High Protein Twix Bars

The moment you take a bite of these High Protein Twix Bars, the rich, creamy chocolate combines beautifully with the gooey cashew butter and slightly crunchy base, creating a delightful treat. This decadent recipe takes just over an hour to prepare and set, and is a fantastic way to satisfy your sweet tooth while packing in a protein punch.

This recipe is perfect for fitness enthusiasts, busy parents looking for healthy snacks, or anyone craving a sweet yet wholesome dessert. Great for meal prep, these bars can be made ahead of time and stored in your fridge or freezer, making snacking convenient and guilt-free.

Why You’ll Love This Recipe

• These bars combine a satisfying crunch with a creamy caramel layer.
• They provide a protein boost to keep you full longer.
• The ingredients are simple and easy to find.
• They are easily customizable to fit your taste preferences.

What You’ll Need

Gather the following ingredients to create these delicious bars:

For the Base

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

For the Caramel

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

For the Chocolate Coating

• 2 cups dark chocolate chips
• 1 tablespoon coconut oil

Use any nut butter for a different flavor.

Substitutions & Swaps

• Swap coconut sugar for brown sugar.
• Use almond or peanut butter instead of cashew butter.
• Replace oat milk with almond or soy milk.
• Choose any chocolate percentage based on preference.

How to Make It

Prepare these delicious bars in just a few steps.

Line the pan

Line a square 8"x8" or 9"x9" baking pan with parchment paper.

Mix the base

In a large mixing bowl, combine the oat flour, protein powder, coconut sugar, melted coconut oil, and oat milk. Mix until you have a smooth cookie dough.

Press the dough

Press the cookie dough into the parchment paper-lined baking pan uniformly using your fingers or a spatula. Pop the pan into the freezer while you prepare the caramel layer.

Whisk the caramel

In a new bowl, add the cashew butter, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.

Pour the caramel

Remove the pan from the freezer and carefully pour the caramel layer over the cookie layer. Spread using a spatula until smooth.

Freeze to set

Place the pan back into the freezer to set for at least 30 minutes.

Melt the chocolate

Melt the chocolate chips and the remaining coconut oil over a double boiler on the stove, or in the microwave until smooth and melted.

Cut the bars

Remove the pan from the freezer. Lift the parchment paper to take out the set bars and cut into 10 bars.

Dip in chocolate

Dip each bar into the melted chocolate until fully coated.

Chill the bars

Place the chocolate-dipped bars back onto parchment paper, and return them to the freezer to set for just a few minutes.

How to Store It

Fridge: store in an airtight container for 1 week.
Freezer: yes, suitable for up to 6 months.
Reheat: no need, enjoy straight from the fridge or freezer.

Tips for Best Results

• Ensure the chocolate is melted completely for even coating.
• Allow the bars to firm up in the freezer for the best texture.
• Use a sharp knife to cut the bars neatly to avoid cracking.
• Let them sit at room temperature for a few minutes before eating for a softer bite.

Serving Suggestions

• Pair with a warm cup of coffee or tea.
• Serve as a post-workout snack for added protein.
• Enjoy them as a sweet treat during movie night.