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High Protein “Twix” Bars Recipe

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★★★★★

4.6 from 80 reviews

These High Protein “Twix” Bars are a delicious homemade take on the classic candy bar, made with oat flour, vanilla protein powder, and natural sweeteners. Featuring a shortbread-style cookie base, a creamy cashew butter caramel layer, and a rich dark chocolate coating, these bars offer a healthier, high-protein option that’s vegan, gluten-free, and perfect for a nourishing snack or dessert.

Ingredients

Scale

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% cacao recommended)
  • 1 tablespoon coconut oil

Instructions

  1. Prepare cookie base: In a large mixing bowl, combine the oat flour, vanilla protein powder, coconut sugar, coconut oil, and oat milk. Mix thoroughly until you achieve a smooth, dough-like consistency.
  2. Press and freeze cookie layer: Line an 8″x8″ or 9″x9″ baking pan with parchment paper. Press the cookie dough evenly into the pan with your fingers or a spatula to form a smooth, compact layer. Place the pan in the freezer to firm while preparing the next layer.
  3. Make caramel layer: In another bowl, whisk together the cashew butter, maple syrup, coconut oil, and vanilla extract until smooth and combined.
  4. Add caramel layer and freeze: Remove the pan from the freezer and spread the caramel mixture evenly over the cookie base with a spatula. Return the pan to the freezer and chill for at least 30 minutes to set the caramel.
  5. Melt chocolate coating: Gently melt the dark chocolate chips and coconut oil together using a double boiler setup or microwave in short bursts, stirring until smooth and fully melted.
  6. Cut and dip bars: Take the pan out of the freezer, lift the parchment paper, and transfer to a cutting board. Slice the frozen layered base into 10 bars. Dip each bar fully into the melted chocolate until coated evenly.
  7. Set chocolate coating: Place the chocolate-coated bars back onto parchment paper and freeze again for a few minutes until the chocolate hardens.
  8. Store and serve: Enjoy the bars immediately or store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Notes

  • Sweetness varies depending on the type of vanilla protein powder and chocolate used; adjust according to your taste preferences.
  • Any nut or seed butter can be substituted for cashew butter in the caramel layer, though cashew butter provides the best caramel-like flavor.
  • Use any preferred milk in place of oat milk if desired.
  • If not vegan, honey can replace maple syrup.
  • Ensure to use a good quality chocolate to maintain sweetness and flavor balance.
  • Oat flour is recommended for texture and fiber content; other flours have not been tested.

Keywords: high protein bars, twix bars, vegan candy bars, gluten free desserts, protein powder recipes, healthy snacks, homemade candy bars

Find it online: https://biteandenjoy.com/high-protein-twix-bars-recipe/