These No-Bake Twix Bars are a delicious egg-free, dairy-free, healthy Twix bar alternative made in just about 20 minutes for a perfect dessert.
I love easy no-bake snacks, like my Samoa Bars, No-Bake Chocolate Peanut Butter Oatmeal Bars, or No-Bake Peanut Butter Bars. 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 creamy caramel and covered with chocolate. Making this at home is much easier than you think and can be done with just a handful of healthy ingredients that you probably already have in your pantry!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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No-Bake Twix Bars
Ingredients
Peanut Butter Caramel
- ⅔ cup Peanut Butter
- ⅓ cup Maple Syrup
- 2 tablespoons Coconut Oil - melted, use refined coconut oil to avoid coconut taste
- 1 teaspoon Vanilla Extract
Base layer
- 2 cups Almond Flour - not packed in the cup, sweep off excess on top
- ½ cup Homemade Oat Flour - not packed in the cup, sweep off excess on top
- ¼ cup Coconut Oil - melted, use refined coconut oil to avoid coconut taste
- ¼ cup Maple Syrup
- ¼ teaspoon Salt
Chocolate Layer
- ¾ cup Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- 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.
Nutrition
Ingredients and Substitutions
Here’s how to pick key ingredients and possible substitutions.
- Peanut Butter: 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.
- Maple Syrup: Use pure maple syrup for the best flavor and natural sweetness. Avoid artificially flavored syrups. You can also use coconut nectar or agave syrup.
- Almond Flour: 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.
- Oat Flour: 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.
- Chocolate Chips: 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.
Carine’s Tips
- Layer Assembly: 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.
- Chilling Time: 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.
These are perfect amount of sweet. Yum :), really enjoyed them.
Thank you !
Thank you!
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.
Good morning Carine
Would substituting date paste in place of the coconut oil work?
I am oil free for my health.
Thanks so much!
I have no idea ! Let me know if you try
These are really delicious and very easy to make. Thanks for this fab recipe!
Thank you!
This worked exactly as written, thanks! All my family said it taste like a twix bar, well done carine!
What is one bar? How many bars does it make?
The serving size appears before the ingredient measurement, this recipe serve 12 bars from a 8″ pan.
Can you substitute regular flour for the almond flour?
I haven’t tried that, but raw flour is not safe to eat, it needs to be toasted and cooled first. But overall, I suspect the base will end up very dry since almond flour adds less starch and more fats.
This sounds good, but almond and oat fours are not allowed. Can I use rice or sorghum flours?
I haven’t tried the flour you suggest, so I can’t tell how much you would need.