Dessert

Protein Twix Bars Recipe

BySarah Summers November 16, 2025November 16, 2025

Introduction

These Protein Twix Bars are a delicious, homemade twist on the classic treat, packed with wholesome ingredients and plenty of protein. With a rich shortbread base, creamy caramel layer, and smooth dark chocolate coating, they make a perfect snack or dessert for any time of day.

Several chocolate-covered rectangular bars are placed on crinkled parchment paper with a warm light shining on them. Each bar has a smooth, dark brown chocolate coating with a drizzle of slightly darker chocolate in thin, wavy lines across the top, sprinkled with small flakes of coarse white salt. One bar is partially bitten into and sits on top of another, showing three layers inside: the bottom layer is a dense, golden brown cookie or biscuit base, the middle layer is a lighter, creamy caramel color, and the top layer is the outer chocolate shell. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread:

2 cups almond flour
1/2 cup vanilla protein powder (or oat flour)
1/4 cup pure maple syrup
1/4 cup coconut oil, melted

Caramel:

2/3 cup creamy peanut butter (or cashew butter)
1/3 cup pure maple syrup
2 tbsp coconut oil, melted
2 whole scoops collagen (optional)
1 tsp pure vanilla extract

Coating:

2 cups dark chocolate
2 tsp coconut oil

Instructions

Step 1: Combine all shortbread ingredients in a bowl and mix until well incorporated. Press the mixture firmly into an 8×8-inch dish lined with parchment paper. Place the dish in the freezer while preparing the caramel.
Step 2: In another bowl, mix the creamy nut butter, maple syrup, vanilla extract, melted coconut oil, and collagen (if using) until smooth and creamy.
Step 3: Pour the caramel mixture evenly over the frozen shortbread layer. Return the dish to the freezer for at least 1 hour to set.
Step 4: Melt the dark chocolate with coconut oil in a double boiler or microwave, stirring until smooth and glossy.
Step 5: Remove the set layers from the dish and slice into 10 bars or 20 squares.
Step 6: Dip each bar into the melted chocolate, allowing excess to drip off, then place on parchment paper. Optionally, sprinkle with flaky sea salt.
Step 7: Refrigerate the dipped bars for about 10 minutes or until the chocolate hardens.
Step 8: Let the bars come to room temperature for 10 minutes before enjoying to get that perfect gooey caramel pull.

Tips & Variations

Substitute vanilla protein powder with oat flour if you prefer a dairy-free option.
If you don’t want to use collagen, you can omit it—the caramel will still set but be slightly less gooey.
You can drizzle chocolate over the bars instead of fully dipping them to use less chocolate.
Sprinkle flaky sea salt on top for a nice contrast to the sweetness.

Storage

Store the bars in an airtight container in the refrigerator for up to 1 week. Before serving, let them sit at room temperature for about 10 minutes to soften the caramel for the best texture. Extra melted chocolate can be refrigerated and reused for another recipe.