Twix Cups

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These deliciously irresistible and wholesome Twix cups have a cookie base, chewy caramel centre, and are topped with chocolate to finish. They’re easy to make and are a filling dessert or snack to enjoy anytime. The recipe is also gluten free and can be made dairy free too.

Three Twix cups stacked on top of each other. A white plate with more Twix cups can be seen in the background.Pin

A Revamped Classic Treat

When you’re looking for ways to improve your nutrient intake, many people think snacks and treats have to go. That’s not the case at all though. With a few simple substitutions, you can continue to enjoy many of the classics you’ve known and loved. The bonus is the revamped versions of these treats are definitely much more wholesome.

This little gem is appearing all over Tik Tok however, I think one element is missing from several recipes… and that’s the chewy caramel filling. Many use a combination of peanut butter and maple syrup, which is delicious – but just doesn’t have that bite the original Twix bar gives. That’s where dates come in to assist! Using these combined with peanut butter in just the right proportions makes the perfect Twix filling.

Several Twix cups have been served on a plate. A few are lying on their side so you can see the three layers. Cookie base, caramel centre, chocolate topping.Pin

Ingredients Needed

These Twix cups use very basic ingredients you will likely already have in your fridge and pantry. They’re very easy, and relatively quick to make, though there are a few steps to follow.

All the ingredients needed to make Twix cups have been laid out in small bowls across a table.Pin
  • Almond flour – Used for the base and gives them the cookie crunch you get from Twix.
  • Maple Syrup – Adding a little sweetness to the cookie base.
  • Coconut oil – Helps to bind the base ingredients and adds a little flavour.
  • Vanilla essence – Enhances the flavour of the other ingredients.
  • Peanut butter – I’ve used a creamy, smooth peanut butter, but crunchy would also be fine.
  • Dates – When combined with the peanut butter these make a delicious caramel-like filling.
  • Melted chocolate – Provides the top layer of the cup. It’s not a Twix without chocolate! Go for a dairy free chocolate if needed.
  • Salt – to balance out all the sweetness in the recipe.

If preferred, you can swap out the nut butter for any of your choosing. Just note that if you are doing this, it will change the flavour profile of the final result.

How To Make These Twix Cups

There are really only few simple steps here. Mix and bake the base, mix and spoon over filling, melt and pour over chocolate. That’s it. After that all they will need is a little time in the freezer so the filling and topping set.

  1. Preheat the oven to 180ºC / 350ºF and grease a 12-hole mini muffin tin with coconut oil.
  2. Combine the almond flour, maple syrup, and coconut oil along with a pinch of salt. Spoon the cookie base evenly into the muffin tin, then flatten out with the back of the spoon or your fingers.
  3. Place in the oven to bake for 12 mins or until golden. Remove and set aside to cool completely.
  4. Add the medjool dates, peanut butter, vanilla, and a tiny pinch of salt to a blender. Blend on high until a ball forms. If the mix isn’t coming together, add 1 tsp plant-based milk at a time until it does. Do this slowly because if it becomes too liquid it won’t set in the freezer.
  5. Spoon the caramel onto each of the cookie bases and flatten out with the back of the spoon. Set aside while you make the chocolate topping.
  6. Melt the chocolate and coconut oil over a very low heat then pour this evenly over the 12 Twix cups.
  7. Move to the freezer and leave to set for 1 hour. Remove, leave to sit for 5 minutes then enjoy! Store any leftovers there in an airtight container.

The component of this dessert that makes these cups taste so like an actual Twix bar is that chewy caramel filling. Getting that right is important so take your time with it. And be cautious not to add too much liquid! Be patient and add a little at a time until a peanut butter/date ball forms.

A white hand is holding up a Twix cup that's been cut in half.Pin


What’s the difference between almond meal and almond flour?

Almond meal is a coarser grind, denser, and ground with the skin on giving it a brown-ish colour. In contrast almond flour is drier, and finely ground without the skins so the final result is a very pale looking flour.

Can I substitute the almond flour?

While I haven’t tested any others for this recipe, substituting any nut meal for the almond flour should be fine. You may need to reduce the amount of oil in the base, so start by adding half, then add the rest if needed. This will become apparent if it doesn’t hold together when pressed between your fingers.

