What is the difference between right Twix and left Twix?

Though marketed as rivals, right Twix and left Twix are actually identical in ingredients and taste. The classic Twix ad campaign playfully suggests they're made in separate bakeries with subtly different processes, but in reality, there's no difference. This clever marketing simply adds fun to the Twix experience.

What is the crunchy thing in a no bake Twix bars?

The signature crunch in a Twix bar comes from its shortbread cookie base. In these homemade no bake Twix bars, that same satisfying texture is created with almond flour and oat flour for a tender yet crisp bite, no oven required.

How do you melt a Twix?

Melting a Twix bar is simple. Cut it into pieces and microwave in short 15-20 second bursts, stirring each time, to prevent scorching the chocolate and caramel. For these homemade bars, always melt the chocolate chips separately for a perfectly smooth topping.

What was Twix originally called?

Twix was originally introduced in the UK in 1967 under the name "Raider." It retained this name in several countries until the late 1990s, when it was standardized worldwide as Twix.

Homemade No Bake Twix Bars: Stunning Caramel Dessert

Description

These no bake Twix bars are a delightful, plant-based twist on the classic candy. Featuring a nutty almond-oat crust, creamy peanut butter caramel, and a rich chocolate topping, they’re the perfect treat to satisfy your sweet tooth without turning on the oven.

Ingredients

Peanut Butter Caramel

▢⅔ cup Peanut Butter
▢⅓ cup Maple Syrup
▢2 tablespoons Coconut Oil – melted, use refined coconut oil to avoid coconut taste
▢1 teaspoon Vanilla Extract

Base layer

▢2 cups Almond Flour – not packed in the cup, sweep off excess on top
▢½ cup Homemade Oat Flour – not packed in the cup, sweep off excess on top
▢¼ cup Coconut Oil – melted, use refined coconut oil to avoid coconut taste
▢¼ cup Maple Syrup
▢¼ teaspoon Salt

Chocolate Layer

▢¾ cup Chocolate Chips
▢1 tablespoon Coconut Oil

Instructions

1. Line an 8-inch square baking pan with parchment paper and set aside.

2. In a mixing bowl, combine almond flour, oat flour, melted coconut oil, maple syrup, and salt. Stir until the mixture forms a cohesive dough. If the mixture is too dry, add a splash of water.

3. Press the dough evenly into the bottom of the prepared pan. Place the pan in the freezer while you prepare the caramel layer.

4. In another bowl, mix together peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.

5. Pour the caramel mixture over the chilled base layer and spread it evenly. Return the pan to the freezer for about an hour, or until the caramel is firm.

6. Once the caramel layer is set, melt the chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

7. Pour the melted chocolate over the caramel layer and spread it evenly. Place the pan back in the freezer until the chocolate is set, about 10-12 minutes.

8. Warm the blade of a sharp knife to prevent the chocolate layer from cracking as you cut the bars. Slice into 12 equal pieces and store in the refrigerator for up to one week in an airtight container.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 377.7
Sugar: 18g
Sodium: 112.3mg
Fat: 28.2g
Saturated Fat: 10.8g
Unsaturated Fat: 6.4g
Carbohydrates: 28.3g
Fiber: 3g
Protein: 7.9g