Protein Twix Bar Recipe

July 26, 2019

Protein Twix Bar

This classic candy bar just got a protein-packed makeover! Bring back the flavors of childhood with a sweet treat that swaps out processed, artificial ingredients in favor of those that are natural and way better-for-you. Protein Twix Bars are so good, you might just need to keep a frozen batch on hand at all times!
Prep Time50 mins
Servings: 12 bars


Bottom Shortbread Layer

Middle Caramel Layer

  • 1/2 cup almond butter
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Top Chocolate Layer

  • 1 bar 100% dark chocolate
  • 2 tbsp coconut oil
  • 1/4 tsp flakey sea salt (optional)


  • Preheat the oven to 350℉. 
  • For the shortbread: In a medium sized bowl combine the Orgain Vanilla Plant Based Protein Powder and almond flour.
  • In a small saucepan, melt the butter, vegan butter or coconut oil.
  • In a separate bowl, mix the butter, vegan butter or coconut oil and maple syrup together. 
  • Combine the wet ingredients with the dry and set aside. 
  • Pour the shortbread batter into an 8”x8” baking pan lined with parchment paper. Cover the bottom of the pan completely. 
  • Bake the shortbread for 15 minutes or until it starts to turn golden brown at the edges. 
  • After the shortbread is set, let it cool for at least 20 minutes before adding the middle caramel layer. 
  • For the Caramel: melt the coconut oil for the caramel layer and in a small pan and then mix all caramel layer ingredients together until completely combined.
  • Pour caramel over the shortbread and let it cool/harden in the fridge. 
  • For the Chocolate Topping: In a small saucepan melt the 100% dark chocolate bar and coconut oil together on low-medium heat. 
  • Once the caramel layer is completely cooled, pour the chocolate layer on top. 
  • Let the twix bars cool in the fridge before cutting. 

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