The best homemade vegan twix bars. Made with a crunchy vegan shortbread base and a creamy caramel center, smothered in rich vegan chocolate.
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 for weeks now while I experimented with the recipe and the result is really awesome.
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 vegan caramel and then topped it with melted vegan chocolate. And it is absolutely DIVINE.
How To Make Vegan Twix
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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 use your hands to 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.
Bake at 350°F for 20 minutes until lightly browned on top.
Let it cool completely before adding the caramel layer.
Add melted coconut butter to a bowl. Add maple syrup and vanilla extract and stir it in. Pour this out over the shortbread base and smooth down.
Place it into 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.
When the caramel has set, lift the shortbread and caramel out of the loaf pan using the parchment paper overhang.
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 vegan chocolate, mix in a little coconut oil (to thin the chocolate and make it easier to dip). Dip the bars in the chocolate and then place them 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 place into the fridge to set.
Storing and Freezing
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.
They are also freezer friendly.
More Vegan Chocolate
- Homemade Vegan Chocolate
- Vegan White Chocolate
- Vegan Chocolate Truffles
- Dairy Free Chocolate Cake
- Vegan Bounty Bars
- Vegan Snickers
Did you make this recipe? Be sure to leave a comment and rating below!
- 1 cup All Purpose Flour (125g)
- ¼ cup White Granulated Sugar (50g)
- ¼ teaspoon Salt
- ½ cup Vegan Butter (112g)
- 2 ¼ cups Chopped Vegan Chocolate or Vegan Chocolate Chips (400g)
- 1 teaspoon Coconut Oil
- 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.
- 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.
- Press the dough evenly into the bottom of the prepared loaf pan.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- When set, transfer to a container and keep them stored in the fridge where they will last for at least a week.
- 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.
- Prep time does not include time spent cooling and setting.
- This recipe was first published in 2016 but got a makeover in 2019 with new photos and text.