Peanut Butter Twix Bars
Updated: Jan 28
Twix bars are amazing anytime of year and this recipe is sure to satisfy any candy cravings. The best part...you can enjoy knowing they are sugar free and vegan!! This is another go-to to make when going to my parents now that my dad made the switch to a vegan diet to improve his health. Whether you are vegan or just trying to moderate your sugar intake, this is a must in your baking rotation!
I am a big peanut butter lover and so instead of a caramel layer in the middle, I decided to add a smooth sweat peanut butter flavored center. Think of a Recess mix with a Twix in a bar. Ummm, hello!! How can you go wrong?! Combine the bottom cookie layer with the peanut butter filling and dark chocolate top. This seriously creates a little slice of heaven in your mouth...SO GOOD!
Like many of my sweet recipes, I used the Lakanto baking products to help keep the recipe low in sugar and help prevent a blood sugar spike. I've noticed a huge difference in how I feel baking with these ingredients. The best part is, these taste exactly like you are cooking with sugar, no one will every be able to tell these are a healthy version. Feel free to substitute the sweetener you have on hand such as brown sugar or coconut sugar.
Typically, if I have a sugar craving, this is my go-to. I usually have them stored in my freezer so I can grab one anytime I am in need of something sweet. These have been a crowd pleaser! I've brought them to family and friend get-togethers. They are always such a huge hit!
-1 Tbsp of ground flaxseed
- 2 Tbsp of coconut oil
- 2 Tbsp of unsweetened applesauce
Peanut butter layer:
- 1 1/2 cups of powder peanut butter (I use this one from Amazon with no added sugar)
- 1/2 cup of maple syrup ( I use Lakanto Maple Flavored Syrup to keep the sugar low)
- 1/4 cup of Lakanto sweetener (Only use if no sugar is added in the powder peanut butter and can replace with brown sugar or coconut sugar)
- about 1/4 cup of water
- 1 Tbsp of coconut oil
1) Preheat oven to 350 and line a 9x11 pan with parchment paper
2) Combine ground flax and 3 Tbsp of water and let sit for 3-5 minutes
3) Mix the rest of the cookie layer ingredients in the bowl. (I find using my hands works best)
4) Press the cookie layer evenly in the pan (This takes patience to make it even but it helps if you slightly wet your fingers and press the batter evenly). If using lakanto sugar cookie mix bake for about 16-18 min until lightly golden brown. If using Betty Crocker cookie mix bake for about 20 min or also until lightly brown.
5) While the cookie layer bakes combine all the ingredients for the peanut butter layer. Add just enough water to make the texture like cookie dough (usually about 1/4 cup). Refrigerate until the cookie layer is baked and cooled completely.
6) On a counter, press the peanut butter layer in an even sheet in between to pieces of parchment paper. It doesn't have to be a perfect rectangle but enough to cover most of the cookie layer. Place the peanut butter layer over the cookie layer. Fill in any gaps by pressing the peanut butter layer lightly into the cookie. ( It is easier to spread the peanut butter out on the counter first so the cookie layer doesn't get to smashed and it becomes more even)
7) Break up the chocolate bars in a bowl and slowly melt the chocolate in 10-15 second increments with the coconut oil. Pour over the peanut butter layer, spread evenly, and leave out at room temperature to set.
8) Once the chocolate is set pull the parchment paper out of the baking pan and cut evenly into pieces. Yields about 32 twix bars.
9) Keep twix bars in the fridge for 5-7 days or freeze for up to a month
Follow me on @cokocooks and feel free to DM with questions or just tell me what you think
Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases, at no cost to you the buyer. Thank you for supporting CoKoCooks