Peanut Butter Twix Cups
- Prep Time: 1 hour
- Cook Time: 2 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 1x
- Category: Dessert
Ingredients
Scale
**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 (option to use milk chocolate chips)
- 2 teaspoons melted coconut oil
Instructions
- 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.
Notes
- 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.
