top of page

Healthy Twix Bars

We ♥️ chocolate and we ♥️ peanut butter which is why we are ♥️’ing these amazing no-bake, gluten and dairy-free “Twix Bars” that our friends at Cookes In the Kitchen (IG @cookesinthekitchen) posted about after seeing and making the original recipe from Beach Side Kitchen

(IG @beachsidekitchen)

We’re happy to announce that we made them and they are just as delish as expected…and you really need to make them too. Best part is, they are very easy to make and super healthy!

For the super simple ingredients/instructions, head to Beach Side Kitchen on Instagram (@beachsidekitchen) and find her January 21, 2022 post.

And, get ready because each week in February we’re posting a yummy chocolate recipe..most likely from @beachsidekitchen because she has some awesome ones!

Her yummy instructions are:


  • 1You can make these with any nut butter you want (peanut butter, cashew, or tahini are my faves)

  • Either do a 8x8 pan for thin bars like this or do a 9x5 bread pan for something thicker!

  • You can do all of oat or almond flour but personally I like the mix for flavor and texture

  • Lastly, you can store in the fridge for ooey gooey texture like this or freezer for more of a fudge feel (both amazing)

Healthy Twix Bars

Cookie layer:

  • 1/2 cup oat flour

  • 1/3 cup almond flour

  • 3 tbs maple syrup

  • 3 tbs creamy peanut butter

  • 1 scoop collagen (optional! Can omit no change to recipe)

Caramel layer:

  • 1/4 cup peanut butter

  • 3 tbs maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

  • 1 tbs melted coconut oil

Chocolate layer:

  • 1/2 cup dark chocolate chips (I love @hukitchen no sugar added)\

  • 1 tbs coconut oil

To assemble:

  1. Mix together cookie ingredients. Press into parchment lined 8x8 pan or 9x5 bread pan.

  2. Then mix together caramel ingredients and spread on top of cookie layer.

  3. Last, melt chocolate chips and coconut oil in microwave in 30 second increments. Then pour over the caramel.

  4. Let harden in fridge for 2-3 hours, or freezer for 1 hour.

  5. Store in fridge for gooey bars, freezer for fudgey bars.

  6. As always, sprinkle with a little flakey sea salt for that extra


bottom of page