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Vegan Twix

Published Sep 05, 2019
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4.6Kshares
Vegan Twix

These delicious homemade vegan twix bars have a crunchy shortbread base and a creamy caramel center smothered in vegan chocolate. 

Vegan twix bars stacked up on a wooden board.

I have wanted to make some homemade vegan twix bars for ages! And I really love how these turned out. 

We have been snacking on these vegan twix for weeks now while I experimented with the recipe and the result is really awesome.

And if you like homemade vegan copycat versions of candy bars, then check out our vegan snickers bars too! 

Vegan twix bars stacked up on a wooden board.

How To Make Vegan Twix

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 and coconut oil for the base, while gluten-free and pretty tasty, does not equal shortbread. And I just strongly associate twix bars with the awesome crunch of a 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 caramel and then topped it with melted vegan chocolate.

Making the shortbread is really easy. You just add all purpose flour, sugar and salt to the mixing bowl and then add in vegan butter. 

Mix it in with your fingers until the mix is crumbly. Then press it into a dough. 

Line a loaf pan with parchment paper so that it has overhang on each side, and then press the shortbread down into the bottom of the loaf pan into an even layer. 

Step by step process photo collage of making shortbread for vegan twix bars.

Then you bake it at 350°F for 20 minutes until lightly browned on top and on the sides. 

Let it cool completely before adding the caramel layer. 

We used our vegan caramel sauce recipe for the caramel layer and it is just melted coconut butter, maple syrup and vanilla extract whisked together and then poured over the shortbread base. 

Place it in the freezer to set. 

Top Tip: Don’t leave it in the freezer too long. You want the caramel to be hard and set but you don’t want the shortbread to get too brittle because it will be very breakable when you cut it into bars. So don’t forget it in the freezer. 

Step by step process photo collage of making vegan twix.

When the caramel has set, lift the shortbread and caramel out of the loaf pan using the parchment paper overhang. And then cut it into 10 bars. Be careful when cutting to minimize breakage from the shortbread side. But if a little does happen, don’t panic. 

Melt some vegan chocolate and mix in a little coconut oil and dip the bars into the chocolate and then place onto a parchment lined baking tray. When all the bars are covered in chocolate, drizzle any remaining chocolate over the top of the bars and then place into the fridge to set. 

Vegan twix stacked up on a wooden board. Vegan twix stacked up on a wooden board.

You will love these vegan twix bars, between the super crunchy shortbread base, the creamy caramel center and the rich chocolate topping they are one heck of a treat!

They keep perfectly in the fridge for at least a week, so you can keep them for desserts and sweet treats for the week ahead.

Vegan twix stacked up on a wooden cutting board.

More Vegan Chocolate!

  1. Homemade Vegan Chocolate
  2. Vegan White Chocolate
  3. Vegan Chocolate Truffles
  4. Dairy Free Chocolate Cake
  5. Vegan Bounty Bars

I’d love to know what you think of these vegan twix! Let me know in the comments and please do rate the recipe too, thanks!

Sign up to our email list and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinners. You’ll also be the first to know when new recipes are posted to the blog. 

Vegan twix cut in half to show the center.

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Vegan twix

Vegan Twix


★★★★★

5 from 3 reviews

  • Author: Alison Andrews
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 10
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Description

These delicious homemade vegan twix bars have a crunchy shortbread base and a creamy caramel center smothered in vegan chocolate.


Ingredients

For the Shortbread Base:

  • 1 cup (125g) All Purpose Flour
  • 1/4 cup (50g) Sugar
  • 1/4 tsp Salt
  • 1/2 cup (112g) Vegan Butter

For the Caramel:

  • 1/2 cup (120ml) Coconut Butter (Melted)*
  • 1/2 cup (120ml) Maple Syrup
  • 1 tsp Vanilla Extract

For the Chocolate Topping:

  • 2 and 1/4 cups (400g) Vegan Chocolate (Chopped) or Vegan Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  1. Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick spray and line it with parchment paper leaving overhang over the sides.
  2. Sift the flour into a mixing bowl and add the sugar and salt. Add the vegan butter and mix in with your fingers. It will first go crumbly and then gradually form into a dough.
  3. Press the dough evenly into the bottom of the prepared loaf pan.
  4. Place into the oven to cook for 20 minutes until lightly browned on top. Leave on the counter to cool completely before adding the caramel.
  5. Add melted coconut butter to a bowl and then add the maple syrup and vanilla and stir in. Pour over the shortbread base and smooth down. Place into the freezer to set.
  6. When the caramel has set firmly, lift the twix out of the loaf pan using the parchment paper overhang. Cut into 10 bars and place them onto a parchment lined baking tray.
  7. Melt the vegan chocolate or chocolate chips in the microwave by microwaving and then stopping to stir every 30 seconds until entirely melted. Stir in the coconut oil.
  8. Dip the twix bars in the chocolate so that they are fully covered in chocolate and then place onto a parchment lined baking tray. Be careful to do it fast so that the bars don’t break up in the warm chocolate.
  9. When all the bars are covered in chocolate, use the remaining chocolate to patch up any gaps in coverage and to drizzle over the top of the bars and then let them set in the fridge.
  10. When set, transfer to a container and keep them stored in the fridge where they will last for at least a week.

Notes

*It must be coconut butter and will say coconut butter on the jar. The best way to melt it is to stand the jar in a bowl of hot water and then stir it regularly until it’s well mixed. You can also make your own homemade coconut butter.

*Shortbread Crust adapted from our Vegan Shortbread Cookies.

*Caramel center adapted from our Vegan Caramel Sauce.

*Prep time does not include time spent cooling and setting.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Twix Bar (of 10)
  • Calories: 477
  • Sugar: 22g
  • Sodium: 106mg
  • Fat: 34g
  • Saturated Fat: 20.8g
  • Carbohydrates: 39.6g
  • Fiber: 5.4g
  • Protein: 5.5g

Keywords: vegan twix

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*This recipe was first published in 2016 but got a makeover in 2019 with new photos and text. 

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4.6Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

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Reader Interactions

Comments

  1. Luigi says

    September 08, 2019 at 1:39 am

    Hi, after these are made and have sat at room temperature for awhile, will the caramel be liquidy or firm? Thanks.

    Reply
    • Alison Andrews says

      September 08, 2019 at 3:12 pm

      It will be soft but not liquid at all. It has a very good consistency at room temperature, very much like caramel. 🙂

      Reply
  2. Maureen Cram says

    September 05, 2019 at 5:19 pm

    Never having eaten an original Twix bar (wasn’t brought up in the US) is the caramel like caramel or like coconut? They look delicious either way :).

    ★★★★★

    Reply
    • Alison Andrews says

      September 05, 2019 at 6:02 pm

      Hi Maureen! It tastes like caramel and not coconut at all! Hope you’ll give it a try! 🙂

      Reply
  3. Karen says

    November 25, 2016 at 8:01 pm

    I used to be the biggest twix fan in living history, thank you so much for making this yummy vegan version. I had no idea that could even be possible! I love taking vegan desserts to work and after my colleagues rave about them, surprise them by telling them that the dessert doesn’t have a single animal product in it. Well done and keep ’em coming please, can’t have enough vegan deliciousness in this world – it whispers the message rather than screaming it, in the most persuasive manner. Go vegan and start lovingitvegan! 🙂

    ★★★★★

    Reply
  4. Anna Andrews says

    November 01, 2016 at 5:21 am

    Tasty, innovative and just great!

    ★★★★★

    Reply

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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