Introduction

No-bake Twix bars are a delicious and easy treat that capture the classic flavors of caramel, chocolate, and a cookie-like base without turning on your oven. These bars come together quickly and are perfect for satisfying a sweet craving with wholesome ingredients.

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 x 8-inch baking pan with parchment paper and set aside.
Step 2: In a mixing bowl, combine the oat flour, almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture forms a dough that sticks together. If too dry, add a splash of water.
Step 3: Press this 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 evenly over the base layer. Return the pan to the freezer for one hour to set before adding the chocolate.
Step 7: Melt the chocolate chips and 1 tablespoon coconut oil in a bowl by heating for 30 seconds at a time, stirring in between, until fully melted.
Step 8: Pour the melted chocolate over the set caramel layer, spreading evenly.
Step 9: Freeze the pan again until the chocolate is firm, about 10-12 minutes.
Step 10: Warm a sharp knife blade slightly with warm water and dry it. Use it to cut the bars into 12 even pieces to prevent cracking.

Tips & Variations

Using refined coconut oil helps avoid a strong coconut flavor, letting the peanut butter and chocolate shine.
If you don’t have oat flour, pulse rolled oats in a blender until fine to make your own.
For a nut-free version, try sunflower seed butter instead of peanut butter and substitute almond flour with sunflower seed flour.
To make the bars firmer, chill them in the freezer longer before slicing.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—thaw in the fridge before serving. To maintain the chocolate’s smooth texture, cut with a warm knife each time after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought oat flour instead of homemade?

Yes, store-bought oat flour works perfectly in this recipe and can save time.

What if I don’t have parchment paper?

You can lightly grease the pan to prevent sticking, but parchment is best for easy removal of the bars.

No-Bake Twix Bars Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These No-Bake Twix Bars are a delicious and healthier twist on the classic candy bar, featuring a crunchy oat and almond flour base, a creamy peanut butter caramel middle layer, and a rich chocolate topping. Perfect for a quick treat without turning on the oven, these bars combine natural sweeteners and wholesome ingredients for a satisfying snack.

Author: Bella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 30 minutes
Yield: 12 bars 1x
Category: Dessert, Snack
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 Refined Coconut Oil (melted, to avoid coconut taste)
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 Refined Coconut Oil (melted, to avoid coconut taste)
1 teaspoon Vanilla Extract

Chocolate Layer

3/4 cup Chocolate Chips
1 tablespoon Refined Coconut Oil

Instructions

Prepare Pan: Line an 8-inch x 8-inch baking pan with parchment paper and set aside to prevent sticking and ease removal.
Make Bottom Layer: In a mixing bowl, combine oat flour, almond flour, melted coconut oil, maple syrup, and salt. Stir until a sticky dough forms. If the mixture is too dry, add a splash of water to help it bind together.
Press Bottom Layer: Evenly press the dough into the bottom of the prepared pan, creating a uniform single layer.
Freeze Bottom Layer: Place the pan in the freezer while you prepare the next layer to firm up the base.
Prepare Peanut Butter Caramel: In another bowl, mix together peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
Add Peanut Butter Layer: Pour the caramel mixture over the frozen bottom layer, spreading gently and evenly. Return the pan to the freezer for one hour to set.
Melt Chocolate: Once the caramel layer is set, melt the chocolate chips and coconut oil in short intervals of 30 seconds, stirring between each until fully melted and smooth.
Top with Chocolate: Pour the melted chocolate over the peanut butter caramel layer, spreading evenly.
Freeze to Set Chocolate: Place the pan in the freezer again for 10-12 minutes until the chocolate layer is firm and hard.
Cut and Store: Warm a sharp knife blade to slice into 12 bars to avoid cracking the chocolate. Store the bars in an airtight container in the refrigerator for up to one week.

Notes

Use refined coconut oil to avoid adding a strong coconut flavor.
Ensure flour measurements are not packed to maintain accurate texture.
If the dough is too dry when mixing the bottom layer, add a small amount of water gradually.
Warming the knife helps to cut through the chocolate layer more cleanly.
Store bars in the fridge for best texture and freshness.

Keywords: No-Bake Twix Bars, Peanut Butter Bars, Healthy Twix, No-Bake Dessert, Gluten-Free Snack, Healthy Candy Bar