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Gluten-Free Homemade Peanut Butter Chocolate Bars Recipe

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★★★★★

4.5 from 81 reviews

These homemade gluten-free Twix bars combine a buttery almond flour shortbread base with a creamy peanut butter caramel layer, all coated in rich dark chocolate. Perfectly sweetened with maple syrup and infused with vanilla, these bars offer a deliciously healthy alternative to the classic candy, with easy preparation and no refined sugars.

Ingredients

Scale

Shortbread Base

  • 1 1/2 cups Almond Flour
  • 3 tbsp Butter (melted)
  • 1 1/2 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt

Caramel Filling

  • 1 cup Creamy Peanut Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup Almond Flour

Chocolate Coating

  • 1 cup Chocolate Chips
  • 1 1/2 tbsp Coconut Oil

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, covering the edges well to ensure the shortbread can be removed easily after baking.
  2. Make the Shortbread Base: In a large mixing bowl, mix the almond flour, melted butter, maple syrup, vanilla extract, and salt until fully combined into a dough. Press this mixture firmly and evenly into the prepared pan. Bake for 10-12 minutes until edges are golden brown. Let cool completely.
  3. Prepare Caramel Filling: In a medium bowl, blend together peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Once the shortbread has cooled, spread this caramel mixture evenly over the base. Freeze the pan for at least one hour to set the layer.
  4. Melt Chocolate Coating: Melt the chocolate chips with coconut oil in a shallow bowl over a pot of boiling water (double boiler method) or in 30-second microwave intervals, stirring until the mixture is smooth and fully melted.
  5. Assemble Bars: Remove the pan from the freezer, lift out the set shortbread and caramel block using the parchment paper, and place it on a cutting board. Cut into 16 bars by halving, then slicing each half into 8 equal pieces.
  6. Coat Bars in Chocolate: Dip each individual bar into the melted chocolate, making sure each bar is fully coated. Gently tap off excess chocolate and place bars on a parchment-lined tray. Repeat until all bars are coated.
  7. Final Touch and Set: Optionally drizzle remaining melted chocolate over the coated bars and sprinkle with flaky sea salt. Place the bars back in the freezer for about 10 minutes until the chocolate hardens.
  8. Serve and Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator or freezer for longer freshness.

Notes

  • Use parchment paper to ensure easy removal from pan.
  • Freezing the layers helps achieve firm bars that hold their shape.
  • Adjust sweetness by using more or less maple syrup according to preference.
  • For a dairy-free version, substitute butter with coconut oil.
  • Store bars in an airtight container to maintain freshness and texture.

Keywords: gluten-free bars, homemade Twix bars, almond flour shortbread, peanut butter caramel, healthy dessert, maple syrup sweetened, chocolate coated bars

Find it online: https://cheframiflavor.com/gluten-free-homemade-peanut-butter-chocolate-bars-recipe/