Best Peanut Butter Twix Bars Recipes

HEALTHY PEANUT BUTTER TWIX BARS (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It's important to use an 8x8 inch as a 9x9 inch pan may be too big.
• In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
• Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
• Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
• After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
• Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
• Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you'll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

PEANUT BUTTER (TWIX) BARS

Steps:

• 1. Preheat oven to 350F. Line 9x13 glass dish with aluminum foil and grease with butter. (Used my Pyrex dish which also has a plastic sealing lid ideal for later storage.)
• 2. Cream together butter, peanut butter, brown and granulated sugars in mixer bowl for approx. 2-3 minutes. Then add egg, vanilla, and milk.
• 3. Combine flour, salt, and baking soda and slowly adding these dry ingredients mixing until just combined.
• 4. Spoon the cookie base into the prepared pan taking a spatula and lightly spreading evenly. Bake 18-25 minutes until an even golden brown.
• 5. Completely cool the cookie base. After cooled a crust surrounding the cookies will appear. If not over baked this crust will not alter these candy bar squares.
• 6. TOPPING: After the peanut butter base is completely cool begin making the topping.
• 7. Using my all clad stainless steel cookware placed a pan with the lowest heat setting: combining the milk chocolate/chocolate chips, sweetened condensed milk, and the vanilla. Using my heat proof spatula to continuously stir until everything was melted together. It is not necessarily going to be boiling hot - but keep stirring assuring completely combined approx. 3-5 minutes.
• 8. Once smooth remove from heat and spread evenly over the cooled base crust. Allow to completely cool Place sealed lid on top and refrigerate for another few hours until the topping is solid and not able to slide or move.
• 9. Remove from the refrigerator and slice into 2 inch strips for small 2 inch square bars. These then should almost seem like eating a caramel type chocolate layer (slightly chewy with a moist cookie bottom). A healthier version of candy (Twix type) created with your own wholesome ingredients. Keep stored in sealed container in refrigerator for up to 5 days.