Watch How To Make This Recipe

Two Twix cups stacked on top of each other. A white plate with more Twix cups can be seen in the background.Pin

Twix Cups

These deliciously irresistible and wholesome Twix cups have a cookie base, creamy caramel filling, and are topped with chocolate to finish.
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Course: Dessert
Cuisine: American
Keyword: Easy, Treat
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 243kcal


Cookie Base Ingredients

  • ¾ cup almond flour
  • 3 Tbsp maple syrup
  • 2 Tbsp coconut oil (melted)
  • Pinch of salt

Caramel Filling Ingredients

  • ¼ cup smooth peanut butter
  • 10 medjool dates (roughly 150g / 5 oz)
  • ½ tsp vanilla
  • Pinch of salt
  • 1 – 2 tsp any plant-based milk (only if needed)

Chocolate Topping Ingredients

  • ½ cup chocolate chips (dark or light – depending on your preference)
  • ½ tsp coconut oil


For The Cookie Base

  • Preheat the oven to 180ºC / 350ºF and grease a 12-hole mini muffin tin with melted coconut oil, then set it aside.
  • In a medium-sized bowl – mix together the almond flour, melted coconut oil, maple syrup, and pinch of salt. It should all just come together and if you pinch some between your fingers it should stick.
  • Spread this mixture out between each of the holes in the muffin tin and push down with the back of the spoon or your fingers to flatten out (see note 1).
  • Move to the oven and bake for 12 minutes. They should be golden by this point. If you're oven runs hot though – check them around the 10-minute mark.
  • Once done, remove the muffin tin from the oven and set aside to cool.

For The Caramel Filling

  • In a blender add in the dates, smooth peanut butter, vanilla essence and a pinch of salt. Blend on high until the mixture starts to come together. If needed – add in a little plant-based milk one teaspoon at a time to help the caramel form. (See note 2 for extra tips to ensure you don't have soggy caramel).
  • Scoop the caramel filling over the cookie base in the mini muffin tin. Flatten down so this covers another 1/3 of the muffin hole. It's very sticky so you'll need to do this with your fingers (see note 3).

For The Chocolate Topping

  • Add the chocolate chips and coconut oil to a small saucepan and melt over a low heat, stirring constantly. The small amount of coconut oil means the chocolate should be thick but pourable.
  • As soon, as the chocolate chips are completely melted, remove from the heat and start spooning the chocolate over the caramel filling. This will take up the last 1/3 of the muffin cup.
  • Transfer to the freezer and leave to chill for one hour. This will ensure the caramel filling is firm.
  • Remove from the freezer, run a knife down one edge and the Twix cups should just pop out easily. Leave to sit for 5 minutes then enjoy as is or sprinkle with a little extra sea salt. Store any leftovers in an airtight container in the freezer.


Note 1: You want to fill each muffin hole roughly 1/3 of the way with the cookie base. This was about 1 Tablespoon for me, and I used a 15ml Tbsp measure. Essentially the cups will be 1/3 base, 1/3 filling, 1/3 chocolate – but you can make each layer more or less as you like. And no need to stress about making it perfectly even. You can see from the pics that mine aren’t.
Note 2: When the caramel is done it should be very sticky and come together in a ball. You don’t want to see a date and peanut butter paste! This is important or the caramel filling won’t firm up in the freezer. As such, it’s best to start by blending the base ingredients – if you see this is looking like little pebbles and won’t come together add in 1 tsp of oat/almond milk (or any plant-based variety) and blend again for a good 20 seconds. If it still looks a bit pebbly add in another tsp and blend again. It should be forming a bit of a ball now – or at least be stuck together in big chunks you can pick up. If not add 1/2 a tsp and so on until you get a caramel, you can pick up in your hands.
Two white hands are holding up a ball of caramel.Pin 
Note 3: You will have caramel left over from this recipe. I find too small a batch just doesn’t work in the blender. Save the leftovers for another batch of cups or roll it into balls and dip it into melted chocolate, chill for 30 mins and enjoy as a separate snack!


Serving: 1Twix cup | Calories: 243kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 202mg | Fiber: 3g | Sugar: 22g | Vitamin A: 30IU | Calcium: 57mg | Iron: 1mg

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