Peanut Butter Twix Cups are a tasty three-layer treat made with an oat cookie base, a peanut butter caramel center, and a chocolate topping.
These Peanut Butter Twix Cups are a spin on our popular No-Bake Oat Cups, with a Twix-inspired twist. Each cup features a firm cookie-like base, a creamy peanut butter caramel middle, and a simple chocolate finish.
They’re naturally gluten-free friendly when made with certified gluten-free oat flour and contain no refined sugar when you use pure maple syrup.
A Homemade Halloween (or Anytime Treat)
We developed this recipe to mimic the flavor of a classic Twix bar — crunchy base and a caramel center covered in chocolate — but made with wholesome ingredients. For convenience when shopping, many readers like using grocery delivery services to gather ingredients quickly.
Shopping Tip
Using a grocery delivery or pickup service can save time and make it easy to source specialty items like certified gluten-free oat flour or dairy-free chocolate chips.
What You Need for PB Twix Cups
The base uses oat flour, almond flour, maple syrup, and a bit of peanut butter. If you don’t have oat flour, simply grind rolled oats in a blender or food processor until fine.
The caramel layer is a simple mix of peanut butter, maple syrup, and melted coconut oil for a glossy, slightly fudgy texture.
The chocolate topping is made by melting chocolate chips with coconut oil to create a smooth, shell-like finish.
Substitutes & Variations
Make them gluten-free: use certified gluten-free oat flour.
Make them vegan: choose dairy-free or vegan chocolate chips and ensure maple syrup and peanut butter are suitable for your diet.
Swap the nut butter: almond or cashew butter work well if you prefer a different flavor or have a peanut allergy; note the taste will change slightly.
Frequently Asked Questions
Yes, when made with certified gluten-free oat flour they are suitable for a gluten-free diet.
If the oat base is too dry or crumbly, add 1 teaspoon of water at a time until it holds together and forms a smooth dough.
Using cashew butter in the middle layer creates a flavor and texture that more closely resembles caramel.
Storage
Store the cups in the freezer for best texture and shelf life. Place them in a gallon-size resealable bag or an airtight container and keep frozen for up to 3 months.
Thaw: let frozen cups sit at room temperature for about 5 minutes before serving for the best bite.
More of our Favorite…
Dessert Cups
- Monster Cookie Oat Cups
- Peanut Butter Oat Cups
- Peanut Butter Crunch Cups
Peanut Butter Twix Cups
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Ingredients
Oat Layer
- 1.5 cups oat flour
- ½ cup almond flour
- ½ cup maple syrup
- ⅓ cup all-natural drippy peanut butter
Peanut Butter Caramel Layer
- 1/4 cup all-natural drippy peanut butter
- 1/4 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)
- 2 teaspoons melted coconut oil
Instructions
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Line a mini muffin or regular muffin pan with paper liners, or use silicone pans without liners.
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Make the oat base: combine oat flour, almond flour, maple syrup, and peanut butter in a bowl and mix until a thick dough forms.
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Scoop about 1.5 teaspoons of the oat mixture into each cup and press firmly to form a smooth base. Freeze the pan for about 15 minutes to firm up.
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Make the peanut butter caramel: whisk together peanut butter, maple syrup, and melted coconut oil until smooth.
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Top each base with about 1 teaspoon of the peanut butter caramel and smooth quickly. Return the pan to the freezer for another 15 minutes.
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Make the chocolate layer: melt chocolate chips with coconut oil in 20-second microwave intervals, stirring until smooth and glossy.
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Spoon about 1 teaspoon of melted chocolate over each caramel layer and smooth to create an even top. Freeze for 10 minutes to set.
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Prepare the drizzle: melt the additional chocolate and coconut oil, place in a small bag, snip a corner, and drizzle a zig-zag over each cup. Freeze briefly to finish setting.
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Once set, remove cups from the pan and store them frozen in an airtight container or resealable bag.
Tips & Notes
- You can swap the peanut butter for another drippy nut butter, but the flavor will change.
- Coconut oil is necessary for the proper texture and shine in the chocolate and caramel layers.
- To make oat flour at home, blend rolled oats in a food processor until fine.
Watch It
Nutrition
Nutrition information is an approximation.
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