Twix Protein Bars

 

These Twix Protein Bars are inspired by the classic candy bar but made with simple, everyday ingredients that actually keep you full. With almond flour, nut butter, protein powder, and a thin layer of dark chocolate, they deliver about 17 grams of protein, fiber, and healthy fats in a satisfying, low-sugar snack that tastes like dessert.

I often recommend protein bars to my clients because real life is busy—and having a convenient option can make the difference between staying nourished or grabbing whatever’s quickest. This homemade version skips the overly processed ingredients while still giving you that chewy, chocolatey, layered vibe. Perfect for on-the-go mornings, an afternoon snack, or a sweet treat that won’t leave you hungry an hour later.

Nutrition Highlights (per bar)

  • ~300 calories

  • 17 g protein

  • ~5 g fiber

  • ~4 g added sugar

  • Balanced with protein + fiber + healthy fats for lasting fullness

 

Twix Protein Bars

Ingredients

Shortbread layer

  • 2 tbsp maple syrup

  • 1/2 tbsp coconut oil, melted 

  • 1 tsp vanilla extract

  • 3 tbsp almond or oat milk 

  • 1 1/4 cup almond flour

  • 3/4 cup vanilla or unflavored protein powder

Nut butter layer

  • 1/2 cup salted peanut or almond butter 

*if your nut butter is pretty runny, mix in a 1/2-1 tbsp melted coconut oil. This will help keep this layer a little hardened. 

**if your using unsalted nut butter, mix in a 1/2 tsp of sea salt to the nut butter

Chocolate layer

  • 1/3 cup dark chocolate or semi-sweet chocolate chips

  • 2 tsp coconut oil 

  • flaked sea salt

Instructions: 

  1. Add the wet ingredients (maple syrup, coconut oil, vanilla extract, almond or oat milk) in the shortbread layer to a medium-sized mixing bowl. Stir to combine. 

  2. Add the remaining shortbread layer dry ingredients (almond flour, protein powder) to the wet ingredients and mix until a dough forms. The protein powder you use will impact the texture, so if you need more moisture then add a little bit more milk (go slow, a little makes a big difference) and if you need it to be dryer, add a little bit more almond flour. 

  3. Press the shortbread layer into a parchment-lined loaf dish. Use the back of a spoon to create an even layer. 

  4. Spread the nut butter on top of the shortbread layer. If you’re adding coconut oil or salt, mix this into the nut butter first before spreading. 

  5. Melt the dark chocolate and coconut oil in a microwave-safe bowl in 30 second increments, stirring in between, until fully melted. 

  6. Pour the chocolate over the nut butter layer. You can tilt the loaf pan to help cover the entire surface with chocolate. 

  7. Sprinkle sea salt on top of the chocolate. 

  8. Place in the freezer for at least 45 minutes to harden. Remove and slice into 8 segments. If very hard, let it soften until the chocolate layer can be sliced through without breaking. Store in an airtight container in the freezer.

RecipesApril DupeeDessert, Snack, Gluten-free