Easy Vegan Twix Bars

Learn how to make your own homemade Twix bars, which are completely vegan-friendly. 

A buttery biscuit with a later of thick lightly salted caramel sauce, dunked in dairy-free dark chocolate, just like the classic Twix bar. Delicious!

I’ve made a couple of vegan Twix bars in the past, but this updated recipe hits the sweet spot just right. 

A ‘Twix bar’ starts with a biscuit base. I’ve created a delicious, light and crumbly biscuit base which is identical to the classic ‘Twix’ biscuit.

Secondly, you need a tasty caramel sauce. My caramel sauce is thick, gooey, chewy and scrumptious if I must say so myself- haha.

To finish off the bars, you’ll want to completely drench them in chocolate. I use 70% dairy-free dark chocolate which makes these bars ultra-rich and luxurious. 

These bars are:

• Delicious
• Perfectly sweet
• Rich and chocolaty
• Perfect alongside a cup of tea or coffee)
• They can be stored in the fridge and are perfect for snacking at any time! 

Preparation: 20 minutes

Baking time: 30 minutes

Chilling time: 1 hour

Level: Easy

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Ingredients for the biscuit base

• 150g of plain flour (or gluten-free plain flour)
• 50g of caster sugar
• 100g of dairy-free butter/margarine
• 1 teaspoon of vanilla extract

Ingredients for the caramel

• 65g of dairy-free butter/margarine
• 70g of light brown sugar
• 150g of vegan condensed milk (I use Natures Charm Coconut Condensed Milk)
• 2 tablespoons of cornflour

Ingredients for the chocolate

• 250g of dairy-free dark chocolate (I use Callebaut dark chocolate drops)

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• Sea salt (optional)

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Method (biscuit base)

1. Preheat oven to 180 degrees c fan, and line a 6×8 inch baking tin with greaseproof paper. 

2. In a medium mixing bowl, sift in the flour and sugar. Add in the butter and vanilla extract, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.

3. Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.

4. Pop into the oven and bake for 30 minutes or until golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.

Leave the shortbread in the tin as we’ll be pouring over the caramel.

Method (caramel layer)

1. Add all of the caramel ingredients into a medium-sized saucepan. Place on the hob, heat the caramel on low / medium, stirring all the time until it hits a rapid boil. Allow the caramel to come up to 116°C or firm ball stage on a sugar thermometer (if you drop a little mixture into ice-cold water it should form a firm nonsticky ball in your fingers). Leave to cool for a few minutes to thicken.

2. Carefully pour the caramel onto the biscuit base, leveling off with a spoon. Be very quick as this caramel sets quite quickly.

3. Refrigerate or freeze for an hour before coating. Make sure the caramel has fully set, if not, it will be very gooey and alittle bit of a nightmare to coat in chocolate.

Method (chocolate coating)

1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat.

Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.

You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.

2. Cut the bars into thin, finger-width sizes.

Tip: To get an even amount of bars, slice the entire sheet in half (width-wise), then cut about 8 bars from each half, for a total of about 16 long, thin bars. Use a large, sharp knife to prevent the biscuit base from crumbling apart.

3. One by one, balance the Twix Bars on a fork or spatula, and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.

Don’t try to dunk the bars as that risks the base from crumbling. 

Repeat for all bars. Place them onto grease proof paper and pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.

Drizzle any left over chocolate for decoration.

Serve with a sprinkling of sea salt (optional).

To store:

Store in a sealed container in the fridge. The caramel will melt if left at room temprature or in humid temperatures.

Best enjoyed within a week of making.

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