Dairy-Free Twix Protein Bars

Chocolate coated Twix protein bars on a plate with one bar broken in half.

A crunchy protein cookie base topped with dairy-free peanut butter caramel sauce and all coated in delicious chocolate. These protein Twix bars are a healthy version of a classic candy bar you won’t be able to refuse!

Course Dessert

Cuisine American

Keyword high protein snack

Prep Time 15

Cook Time 15

Freezing Time 2

Total Time 2 30

Servings

Calories 335kcal

Author Shelby Stover

Equipment

Ingredients

Cookie Base Ingredients:

1 cup Gluten-free 1:1 baking flour
½ cup Vegan vanilla protein powder
¼ cup + 1 tablespoon Maple syrup yes you need both
pinch Salt
¼ teaspoon Baking soda
¼ cup Dairy-free butter softened
1 teaspoon Vanilla extract
3 tablespoons Coconut oil melted, as needed

Caramel Ingredients:

¼ cup + 1 tablespoon Coconut oil melted, yes you need both
¾ cup Maple syrup
½ cup Natural Peanut butter Natural
½ cup Vegan protein powder
⅛ cup Vegan protein powder you need both

Chocolate Coating Ingredients:

1 cup Chocolate chips
1 tablespoon Coconut oil

Instructions

Line a 9x9 baking dish with parchment paper and preheat the oven to 350 degrees.
In a large bowl, combine the dry ingredients.
Add the softened butter and vanilla extract and mix together with a fork until a crumbly dough forms. Add melted coconut oil 1 tablespoon at a time, mixing in between. Add just enough oil until you are able to stick the dough together into one big ball.
Transfer the dough to the parchment-lined baking dish and press the dough down evenly across the pan.
Place in the oven and bake at 350 degrees for 13-15 minutes, until the edges just turn slightly golden.
Meanwhile, prepare the caramel by adding the coconut oil, maple syrup, and peanut butter (or almond butter) into a small saucepan. Melt together on low heat then add the protein powder and stir until combined and remove from heat.
Once the cookie base is done, pour the caramel layer on top then place it into the freezer. Freeze for at least 2 hours to allow the caramel to harden.
Once frozen, remove from the baking dish by lifting on the parchment paper. Peel the parchment paper away and cut the cookie into bars.
Melt the chocolate and coconut oil together in the microwave or using a double boiler.
Line another baking dish with parchment paper. Dip the cookie bars into the chocolate to coat them evenly, then place them on the lined baking dish.
Place the coated cookie bars into the fridge for 15 minutes to let the chocolate harden, then enjoy!

Notes

For the cookie base: you only want as much oil in the base so that you’re able to stick the dough together in one big ball. This amount will vary based on the protein powder and gluten-free flour that you use.

Texture: Pea protein based powders absorb more liquid and will need more oil where as coconut blends need less. Likewise, an egg white and collagen blend will dry the cookie base out a bit. This is also the case for the caramel filling. If it’s too dry because of the powder, you’ll want to add a bit more coconut oil.

Baking tips: when you press the protein cookie base into the parchment-lined pan, press it down firmly. The better you do this, the more the base will hold together.

Chocolate dipping: for the best aesthetic appeal, dip each candy bar into the chocolate. However, for busy mom life (aka me) I personally cut the bars, leave them on the parchment paper and pour the chocolate over top to save time.

Save sugar calories: if you want to cut back on the sugar a bit, you can use half the ratios for the melted chocolate and just drizzle it on top. Likewise, you could use a sugar-free maple syrup if that's your thing. Still delicious.

Store the peanut butter Twix bars in the fridge in an airtight container for up to one week. They can be enjoyed right from the fridge chilled however, I like to let mine sit at room temperature for a few minutes first.

It makes 24 small bars, each serving is two bars.

Nutrition