Do you remember the peanut butter Twix? These gluten free vegan peanut butter Twix cookie bars are a celebration of those favorites from my childhood. This several step homemade Twix bar is VERY easy and so good.
recipe originally published October 18, 2012
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Why you'll love this recipe
If you love peanut butter, chocolate, and buttery crisp shortbread, you will love these gluten free peanut butter Twix! When I was a kid, Twix was my favorite candy bar, and when they made a peanut butter version, THAT was my favorite! Rumor is they still make them, but I have not seen one in decades.
So I had to make them myself!
The first time I published a Twix recipe, it was a gluten free vegan caramel Twix, my version of the original. I still love this one, and I include a secret short cut for the caramel.
How to make homemade Twix bars
Yes, this homemade Twix bar recipe has several steps, but they are all very easy and you absolutely can do this! I will sometimes make the cookies one day, package them up and finish the filling and chocolate coating the next day.
...and if you ever want a tasty shortbread recipe, this one is it! I make shortbread often, and the base of these peanut butter Twix is my classic shortbread cookie. Very easy to make, and that perfect melt in your mouth softness but also crisp that you only get from a shortbread.
The shortbread is not very sweet. Most of the sweetness of this homemade Twix comes from the chocolate coating. I use plain creamy peanut butter, but if you prefer a bit more sweetness, you can stir a ¼ cup powdered sugar into the peanut butter before spreading onto the cookie.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Refrigerate in a glass container with a tightly fitting lid.
The shortbread cookie portion of this recipe freezes well, I have done it many times! Pack them well in reusable freeze safe bags and use within two months. Defrost and continue with the recipe, topping with peanut butter and chocolate.
Did you make these peanut butter Twix?
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Gluten Free Vegan Peanut Butter Twix Bars
Crisp buttery shortbread cookies topped with peanut butter and dipped in chocolate. YUM.
Ingredients
Shortbread Cookies
- ½ cup dairy free butter (stick)
- ¼ cup vegan granulated sugar
- 2 teaspoons organic vanilla paste
- 1 ¼ cups gluten free all purpose flour
- ½ teaspoon sea salt
Twix Toppings
- ½ cup creamy peanut butter
- 10 ounces dairy free semi sweet / dark chocolate, chopped
Instructions
Shortbread Cookies
- Preheat oven to 350 °F. Line baking sheet with parchment. Set aside.
- In mixing bowl, cream together butter, sugar and vanilla.
- Add flour and salt. Combine until dough forms, do not over mix.
- Knead into a ball, wrap and chill in refrigerator for 30 minutes.
- On a lightly floured surface, roll to ⅓ inch thickness.
- Cut shortbread into 1 inch wide strips, then into 3 or 4 inch long bars.
- Bake at 350 °F for about 12 minutes, until just golden brown on edges. Cool completely.
Peanut Butter Twix Bars
- When cookies have cooled completely, spread about a half tablespoon of peanut butter down length of cookie, in an even layer. Return to parchment covered cookie sheet.
- Transfer peanut butter topped shortbread to refrigerator to set before dipping in chocolate.
- In saucepan / double boiler over low heat, melt chopped chocolate.
- Dip the bottom of each cookie in melted chocolate, set on parchment.
- Spoon chocolate over top of cookie, using spoon to cover entire cookie sides. Return to refrigerator to set.
Notes
Tips for the best cut out cookies
My number one tip with cut out cookies: do not be afraid of extra flour! I keep a fine mesh sifter full of flour on the side as I am kneading, rolling and cutting this dough. This extra flour helps ensure the cookie dough will not spread.
For dairy free butter, use the butter sticks instead of a tub. The sticks are better for most baking, and especially so with cut out cookie recipes. The sticks of butter have less water content / more fat, which helps reduce spreading. Many shortening sticks are also naturally vegan, and shortening is great to use in place of butter.
Chill the cookie dough before rolling and cutting. Wrap and refrigerate for 30 minutes to solidify the butter.
For uniform thickness and even baking in every cookie, use a bakers rolling pin that has adjustable spacers to choose how thick or thin you roll the dough. I use this rolling pin set to 6 millimeters or ¼ inch.
Chill the cookies before baking. Roll, cut and arrange the cookies on a parchment lined cookie sheet, then place that cookie sheet in the freezer for 10-15 minutes before baking. Chilling the dough solidifies the fat in the butter, so it melts slower.
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Nutrition Information:
Yield:
20Serving Size:
1 cookieAmount Per Serving: Calories: 186Total Fat: 12gSodium: 122mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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