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5 from 2 votes

Vegan Twix Copycat Recipe

Vegan twix bar recipe with NO DATES and the closest you'll get to the original! These have a delightful crunchy cookie base, gooey sweet caramel and crisp chocolate.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 16 bars

Ingredients

Base

Caramel filling

Chocolate topping

Instructions

To make the base:

  • Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) square cake tin with baking paper.
  • Add all the base ingredients to a food processor or bowl and mix until combined. The mixture should stick together when it's pinched between two fingers. Add more flour or water if necessary.
  • Firmly press the base mixture into the tin. Bake in the oven for 10 minutes or until slightly golden brown.

To make the caramel filling:

  • Add all the caramel ingredients to a saucepan over medium heat. Simmer for 15-20 minutes while stirring occasionally or until the caramel is a deep golden brown colour. To test whether the caramel is ready, spoon a little caramel into a glass of ice water.*** The caramel needs to reach the a 'firm ball' stage. This is where the chilled caramel can be shaped into a sturdy ball but gives a little when you press it. If the caramel hasn't reached the firm ball stage, cook it for a little longer.
  • When the caramel is ready, pour it over the cookie base in the tin. Set aside in the fridge for at least 4 hours or until firm.

To coat the twix bars in chocolate

  • Add the chocolate and butter (or oil) to a small saucepan or double boiler over low heat. Mix until melted and allow to cool slightly.
  • Use a sharp knife to cut your twix into bars. Dip each bar into the melted chocolate and set aside on a lined tray or plate.
  • Store the twix in an airtight container in the fridge for up to 1 weeks or in the freezer up to 1 month. If it is cold at room temperature, you may store the twix outside for a few hours,

Notes

* For a gluten free twix base, use 1 ½ cup (150g) almond meal/flour and 1 cup (160g) gluten-free flour blend which has xantham gum.
** Vegan margarine spread has a higher water content than vegan block butter. If you use vegan margarine, it may take a little longer for your caramel to rich the 'firm ball' stage. Also, don't be tempted to reduce the amount of vegan butter/margarine. I found that using less butter results in either a runny or an unpleasantly chewy caramel (like chewing gum).
*** If you don't have any ice, place a little caramel on a plate and pop it in the freezer for 10 minutes or until it's set. If the caramel is sturdy but still a little gooey, it's ready!
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