Name: High Protein “Twix” Bars Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: High-Protein
Ingredients: 1 cup oat flour; ½ cup vanilla protein powder; ¼ cup coconut sugar; ¼ cup coconut oil; ¼ cup oat milk or any milk of choice; ½ cup cashew butter; 3 tablespoons maple syrup; 2 tablespoons coconut oil; 1 teaspoon vanilla extract; 2 cups dark chocolate chips (at least 70% cacao recommended); 1 tablespoon coconut oil

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Introduction

These High Protein “Twix” Bars are a delightful homemade treat that combines a fiber-rich oat flour cookie base with a creamy caramel layer and a smooth dark chocolate coating. Made with wholesome ingredients and vanilla protein powder, they offer a nutritious twist on the classic candy bar, perfect for a satisfying snack or dessert.

The image shows four chocolate-covered bars placed on a white marbled surface, with one bar cut in half to reveal its inner layers. Each bar has a smooth, dark chocolate outer layer sprinkled lightly with small white salt flakes. Inside, there is a thick, creamy beige filling topped by a thin golden-brown layer that looks crunchy or caramelized. The bars rest on a dark wire cooling rack, creating contrast with the white marbled background. The whole scene looks warm and inviting, emphasizing the texture of the chocolate and the soft filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookie Layer:

1 cup oat flour
½ cup vanilla protein powder
¼ cup coconut sugar
¼ cup coconut oil
¼ cup oat milk (or any milk of choice)

Caramel Layer:

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

Chocolate Coating:

2 cups dark chocolate chips (at least 70% recommended)
1 tablespoon coconut oil

Instructions

Step 1: Line an 8″x8″ or 9″x9″ square baking pan with parchment paper.
Step 2: In a large bowl, combine oat flour, vanilla protein powder, coconut sugar, coconut oil, and oat milk. Mix until smooth to form the cookie dough.
Step 3: Press the dough evenly into the prepared pan. Place the pan in the freezer while preparing the caramel layer.
Step 4: In another bowl, whisk together cashew butter, maple syrup, coconut oil, and vanilla extract until smooth.
Step 5: Remove the pan from the freezer and spread the caramel mixture evenly over the cookie layer. Return to the freezer for at least 30 minutes to set.
Step 6: Melt the dark chocolate chips and coconut oil together using a double boiler or microwave until smooth.
Step 7: Remove the frozen layered base from the pan by lifting the parchment paper onto a cutting board. Cut into 10 bars.
Step 8: Dip each bar into the melted chocolate to coat fully, then place on parchment paper and return to the freezer for a few minutes to set the coating.
Step 9: Enjoy immediately or store for later.

Tips & Variations

For a different nutty flavor, substitute cashew butter with almond or peanut butter in the caramel layer.
Use your favorite vanilla protein powder, but be mindful that flavor and sweetness may vary.
Swap coconut sugar for any granulated sweetener you prefer to adjust sweetness.
Try different types of chocolate chips to customize sweetness and texture.
For a vegan option, use maple syrup instead of honey if substituting sweeteners.

Storage

Store these bars in an airtight container in the refrigerator for up to one week or freeze for up to six months. To enjoy, allow frozen bars to thaw slightly before eating. Reheating is not necessary and may alter texture.

How to Serve

The image shows several chocolate bars lying on a white marbled surface. Each bar is covered in smooth, dark chocolate with a shiny finish and scattered with small white salt flakes on top. One bar is broken in half and placed on top of the others, revealing three clear layers inside: a light brown caramel layer on top, a creamy, light beige nougat in the middle, and a thin dark chocolate coating all around. The bars rest on a metal rack with lines visible beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute oat flour with another type of flour?

Oat flour provides a specific texture and fiber content essential for the cookie base. While you can try other flours, results may vary and the shortbread texture might be different. If you experiment with substitutes, note your results for future reference.

What if I don’t have cashew butter for the caramel layer?

You can use other nut or seed butters such as almond, peanut, or sunflower seed butter. The flavor will change slightly, but the texture and caramel-like creaminess will remain.