Description
These Healthy Peanut Butter Twix Bars are a delicious, homemade treat featuring a gluten-free almond flour crust, a creamy peanut butter layer, and a rich dark chocolate topping. Sweetened naturally with maple syrup and made without refined sugars, they provide a satisfying dessert option that’s both indulgent and nutritious.
Ingredients
Scale
Base:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- Pinch of salt
Peanut Butter Layer:
- 1/2 cup natural peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
Chocolate Topping:
- 3/4 cup dark chocolate chips (70% cacao or higher)
- 1 teaspoon coconut oil
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix thoroughly until a soft dough forms.
- Bake the Base: Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 10 to 12 minutes until the edges turn lightly golden. Remove from the oven and allow the crust to cool completely to ensure the peanut butter layer sets properly.
- Make the Peanut Butter Layer: In a separate bowl, stir together the natural peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and consistent. Spread this mixture evenly over the cooled crust to create a creamy layer.
- Set the Peanut Butter Layer: Place the pan in the freezer for 20 to 30 minutes. This step firms up the peanut butter layer, making it easier to spread the chocolate topping and cut the bars later.
- Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between until the chocolate is fully melted and smooth.
- Add the Chocolate Topping: Pour the melted chocolate over the firm peanut butter layer, spreading it evenly with a spatula for a smooth finish.
- Chill to Set: Return the pan to the refrigerator and chill for at least 1 hour or until the chocolate has completely set and hardened.
- Serve: Once firm, lift the bars out of the pan using the parchment paper edges. Cut into 12 equal bars. Store the bars in the refrigerator until ready to serve for the best texture.
Notes
- Store bars in the refrigerator to maintain the best texture and prevent melting.
- For a lower sugar version, opt for sugar-free dark chocolate chips and slightly reduce the maple syrup amounts.
- You can substitute natural cashew butter or almond butter in place of peanut butter to vary the flavor or accommodate allergies.
