Protein Twix Bars
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One of those treats that seems too good to be true! These protein twix bars are no bake, gluten, dairy, and refined sugar free, with a protein boost, too.
I used my favorite clean ingredient protein powder & collagen peptides from Just Ingredients here.
They’re nourishing and give the best taste in my healthier treats! Code colleenF10 saves you sitewide on her protein powder flavors
Why You’ll Love These Protein Twix Bars
- They’re completely no bake
- They satisfy your sweet, salty, smooth, and crunchy cravings all in one bite
- They’re gluten free, refined sugar free, and can be made completely dairy free
- You get a boost of protein with each bar
- They taste even better than a store bought candy bar!
Key Ingredients
- Almond flour – grain free flour to help bind the stickiness of the pure maple syrup & coconut oil together into a shortbread dough
- Vanilla Protein Powder – acts as a flour instead of more almond flour, boosting the protein content
- Peanut Butter – make sure you get a runny/drippy peanut butter (not the hard solid part that tends to accumulate on the bottom of the jars), as this will yield in the gooeiest caramel filling. I always opt for organic peanut butter, since peanuts are a heavily sprayed GMO crop
- Collagen – adds a boost of protein, it dissolves right away when whisked into a warm liquid (like the melted coconut oil), and it adds to the gooeyness, too. It can be left out without overly changing the texture of the caramel
- Dark Chocolate – a rich chocolate, and don’t forget the flakey sea salt on top, perfectly compliments the sweetness from the caramel layer. My favorite is Pascha 85% organic dark chocolate. I also like their 70% stevia sweetened dark chocolate
Serves: 20
Ingredients
Shortbread
- 2 cups Almond Flour
- 1/2 cup Vanilla Protein Powder, Or oat flour
- 1/4 cup Pure Maple Syrup
- 1/4 cup Coconut Oil, Melted
Caramel
- 2/3 cup Creamy Peanut Butter, Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil, Melted
- 2 whole Collagen, 2 whole scoops**
- 1 tsp Pure Vanilla Extract
Coating
Process
- Combine shortbread ingredients together, then press down into an 8×8 dish lined with parchment paper. Place in the freezer while you make the caramel
- Mix together drippy nut butter, syrup, vanilla, coconut oil, and collagen until smooth
- Pour overtop shortbread layer and freeze for 1hr+
- Melt chocolate and coconut oil. You will have extra, but you want enough to dunk your bars to fully coat
- Slice your Twix bars in 10 bars or 20 squares
- Dip in chocolate, dab to allow excess to drip off, then place on parchment paper
- Optionally sprinkle with flakey sea salt
- Place in the fridge for an addition 10 min for chocolate to harden
- Enjoy!
- Store in the fridge
Variations for Dietary Preferences
- Peanuts – can sub for cashew butter or sunbutter
- Almond flour – can sub for oat flour in the shortbread base. If it’s too crumbly add a little bit more syrup
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Protein powder – can be subbed for oat flour
- Collagen – if you’d prefer not to use it just leave it out. It adds a bit to the gooeyness, but the caramel will still taste great without it
Notes
You can place unused chocolate in the fridge to use for your next recipe! You’ll have extra. Alternatively, you can drizzle chocolate just overtop the bars instead of dunking to fully coat them
**please note in order for your caramel to be ooey gooey pull worthy you’ll need to let them come to room temp ~10 min+ versus right out of the fridge!
More Homemade Healthier Candy Bars You’ll Love!
Ingredients
Shortbread
- 2 cups Almond Flour
- 1/2 cup Vanilla Protein Powder Or oat flour
- 1/4 cup Pure Maple Syrup
- 1/4 cup Coconut Oil Melted
Caramel
- 2/3 cup Creamy Peanut Butter Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Melted
- 2 whole Collagen 2 whole scoops**
- 1 tsp Pure Vanilla Extract
Coating
- 2 cup Dark Chocolate **
- 2 tsp Coconut Oil
Instructions
- Combine shortbread ingredients together, then press down into an 8×8 dish lined with parchment paper. Place in the freezer while you make the caramel
- Mix together drippy nut butter, syrup, vanilla, coconut oil, and collagen until smooth
- Pour overtop shortbread layer and freeze for 1hr+
- Melt chocolate and coconut oil. You will have extra, but you want enough to dunk your bars to fully coat
- Slice your Twix bars in 10 bars or 20 squares
- Dip in chocolate, dab to allow excess to drip off, then place on parchment paper
- Optionally sprinkle with flakey sea salt
- Place in the fridge for an addition 10 min for chocolate to harden
- Enjoy!
- Store in the fridge
Video
Notes
You can place unused chocolate in the fridge to use for your next recipe! You’ll have extra. Alternatively, you can drizzle chocolate just overtop the bars instead of dunking to fully coat them. You can also replace vanilla protein powder with oat flour and omit collagen for caramel if you prefer. It does add to the gooeyness, but the recipe will work fine without it. **please note in order for your caramel to be ooey gooey pull worthy you’ll need to let them come to room temp ~10 min+ versus right out of the fridge!