if you’ve ever dreamed of candy that tastes indulgent but is made with real ingredients, these no bake cookie dough twix bars are exactly what you need.
they have everything you want from a twix bar!!
there’s a soft and sweet cookie dough base, a rich and gooey caramel center, and a smooth chocolate shell — but made with wholesome, plant-based ingredients that actually make you feel good.

the taste is unreal. imagine the nostalgic flavor of cookie dough mixed with buttery caramel and glossy chocolate.
the textures hit every note: chewy, creamy, and melty all at once.
it’s the kind of treat that feels like real candy but one you’ll want to keep in your fridge for everyday snacking.
the star ingredient
the caramel layer is where the magic happens, and it’s all thanks to edward & sons let’s do organic heavy coconut cream.
this coconut cream is thick, velvety, and creates the most luxurious texture without needing any dairy.
it gives the caramel that luscious mouthfeel and glossy finish, helping the nut butter and maple syrup transform into something rich and candy-like.
if you’ve never used this product before, it’s a pantry staple for anyone who loves adding creaminess to their desserts.
it’s also certified organic, gluten-free, and totally free from gums and weird additives.

ingredient substitutions
these bars are flexible and forgiving — here are a few easy swaps:
- nut butter: use any creamy nut or seed butter. almond and cashew make the smoothest base, but peanut butter adds a nostalgic candy bar taste.
- sweetener: maple syrup can be replaced with honey or date syrup for a deeper flavor.
- flours: if you don’t need gluten-free, you can use regular oat flour.
- oil: avocado oil works perfectly in place of coconut oil for both the base and the chocolate layer.
storage
store these bars in the fridge for up to a week or the freezer for two months.
i like to let them sit out for about 10 minutes before eating — the caramel softens slightly, and the texture becomes irresistibly chewy.
these are true candy bars made better.
they’re indulgent, satisfying, and made with ingredients you can actually pronounce. keep a batch in your freezer for that perfect midday treat, and thank me later.

if you love No Bake Cookie Dough Twix Bars, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Nourishing Banana Date Cobbler With Homemade Ice Cream
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

are you going to make No Bake Cookie Dough Twix Bars!?
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No Bake Cookie Dough Twix Bars
Recipe by MaryCourse: Bars, Desserts, Snacks, Sweet10
servings20
minutes300
kcalAPPROXIMATE MACROS for 1 bar (10 total)
calories: 396
protein: 7.8g
carbohydrates: 32.6g
fat: 26.6g
Ingredients
cookie dough layer
3/4 cup almond flour
1 cup gluten-free oat flour
1/3 cup creamy almond butter (or cashew butter)
1/4 cup pure maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
1/3 cup mini chocolate chips
pinch of sea salt
caramel layer
1/2 cup creamy almond or cashew butter
1/3 cup pure maple syrup
1/3 cup edward & sons let’s do organic heavy coconut cream
1 tsp vanilla extract
pinch of sea salt
chocolate layer
1 1/4 cups dark or semi-sweet chocolate chips
1 tbsp coconut oil
Directions
- make the cookie dough base:
in a mixing bowl, combine almond flour, oat flour, almond butter, maple syrup, coconut oil, vanilla extract, and salt. stir until a soft dough forms. fold in the mini chocolate chips. press the dough evenly into a parchment-lined 8×8 pan or bread loaf pan. place in the freezer while you make the caramel. - make the caramel:
in a small saucepan, add nut butter, maple syrup, edward & sons let’s do organic heavy coconut cream, vanilla, and salt. whisk constantly over medium-low heat for about 3 minutes until thick, smooth, and glossy. remove from heat and let cool for 5 minutes. pour over the cookie dough base and spread evenly. freeze again for an hour until the caramel is set. - make the chocolate topping:
melt chocolate chips and coconut oil together until smooth. to make it easy, slice the bars and then pour over the caramel layer and evenly coat the top. place back in the freezer for 30–45 minutes until the chocolate is firm. - serve:
enjoy right away once the chocolate is set. to enjoy after freezing, let it sit at room temperature for 10 minutes for that perfect cookie dough bite.


