Peanut Butter Twix Cups are an irresistible homemade treat built from three wholesome layers: a chewy oat cookie base, a creamy peanut butter “caramel” center, and a glossy chocolate top. They’re simple to assemble, gluten-free friendly when made with certified oat flour, and free of refined sugar when you use maple syrup and natural nut butter.
These Peanut Butter Twix Cups are a riff on classic Twix candy bars, reimagined with nourishing pantry staples. The base is a soft oat cookie made from oat flour and almond flour, sweetened with maple syrup and bound with a little peanut butter. The center becomes a peanut butter “caramel” using peanut butter, maple syrup, and melted coconut oil. The top is a quick chocolate shell made with chocolate chips and coconut oil so it sets firm and shiny.
A Homemade Twist for Halloween (or Anytime)
We developed this recipe to echo the familiar Twix flavors while keeping the ingredients wholesome. If you want to taste-test against a store-bought candy bar while you perfect the recipe, keep one on hand — but these cups stand on their own as a cleaner, homemade alternative.
What You Need for PB Twix Cups
The recipe uses simple ingredients you probably already have or can easily source:
- Oat flour and almond flour for the cookie base (you can make oat flour by blending rolled oats).
- All-natural, runny peanut butter and maple syrup to bind and sweeten both the base and the center.
- Coconut oil to soften and set the caramel-like center and to make the chocolate topping glossy.
- Semi-sweet chocolate chips for the chocolate layer and drizzle.
Substitutes & Variations
- Make them gluten-free: use certified gluten-free oat flour to ensure the recipe is gluten-free.
- Make them vegan: swap in dairy-free chocolate chips.
- Swap the nut butter: if peanuts aren’t an option, almond or cashew butter both work well — cashew will give a more caramel-like flavor.
- Adjust sweetness: reduce the maple syrup slightly if you prefer less sweetness; the texture may be firmer if you reduce too much.
FAQ
Are these gluten free? They are gluten-free when you use certified gluten-free oat flour.
What should I do if my base layer is too thick? If the oat base is crumbly, add 1 teaspoon of water at a time and mix until it holds together.
How can I make them taste more like classic Twix? Using cashew butter in place of peanut butter makes the center more caramel-like in flavor.
Storage
For best results, store these cups in the freezer. Place them in a gallon-size freezer bag or an airtight container and freeze for up to 3 months. When ready to eat, remove a few from the freezer and let them sit at room temperature for 5 minutes to slightly soften before serving.
More Favorite Dessert Cups
- Monster Cookie Oat Cups
- Peanut Butter Oat Cups
- Peanut Butter Crunch Cups
Peanut Butter Twix Cups
These cups combine a soft oat cookie layer, a peanut butter caramel center, and a chocolate topping for a homemade Twix-style treat.
By: Lee Funke
Prep: 1 hr | Cook: 2 mins | Total: 1 hr 2 mins | Servings: 24
Ingredients
Oat Layer
- 1.5 cups oat flour
- ½ cup almond flour
- ½ cup maple syrup
- ⅓ cup all-natural, runny peanut butter
Peanut Butter Caramel Layer
- ¼ cup all-natural, runny peanut butter
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil
Chocolate Layer
- 6 oz. semi-sweet chocolate chips (~1 cup)
- 3 teaspoons melted coconut oil
Chocolate Drizzle
- 3 oz. semi-sweet chocolate chips (or milk chocolate if preferred)
- 2 teaspoons melted coconut oil
Instructions
- Line a mini muffin pan or standard muffin pan with paper liners, or use silicone pans without liners.
- Make the oat cookie layer: combine oat flour, almond flour, maple syrup, and peanut butter in a large bowl. Stir vigorously until a thick dough forms.
- Scoop about 1½ teaspoons of the oat mixture into each cup. Press firmly and evenly so each base has a smooth top. Freeze for about 15 minutes to set.
- Make the peanut butter caramel: stir together the peanut butter, maple syrup, and melted coconut oil until smooth.
- Scoop about 1 teaspoon of the peanut butter mixture onto each chilled oat base. Smooth quickly and return the pan to the freezer for another 15 minutes.
- Prepare the chocolate: melt the chocolate chips and 3 teaspoons coconut oil in a microwave-safe bowl in 20-second intervals, stirring between intervals until melted and glossy.
- Top each cup with about 1 teaspoon of melted chocolate, smoothing immediately to prevent rapid setting. Freeze for 10 minutes to firm the chocolate.
- For the drizzle, melt the smaller amount of chocolate chips and 2 teaspoons coconut oil, transfer to a small piping bag or plastic bag with the tip snipped off, and drizzle a zig-zag pattern over each cup. Freeze to set.
- Once fully set, remove the cups from the pan and store them in a freezer-safe bag in the freezer.
Tips & Notes
- You can replace peanut butter with any runny nut butter; note that flavor and texture will vary.
- Coconut oil is important for the texture and setting of the center and chocolate; it helps the layers firm up with a glossy finish.
- If you don’t have oat flour, make your own by pulsing rolled oats in a blender or food processor until fine.
Nutrition (per serving, approximate)
Calories: 201 kcal, Carbohydrates: 20 g, Protein: 4 g, Fat: 12 g, Fiber: 2 g, Sugar: 11 g
Nutrition information is automatically calculated and should be used as an estimate only.
Watch It
Video demonstration available for visual learners — follow the steps above while watching for tips on smoothing layers and drizzling chocolate.
Love this recipe? Leave a comment below and tag your photos with #fitfoodiefinds so we can see your creations!