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These easy healthy Twix cups are a lighter twist on the classic chocolate candy we all know and love. It’s made with wholesome ingredients like oat flour, dates, and peanut butter for a sweet treat that packs a little more nutrition in each bite.
If you love a classic Twix bar but want something a little more nourishing to keep on hand, these mini Twix cups are about to become your new favorite sweet treat (alongside my Take 5 Date Bites and No Bake PB Oat Cups, of course!). They have that same shortbread, caramel, and chocolate combo everyone loves, just made with simple ingredients you probably already have.
As a dietitian, I’m very much not anti candy. When I want the real thing, I eat the real thing. That said, I love “healthier” versions too! These are a fun option for when you’re craving those familiar flavors and want something that feels a bit more balanced and satisfying.
Why You’ll Love These!
These mini Twix cups strike a really nice balance between fun and nourishing. They have the familiar layers you love, are made with pantry staples, and feel like a treat you can actually feel good about enjoying when a sweet craving pops up.
- They taste like a Twix. You still get a crunchy cookie base, creamy caramel filling, and rich chocolate topping, but in a bite sized version that’s perfect for snacking.
- Simple, wholesome ingredients. The cookie layer uses oat flour and the caramel is made from dates, giving these treats a little more nutrition than your typical candy bar.
- Naturally sweetened and fiber rich. Dates provide natural sweetness along with fiber, vitamins, minerals, and antioxidants. When blended, they turn into a smooth, caramel like filling without needing refined sugar.
- Oats add staying power. Using oat flour for the base adds soluble fiber which keeps these treats more filling than a standard dessert.
- Perfect make ahead treat. These store beautifully in the fridge or freezer, making them great for having on hand whenever a sweet craving hits.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Oat flour: You can make your own by putting oats into a food processor, or purchase it (here’s one I like!) because it’s usually a finer mill than what I can do with my food processor. You can also use regular flour or almond flour.
- Neutral oil: Any neutral flavored oil will work, like avocado oil, canola oil, or melted coconut oil.
- Maple syrup: Or honey, for just a touch of sweetness.
- Salt: To balance the sweetness.
- Dates: You’ll need medjool dates (they’re the big ones).
- Creamy peanut butter: For creaminess and flavor.
- Milk: Regular or dairy-free like almond milk or oat milk works to thin the caramel into the perfect silky smooth texture.
- Chocolate chips: Semi-sweet chocolate chips or dark chocolate chips both work great.
Variations
- Twix bar style: Press the layers into a lined loaf pan instead of a muffin pan, chill, then slice into bars.
- Twix pretzel bites: Instead of a shortbread layer, make things super simple and add a pretzel to the bottom of the mini muffin pan instead.
- Change up the peanut butter: Make these with almond butter, cashew butter or you can also make them nut-free by using sunflower seed butter.
How To Make Healthy Twix Cups
- Start shortbread layer. Add oats to food processor and run on high until it forms a fine powder. Add coconut oil, maple syrup and salt. If using oat flour, you can skip the food processor and add to a small bowl instead.
- Mix. Process or mix together until a soft dough forms.
- Add to mini muffin pan. Press about 1 tsp of shortbread mixture into each portion of a silicone mini muffin pan (a metal mini muffin pan with paper liners works too). Bake for about 10 minutes until shortbread is lightly golden brown. Set aside to cool.
- Pulse dates. While the shortbread bakes make the date caramel: Add dates to the food processor and pulse until they are finely chopped.
- Blend until smooth. Add peanut butter, milk, and vanilla. Process on high until the date mixture is completely smooth and creamy. Stop intermittently to scrape down the sides using a silicone spatula.
- Layer. Top each shortbread in the mini muffin pan with about 1 tsp of the date caramel.
- Add chocolate. Add chocolate chips and coconut oil to a microwave safe bowl. Microwave for 40 seconds. Stop to stir. Continue to microwave in 20 second increments until chocolate is melted. Top the caramel layer with an even layer of 1 tsp of melted chocolate.
- Chill and set. Freeze for 2 hours to set, then transfer to an airtight container in the fridge.
How To Store
Store mini Twix cups in an airtight container in the refrigerator for up to 7 days. For longer storage, keep them in the freezer for up to 2 months. Let frozen bites sit at room temperature before eating so the layers soften.
My Pro Tip
Recipe Tips
- Oat flour vs. making your own. You can use store-bought oat flour or make your own in the food processor or blender. I do prefer to use store-bought because it’s a finer mill. To make your own, just blend the oats until they are as fine as possible. Keep blending until it resembles flour.
- Use a silicone pan. One of my biggest tips for any kind of treat like this one is to use a silicone mini muffin pan. Instead of fighting with paper liners, your twix cups will pop right out!
- Don’t skip the chill time. Make sure to allow these to fully set in the freezer. This makes sure that the caramel has plenty of time to firm up just enough to be the perfect texture.
More Easy Healthy Treats
If you’ve made and loved these Healthy Twix Cups or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Healthy Twix Cups
Ingredients
Shortbread layer
- 1 cup oat flour, or 1 cup oats
- 3 tbsp avocado oil or melted coconut oil, or another neutral oil, like canola
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Date caramel layer
- 8 medjool dates
- 1/4 cup peanut butter
- 2 tbsp milk, more if needed
- 1 tsp vanilla
- 1/8 tsp salt
Chocolate layer
- 3/4 cup chocolate chips, semi-sweet or dark chocolate
- 1 tsp coconut oil, optional for melting
Instructions
Shortbread
- Preheat oven to 350 degrees F.
- Assemble shortbread layer: Add oats to food processor and run on high until it forms a fine powder. Add coconut oil, maple syrup and salt. If using oat flour, you can skip the food processor and add to a small bowl instead.
- Press about 1 tsp of shortbread mixture into each portion of a silicone mini muffin pan (a metal mini muffin pan with paper liners works too).
- Bake for about 10 minutes until shortbread is lightly golden brown. Set aside to cool.
Date Caramel
- While the shortbread bakes, make the date caramel: Add dates to the food processor and pulse until they are finely chopped.
- Next add peanut butter, milk, vanilla and salt. Process on high until the date mixture is completely smooth and creamy. Stop intermittently to scrape down the sides using a silicone spatula.
Assemble
- Top each shortbread in the mini muffin pan with about 1 tsp of the date caramel.
- Add chocolate chips and coconut oil to a microwave safe bowl. Microwave for 40 seconds. Stop to stir. Continue to microwave in 20 second increments until chocolate is melted.
- Top the caramel layer with an even layer of 1 tsp of melted chocolate.
- Freeze for 2 hours to set, then transfer to an airtight container in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Made these and they are DELICIOUS. My kids love them and my husband keeps asking me when I will make the next batch.
So happy to hear it!
Have you tried to make them in a cake pan as a bar instead of muffin tins?
I haven’t tried but I don’t see why it wouldn’t work!
Incrediblely delicious treat! I always use butter as I’m sick of tasting coconut haha but these turn out every time! I double the batch and make it in a 9×13″ pan instead of cupcake pans so they last a little longer around here 😊
Made these for a bake sale and they were a complete hit!!! Love having them readily available for a simple treat!