Protein Peanut Butter Twix Bars Recipe

• servings: 16 servings
• active time: 1 hour
• total time: 1 hour 10 minutes

Ingredients

1 ½ cup all-purpose flour

⅓ cup vanilla protein powder (We used Garden of Life Vanila)

1 teaspoon baking soda

⅓ cup light brown sugar

5 tablespoons cold water

¼ cup coconut oil (melted)

½ cup all-natural (drippy peanut butter)

½ cup maple syrup

¼ cup melted coconut oil

1 ½ cups semi-sweet chocolate chips

1 tablespoon coconut oil

Directions

Preheat the oven to 350ºF.

Whisk together the all-purpose flour, protein powder, baking soda, and brown sugar.

Add the cold water to the dry ingredients and mix together until combined. Then, add the coconut oil and mix again. The dough should begin to come together. We find it easiest to switch to mixing with our hands. Bring the dough together into a ball.

Lay a piece of parchment paper down and lightly flour the parchment. Roll the dough out into a rectangle shape that is about 4 inches by 10 inches (the measurements don’t have to be exact).

Gently pick up the parchment paper and transfer it to a baking sheet.

Cut the dough edges so that they are all straight and mostly square. You want to make sure the dough doesn’t get thinner towards the edges or they will burn.

Next, slice thin ½-inch strips widthwise and then one long cut down the middle of the strips lengthwise to create on long center line. This will create pairs of the same size cookies.

Gently move each cookie strip so it is not touching any of the other dough. This will ensure each cookie strip with cooked evenly. Transfer the pan to the oven and bake for 8-10 minutes or until golden brown.

Remove the cookies from the oven and set aside to allow them to cool completely.

While to cookies are cooling, make the peanut butter caramel layer. Stir together the peanut butter, maple syrup, and coconut oil. The mixture should be thick like caramel.

When the cookies are cool, Add 1 teaspoon of the peanut butter caramel to the top of the cookie. Top with the matching cookie and gently press the cookie together. Clean up the edge of the cookie and place it on a plate. Repeat until all the cookies are used.

Transfer the plate to the freezer to allow time for the peanut butter caramel to set.

Meanwhile, add the chocolate chips and coconut oil to a microwave-safe bowl. Heat on high for 20-second intervals, stirring after every interval, until the chocolate is melted and glossy.

Remove the Twix from the freezer. Using a fork, dip each twix into the melted chocolate. Allow excess chocolate to drip from the cookie. Place on parchment paper and repeat until all cookies have been coated.

Transfer to the freezer to set. Store the Twix in a freezer-safe container or bag.

Nutrition

• Calories: 299 kcal
• Total Fat: 18 g
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 18 g
• Protein: 6 g