With Halloween right around the corner, we've had candy on our mind. These homemade vegan and gluten free "Twix" bars are insanely delicious, and the perfect allergy-friendly recipe alternative to a classic candy bar!
- 3/4 cup coconut oil (softened at room temp, but not melted)
- 1/3 cup cane sugar
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/4 cups gluten free all-purpose flour
Vegan Caramel Layer:
- 1 cup coconut cream (the solid fat layer at the top of a can of full-fat coconut milk)
- 1 cup coconut sugar
- 1/3 cup creamy peanut butter
- 2 tsp vanilla extract
- 1 tsp sea salt
- 16-20 oz dark chocolate chips, melted
- 1 tbsp coconut oil
- Flaky sea salt (optional)
- Preheat oven to 350 F.
- In a stand mixer, cream coconut oil, sugar, maple syrup, and vanilla at medium speed. (Alternatively, add to a large mixing bowl and use a hand mixer. Add in salt and flour in a few batches and continue mixing until dough comes together.
- Line a 10x10 pan (or similar sized pan) with parchment paper and press dough evenly into pan. Pierce dough with a fork in several places, then bake for 16-18 minutes. Remove from oven and cool (don't remove from the pan!).
- Meanwhile, add all caramel ingredients to a small saucepan and whisk well. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, stirring occasionally. When caramel is finished, set aside and let cool.
- When shortbread is finished, spoon caramel over the top in an even layer. Refrigerate for 30 minutes, and then transfer to the freezer for a minimum of 40 minutes.
- Remove from freezer and transfer to a cutting board. Using a very sharp knife, slice into 1-inch rows. Then, slice into thirds to create evenly-sized bars. You should end up with 20-24.
- Add chocolate chips and coconut oil to a large bowl and melt in microwave in 30 second intervals, stirring well between each interval.
- Using two forks, dip bars in chocolate, then let drain to remove some excess chocolate. Set down on parchment paper. Optional: when the chocolate solidifies, feel free to drizzle with more chocolate and flaky salt.
- To speed things up, refrigerate the chocolate bars until solid. Alternatively, leave out at room temp until solid. Store in an airtight container in fridge, with parchment paper between each bar.
- Category: Dessert
- Method: Baking
- Cuisine: Candy
Keywords: homemade twix bars