Prior to going vegan I really loved twix bars. I also loved twix ice cream bars, but hey that’s a recipe for another day.
I knew I wanted to make a lovely homemade twix bars recipe and I experimented with a version using coconut flour for the base, and, while it was delicious, it didn’t taste like a twix bar to me.
It tasted like something else, quite delicious, but coconut flour, coconut oil etc for the base, while gluten-free and pretty tasty, does not equal shortbread, and I just strongly associate twix bars with that awesome crunch of the shortbread base.
So I knew I had to do it that way. Shortbread or nothing!
So I made a shortbread crust, based on my shortbread cookies recipe, smothered it in some awesome date caramel and then topped it with melted vegan dark chocolate.
I actually also experimented with making this in a loaf pan, layering on the date caramel and then cutting it into bars and rolling them in melted chocolate for the ideal twix bar thing, BUT I found it quite messy. I had bars breaking in half while being rolled over in hot melted chocolate. Basically – I wasn’t going to get my photo op!
So I decided to make homemade twix bar squares instead! And I think it worked out great. I actually think it even tasted better. There was something great about such clearly defined layers.
You have to be a little careful when cutting them into squares as between the shortbread and that rock hard chocolate on top, some breakage starts to threaten, but as long as you dip your knife in hot (very hot) water between each slice (and wipe it completely clean each time) then it all works out.
You will love these vegan homemade twix bars, between the super crunchy shortbread base, the gooey creamy caramel center and the rich dark chocolate topping they are one heck of a treat!
They keep perfectly in the fridge, so you can keep them for desserts and sweet treats for the week ahead.
I’d love to know what you think of these homemade t...