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Peanut Butter Twix Cups

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

Ingredients

**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.