Protein Twix Bars

Line a loaf pan or an 8”x8” square baking pan with parchment paper.

In a large mixing bowl, combine the oat flour, protein powder, coconut oil, and milk. Stir until you have a smooth, cookie-dough-like mixture.

Press the cookie dough evenly into the prepared pan using your fingers or a spatula. Smooth out the surface, then place the pan in the freezer while you make the caramel layer.

In a small pot, add the peanut butter, honey or maple syrup, coconut oil, and vanilla extract. Melt until smooth and creamy over low heat (only a few minutes needed).

Remove the pan from the freezer and pour the PB caramel mixture over the cookie layer. Spread evenly with a spatula so the caramel forms a smooth layer on top of the cookie base.

Return the pan to the freezer and let it set for at least 10 minutes.

Melt the chocolate and coconut oil together, either over a double boiler or in the microwave.

Pour melted chocolate over peanut butter caramel layer and place in freezer again for at least 30 minutes until all layers have set. 

Enjoy immediately, or store the bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months!