Protein “Twix” Bars

Protein-Boosted, Gluten-Free Option, Dairy-Free, Refined Sugar-Free

These Protein Twix Bars are SO good and honestly everything I want in a homemade treat. A crisp protein shortbread base, thick peanut butter caramel, and a snappy dark chocolate layer finished with flaky sea salt. Basically my take on a homemade Twix, made with simple ingredients and a little extra protein.

For the base, I use a combination of oat flour, almond flour, and Designs for Health PurePaleo Protein. You still get that slightly crumbly, cookie-like shortbread texture, but with an easy protein boost built right into the base. Then there’s the peanut butter caramel... crunchy peanut butter, maple syrup, vanilla, and sea salt. SO simple and SO good. I love keeping these in the freezer for when I want something sweet after dinner or with an afternoon coffee.

What You Need (Makes 12 Bars)

Protein Shortbread Base

¾ cup (75 g) oat flour
½ cup (56 g) almond flour
⅓ cup (35–40 g) Designs for Health PurePaleo Unflavoured Protein
⅓ cup (75 g) coconut oil, melted
3 tbsp (63 g) raw honey or pure maple syrup
½ tsp vanilla extract
¼ tsp sea salt

Peanut Butter Caramel

½ cup (128 g) crunchy natural peanut butter
¼ cup (55 g) coconut oil
¼ cup (60 ml) pure maple syrup
1 tsp vanilla extract
Pinch of sea salt

Chocolate Layer

1 × 2.5 oz (70 g) dairy-free, refined-sugar-free dark chocolate bar or approximately ½ cup dark chocolate chips
1 tbsp (14 g) coconut oil
¼ tsp flaky sea salt

Method

Make the Protein Shortbread

Preheat the oven to 350°F and line a 6×6-inch baking dish with parchment paper.

Combine the oat flour, almond flour, PurePaleo Protein, and sea salt. Add the melted coconut oil, honey or maple syrup, and vanilla. Mix until a soft, slightly crumbly dough forms.

The mixture should easily hold together when pressed between your fingers. If it feels too dry or crumbly, add another teaspoon of melted coconut oil at a time until it holds together.

Firmly press the mixture into an even layer in the prepared pan.

Bake for 10–12 minutes, until the edges are lightly golden and the centre is set. Remove from the oven and let cool completely.

Make the Peanut Butter Caramel

Add the peanut butter, coconut oil, maple syrup, vanilla, and sea salt to a small saucepan over medium-low heat.

Whisk for 2–3 minutes, until completely melted, smooth, and glossy. Remove from the heat and allow to cool.

Once the shortbread and caramel have completely cooled, pour the caramel over the shortbread and spread into an even layer.

Transfer to the freezer for 1–2 hours, or until the caramel is completely firm.

Add the Chocolate

Add the dark chocolate and coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Pour the melted chocolate over the frozen caramel layer and spread evenly. Finish with flaky sea salt.

Transfer to the refrigerator for 5–10 minutes, just until the chocolate is set.

Lift the bars from the pan using the parchment paper and transfer to a cutting board. Using a sharp knife, slice into 12 bars.

If the chocolate is too firm and starts to crack, let the bars sit at room temperature for a few minutes before slicing.


Serving Suggestions

These are SO good straight from the fridge when the peanut butter caramel is creamy and the chocolate still has that perfect little snap.

I personally love keeping them in the freezer. Just pull one out and let it sit at room temperature for a few minutes before eating. They’re perfect when you want something sweet after dinner or alongside an afternoon coffee.

You can also cut them into 16 smaller Twix-style bars if you prefer more of a bite-sized treat.

Notes

The protein shortbread is intentionally made with a combination of oat flour, almond flour, and PurePaleo Protein. Protein powder absorbs moisture differently than traditional flour, so I wouldn’t recommend adding additional protein powder without adjusting the other ingredients.

Pay attention to the texture of your shortbread before baking. It should be slightly crumbly but easily hold together when squeezed. If it falls apart, add another teaspoon of melted coconut oil at a time until it holds.

I use Designs for Health PurePaleo Unflavoured Protein so you get the added protein without changing that classic peanut butter and chocolate flavour. Vanilla PurePaleo would also be delicious if you want a slightly sweeter, more vanilla-forward shortbread.

To keep these bars refined sugar-free, make sure you use a dark chocolate or chocolate chips that are also made without refined sugar.

For a gluten-free version, use certified gluten-free oat flour.

You can use crunchy or smooth natural peanut butter. I LOVE crunchy in these because the little pieces of peanut give the caramel layer even more texture.

Make sure the shortbread is completely cool before adding the caramel and that the caramel is firm before adding the chocolate. This is what gives you those distinct Twix-style layers.

Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay