Peanut Butter Twix Cups

Ingredients

• 1.5 cups oat flour
• ½ cup almond flour
• ½ cup maple syrup
• ⅓ cup all-natural (drippy peanut butter)
• 1/4 cup all-natural (drippy peanut butter)
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 6 oz. semi-sweet chocolate chips (~1 cup)
• 3 teaspoons melted coconut oil
• 3 oz. semi-sweet chocolate chips (option to use milk chocolate chips here)
• 2 teaspoons melted coconut oil

Steps

1. 1

   Line a mini muffin pan (or normal muffin pan) with paper liners. You can also use silicone pans which don’t require any liners.

2. 2

   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.

3. 3

   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.

4. 4

   Prepare the peanut butter caramel layer. Add all of the ingredients for the peanut butter caramel layer to a bowl and mix until combined.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Once the cups are set, remove them from the pan and store them in a freezer-safe bag and store them in the freezer.