Growing up on the sunny island of Curaçao meant I had the best of both worlds — Dutch classics and American treats. From endless cereal options (Cini Minis were my childhood obsession, though they taste way too sweet now ) to iconic chocolate bars. But there was one that always had my heart: Reese's Peanut Butter Cups.

So, the other day, while brainstorming fun ways to use our granola dust, I stumbled upon a recipe. It claimed to be a "Healthy Twix Bar," but the moment I took a bite, I was instantly transported back to those peanut buttery, chocolatey Reese's treats from my childhood.

Of course, this version is a whole lot healthier — gluten-free, dairy-free, and free from refined sugars — but don't let that fool you. They're dangerously delicious.

If you follow us on Instagram, you've probably seen my new favorite reel, where my mother-in-law enthusiastically raves about these guilt-free Reese's-inspired bites. (If you haven't seen it yet, you can check it out [here]).

And now, I’m sharing the recipe with you! I can't wait to hear what you think. If you make them, don't forget to tag us — I'd love to see your creations!

Shortbread Layer

Ingredients

• 1 cup granola crumbs
• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup

Instructions

1. Preheat your oven to 170°C (340°F).
2. In a bowl, mix all the ingredients for the shortbread layer until well combined.
3. Line a small baking dish — round or square, whatever you have — with parchment paper. (Pro tip: if you have silicone bar molds, those work like magic!)
4. Press the mixture evenly into the dish and smooth it out.
5. Bake for 10–12 minutes, or until beautifully golden brown.
6. Let it cool completely before adding the next layer.

Peanut Butter Layer

Ingredients

• 1/3 cup Peanut Butter
• 1/4 cup Coconut Oil
• 1 teaspoon Vanilla Extract
• 1/4 cup Maple Syrup
• A pinch of Sea Salt

Method

1. Add all the ingredients to a small saucepan over low heat.
2. Stir constantly for 2–3 minutes, making sure the mixture doesn’t get too hot — just melted and combined.
3. Let the peanut butter mixture cool completely.
4. Once your shortbread layer has cooled, pour the peanut butter mixture evenly on top.
5. Pop it in the freezer for about 30 minutes, until firm.

Chocolate Layer

Ingredients

• 1/2 cup dark chocolate (70%+ for the best flavor)
• 1/4 teaspoon Maldon sea salt (flakes)

Method

1. Break the chocolate into pieces and melt it gently with the coconut oil over low heat. Stir until smooth.
2. Pour the chocolate layer over the peanut butter layer, then pick up the pan and tilt it to spread the chocolate evenly.
3. Freeze for 15 minutes — then enjoy every bite!

Tip: The sea salt flakes add that perfect crunch — don’t skip them!

FAQ

FAQ (copy/paste)

Is this a no-bake recipe?

If you use a no-bake base, yes—just chill until firm. If your “shortbread layer” is baked, bake that layer first, then add the peanut butter + chocolate layers and chill.

How do I store the peanut butter chocolate tart?

Store airtight in the fridge for up to 5 days.

Can I freeze it?

Yes. Freeze sliced pieces in an airtight container for up to 2 months. Thaw in the fridge (or 10–15 minutes at room temp) before serving.

How do I cut clean slices?

Use a sharp knife dipped in hot water, wipe dry, then slice. Repeat between cuts.

What can I use instead of peanut butter?

Almond butter or cashew butter work well. For nut-free, use sunflower seed butter (flavour will be slightly different). For a nut-free variation you can use pumpkin or sunflowerseed oil.

My chocolate layer cracked—what happened?

It’s usually too cold when slicing. Let the tart sit 10–15 minutes at room temp, then slice with a warm knife.

Can I make it gluten-free/dairy-free?

It already can be—just make sure your chocolate and any mix-ins are certified gluten-free and dairy-free.