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Calling all peanut butter lovers! These Gluten-Free Vegan Peanut Butter Twix Bars will knock your socks off. They have a layer of coconut flour shortbread, a quick no-cook peanut butter caramel, and a layer of dark chocolate.

Gluten-Free Vegan Peanut Butter Millionaire’s Shortbread


  • Author: Bakerita
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 bars 1x

Description

Calling all peanut butter lovers! These Gluten-Free Vegan Peanut Butter Millionaire’s Shortbread will knock your socks off. They have a layer of coconut flour shortbread, a quick no-cook peanut butter caramel, and a layer of dark chocolate.


Scale

Ingredients

For the crust

  • ⅓ cup (66gcoconut oil, solid, use refined for no coconut flavor
  • 3 tablespoons (63gpure maple syrup
  • ⅔ cup (85g) Bob’s Red Mill coconut flour
  • Pinch of sea salt

For the filling

  • 1 cup peanutschopped, I used roasted unsalted peanuts
  • ½ cup (128gcreamy peanut buttersee Notes
  • ⅓ cup (111gpure maple syrup
  • ⅓ cup (66gcoconut oilmelted, use refined for no coconut flavor
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea saltskip if your peanut butter is salted

For the chocolate topping

  • 1 cup (6 oz.) dark chocolateeither in chips or chopped bars
  • 2 tablespoons creamy peanut butter

 


Instructions

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine the maple syrup and coconut oil and stir until incorporated. If needed, microwave for about 15 seconds to fully combine. Stir in the Bob’s Red Mill coconut flour and salt. Mix until the dough comes together completely.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. Sprinkle the chopped peanuts evenly over the baked crust.
  5. For the filling, combine the coconut oil and maple syrup. Heat together in a small saucepan or in the microwave until all of the ingredients are melted together and throughly combined. Whisk in the peanut butter, vanilla extract, and salt, if using. Pour over the peanuts and crust and let cool in the refrigerator until set before topping with chocolate layer.
  6. For the chocolate topping, melt together the chocolate and peanut butter and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt, if desired. Let cool until set. Cut into 16 squares. Keep stored in the refrigerator for up to a week.

Notes

Make sure your peanut butter is made with JUST peanuts or peanuts and salt. No added oils here!

  • Category: Desserts

Keywords: gluten-free, vegan, peanut butter, twix, homemade twix, healthy twix