3 Step Homemade Twix Recipe (gluten + dairy free)

If you want a treat that is delicious enough to eat in one sitting, but makes enough to last weeks, then look no further. My new and improved 3 step “healthier” homemade Twix recipe can be made and ready to taste test in just over an hours time.

I have made several versions with tweaks and modifications over the years, and this one just might be the fastest and BEST yet. Plus it packs in extra protein with the collagen, win win!

Before we dive in I will warn you, I am no professional baker - I just do the best I can with what I have and in doing so have created some really fun twists on recipes I love. If I can make these, YOU can make these, I promise!

Here’s What You Need:

Shortbread Base:

  • 1 1/5 cups almond flour

  • 3 TBSP melted coconut oil

  • 2 TBSP maple syrup

  • 1 TSP vanilla extract

  • a dash of sea salt (approx 1/4 tsp)


Caramel Peanut Butter Middle:

  • 10 TBSP PB2 Original Powdered Peanut Butter (mixed with water to make about 2/3 cup PB)

    • regular peanut butter will work just as well if needed

  • 2 scoops vital proteins collagen (add 1 TBSP water if desired to help mix)

    • if you don’t have or want to use you may omit this ingredient

  • 1/3 cup maple syrup

  • 1/4 cup melted coconut oil

  • 1 TSP vanilla extract

  • a dash of sea salt (approx 1/4 tsp)

Dark Chocolate Top:

  • 3/4 cup chocolate chips

  • 1 TBSP melted coconut oil


Let’s Make Magic:


  1. Line an 8x8 baking pan with parchment paper (I used the cutest vintage pan handed down from my grandmother) + preheat the oven to 350.


  2. Mix together all shortbread ingredients in a bowl and transfer to the lined baking pan. Use your fingers to press out the mixture to evenly line the bottom of the pan. Bake for 10 minutes and let cool.


  3. Mix together all ingredients in caramel peanut butter layer in a large bowl. If using the PB2 (as recommended) I recommend mixing the peanut butter first and then combining in the additional ingredients. Pour over the cooled crust and place in freezer for at least 20 minutes, or long enough for this layer to harden.


  4. When the second layer is hardened and ready to go, add the chocolate chips and coconut oil to a small sauce pan on low heat. Stir until melted and pour over the peanut butter layer. Gently move the pan side to side to evenly distribute the chocolate layer over the caramel peanut butter layer. Place the pan back in the freezer for 20 more minutes.


  5. When the Twix bars are hardened, remove from pan and cut into 32 “fun size” pieces. Store in the freezer and pop one (… or two) out when you are ready to enjoy ;)

Approx Macros if cut into 32 “fun size” pieces: 107 Cal / 9.2g C / 6.8g F / 3.1g P (vs a store-bought fun size twix: 120 Cal / 16g C / 6g F / 1.2g P)

Let me know what you think when you give them a try!


XO, Em



Emily Burchyett