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Health(ier) Twix Bars

For Super Bowl this year my family dropped in and enjoyed some delicious homemade meatloaf, potatoes, salad and dips. I provided the treat to top it all off, and this is my new favorite treat to bring to the party!

I've made these a few times now and have gotten better at waiting patiently for each layer to cool and set. When you have the patience, these really come out looking like Twix with all of the layers you'd expect to see.

These in particular, are filled with a peanut butter layer instead of caramel but in my opinion it's better.

Try them out and share it on your social pages! Tag me @simplymadecoaching

Healthy Peanut Butter Twix Bars


For the biscuit base:

1 1/2 cups almond flour

3 Tbsp melted and cooled coconut oil

2 Tbsp maple syrup

1 tsp vanilla

1/4 tsp salt

For the peanut butter layer:

2/3 cup natural peanut butter

1/4 cup maple syrup

1/4 cup coconut oil

1 tsp vanilla

For the chocolate topping:

3/4 cup chocolate chips

1 Tbsp coconut oil or butter (I prefer butter)


1) Preheat the oven to 350*F. Line an 8x8 square baking dish with parchment paper.

2) In a mixing bowl, combine the almond flour, coconut oil, maple syrup, vanilla and salt until well combined. Press the almond dough firmly into the lined baking dish, creating a flat, even layer. Bake for 10 minutes. Allow to cool.

3) Add the peanut butter, syrup, coconut oil and vanilla to a small saucepan. Heat over medium-low heat. Cook and stir continually until peanut butter has melted and all ingredients are mixed together. Pour the peanut butter mixture over the almond biscuit layer in the baking dish. Spread to create a thin, even layer. Place in the refrigerator or freezer until the peanut butter is hard to the touch.

4) Once the peanut butter layer has firmed up, melt the chocolate and butter together in a microwave-safe bowl. Microwave the chocolate in 30 second increments, stirring after each until chocolate is melted. Pour the chocolate over the peanut butter and spread into a thin layer.

5) Freeze or refrigerate the chocolate covered layers again for 30-60 minutes, or until the chocolate has hardened.

6) Pull the whole contents out of the baking dish using the parchment paper. Cut into bite-size strips.

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