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Copycat Twix Caramel Protein Bars

I’m crazy about these homemade no bake Twix protein bars! With caramel, dates, cashews and chocolate – these are even better than the original version. I can’t get enough of them.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword caramel protein bars no bake, clean eating candy, clean eating dessert or snack, copycat twix caramel protein bars, healthy no bake protein bars, no bake copycat twix protein bars
Servings 12

Ingredients

Base Crust

  • 1 cup almonds
  • 1/2 cup desiccated coconut
  • 2 scoops protein or collagen powder, plain or vanilla
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup

Caramel Layer

  • 1 1/2 cups dates, soaked 30 minutes and drained
  • 1/4 cup cashew or almond (or any other nut) butter
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • Flaky salt

Instructions

Base Crust

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds in a food processor and process until broken down and crumbly. Add coconut, protein powder and honey and continue to process until well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Caramel Layer

  • Place all caramel filling ingredients in food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon. Place in fridge for chocolate to set.
    Once set, remove bars from fridge and slice into 12 bars or more smaller squares.

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 10-12 bars or pop out of molds.
    Once melted use two forks to hold each bite and one by one, dip into the melted chocolate, then place back on the parchment lined tray.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Once all coated,  top with flaky salt and place back in fridge to set for 10 minutes.
    Keep stored in a zip lock or freezer-safe container in the freezer for up to 3 months.
     
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