Dessert

Protein Twix Bars Recipe

ByZoe Lane November 13, 2025November 13, 2025

Introduction

These Protein Twix Bars are a delicious, healthier take on the classic treat, combining a nutty shortbread base, gooey caramel layer, and rich dark chocolate coating. Perfect for a snack or dessert, they offer a satisfying bite with added protein and wholesome ingredients.

The image shows several rectangular chocolate-covered bars resting on crinkled beige paper. Each bar has a smooth, dark brown chocolate coating with a glossy finish, topped with thin, darker chocolate drizzles arranged in parallel lines across the surface. On top of the bars, there are small flakes of white sea salt scattered. One bar is broken open, showing two inner layers: a soft, light brown caramel-like layer at the top and a denser, crumbly, pale golden cookie dough layer at the bottom. The rich textures and warm sunlight highlight the glossy chocolate and the crumbly inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread:

2 cups Almond Flour
1/2 cup Vanilla Protein Powder (or oat flour)
1/4 cup Pure Maple Syrup
1/4 cup Coconut Oil, melted

Caramel:

2/3 cup Creamy Peanut Butter (or cashew butter)
1/3 cup Pure Maple Syrup
2 Tbsp Coconut Oil, melted
2 scoops Collagen (optional)
1 tsp Pure Vanilla Extract

Coating:

2 cups Dark Chocolate
2 tsp Coconut Oil

Instructions

Step 1: Combine the almond flour, vanilla protein powder (or oat flour), maple syrup, and melted coconut oil in a bowl. Press the mixture firmly into an 8×8-inch dish lined with parchment paper. Place in the freezer while you prepare the caramel.
Step 2: In a separate bowl, mix the peanut butter, maple syrup, melted coconut oil, collagen (if using), and vanilla extract until smooth and well combined.
Step 3: Pour the caramel mixture over the chilled shortbread layer and freeze for at least 1 hour.
Step 4: Melt the dark chocolate with the coconut oil until smooth. You will have extra chocolate, but enough to fully coat the bars.
Step 5: Slice the set layers into 10 bars or 20 squares.
Step 6: Dip each bar or square into the melted chocolate, allowing the excess to drip off, then place on parchment paper. Optionally, sprinkle with flaky sea salt.
Step 7: Place the coated bars in the fridge for about 10 minutes to allow the chocolate to harden.
Step 8: Enjoy your homemade Protein Twix Bars! For the best gooey caramel texture, let the bars sit at room temperature for about 10 minutes before eating.

Tips & Variations

You can omit collagen from the caramel if preferred; however, it adds to the gooey texture.
Replace vanilla protein powder with oat flour for a non-protein option.
Instead of fully coating the bars in chocolate, drizzle the melted chocolate over the tops for a lighter finish.
Store any extra melted chocolate in the fridge for future use.
Sprinkling flaky sea salt on top enhances the flavor with a subtle contrast.

Storage

Store the Protein Twix Bars in an airtight container in the fridge for up to 1 week. Before eating, let them come to room temperature for about 10 minutes to enjoy the caramel’s ooey-gooey texture. These bars can also be frozen for longer storage; thaw in the fridge before serving.

How to Serve

The image shows several small rectangular chocolate bars on a white marbled surface. Each bar has a smooth dark brown chocolate coating with slightly lighter chocolate drizzled in thin, wavy lines on top. The bars are sprinkled with small white salt flakes. One bar is broken open near the center, revealing three inside layers: a shiny caramel layer on top, a light caramel-colored soft filling beneath it, and a crumbly golden-brown base layer. The texture looks creamy and crunchy. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter for the caramel?

Yes, cashew butter works well as a substitute for peanut butter and gives a slightly different but delicious flavor.

What if I don’t have collagen powder?

You can omit the collagen powder without affecting the overall success of the recipe. The caramel layer will still be tasty, though slightly less gooey.