Homemade Twix Bars (Vegan and Gluten Free)
Posted on August 21, 2025
Homemade Twix Bars (Vegan and Gluten Free)
**Shortbread Base:**
- ¾ cup coconut oil (softened at room temperature, not melted)
- â…“ cup cane sugar
- ½ cup maple syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 ¼ 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
- â…“ cup creamy peanut butter
- 2 tsp vanilla extract
- 1 tsp sea salt
**Chocolate Layer:**
- 16-20 oz dark chocolate chips (melted)
- 1 tbsp coconut oil
- Flaky sea salt (optional)
**Shortbread Layer:**
- Preheat your oven to 350°F.
- In a stand mixer or large mixing bowl, cream together coconut oil, sugar, maple syrup, and vanilla until smooth.
- Add salt and flour in batches, mixing until a dough forms.
- Line a 10×10 pan with parchment paper, press the dough evenly into the pan, pierce it with a fork, and bake for 16-18 minutes.
- Allow the shortbread to cool in the pan.
**Vegan Caramel Layer:**
- In a saucepan, combine all caramel ingredients, whisk well, bring to a boil, and simmer for 10-15 minutes, stirring occasionally.
- Set the caramel aside to cool.
**Assembly:**
- Spoon the cooled caramel over the shortbread in an even layer.
- Refrigerate for 30 minutes, then transfer to the freezer for at least 40 minutes.
- Remove from the freezer, cut into evenly-sized bars, and set aside.
**Chocolate Coating:**
- Melt chocolate chips and coconut oil in a large bowl in the microwave in 30-second intervals, stirring well.
- Using two forks, dip each bar into the melted chocolate, allowing excess chocolate to drain off.
- Optionally, drizzle more chocolate and sprinkle flaky salt when the chocolate solidifies.
- Speed up the process by refrigerating the bars until solid or leave them at room temperature.
- Store the bars in an airtight container in the fridge, placing parchment paper between each bar.
