Homemade Vegan Twix Bars
While the idea of making vegan Twix bars yourself might sound intimidating at first, this recipe is actually not that difficult. Twix bars consist of three (rather simple) components: a shortcrust cookie dough, caramel, and chocolate glaze. All three parts of the chocolate bars can be prepared quite straight-forward: prepare the cookie dough, refrigerate, then bake. Mix vegan caramel ingredients, and melt the chocolate. Afterwards all three components are assembled together and there you have it: homemade vegan Twix bars. While this is quite an easy process, you should allow for some time for it as the cookie dough needs some time to bake and cool down.
But you will be rewarded with a wonderfully crunchy shortcrust, soft caramel, and crisp chocolate. For this recipe, you need a small, rectangular baking pan, but you could also use a casserole dish or a loaf tin.
Here's an extra tip: Remove the vegan Twix bars from the fridge approx. 10 minutes before serving to soften the caramel. Otherwise it will be quite tough to bite into.
Homemade Vegan Twix Bars
Ingredients
For the shortcrust:
- 100 g (0.75flour
- 65 g (0.5 stick) vegan butter
- 30 g (2 tbsp) sugar
For the caramel:
- 250 g (1.25 cup) white sugar
- 60 ml (0.25 cup) vegan heavy cream
- 65 g (0.5 stick) vegan butter
For the glaze:
- 150 g (5.5 oz) vegan "milk" chocolate
Instructions
Shortcrust
- Mix flour and sugar in a large bowl. Add cold vegan butter in flakes and start to incorporate it with cold hands until a smooth dough forms.
- Refrigerate the dough for at least 30 minutes.
- In the meantime, preheat oven to 180°C/355°F (circulating air). Grease a rectangular baking pan (10x20cm / 4x8 inches) with some vegan butter.
- Add the chilled shortcrust pastry to the greased pan and press down to form an evenly crust. Pierce with a fork several times.
- Bake the crust for approx. 30 minutes, or until golden brown. Remove from the oven and let cool out completely.
Caramel
- Add sugar to a pot and melt over low to medium heat until it's amber-colored. Do not stir the sugar in this step.
- As soon as the sugar is amber-colored, remove the pot from heat and carefully (!) add vegan heavy cream by the spoonful, then also add vegan butter and stir. The mixture could be quite bubbly and will be hot, so be careful when doing so.
- Transfer the pot back to heat and bring the caramel back to a simmer. Once liquid, pour the caramel over the cooled shortcrust pastry. Refrigerate until the caramel is set.
Assemble
- Roughly chop chocolate and melt in a heatproof bowl over a pot of simmering water. Let cool down for approx. 10 minutes.
- Use a sharp knife to remove the crust and caramel from the baking pan, then cut into equal-sized bars.
- Transfer the bars to a wire rack and carefully pour over melted chocolate to cover the bars from all sides.
- Refrigerate chocolate bars until the chocolate is set.
Remove the chocolate bars from the fridge approx. 10 minutes before serving to soften the caramel.
