High Protein “Twix” Bars
So You Want to Make High Protein “Twix” Bars?
Okay, straight up, I didn’t invent these bars out of some wild need for protein (though it helps!). It all started on a Tuesday night when I was craving those chonky chocolate bars from the shop, but didn’t want to derail my better-eating plans. Enter: homemade, high protein “Twix” bars. And a lot of trial, error, and, um, taste-testing. Seriously, I obliterated one batch by melting the chocolate into oblivion. But hey, you live and you learn, right?
Anyway, these are nutty and chewy, with a surprise crunch, and honestly, fool people into thinking they’re way more complicated than they are. My niece once asked how I managed to make them taste “just like the ones in the bright wrapper” but way less sweet (in a good way). Plus there’s something satisfying about knowing exactly what’s gone in—no mysterious gloop.
Why You’ll Want to Make These Again (And Again…)
I make this when I need to trick my brain into thinking I’m having candy, but still want to hit my protein goals (it doesn’t always work, but it makes me feel better). My partner goes wild for these after the gym, and my mate Dave (who’s usually suspicious of anything labeled “protein”) even asked for the recipe. Not to toot my own horn, but they disappear faster than socks in a dryer.
Honestly, these are a good fix if you’re bored with plain shakes or tired of your protein bars tasting vaguely of cardboard. Oh, and when I’m feeling lazy, I just chuck everything into the pan and hope for the best. Nine times out of ten, it still works. Go figure!
What You’ll Need (I Swear You Don’t Need Fancy Stuff)
- 1 cup vanilla protein powder (any brand—Grandma swore by Gold Standard, but I just use whatever’s on offer)
- 1/2 cup oat flour (sometimes I blitz regular oats because I can’t be bothered going to the shop—no shame)
- 1/4 tsp salt (optional, but it kicks up the flavor: trust me)
- 1/3 cup almond butter (or peanut butter if you like, though it’s a bit stickier)
- 2 tbsp maple syrup (honey works too, but it’s sweeter, so maybe go easy)
- 1/2 tsp vanilla extract (if you forget this, it’s still fine—I’ve done it more than once)
- For the caramel:
- 1/2 cup pitted medjool dates (or regular dates soaked in hot water for 10 mins if you forgot to buy the medjool ones—guilty)
- 2 tbsp almond milk (or any milk, really; coconut milk gives it a mellow twist)
- Pinch of salt
- For the chocolate layer:
- 120g (about 4 oz) dark chocolate (chips or chopped—whatever’s handy)
- 1 tbsp coconut oil (makes the chocolate smoother, but you can skip it… the topping might just look a bit less shiny)
(I usually just eyeball the toppings, but measurement helps if you’re new. Or, you know, a bit less chaotic than me.)
How to Make ‘Em: Step by Step (With a Few Wiggles)
- Whip up the base: In a bowl, mix your protein powder, oat flour, and salt. Stir in the almond butter, maple syrup, and vanilla. Use your hands if the spoon just isn’t cutting it; I always ditch the spoon halfway through. It should all come together like Play-Doh (or, let’s be honest, those squeezy stress balls). If it’s dry, splash in a tablespoon of milk.
- Line and press: Line a small baking tray (20x20cm-ish? No need for a ruler) with baking paper. Press the base mixture in, flat and even. Don’t panic if it’s not perfect—nobody’s inspecting.
- Get caramel-y: Blend your dates, almond milk, and salt in a food processor or with a stick blender. Full disclosure, mine always looks like a goopy mess at first. Just keep scraping it down and blending till super smoothish. Spread this “caramel” over the base. Here’s where I (often) sneak a taste.
- Chill: Pop it in the freezer for 30 mins or until the caramel firms up a little. That’s about enough time to procrastinate or clear half your inbox.
- Melt chocolate: Melt chocolate and coconut oil together. Microwave in 30-second bursts (or use a double boiler if you’re fancy). Stir well so you don’t get burnt bits (I’ve ruined one too many batches from ignoring this bit).
- Pour and set: Pour chocolate over caramel. Tilt the pan a few times so it gets nice and even. Stick it back in the freezer another half hour. Maybe don’t try to cut it too early. Trust me, it ends badly.
- Slice and enjoy! Use a sharp knife (run it under hot water for a cleaner cut, but don’t sweat if it gets a bit messy).
