As you might have noticed, I love to make my favorite candy bars and old school favorites into healthier versions! They always bring me back to childhood but I know I am eating whole ingredients and not a bunch of fillers and other stuff that is bad for the body and the gut. I have been a clean eater for about 20 years, but after my diagnosis with SIBO, I have had to adjust my diet even more. I could not eat the ‘real version’ of candy bars and other snacks even if I wanted to! So therefore I’m on a mission to create all my favorite snacks and candy bars in a healthier, gut friendly, paleo or gluten free version. It’s usually a challenge because they HAVE to taste authentic to the original or I cannot call them copycats or remakes, but it’s always so rewarding when I nail it (after several attempts and endless messes).
I made these 2 ways, with peanut butter filling to be more true to the real Twix, and also with almond butter for a paleo version. I do not eat peanut because I am on a pretty strict paleo diet and I’m sensitive to them, but the almond butter version is honestly just as good. I could barely taste the difference when I tried them side by side! These bars are build in 3 layers so there’s a bit of waiting in between each layer, but EASY and so rewarding at the end! They’re delicious. If you’re looking for a paleo dessert, starting off the new year with clean eating, or if you are following a low fodmap diet and looking for a treat, these Healthy Twix Bars are perfect! You’ll love them.
I used my paleo flour blend in the crust, which I like to use in most of my baking as a 1:1 substitute for flour. It is a combination of 4 different flours and starches combined (see below), but you can also use a gluten free all purpose flour here to keep them gluten free.
These Healthy Peanut Butter Twix Bars are grain free, dairy free, refined sugar free AND delicious!
These Twix Bars are SO good, they are 3 layers of paleo shortbread, a creamy and lightly sweetened peanut butter layer, topped with dark chocolate and flaky sea salt. You can make these paleo by subbing out the peanut butter with almond butter, and they still taste absolutely delicious.
Are these grain free Twix Bars easy to make?
These are really easy to make. They just take a few steps but they are easy to build. The shortbread layer is just 5 ingredients and is made in one bowl. The other two layers can just be mixed and heated in the microwave, if you choose the faster route!
How to store the Peanut Butter Twix Bars:
These are the best stored in a refrigerator so the bars stay nice and firm. They store well in an airtight container for 7 days. They can also be stored in the freezer for up to 6 months, also in an airtight container.
What are in these Healthy Peanut Butter Twix bars?
My paleo flour blend: This my perfect blend for a 1:1 paleo baking substitute. It’s a blend of almond flour, coconut flour, tapioca flour and arrowroot starch. One cup is 1/2 cup of almond, 1/4 cup of arrowroot, 1/8 cup each of tapioca and coconut. You can also use GF All purpose flour for non-paleo option. Non Dairy Butter: this is what makes your cookie ‘shortbread-like’. I used Miyoko’s and Earth Balance butter sticks and they both worked well. Real butter will work, too
Unrefined Powdered Sugar: I always make my own unrefined sugar with coconut sugar, or for keto, monkfruit. I made unrefined coconut sugar by putting my coconut sugar in a high speed blender for 30 seconds.
Vanilla: To add flavor to the shortbread cookie
Peanut Butter or Almond Butter: Both taste delicious in your bars. I obviously prefer the peanut butter but I typically don’t eat it so I love to use almond butter to make these paleo!
Maple Syrup: This adds a bit of sweetness to your peanut butter
Coconut Oil: This is added to your peanut butter to thin it out and make it softer. It’s also used in your chocolate bar to make it softer
Chocolate bars or chips: The top layer of your bars. I use paleo chocolate here
Ingredients:
Shortbread layer:
1 cup of my Paleo Flour Blend (1/2 cup of almond flour, 1/4 cup of arrowroot starch, 1/8 cup each of tapioca starch and coconut flour), or GF All Purpose Flour
1/2 cup of non-dairy butter
1/4 cup unrefined powdered sugar
1/4 tsp salt
1/2 tsp vanilla extract
Peanut Butter Layer:
2/3 cup of all natural peanut butter or almond butter
1/4 cup of coconut oil
2 tbsp of maple syrup
1 tsp of vanilla extract
Chocolate layer:
3/4 cup of chocolate chips of choice
1 tbsp of coconut oil
Optional sea salt flakes for topping
Instructions:
Preheat your oven to 350F and line a loaf pan or square 9” pan with parchment paper
In a medium bowl, make the shortbread layer by mixing the flour, salt and powdered sugar together. Then cut in the butter and mix in the vanilla until a dough forms. Push dough evenly into the bottom of your prepped pan. Bake for 20-25 minutes at 350F until lightly browned.
While this is baking, prep your peanut butter layer. In a small saucepan, mix together the peanut butter layer ingredients and heat until smooth and melty. You can also do this in the microwave.
Once your crust has baked, let cool until room temperature or just warm. Then carefully pour your peanut butter layer evenly over the crust and place in freezer for 10 minutes to set. The peanut butter is set when you touch the top and it doesn’t stick to your fingers.
Once it has set, remove from freezer. In a small bowl, melt the chocolate bar and coconut oil together until smooth. I do this in the microwave in 30 second increments, stirring well in between. Be careful not to overheat.
Once melted, carefully pour this over your peanut butter layer. Another option would be to cut the peanut butter and cookie layers into thin bars and dip them in the chocolate like a true Twix. I chose to do mine in layers with less chocolate.
After the chocolate has been poured on top, or the bars have been dipped, place back in freezer to set for 15 minutes until chocolate has hardened. Remove and cut into bars or squares and optional to sprinkle flaky sea salt on top!
Store in fridge for up to a week, or transfer to freezer in an airtight container and store for up to 6 months.
Were you a right or left Twix eater? I guess now you can have them both!
If you are looking for a caramel version of these Twix Bars, they are here. They are one of my most popular recipes!
Recipe notes:
I have a paleo flour blend that works perfectly in most recipes. In this recipe, it calls for one cup, which equals 1/2 cup of almond flour, 1/4 cup of arrowroot starch, 1/8 cup each of tapioca starch and coconut flour. You can also use gluten free flour blend here in replacement.
To make these paleo, use almond butter instead of peanut butter. They actually taste very similar!
Make sure each layer has been set before pouring the other layer over.
To make unrefined powdered sugar, put coconut sugar or any granulated sweetener in a high speed blender for 30 seconds.
If you make these delicous PEANUT BUTTER TWIX BARS, leave ratings or comments below! I love your feedback and it really helps others! And share photos of your creations & tag me on Instagram @gutsy_baker!
xo Stephanie