These easy Healthy Twix Cups are a lighter take on the classic candy bar. Made with wholesome ingredients like oat flour, dates, and peanut butter, they recreate the shortbread–caramel–chocolate trio with more nutrition and less refined sugar.
If you enjoy the flavor combination of a Twix but want a more nourishing option to keep on hand, these mini Twix cups are a fantastic swap. They deliver the crunchy shortbread base, a sticky date-based caramel, and a chocolate top — all made from simple pantry ingredients.
As a dietitian, I’m not against enjoying candy. When I want a traditional candy bar, I have it. Still, I love recipes that give you the familiar flavors with a slightly better ingredient profile. These cups are a satisfying option for when a sweet craving hits.
Why You’ll Love These!
These mini Twix cups balance indulgence and nourishment. They layer familiar textures and flavors, use ingredients you likely already have, and feel like a treat you can feel good about.
- They taste like a Twix. Crunchy shortbread, creamy caramel, and a chocolate finish — in a bite-sized form perfect for snacking.
- Simple, wholesome ingredients. The base uses oat flour and the caramel is made from dates, offering more fiber and nutrients than most candy bars.
- Naturally sweetened and fiber rich. Dates add natural sweetness plus fiber, vitamins, minerals, and antioxidants, and blend into a smooth caramel-like filling without refined sugar.
- Oats add staying power. Oat flour contributes soluble fiber, making these treats more filling than a standard sweet.
- Make ahead friendly. These store well in the fridge or freezer, so you can grab one when a craving strikes.
Ingredients
Full measurements and step-by-step instructions are listed in the recipe card below.
- Oat flour — use store-bought or grind rolled oats into a fine flour.
- Neutral oil — avocado oil, canola, or melted coconut oil work well.
- Maple syrup — or honey for sweetness.
- Salt — balances the sweetness.
- Medjool dates — for the caramel layer.
- Creamy peanut butter — adds richness and helps the caramel set.
- Milk — dairy or dairy-free (almond, oat) to thin the date caramel to a silky texture.
- Chocolate chips — semi-sweet or dark, melted for the top.
Variations
- Bar style: Press the layers into a lined loaf pan instead of a muffin tin, chill, and slice into bars.
- Pretzel Twix bites: Replace the shortbread base with a pretzel in each cup for a salty-sweet version.
- Swap the nut butter: Use almond or cashew butter, or sunflower seed butter for a nut-free option.
How To Make Healthy Twix Cups
- Make the shortbread base. If using whole oats, pulse them in a food processor until finely ground. Mix with coconut or neutral oil, maple syrup, vanilla, and salt until a soft dough forms. If you have oat flour, skip the processor and combine in a bowl.
- Press and bake. Press about 1 teaspoon of the shortbread mixture into each cup of a silicone mini muffin pan (or a metal pan with liners). Bake at 350°F for about 10 minutes until lightly golden. Cool completely.
- Prepare the date caramel. While the shortbread bakes, pit and pulse the medjool dates in a food processor until they are finely chopped.
- Blend to creamy caramel. Add peanut butter, milk, vanilla, and a pinch of salt to the dates. Process on high until completely smooth and creamy, scraping down the sides as needed. Add a touch more milk if the mixture is too thick.
- Assemble the cups. Spoon about 1 teaspoon of the date caramel onto each cooled shortbread base in the mini muffin pan.
- Melt the chocolate. Combine chocolate chips and a little coconut oil in a microwave-safe bowl. Heat in 30–40 second bursts, stirring between intervals, until smooth and fully melted.
- Top with chocolate. Spoon about 1 teaspoon of melted chocolate over the caramel layer, smoothing slightly to cover the top.
- Chill to set. Freeze the assembled cups for about 2 hours, or until fully set. Transfer to an airtight container and store in the refrigerator.
How To Store
Keep the mini Twix cups in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2 months. If frozen, let them sit at room temperature a few minutes before eating so the layers soften.
My Pro Tip
Recipe Tips
- Oat flour choice. Store-bought oat flour is finely milled, but you can make your own by blending rolled oats until they resemble flour.
- Use a silicone pan. A silicone mini muffin pan makes it easy to pop the cups out without liners and keeps them intact.
- Don’t skip chilling. Allowing the cups to fully set in the freezer ensures the caramel firms up to the right texture.
More Easy Healthy Treats
Healthy No Bake Chocolate Oat Bars
Cottage Cheese Cookie Dough
Easy Chocolate Date Bark with Peanut Butter (Viral Recipe)
Cookie Dough Protein Balls
If you make and enjoy these Healthy Twix Cups, please leave a star rating and a comment below!
Healthy Twix Cups
Jamie N, Registered Dietitian
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Ingredients
Shortbread layer
- 1 cup oat flour, or 1 cup oats
- 3 tbsp avocado oil or melted coconut oil
- 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
- 1 tsp coconut oil, optional for melting
Instructions
Shortbread
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Preheat oven to 350°F (175°C).
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Assemble the shortbread: Pulse oats into flour if needed, then combine with oil, maple syrup, vanilla, and salt until a soft dough forms.
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Press about 1 teaspoon of dough into each mini muffin cup and bake about 10 minutes until lightly golden. Cool.
Date Caramel
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Make the caramel: Pulse dates until finely chopped. Add peanut butter, milk, vanilla, and salt and process until completely smooth, scraping the bowl as needed.
Assemble
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Top each shortbread with about 1 teaspoon of date caramel.
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Melt chocolate with coconut oil and spoon about 1 teaspoon over each caramel-topped cup.
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Freeze until set, about 2 hours, then transfer to an airtight container and refrigerate.
Notes
Nutrition
Nutrition information is an estimate.