Peanut Butter Twix Cups

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Let’s dive into making Peanut Butter Twix Cups, a delightful homemade treat boasting three layers of goodness – a cookie layer, caramel layer, and chocolate layer.

Imagine biting into these Peanut Butter Twix Cups, indulging in the perfect trio of flavors – an oat cookie layer, peanut butter caramel, and luscious chocolate.

These cups are a playful twist on our viral No-Bake Oat Cups, but with a delightful Twix twist! Picture a delectable “cookie” base, a creamy peanut butter caramel center, all topped off with a simple chocolate topping.

But here’s the best part – these treats aren’t your average Halloween candies. They’re gluten-free friendly and free from refined sugar, making them a guilt-free pleasure.

Let’s gather our ingredients:

Peanut Butter Twix Cups

Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Course Dessert
Servings 24


**Oat Layer:**

  • 1.5 cups oat flour
  • ½ cup almond flour
  • ½ cup maple syrup
  • 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 option to use milk chocolate chips
  • 2 teaspoons melted coconut oil


  • Line a mini muffin pan (or a normal muffin pan) with paper liners or use silicone pans.
  • Prepare the oat cookie layer by mixing all oat layer ingredients until they form a thick dough.
  • Scoop ~1.5 teaspoons of the oat mixture into each muffin cup, pressing firmly to create a smooth top. Freeze for about 15 minutes.
  • Prepare the peanut butter caramel layer by mixing all ingredients until combined. Spread about 1 teaspoon over the oat layer and freeze for another 15 minutes.
  • Melt chocolate chips and coconut oil for the chocolate layer, then spread evenly over the caramel layer. Freeze for 10 minutes.
  • For the chocolate drizzle, melt chocolate chips and coconut oil, then drizzle over each cup in a twix zig-zag pattern. Freeze until set.
  • Once set, remove cups from the pan and store them in a freezer-safe bag.


  • You can replace peanut butter with any drippy nut butter, but note that it will alter the taste.
  • Coconut oil cannot be replaced in this recipe.
  • If you don’t have oat flour, simply blend oats in a food processor until finely ground.

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