for a smooth base layer. Avoid packing the flour in the cup to prevent dense bars. If you don’t have any, you can use more oat flour. Oat flour is safe raw.
- Havremel: Use finely ground oat flour or make your own by blending rolled oats until fine. Sweep off excess flour from the cup for accurate measuring.
- Chokoladechips: Choose high-quality dark chocolate chips with a high cocoa content (70% or more) for a rich, intense chocolate flavor.
- Coconut Oil: You can’t swap it for any other oil. The only potential alternative (though I haven’t tried it) is cocoa butter. You need something that solidifies at room temperature.
How to Make No-Bake Twix Bars
Making this recipe is quite easy and can be done in just a few minutes.
Combine the batter ingredients in a small mixing bowl.
Press the base mixture onto a square brownie pan lined with parchment paper.
Pour the plant-based caramel ingredients in a small bowl.
Combine the caramel with a small spatula until well mixed. You might need to heat it slightly to combine it fully.
Pour the caramel layer on top of the base crust and smoothen the top with a spatula.
Melt the chocolate chips and coconut oil on low heat and pour the mixture on top of the caramel. Refrigerate the bars to let them set.
Carines tips
- Samling af lag: Press the base layer firmly and evenly into the pan to ensure a solid foundation. This helps the bars hold together well and creates a nice, even layer.
- Peanut Butter Caramel Consistency: You can heat the peanut butter, maple syrup, and coconut oil over low heat and stir continuously until smooth. This ensures a creamy caramel layer without any graininess.
- Chocolate Layer: Melt the chocolate chips with coconut oil over a double boiler or in the microwave in short bursts, stirring frequently to prevent overheating and ensure a smooth, glossy chocolate layer. Don’t heat to hot too fast as it makes the chocolate grainy.
- Afkølingstid: Allow each layer set properly before adding the next. This helps maintain distinct layers and makes the bars easier to cut.
- Cutting the Bars: Use a sharp knife to cut the bars once fully set. Run the knife under hot water and wipe it dry between cuts for clean, even slices.
So easy and so delicious!! I cant wait to try some of your other recipes. Thank you!
Tak!
I really want to try this, but I don’t have any almond or oat flour. How does it come out with gf 1 to 1 flour?
I didn’t try that so I can’t guarantee it work, however, I can tell that it’s not safe to eat raw gluten-free flour! It must be baked. Almond flour and oat flour are safe to eat raw as it’s basically ground almonds, and ground steamed oats.
Well, I have a funny question, can the base be bake and for how long and at what degree?
Absolutely! I have done that a few times for a crunchy base. Bake at preheated oven 350F (180C) for 12-14 minutes, or until golden brown. Make sure you line the pan with parchment apper, and prick the crust with a fork is a great tips too! Cool down 15minutes at room temperature before following the next steps of the recipe.
WoW !! Les meilleurs que j’ai fait 🙂
Tak!
I LOVE these! I’m bringing them to a function and some people came do almond flour. Could I just use all oat flour?
You can swap almond flour for sesame flour, hazelnut flour, cashew flour, it won’t change the texture. Oat flour only will make the crust too dry and crumbly.
Can you add more almond flour or add coconut flour, instead of using oat flour please? TIA x
You can add more almond flour, but they are softer. Coconut flour is too high in fibers, it will make the crust crumbly and dry.
These are delicious! I just made them, and they formed our better than I anticipated.
Tak så meget!
These are perfect amount of sweet. Yum :), really enjoyed them.
Tak!
Tak!
can we leave out the oat flour for someone who can’t eat oats?
You can swap for almond flour, you might need a little more to firm up the dough as oat flour has fiber that almond don’t have. But you can’t leave out oat flour without increasing almond flour, it will be too soft
Hi. Can you taste the coconut?
Not if you use refined coconut oil, it has no coconut flavors.