No-Bake Twix Bars Recipe
Introduction
No-bake Twix bars are a delicious and easy-to-make treat that combines a crunchy base, creamy peanut butter caramel, and a smooth chocolate topping. Perfect for satisfying your sweet tooth without turning on the oven.
Ingredients
- 2/3 cup Peanut Butter
- 1/3 cup Maple Syrup
- 2 tablespoons Coconut Oil (melted, use refined coconut oil to avoid coconut taste)
- 1 teaspoon Vanilla Extract
- 2 cups Almond Flour (not packed in the cup, sweep off excess on top)
- 1/2 cup Homemade Oat Flour (not packed in the cup, sweep off excess on top)
- 1/4 cup Coconut Oil (melted, use refined coconut oil to avoid coconut taste)
- 1/4 cup Maple Syrup
- 1/4 teaspoon Salt
- 3/4 cup Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- Step 1: Line an 8-inch by 8-inch baking pan with parchment paper and set it aside.
- Step 2: In a mixing bowl, combine the oat flour, almond flour, melted coconut oil, maple syrup, and salt. Stir until the dough sticks together nicely. If it’s too dry, add a splash of water.
- Step 3: Press the dough evenly into the bottom of the prepared pan in a single layer.
- Step 4: Place the pan in the freezer while you prepare the peanut butter caramel layer.
- Step 5: In another bowl, mix the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Step 6: Pour the peanut butter caramel over the bottom layer. Return the pan to the freezer for one hour to set before adding the chocolate layer.
- Step 7: To prepare the chocolate layer, place the chocolate chips and coconut oil in a bowl. Melt for 30 seconds, stir, and repeat as needed until fully melted and smooth.
- Step 8: Pour the melted chocolate over the set caramel layer, spreading it evenly.
- Step 9: Freeze the pan again until the chocolate is set and hard, about 10 to 12 minutes.
- Step 10: Warm a sharp knife blade before slicing to prevent cracking the chocolate. Cut into 12 bars and store in an airtight container in the fridge for up to one week.
Tips & Variations
- Use refined coconut oil to keep the flavor neutral and avoid a strong coconut taste.
- If oat flour is unavailable, finely ground rolled oats can be used as a substitute.
- For extra texture, sprinkle chopped nuts or sea salt over the chocolate layer before it sets.
- Adjust sweetness by using more or less maple syrup according to your taste.
Storage
Store the Twix bars in an airtight container in the refrigerator for up to one week. To enjoy, simply take them out a few minutes before eating to soften slightly. Avoid leaving them at room temperature for long, as the bars may become too soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different nut butter instead of peanut butter?
Yes, almond or cashew butter can be used as alternatives, but keep in mind the flavor and texture may vary slightly.
Is it necessary to freeze the bars between layers?
Freezing helps each layer set firmly, making it easier to add the next one and ensuring clean, neat bars when sliced.
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No-Bake Twix Bars Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These No-Bake Twix Bars are a delicious, healthier twist on the classic candy bar, combining a nutty oat and almond flour base, a rich peanut butter caramel layer, and a smooth chocolate topping. Perfectly sweetened with maple syrup and easy to prepare without any baking, these bars are great for a quick treat or snack.
Ingredients
Bottom Layer
- 2 cups Almond Flour (not packed, sweep off excess)
- 1/2 cup Homemade Oat Flour (not packed, sweep off excess)
- 1/4 cup Coconut Oil (melted, refined)
- 1/4 cup Maple Syrup
- 1/4 teaspoon Salt
Peanut Butter Caramel Layer
- 2/3 cup Peanut Butter
- 1/3 cup Maple Syrup
- 2 tablespoons Coconut Oil (melted, refined)
- 1 teaspoon Vanilla Extract
Chocolate Layer
- 3/4 cup Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- Prepare the Pan: Line an 8-inch x 8-inch baking pan with parchment paper and set aside, ensuring easy removal of the bars after freezing.
- Make the Bottom Layer: In a mixing bowl, combine oat flour, almond flour, melted coconut oil, maple syrup, and salt. Stir well until a dough forms that sticks together; if too dry, add a small splash of water. Press this mixture evenly into the bottom of the prepared pan to form a compact base.
- Freeze the Base: Place the pan in the freezer to firm up while you prepare the next layer.
- Prepare the Peanut Butter Caramel: In a separate bowl, mix peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
- Add Caramel Layer: Pour the peanut butter caramel mixture evenly over the chilled oat and almond flour base. Return the pan to the freezer for about one hour to allow this layer to set properly.
- Melt the Chocolate: When the caramel is firm, melt the chocolate chips and coconut oil together by microwaving for 30 seconds at a time, stirring in between, until fully melted and smooth.
- Apply Chocolate Layer: Pour the melted chocolate evenly over the set caramel layer, spreading gently if needed to cover completely.
- Set the Bars: Place the pan back into the freezer and chill for 10-12 minutes, or until the chocolate is hardened and firm.
- Slice and Store: Warm the blade of a sharp knife under hot water and dry it to make clean cuts, then slice into 12 bars. Store the bars in an airtight container in the refrigerator for up to one week.
Notes
- Use refined coconut oil to avoid coconut flavor that might overpower the bars.
- If oat flour is not available, blend oats into a fine powder to make homemade oat flour.
- Press the layers firmly to ensure bars hold together well.
- Warming the knife blade between cuts helps slice the bars cleanly without cracking the chocolate.
- Store bars in the fridge to prevent melting; they also freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake twix bars, peanut butter caramel bars, healthy twix recipe, no bake dessert, maple syrup sweets, chocolate peanut butter bars
