A shortbread base with a gooey Nutella caramel, coated in Nutella chocolate. If you love chocolate and praline, these Twix bars are for you!
Learn how to make homemade VEGAN Twix Bars with a delicious, nutty twist!
I love making Twix Bars! They are easy to make and taste scrumptious each and every single time! I love how versatile they are. You can switch up the flavours and textures. I have a few Twix bar inspired recipes on my website, including Biscoff Twix Bars, Classic Twix Bars and Orange Caramel Twix bars.
I decided to combine the Twix bar with NUTELLA! ‘Nutella’ is a chocolate hazelnut (praline) spread. The classic / original Nutella brand isn’t vegan but lots of vegan companies have rebased their own dairy-free, vegan friendly ‘Nutella’ spreads- YAY! I used my favourite vegan friendly alternative from Natures Store. It’s perfect for baking!
These bars are:
- Perfectly sweet
- Have a tasty nutty undertone
- Rich and chocolaty
- The caramel is ultra gooey!
- Perfect alongside a cup of tea or coffee
- They can be stored in the fridge and are perfect for snacking at any time!
These bars have 3 layers:
Base- A buttery shortbread base with a hint of Hazelnut flavouring! DELICIOUS by itself but even better with the caramel and chocolate coating.
Caramel- A thick and ultra chewy Vegan Nutella caramel is centred in these scrumptious bars. The caramel has a few tablespoons of dairy-free Nutella in is absolutely delicious and makes these bars pop of nutty flavour!
Chocolate- I prefer to use a 70% dark chocolate and above for these bars to make them really flavourful and rich, but if you wanted, a dairy-free milk or white chocolate would work perfectly too! I also added some Nutella spread into the chocolate!
Check out my Vegan Twix Bars here:
Preparation: 20 minutes
Baking time: 25-30 minutes
Chilling time: 1-2 hours
Makes: 12-15 bars
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 hazelnut flavouring (optional)
Ingredients for the Nutella caramel
- 65g of dairy-free butter/margarine
- 70g of light brown sugar
- 2 tablespoons of Vegan Nutella
- 150g of vegan condensed milk (I use Natures Charm Coconut Condensed Milk)
- 2 tablespoons of cornflour
- 15g of roughly chopped hazelnuts (optional)
Ingredients for the chocolate
- 250g of dairy-free dark chocolate
- 1 tablespoon ofVegan Nutella
- Roughly chopped hazelnuts (optional)
- Vegan Nutella (to drizzle)
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 hazelnut flavouring, 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 25-30 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 (Nutella 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 a little 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 it into a heatproof bowl along with the vegan Nutella spread. Place the bowl on top of the saucepan and allow to melt.
If you want to temper the 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.
4. Add 2 tablespoons of Vegan Nutella into a piping bag, snip off the tip and drizzle over the Twix Bars in a zig-zag motion.
Top with some chopped hazelnuts (optional).
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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