Homemade Twix Bites
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.
Servings: 24 bites
Equipment
Ingredients
For The Shortbread Base
- 1 ½ cups almond flour
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
For The Caramel Layer
- ¾ cup natural peanut butter
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- ⅛ tsp salt
For The Chocolate Layer
- ½ cup chocolate chips
- 2 tsp coconut oil
Instructions
- 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 and crumbly at first, but it will come together into a soft dough as you continue to mix.
- Spoon out 1/2 tablespoon-sized portions into a mini silicone 24-cup muffin pan. Use the back of the measuring spoon to press the dough into the bottom of each mini muffin cup. Bake for 10–12 minutes until lightly golden, and set it aside to cool.
- 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.
- Spoon 1/2 tablespoon of the peanut butter caramel over the cooled-baked cups and spread evenly. Place the muffin tray in the freezer for 10 to 15 minutes so that the caramel layer can set.
- 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. Place the pan back in the freezer for 10 to 15 minutes, or until the chocolate layer sets.
- Remove the Twix bites from the muffin pan and serve! Store remaining bites in the fridge until ready to serve.
Notes
- 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.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Calcium: 26mg | Iron: 0.4mg
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