Healthy Twix Bars
These Healthy Twix Bars will quickly become your go-to treat! Combining a rich chocolate and caramel layer with a crunchy shortbread cookie base, these bars offer healthy and nutritious twist on the classic Twix flavor.
Servings: 27 bars
Calories: 174kcal
Ingredients
Cookie Base Ingredients
- 1 cup Quest Multipurpose Mix you can also use regular flour
- 1/2 cup vanilla whey protein powder
- 1/4 cup granulated sweetener I used Monkfruit Granulated
- 1 pinch salt
- 1/4 tsp baking soda
- 1/2 cup butter softened at room temperature
- 1 tsp vanilla extract
- 1-3 tbsp coconut oil melted, as needed
Caramel Ingredients
- 3/4 cup sugar free maple syrup I used Lakanto Brand
- 1/2 cup coconut oil melted
- 1/2 cup peanut butter
Chocolate Coating Ingredients
- 1 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Line a 9x9 baking dish with parchment paper and preheat the oven to 350 degrees.
- In a large bowl, combine the flour, protein powder, sugar, salt, and baking soda.
- Add the softened butter and vanilla extract and mix together with a fork until a crumbly dough forms. Add melted coconut oil 1 tablespoon at a time, mixing in between. Add just enough oil until you are able to stick the dough together into one big ball.
- Transfer the dough to the parchment lined baking dish and press the dough down evenly across the pan.
- Place in the oven and bake for 13-15 minutes, until the edges just turn slightly golden.
- Meanwhile, prepare the caramel by adding the coconut oil, maple syrup, and peanut butter into a small saucepan. Melt together on low heat then add the protein powder and stir until combined and remove from heat.
- Once the cookie base is done, pour the caramel sauce on top then place into the freezer. Freeze for at least 2 hours to allow the second layer to harden.
- Once frozen, remove from the baking dish by lifting on the parchment paper. Peel the parchment paper away and cut the cookie into bars, 9 cuts across the width and 3 cuts down the length of the 9x9 inch pan. This will give you the 27 bars, each 3 inches long and 1 inch wide.
- Melt the chocolate chips and coconut oil together in the microwave or using a double boiler.
- Line another baking dish with parchment paper. Dip the cookie bars into the chocolate to coat them evenly, then place them on the parchment.
- Place the coated cookie bars into the fridge for 15 minutes to let the chocolate coating harden, then enjoy!
Notes
Keep stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.
When baking the base layer, keep an eye out for the edges to turn just slightly golden. This is the sweet spot where it’s perfectly baked – not too soft, not too crispy.
Make sure to chill the bars long enough so they set properly before cutting.
Use a sharp knife and clean it between cuts for neat, even bars.
Be sure to to use an 9x9 inch pan for this recipe to achieve the desired shape and texture. Using a larger pan could result in bars that are too thin.
If you want to save a bit on calories and sugar, you can just dip the tops of the bars into the melted chocolate, rather then coating them entirely.
Nutrition
Calories: 174kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 109mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g