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Homemade Vegan Peanut Butter Twix Bars Recipe

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4.1 from 6 reviews

These Homemade Vegan Peanut Butter Twix Bars are a delightful plant-based treat featuring a crunchy almond and coconut flour crust, creamy peanut butter caramel layer, and a rich dark chocolate coating. Perfect for a sweet snack or dessert, they combine wholesome ingredients with indulgent flavors, all vegan and naturally sweetened.

Ingredients

Crust

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup melted coconut oil
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon flaky sea salt

Peanut Butter Caramel Layer

  • 3/4 cup creamy peanut butter (just peanuts and salt)
  • 2 tablespoons almond butter
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 12 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350° F (175° C). Line an 8x8 inch square baking dish with parchment paper to prevent sticking and make removal easier.
  2. Make and Bake Crust: In a mixing bowl, combine almond flour, coconut flour, 1/3 cup melted coconut oil, honey or maple syrup, 2 teaspoons vanilla extract, and flaky sea salt. Stir until a uniform dough forms. Press the mixture firmly and evenly into the prepared baking dish. Bake for 10-12 minutes until the crust is lightly golden and toasted. Remove from oven and let cool slightly.
  3. Prepare Peanut Butter Caramel Layer: In a small pot or saucepan over medium heat, combine creamy peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Stir constantly and bring to a gentle boil. Maintain the boil while stirring for 2 minutes to thicken the mixture, then remove from heat.
  4. Assemble and Chill: Pour the warm peanut butter caramel mixture evenly over the baked crust. Spread gently if needed for an even layer. Place the baking dish in the freezer for 30 minutes or until the layer is firm enough to cut.
  5. Cut Bars: Once firm, remove from freezer and lift out the parchment paper holding the bars. Cut the layered slab into 16 equal bars.
  6. Melt Chocolate: Place chopped dark chocolate and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in short bursts of 20-30 seconds, stirring between intervals until fully melted and smooth. Let the chocolate cool slightly for about 10 minutes.
  7. Coat Bars in Chocolate: Dip or cover each bar individually in the melted chocolate to coat completely. Place coated bars on parchment paper and sprinkle lightly with flaky sea salt for added texture and flavor.
  8. Set Chocolate and Serve: Freeze the chocolate-coated bars for 10 minutes to set the coating firmly. Once set, enjoy immediately or store bars in the refrigerator to keep fresh.

Notes

  • You can substitute honey with maple syrup for a strictly vegan option.
  • Ensure the peanut butter is natural with no added sugars or oils for best results.
  • The bars should be kept refrigerated or frozen for optimal texture and freshness.
  • For a nut-free version, you can try sunflower seed butter, though it may alter the flavor and texture.
  • Use high-quality dark chocolate (70% cocoa or more) for richer taste and health benefits.

Find it online: https://cozyplatter.com/homemade-vegan-peanut-butter-twix-bars-recipe/