These Homemade Vegan Peanut Butter Twix Bars are a dream come true for any dessert lover. With a buttery shortbread base, creamy peanut butter caramel, and rich chocolate topping, they’re everything I crave in a treat—crunchy, sweet, and completely satisfying. Plus, they’re fully vegan and made from simple, wholesome ingredients.
Why You’ll Love This Recipe
I love how these bars bring together a perfect blend of textures and flavors. The shortbread layer is soft yet holds its shape, the peanut butter caramel is gooey without being messy, and the chocolate topping gives it that finishing snap. They’re ideal for sharing, storing, and snacking whenever the craving hits. I also like how they require no baking, making them an easy and approachable recipe to whip up anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the shortbread base:
1 cup almond flour
1/4 cup coconut flour
1/4 cup melted coconut oil
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
For the peanut butter caramel:
3/4 cup natural peanut butter (creamy and unsweetened)
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Pinch of salt
For the chocolate topping:
1/2 cup vegan dark chocolate chips
1 tablespoon coconut oil
Directions
I start by lining a small loaf pan (about 9×5 inches) with parchment paper.
In a bowl, I mix the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt until it forms a dough.
I press the dough evenly into the bottom of the pan and place it in the freezer for 10–15 minutes to set.
While the base sets, I whisk together the peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt in another bowl until smooth and creamy.
I pour the caramel layer over the chilled shortbread and spread it evenly. Then, I return the pan to the freezer for another 15 minutes.
For the topping, I melt the chocolate chips and coconut oil together using a microwave or double boiler, stirring until smooth.
I pour the chocolate over the peanut butter layer, tilting the pan gently to coat the top evenly.
I let it set in the fridge for at least 30 minutes or until firm, then lift the bars out and slice into pieces.
Servings and timing
This recipe makes about 10–12 bars depending on how I slice them. Prep Time: 20 minutes Chill Time: 45 minutes Total Time: Around 1 hour and 5 minutes
Variations
I sometimes swap almond flour for oat flour if I want a nut-free version. For a different flavor twist, I like using cashew butter or almond butter instead of peanut butter. If I want a lower-sugar option, I reduce the maple syrup slightly and it still turns out great. I’ve even added chopped peanuts or puffed rice into the caramel layer for a crunchy surprise.
Storage/Reheating
I store the bars in an airtight container in the fridge for up to a week. If I want them to last longer, I freeze them for up to 2 months. They don’t need reheating, but I sometimes let them sit at room temperature for a few minutes before serving for a softer texture.
FAQs
How do I make sure the bars don’t crumble when I slice them?
I always make sure they’re fully chilled before slicing. Using a sharp knife and warming it slightly helps make cleaner cuts.
Can I make these bars gluten-free?
Yes, the recipe is already gluten-free thanks to the almond and coconut flours.
Is there a nut-free version of this recipe?
To make it nut-free, I replace almond flour with oat flour and use sunflower seed butter instead of peanut butter.
What kind of chocolate works best for the topping?
I like using vegan dark chocolate chips or a chopped vegan chocolate bar with at least 70% cocoa for a rich finish.
Can I use a different sweetener besides maple syrup?
Yes, agave syrup or date syrup works as a substitute, though it might slightly change the flavor and texture.
Conclusion
These Vegan Peanut Butter Twix Bars are one of my favorite no-bake treats. They’re easy, rich, and always a crowd-pleaser. Whether I’m making them for myself or to share, I can count on them disappearing fast. I keep them in the fridge or freezer for a delicious bite anytime I need it.
These Homemade Vegan Peanut Butter Twix Bars are a no-bake dessert featuring a soft shortbread base, creamy peanut butter caramel, and a rich chocolate topping. They’re easy to make, gluten-free, and perfect for snacking or sharing.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/4 cup melted coconut oil
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup natural peanut butter (creamy and unsweetened)
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup vegan dark chocolate chips
1 tablespoon coconut oil
Instructions
Line a 9×5-inch loaf pan with parchment paper.
In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt to form a dough.
Press the dough evenly into the bottom of the pan and freeze for 10–15 minutes to set.
In another bowl, whisk together peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until smooth.
Pour the peanut butter caramel over the chilled base and spread evenly. Freeze again for 15 minutes.
Melt chocolate chips with coconut oil using a microwave or double boiler, stirring until smooth.
Pour chocolate over the caramel layer and tilt the pan to coat evenly.
Chill in the fridge for at least 30 minutes or until firm. Then slice into bars and serve.
Notes
Fully chill the bars before slicing to avoid crumbling.
Use oat flour and sunflower seed butter for a nut-free version.
Store in the fridge for up to a week or freeze for longer storage.
Let bars sit at room temperature a few minutes before serving for softer texture.
