October 9, 2021
From Live Kindly
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You can make this vegan Twix dupe with your choice of chocolate, plus gooey caramel.


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Is it Halloween yet? One of the best parts about our favorite sweet holiday is the candy, including crunchy, caramel-rich Twix. But Twix aren’t plant-based, so we knew we had to make a dupe. Whether you’re making an indulgent treat to accompany your Halloween movie marathon, filling a jack-o-lantern for the neighborhood kids, or just feeling the need for this nostalgic flashback to being a kid, this recipe hits the spot.

Bake a crispy shortbread cookie layer, top it with delicious golden caramel, and coat it all in rich vegan plant milk chocolate. But really, it’s a choose-your-own-adventure. You can use dark or vegan white chocolate to coat this Twix bars dupe, and it’s a situation of the more, the merrier. Why not make all three?

Vegan Twix Bar Dupe
Coat your vegan Twix bars with your choice of chocolate | Ivy Miller @GoGuacYourself

Vegan Twix Bars Dupe

30 mins to prep

30 mins to cook

Yields 12 bars

Vegan

Nut-Free

Dairy-Free

Ingredients

Shortbread

  • ½ cup powdered sugar
     
  • 1¼ cup all-purpose flour
     
  • ½ cup plant-based butter, at room temperature 
     
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Caramel

  • 1½ cups sugar
     
  • ½ cup water 
     
  • ⅓ cup plant-based butter
     
  • ½ cup full-fat coconut cream
     
  • 2 tablespoons corn syrup or glucose syrup
     
  • teaspoon salt

Chocolate

  • 11 ounces vegan “milk” chocolate or any kind of vegan chocolate you like

Preparation

    Shortbread

    • 1

      Preheat the oven to 450°F.

    • 2

      In one bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients.

    • 3

      Now mix together the dry and the wet ingredients until you have a dough.

    • 4

      Line the baking pan with parchment paper. Let it overlap on all sides. This will prevent the caramel from sticking to the sides of the baking tin. This also helps you to be able to easily lift up the shortbread after it has baked without breaking it.

    • 5

      Take your baking pan and press down the dough. Take a fork and poke some holes into the dough.

    • 6

      Transfer to the middle rack of the oven and bake for 10 to 15 minutes, until lightly golden.

    • 7

      When done, take out of the oven and let cool, but don’t take the shortbread out of the baking pan yet.

    Caramel

    • 1

      In a medium pot, add sugar, water and corn syrup. Stir to combine everything. Place on high heat and don’t touch the pot again until the mixture begins to take color. It will take about 5 to 8 minutes for color to appear.

    • 2

      In the meantime, add coconut cream, butter and salt to a small pot. Put on low heat and stir until everything is well-combined and warm. Then take off the stove and set aside.

    • 3

      When the sugar mix starts to take color, gently swirl the pot to evenly distribute the color. Pay close attention, because everything from this point happens very quickly. Leave the pot on the stove. When the sugar mix has reached a light amber color, take the pot off the stove immediately.

    • 4

      Pour in the butter coconut cream mixture right away and mix well using a whisker. Note: The mixture will bubble up a lot.

    • 5

      Let the caramel cool down for 5 minutes before pouring it over the shortbread.

    • 6

      Wait until the caramel layer has cooled, then transfer the baking pan into the freezer for one hour. The firm caramel will make it easier for you to cut bars.

    Chocolate

    • 1

      In a small pot, add about an inch of water. Place a heatproof bowl into the pot and set the flame to low-medium heat. Add the chocolate to that empty bowl and stir from time to time until it has melted completely.

    • 2

      When melted, take the chocolate bowl out of the warm water. Let the chocolate cool down for 5 to 10 minutes (depending on your room temperature). Note: The chocolate should not be hot when you pour it over the bars.

    • 3

      Take a knife and cut the shortbread-caramel cookie into Twix-sized bars. Note: Don’t let the bars get warm. If the chocolate is still hot when you are done cutting the bars, transfer the bars back into the fridge until the chocolate is ready to be poured over.

    • 4

      When the chocolate is just warm and not hot anymore, pour it over the bars.

    • 5

      Take a knife and gently go over the top of the bars (with light pressure) to give it the characteristic look. Transfer the Twix-ish bars into the fridge for 1 hour.

    • 6

      When the chocolate is ready: Pour it over the bars. Store them in the fridge in an airtight container. The Twix-ish bars will be good for a week. You can also freeze them using a Ziploc bag, where they will be good for up to 3 months.




Source: Cdn.livekindly.co