July 1, 2026
No-Bake Twix Bars
If you love a good Twix bar, you’re going to be obsessed with these.
They’ve got a buttery shortbread base, a thick layer of gooey caramel, and a rich chocolate topping—all made with simple ingredients and no baking required. They’re the perfect freezer treat to keep on hand when you’re craving something sweet, and honestly, they taste even better straight from the freezer.
They’ve quickly become one of my favorite better-for-you desserts because they feel totally indulgent while being made with wholesome ingredients you probably already have in your pantry.
Why You’ll Love This Recipe
- No baking required
- Inspired by a classic Twix bar
- Made with simple pantry ingredients
- Naturally sweetened with maple syrup
- Freezer-friendly
- Perfect for meal prep desserts
- Rich, chocolatey, and so satisfying
Ingredients
Shortbread Base
- 1⅓ cups almond flour
- 1 cup oat flour
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup melted coconut oil
Caramel Filling
- 1 cup runny almond butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup oat flour
- 1 tablespoon melted coconut oil
- Pinch of sea salt
Chocolate Topping
- ¾ cup chocolate chips or chopped chocolate
- ½ tablespoon avocado oil
Instructions
Make the Shortbread Base
Line a small baking dish or loaf pan with parchment paper.
In a mixing bowl, combine the almond flour, oat flour, maple syrup, vanilla, and melted coconut oil.
Mix until a soft dough forms.
Press the mixture evenly into the bottom of the prepared pan, using the back of a spoon or measuring cup to smooth it out.
Place the pan in the freezer while you prepare the caramel layer.
Make the Caramel Filling
In a separate bowl, stir together the almond butter, maple syrup, vanilla, oat flour, melted coconut oil, and sea salt until smooth and creamy.
Remove the shortbread from the freezer and spread the caramel evenly over the top.
Pop it back into the freezer for about 15–20 minutes while you melt the chocolate.
Make the Chocolate Layer
Add the chocolate chips and avocado oil to a microwave-safe bowl.
Microwave in 30-second intervals, stirring well between each, until completely melted and smooth.
Pour the melted chocolate over the caramel layer and spread into an even layer.
Chill & Slice
Return the bars to the freezer for about 1 hour, or until completely firm.
Lift the bars out using the parchment paper and slice into squares.
For the cleanest cuts, let the bars sit at room temperature for 5–10 minutes before slicing.
Store in an airtight container in the freezer.
Tips
- Use drippy almond butter for the smoothest caramel layer.
- A flaky sea salt sprinkle on top takes these to the next level.
- Let the bars thaw for a few minutes before eating for the perfect texture.
- These are even better the next day once all the layers have set.
Frequently Asked Questions
Can I use peanut butter instead?
Absolutely! Peanut butter creates more of a peanut butter Twix vibe, but it’s just as delicious.
Can I make these gluten-free?
Yes! Just be sure to use certified gluten-free oat flour.
How should I store them?
Keep them in an airtight container in the freezer for up to 2 months, or in the refrigerator for about a week.
Final Thoughts
If you’ve been around here for a while, you know I love recreating nostalgic treats with simple ingredients—and these No-Bake Twix Bars might be one of my favorites yet.
They’re rich, chewy, chocolatey, and have that perfect combination of buttery shortbread, creamy caramel, and crisp chocolate in every bite. Plus, there’s no oven required, making them the perfect dessert for warm summer days.
Trust me when I say you’ll want to keep a stash of these in your freezer at all times.
If you make this recipe, be sure to tag me on Instagram @whatrobineats so I can see your creations!
No-Bake Twix Bars
Ingredients
Shortbread base
- 1 1/3 cups almond flour
- 1 cup oat flour
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
Caramel filling
- 1 cup almond butter, extra runny
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup oat flour
- 1 tbsp melted coconut oil
- pinch of sea salt
Chocolate topping
- 3/4 cup chocolate chips or chopped chocolate
- 1/2 tbsp coconut oil
Instructions
Make the shortbread base
- Line a small baking dish or loaf pan with parchment paper.In a mixing bowl, combine the almond flour, oat flour, maple syrup, vanilla, and melted coconut oil.Mix until a soft dough forms.Press the mixture evenly into the bottom of the prepared pan, using the back of a spoon or measuring cup to smooth it out.Place the pan in the freezer while you prepare the caramel layer.
Make the caramel filling
- In a separate bowl, stir together the almond butter, maple syrup, vanilla, oat flour, melted coconut oil, and sea salt until smooth and creamy.Remove the shortbread from the freezer and spread the caramel evenly over the top.Pop it back into the freezer for about 15–20 minutes while you melt the chocolate.
Make the chocolate layer
- Add the chocolate chips and avocado oil to a microwave-safe bowl.Microwave in 30-second intervals, stirring well between each, until completely melted and smooth.Pour the melted chocolate over the caramel layer and spread into an even layer.
Chill & slice
- Return the bars to the freezer for about 1 hour, or until completely firm.Lift the bars out using the parchment paper and slice into squares.For the cleanest cuts, let the bars sit at room temperature for 5–10 minutes before slicing.Store in an airtight container in the freezer.
