Homemade Twix Bites

on Aug 13, 2025

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These homemade Twix bites have a soft almond flour cookie base, a gooey peanut butter caramel layer, and a smooth chocolate topping, all made from simple, wholesome ingredients. They’re a fun, healthier twist on the classic candy bar and perfect for whenever you’re craving something sweet.

When my kids ask for chocolate candy, I love surprising them with these homemade Twix bites. They’ve got that buttery cookie base, gooey caramel layer, and chocolatey top, just like the real deal, but made with simple, wholesome ingredients I always have on hand. They’re sweet, chewy, and the perfect bite-sized treat.

Looking for more simple-to-make sweet treats to satisfy your sweet tooth? You’ll love these soft and chewy date bites, fluffly blueberry chocolate chip muffins, and sweet and crisp applesauce fritters that are all love by kids and adults alike.

What You’ll Need
Ingredient Substitutions & Additions
Step By Step Instructions
Storage Instructions
Tips For Success
Recipe FAQs
Other Sweet Treats You’ll Love
Homemade Twix Bites Recipe

What You’ll Need

Here is what you’ll need to make these Twix bites:

Almond Flour: Makes the shortbread base tender and nutty.
Peanut Butter: Creamy, slightly salty, and perfect for that nutty caramel flavor. Make sure to use natural, liquid-like peanut butter with just peanuts and salt listed as the ingredients. Give the peanut butter a stir before using to ensure that it is smooth.
Coconut Oil: Adds richness and helps hold the base together.
Maple Syrup: Used to sweeten both the shortbread base and caramel layer.
Vanilla Extract: For added flavor.
Chocolate Chips: For that chocolate top shell. Use dairy-free chocolate chips if needed.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

Almond Flour: Swap for another nut-based flour. I don’t recommend using other types of flour, like all-purpose flour, because the texture will not be the same.
Peanut Butter: Any natural nut or seed butter works, like almond, cashew, or sunflower seed butter.
Coconut Oil: Swap with melted butter or another mild-tasting oil.
Maple Syrup: Swap with honey or date syrup.

Step By Step Instructions

STEP 1: Make the shortbread base. Preheat oven to 350°F (175°C). In a medium bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla until a dough forms. It will seem dry at first, but it will come together into a soft dough as you continue to mix (Images 1 & 2).

STEP 2: Spoon out 1/2 tablespoon-sized portions into a mini silicone 24-cup muffin pan (Image 3). Use a spoon to press the dough into the bottom of each mini muffin cup. Bake for 10–12 minutes until lightly golden (Image 4), and set it aside to cool.

STEP 3: Make the peanut butter caramel. In a small bowl, stir together peanut butter, maple syrup, coconut oil, vanilla, and salt until it thickens and forms a caramel texture (Images 5 & 6).

STEP 4: Spoon 1/2 tablespoon of the peanut butter caramel over the cooled-baked cups and spread evenly (Image 7). Place the muffin tray in the freezer for 10 to 15 minutes so that the caramel layer can set.

STEP 5: Add the chocolate chips and coconut oil to a small bowl and microwave for 30 seconds, adding 10-second increments as needed, stirring between each. Spoon 1 teaspoon of melted chocolate over the caramel layer (Image 8). Place the pan back in the freezer for 10 to 15 minutes, or until the chocolate layer sets.

STEP 6: Remove the Twix bites from the muffin pan and serve!

Storage Instructions

Once set, store the Twix bites in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. If frozen, thaw in the fridge for a few minutes before serving.

Tips For Success

Make sure to use natural, liquid-like peanut butter with just peanuts and salt listed as the ingredients. This will make it easier to stir into a smooth caramel texture.
Use a silicone mini muffin pan. A mini silicone muffin pan makes these pop out effortlessly once chilled, no liners or greasing needed.
Don’t overbake the base. Keep an eye on it as almond flour can burn quickly. The edges should be slightly golden.
Let them chill completely. Allowing them to fully set in the freezer/fridge will ensure that the layers stay intact when you pop them out.

Recipe FAQs

Can I use a regular mini-muffin pan instead of a silicone one?

You can, but you’ll want to use mini muffin liners or lightly grease the tin to help remove them cleanly. I highly recommend using a silicone pan since it makes it easiest for them to pop right out.

Can I use a different type of nut butter?

Definitely! Almond butter or cashew butter works well, and each gives a slightly different flavor. You can also use a seed-based butter like sunflower butter.

What is the difference between regular peanut butter and natural peanut butter used in this recipe?

Regular peanut butter usually contains added sugars and oils, while natural peanut butter is made with just peanuts (or peanuts and salt). If oil separates at the top of your peanut butter jar, just give it a good stir before using it in this recipe.