Peanut Butter Twix Bars
A healthier version of the twix candy with a peanut butter twist
Servings 32
Calories 180kcal
Ingredients
Cookie Layer
- 1 pkg (17.5oz) Betty crocker sugar cookie mix haven't test other brands
- 1 tbsp ground flaxseed
- 2 tbsp refined coconut oil
- 2 tbsp unsweetened applesauce
Peanut Butter Layer
- 1/2 cup creamy peanut butter
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
Chocolate Layer
- 1 12 oz bag dark chocolate chips be sure to use vegan to make vegan friendly
- 1 tbsp refined coconut oil
- sea salt for topping
Instructions
- Preheat oven to 350 and line a 9x11 pan with parchment paper
- Combine ground flaxseed and 3 Tbsp of water and let sit for 3-5 minutes to gel.
- Mix the rest of the cookie layer ingredients in the bowl. (I find using my hands works best).
- 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). Bake for about 20 min or also until lightly brown.
- While the cookie layer bakes combine all the ingredients for the peanut butter layer in a bowl until smooth.
- Spread the peanut butter caramel in an even layer over the cookie and allow to cool on the counter. Then place in the fridge for about an hour or two so the peanut butter layer can set.
- Slice the Twix in even slices and place on parchment paper.
- Add chocolate chips to a microwave safe bowl and slowly melt the chocolate in 10-15 second increments with the coconut oil. Pour over the Twix bars, sprinkle with sea salt, and allow the chocolate to set.
- Yields about 32 twix bars.
- Keep twix bars in the fridge for 5-7 days or freeze for up to a 3 months.
Notes
Nutrition facts calculated with lakanto chocolate, maple syrup, and monk fruit sweetener
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Fiber: 7g | Sugar: 2g