Go Back
–+ servings
Peanut butter cups stacked on a plate.
4.80 from 5 votes

Peanut Butter Twix Cups

Peanut butter Twix cups are a fun, homemade treat made with 3 layers of wholesome ingredients - a cookie layer, caramel layer, and chocolate layer.
Prep 1 hour
Cook 2 minutes
Total 1 hour 2 minutes
Fat 12
Carbs 20
Protein 4
Yield 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

Chocolate Layer

Chocolate Drizzle

Instructions

  • Line a mini muffin pan (or normal muffin pan) with paper liners. You can also use silicone pans which don’t require any liners.
  • Prepare the cookie oat layer. Add all of the ingredients for the oat layer into a large bowl and mix vigorously with a spoon until it forms a thick dough.
    Peanut butter cookie dough in a bowl with a wooden spoon.
  • Scoop ~1.5 teaspoons of the oat mixture into each muffin cup. Firmly press the oat layer evenly down into the pan until it has a smooth top. Transfer the pan to the freezer and allow the layer to harden for ~15 minutes while you make the second layer.
  • Prepare the peanut butter caramel layer. Add all of the ingredients for the peanut butter caramel layer to a bowl and mix until combined.
  • Scoop ~1 teaspoon of the peanut butter caramel over the top of the oat layer. Quickly smooth the caramel layer evenly over the oat layer until it has a smooth top. Transfer the pan to the freezer for ~15 minutes to harden while yuou prepare the third layer.
    A tray filled with peanut butter cookies.
  • Prepare the chocolate layer. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 20-second increments, stirring after each increment until the chocolate is melted and glossy.
  • Scoop 1 teaspoon of the chocolate over the caramel layer. Evenly spread the chocolate evenly with your finger or a spoon immediately after to avoid the chocolate from hardening too quickly. Repeat until every cup is topped with chocolate. Transfer the pan back to the freezer for 10 minutes.
    A tray of chocolate dipped cupcakes on a marble countertop.
  • Prepare the chocolate drizzle. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 20-second increments, stirring after each increment until the chocolate is melted and glossy. Transfer the chocolate into a small plastic bag or piping bag. Drizzle the chocolate over each in a twix zig-zag pattern. Return the pan to the freezer to set.
    A person is dipping chocolate into a tray of cupcakes.
  • Once the cups are set, remove them from the pan and store them in a freezer-safe bag and store them in the freezer.

Tips & Notes

  • Option to replace the peanut butter with any drippy nut butter. Note this will change the overall taste of the cups.
  • There is no replacement for coconut oil.
  • If you don’t have oat flour, you can make your own by blending oats in the food processor.

Watch it

Nutrition Facts

Calories: 201kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Fiber: 2g | Sugar: 11g