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.
Servings: 16 bars
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,
* 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!