High Protein Twix Bars

As I took the first bite of these homemade High Protein Twix Bars, the delightful crunch of the chocolate layer gave way to the sweet, creamy caramel, instantly transporting me back to my childhood. This guilt-free treat takes just under an hour to prepare and is not only delicious but also packed with protein, making it an excellent choice for a post-workout snack.

These bars are perfect for anyone looking to satisfy their sweet tooth without the typical sugar crash. They’re great for meal prep or as a quick, energizing pick-me-up throughout the week. Plus, you can enjoy them right away or store them for later, ensuring you have a tasty treat whenever the craving strikes.

Why You’ll Love This Recipe

• The layers create an irresistible combination of textures.
• High in protein, keeping you full and satisfied.
• Easy to prepare with minimal clean-up.
• Frozen bars can last for up to 6 months!

What You’ll Need

Get ready to create these delicious bars with the following ingredients:

For the Cookie Layer

• 1 cup oat flour
• ½ cup vanilla protein powder, preferably EarthChimp’s
• ¼ cup coconut sugar
• ¼ cup coconut oil, melted
• ¼ cup oat milk, or any milk of choice

For the Caramel Layer

• ½ cup cashew butter
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

For the Chocolate Coating

• 2 cups dark chocolate chips, preferably 70% dark chocolate
• 1 tablespoon coconut oil

Note: Substitute any nut butter as desired.

Substitutions & Swaps

• Use almond or peanut butter instead of cashew butter.
• Swap coconut sugar for brown sugar.
• Try any milk alternative if oat milk isn’t available.
• Replace dark chocolate with milk chocolate if preferred.

How to Make It

Let’s dive into the step-by-step process to create these indulgent bars!

1. Prepare the Baking Pan

Line a square 8"x8" or 9"x9" baking pan with parchment paper.

2. Mix the Cookie Dough

In a large mixing bowl, combine the oat flour, protein powder, coconut sugar, melted coconut oil, and oat milk. Mix until you have a smooth cookie dough.

3. Press the Cookie Layer

Press the cookie dough into the parchment paper-lined baking pan with your fingers or a spatula until you have one smooth, even layer. Pop the pan into the freezer while you prepare the caramel layer.

4. Create the Caramel Layer

In another large mixing bowl, add the cashew butter, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.

5. Layer the Caramel

Remove the pan from the freezer and pour the caramel mixture over the cookie layer. Spread it with a spatula until the caramel forms a nice smooth layer over the cookie.

6. Set the Layers

Place the pan back into the freezer to set for at least 30 minutes.

7. Melt the Chocolate

Melt the chocolate chips and coconut oil over a double boiler on the stove or in the microwave until smooth and melted.

8. Cut the Bars

Remove the pan from the freezer. Lift the parchment paper and place it onto a cutting board. Cut the frozen Twix base into 10 bars.

9. Coat the Bars

Dip each bar into the melted chocolate until fully coated.

10. Set the Coating

Place the chocolate-dipped bars back onto parchment paper and return to the freezer for just a few minutes to set.

How to Store It

Fridge: Store in an airtight container for 1 week.
Freezer: Yes, for up to 6 months.
Reheat: Not applicable; enjoy cold!

Tips for Best Results

• Ensure the cookie dough is evenly pressed for consistent layers.
• Use quality dark chocolate for the best flavor.
• Keep the bars in the freezer for a firmer texture.
• Let them sit out for a few minutes before eating for a softer bite.

Serving Suggestions

• Enjoy them as a post-workout snack.
• Pair with a protein smoothie for breakfast.
• Serve at a gathering for a healthy dessert option.