Can I skip the collagen?

Yes — collagen adds elasticity to the caramel but you’ll still get a delicious result without it.

Which protein powder should I use?

Use a clean-flavor protein — vanilla works beautifully. If you use a very sweet or flavored powder, reduce maple syrup slightly.

Are these suitable for insulin-resistant people?

These bars reduce refined sugar and use natural sweeteners, so they can fit in mindful eating plans. Still, check your carb goals — these are not zero-carb. Label them under Insulin Resistance Sweets thoughtfully and enjoy in moderation.

Can I make them nut-free?

Yes — swap almond flour for certified oat flour and use sunflower seed butter instead of peanut/cashew.

How do I make them less sweet?

Choose a higher-cacao dark chocolate and cut back a tablespoon or two of maple syrup in the caramel.

Healthy High Protein Twix Bars — Gf Protein Bars

Description

These no-bake bars deliver that classic shortbread + caramel + chocolate vibe — but made gluten-free, dairy-free and sweetened with maple syrup. They also pack a protein punch if you use your favorite vanilla protein powder and collagen peptides, though both are optional.

Ingredients

Scale

Base (shortbread layer)

2 cups almond flour
½ cup vanilla protein powder (or substitute oat flour)
¼ cup pure maple syrup
¼ cup melted coconut oil

Caramel layer

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

Chocolate coating

2 cups dark chocolate (chopped or chips)
2 tsp coconut oil

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Instructions

Line an 8×8-inch pan with parchment. In a bowl, stir the almond flour, protein powder (or oat flour), maple syrup and melted coconut oil into a soft dough. Press this mixture evenly into the prepared pan to form the shortbread base. Pop the pan in the freezer while you make the next layer.
In a separate bowl, whisk together the nut butter, maple syrup, melted coconut oil, collagen (if using) and vanilla until completely smooth and glossy. Taste and adjust if you want it sweeter or more nutty.
Pour the caramel mixture over the chilled shortbread and spread to the edges. Freeze the pan for at least 1 hour so the caramel firms up.
When the caramel is set, melt the dark chocolate and coconut oil together (microwave in short bursts or use a double boiler), stirring until smooth. Remove the pan from the freezer and lift the slab out using the parchment. Slice into 10 bars or 20 small squares.
Working quickly, dip each bar into the melted chocolate to coat, letting excess drip off before transferring to a parchment-lined tray. If you prefer less chocolate, drizzle the chocolate on top instead of fully dunking.
Sprinkle flaky sea salt if desired, then chill the coated bars in the refrigerator for about 10 minutes until the chocolate firms.
For the most pull-worthy caramel texture, let bars sit at room temperature for 10+ minutes before eating — they’re firmer straight from the fridge.

Notes

Tips & Variations
- If you don’t want to use protein powder, swap in oat flour (certified gluten-free if needed).
- Collagen helps create a stretchier caramel but isn’t required; omit it if you prefer.
- You’ll likely have extra melted chocolate — pour it into a container and refrigerate for another use, or drizzle it over the finished bars.
- For a nut-free version, use sunflower seed butter and oat flour in place of almond flour.
- To get clean slices, warm a sharp knife under hot water, dry it, then slice; wipe the blade between cuts.
Storage
- Keep the bars refrigerated in an airtight container for up to 2 weeks, or freeze individually wrapped for up to 3 months. Thaw in the fridge or on the counter for a few minutes before serving.
Final note
- If you love that classic “Twix pull,” remember: room temperature = gooey caramel. Right out of the fridge they’re firmer — both ways are delicious, just different textures. Enjoy!