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!
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.
Expert 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.
More No-Bake Bar Recipes
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No-Bake Twix Bars
Ingredients
Peanut Butter Caramel
- ⅔ cup Peanut Butter
- ⅓ cup Maple Syrup
- 2 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
Base layer
- 2 cups Almond Flour - not packed in the cup, sweep off excess on top
- ½ cup Oat Flour - not packed in the cup, sweep off excess on top
- ¼ cup Coconut Oil - melted
- 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, 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.
- Slice into bars and store in the fridge for up to 1 week in an airtight container.
This is a great recipe, you can’t even tell it’s vegan. Even my teenagers are requesting it, they are picky and don’t like vegan recipes ….. I didn’t tell them lol.
Thank you!!
What can I substitute for oat flour? Because I can’t eat oats. Thank you.
Swap it for almond flour it will work, the base will be a tiny softer
I made this recipe and it was absolutely delicious! Thank you!
Thank you!!
What could you substitute the oat flour for? I cannot eat oats.
This was a dream!! So easy and QUICK to make. Thank you!
You’re most welcome!!
It would probably work fine with oat flour, but a little bit less of it, so maybe start with 1/3 cup. Almond flour is also fine to eat raw.
This recipe was so good! The texture was amazing and I loved the crunch of the chocolate on top from the fridge. Easy recipe! My husband loved it too. He kept saying I love it! Thank you.
Thank you so much, I’m so glad you liked it!!