Notes from a Not-So-Perfect Cook
- The base can be a bit crumbly if your protein powder is super fine. Just add a splash more maple syrup or milk—nobody will notice.
- If you forget to chill before adding chocolate (like I once did), the layers muddle together. It still tastes good, promise. Just maybe… less pretty.
- On second thought, coconut oil tastes great but makes these more melty at room temp. Store in the fridge if you use it.
Variations I’ve Tried (Some More Successful Than Others)
- Peanut butter instead of almond butter: Yum. But, as mentioned, gets stickier.
- Soy or vegan protein powder: Works, but adds a bit of a chew. Not everyone loved it, though I did.
- Attempted a white chocolate top once. (Didn’t love it—too sweet, personally. Maybe you’ll disagree!)
- Added a layer of chopped nuts after the caramel. Crunchy, not traditional, but a winner for texture freaks like me.
Equipment List (But Don’t Fret If You’re Missing Stuff)
- Small tray or pan (honestly, I once used a lunchbox with baking paper; it worked in a pinch)
- Baking paper
- Bowl/s for mixing
- Food processor or stick blender (if you don’t have one, you can use a fork for the dates and just add an extra tablespoon of milk—it’ll be rustic, but who cares?)
- Microwave or bowl over simmering water for melting chocolate (if you’re desperate, a hairdryer once almost worked for me, but, erm, not recommended!)
How Do I Store These (If You Don’t Eat Them All)
Keep these in the fridge in an airtight container if you can. They’ll stay good for about a week but, honestly, in my house they vanish in one day. You can freeze them, too, but they go a bit firmer—some folks like that. I grab one for breakfast with my coffee and tell myself it’s healthy (because it sort of is!).
Serve ’Em Up! (My Way, At Least)
Family tradition: We cut these into skinny little sticks and dip them in hot coffee or cocoa. On warm days, I chop them over yoghurt (try this yoghurt for mega creaminess) for a jazzed-up breakfast. Or, pack a couple for a walk—beats any shop-bought bar.
Pro Tips I Wish I’d Had
- I once tried to slice while the chocolate was still soft—don’t. You just end up with a gooey, drippy mess. Patience, grasshopper. Let it chill fully first.
- Parchment paper is a lifesaver. Thought I could get away without it once and spent ages chiseling bars out of the tin. Never again.
- Actually, I find it works better if you use a serrated knife when bars are just out of the fridge. Less cracking, more neat slices.
FAQ—Actual Questions From My Kitchen Table
- Is this actually healthy, or are you kidding yourself?
- Depends—there’s no weird stuff in here, lots of protein, but if you eat five in a row (like someone I know…) maybe not so much.
- Can I skip the dates for the caramel?
- Well, you can use another dried fruit but dates really give that chew. I tried prunes once, didn’t hit the mark, tasted all wrong for me.
- What type of protein powder is best?
- Whey works well for texture, but I’ve used pea and rice in a pinch. Taste varies a bit—worth checking this research if you’re picky about your supplements.
- Can I double the recipe?
- Absolutely. Just use a bigger pan or make two trays. Watch the chocolate, though—melting more at once can be trickier.
- Can I make it nut-free?
- Certainly! Try sunflower seed butter instead. Tastes a tiny bit earthier but does the trick (plus good for allergies).
- Why doesn’t my chocolate set shiny?
- Could be the coconut oil, or maybe the room’s too warm. But honestly, dull chocolate still tastes ace. Or see if BBC Good Food’s chocolate tempering tips help. I don’t always bother.
Phew, that’s it! If you give these a go, let me know how it goes (or if you completely improvise, I want to hear about it!). Don’t sweat the small stuff—some days these turn out prettier than others, but they always taste like victory over boring “health” bars. Cheers!
Ingredients
- 1 cup vanilla protein powder
- 1/2 cup almond flour
- 1/4 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1/2 cup natural peanut butter
- 1/4 cup sugar-free caramel sauce
- 3/4 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
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1In a bowl, mix vanilla protein powder, almond flour, almond milk, and maple syrup until a soft dough forms.
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2Press the dough evenly into a lined loaf pan to form the base.
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3In a separate bowl, combine peanut butter and caramel sauce. Spread the caramel mixture over the protein base.
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4Melt the dark chocolate chips with coconut oil, then pour the melted chocolate over the caramel layer, spreading it evenly.
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5Chill in the refrigerator for at least 1 hour to set, then slice into bars and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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