Cookie Dough Twix Bars
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Just when you thought your favorite candy bar couldn’t get any better!
These gluten, dairy, and refined sugar free Twix bars have your favorite shortbread crust, caramel topping, but with an added melt-in-your-mouth cookie dough filling.
There is so much to love with each and every bite! I used my favorite clean ingredient protein powder throughout for a more balanced treat from Just Ingredients. You can use code colleenF10 to save site wide.
Want to keep these completely dairy free? Use my favorite vanilla vegan protein powder from Ora Organic & save 30% HERE.
Serves: 12
Ingredients
Shortbread
- 1 cup Almond Flour
- 1/4 cup Vanilla Protein Powder, Or oat flour
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Coconut Oil, melted
Cookie dough
- 1/2 cup Cashew Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 3 Tbsp Dark Chocolate Chips
Caramel
- 1/3 cup Cashew Butter, or peanut butter, or a mix of both!
- 3 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil, melted
- 1 Tbsp Collagen, 1 heaping scoop. optional
Coating
Process
- Line a loaf tin with parchment paper
- Mix shortbread ingredients together until dough like, then press down into loaf tin
- Mix cookie dough ingredients, fold in chocolate chips, and pour overtop shortbread
- Place in the freezer
- Make caramel by whisking collagen into melted coconut oil, then stirring remaining ingredients until gooey. If your nut butter wasn’t drippy/runny you many need another tbsp of coconut oil melted
- Pour overtop cookie dough and freeze for 1-2 hours until caramel is firm to the touch
- Slice into squares
- Melt dark chocolate with about 1 tbsp coconut oil
- Dip each into the chocolate, or simply drizzle the chocolate overtop
- Place in the fridge for 15 minutes or until chocolate coating is firm
- Enjoy!
- Keep stored in the fridge
Ingredients
Shortbread
- 1 cup Almond Flour
- 1/4 cup Vanilla Protein Powder Or oat flour
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Coconut Oil melted
Cookie dough
- 1/2 cup Cashew Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 3 Tbsp Dark Chocolate Chips
Caramel
- 1/3 cup Cashew Butter or peanut butter, or a mix of both!
- 3 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil melted
- 1 Tbsp Collagen 1 heaping scoop. optional
Coating
- 1 cup Dark Chocolate Chips
Instructions
- Line a loaf tin with parchment paper
- Mix shortbread ingredients together until dough like, then press down into loaf tin
- Mix cookie dough ingredients, fold in chocolate chips, and pour overtop shortbread
- Place in the freezer
- Make caramel by whisking collagen into melted coconut oil, then stirring remaining ingredients until gooey. If your nut butter wasn’t drippy/runny you many need another tbsp of coconut oil melted
- Pour overtop cookie dough and freeze for 1-2 hours until caramel is firm to the touch
- Slice into squares
- Melt dark chocolate with about 1 tbsp coconut oil
- Dip each into the chocolate, or simply drizzle the chocolate overtop
- Place in the fridge for 15 minutes or until chocolate coating is firm
- Enjoy!
- Keep stored in the fridge