These vegan homemade Twix bars feature a creamy layer of caramel between shortbread and chocolate, just like the classic candy bar!

Stack of 6 homemade Twix-style bars with a shortbread, caramel and chocolate layer on a small dish.

For this copycat homemade version of the classic candy, we’ll make a simple oat flour “shortbread” base topped with peanut butter date caramel and a layer of chocolate.

They’re completely addictive, totally delicious and taste just like the original!

Recipe Features

Ingredient & Substitution Notes

Visual list of labelled ingredients for making homemade veagn twix bars.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Oat Flour: You can use homemade or store-bought oat flour. To make oat flour, simply add oats (quick or rolled) to a food processor or high-speed blender and blend into a fine flour consistency.
  • Coconut Oil: Coconut oil is needed to firm the base but the coconut oil in the chocolate layer is optional. You can use vegan butter, cacao butter or almond or peanut butter in the chocolate to achieve the same effect.
  • Maple Syrup: Adds moisture and sweetens the “shortbread” layer. It can’t be substituted for a dry sweetener but you can use agave syrup or honey (not vegan) if you prefer.
  • Plant-Based Milk: Any kind, such as almond, cashew or soy, works. You may not need milk if your dates were soft and moist.
  • Dates: Soft, moist medjool dates work best. If you don’t have medjool dates you can use about 3/4 cup packed of another variety like sayer or deglect noor dates.
  • Nut Butter: You can use peanut butter, almond butter or cashew butter. For nut-free bars, you can use sunflower seed butter, Wowbutter or tahini.
  • Chocolate: Chocolate chips or dark chocolate works. Make sure you use dairy-free chocolate if you want the bars to remain vegan. You could also make your own chocolate using this chocolate ganache recipe.

How to Make Twix Bars

You can scroll down to find the complete written recipe. In this section you’ll find step-by-step photos for a quick visual reference along with any tips that might be helpful. Have a browse before you begin!

Step 1: Make the Shortbread Cookie Base

Add the oat flour, melted coconut oil, maple syrup and milk to a mixing bowl and work together until you have a workable dough.

It will be a bit crumbly but you should be able work the dough into a ball. You can add a bit of extra milk if needed if it’s too dry.

Ball of dough in a large glass mixing bowl.

Press the dough into the lined baking pan and poke little holes around it with fork. Bake for 9-11 minutes until it’s golden brown then let cool for about 30 minutes.

Quick Note: You can start in on the caramel layer anytime but wait for the crust to cool down so it can firm up before you add the caramel and chocolate layers.

Baked shortbread crust in a baking pan lined with parchment paper.

Step 2: Make the Date Caramel Layer

Add the dates, nut butter, salt, vanilla and milk to a food processor and blend into a smooth, creamy consistency. Stop to scrape down the sides as needed until everything is incorporated.

Quick Tip: You may not need the plant-based milk depending on how soft and moist your dates are. If you want to skip the milk all together, consider soaking the dates in hot water for 15 minutes then draining well before use.

Creamy date caramel in a food processor.

After the crust has cooled and firmed, spread the date mixture over the base layer in the pan until you have an even layer.

Step 3: Add the chocolate layer.

Melt the chocolate and coconut oil together in a double boiler or the microwave. If using the microwave, stir the chocolate every 15-20 seconds until mostly melted, then stir to mix in any remaining peices.

Pour the melted chocolate over the caramel and spread into an even layer using a spatula.

Option to sprinkle a little coarse sea salt on top…YUM.

Quick Tip: If you prefer to make your own chocolate, use this chocolate ganache recipe made from maple syrup, coconut oil and cocoa powder.

Baking pan of melted chocolate.

Place the pan in the fridge for 1-2 hours to firm then lift the bars out of the pan, slice and enjoy!

A number of homemade Twix candy bars on a marble surface lined with parchment paper.

FAQs


Can I make these nut-free?

Yes! To make nut-free Twix, substitute the nut butter in the date layer for tahini, Wowbutter or sunflower seed butter.

Can I use homemade oat flour?

Sure! To make homemade oat flour for this recipe, add rolled oats or quick oats to a high-speed blender or food processor and blend into a fine flour consistency. You’ll need 250 g or 2.5 cups of oat flour.

Are these gluten-free?

The recipe is naturally gluten-free but make sure you use gluten-free certified oats if needed.

Stack of 6 homemade Twix candy bars on an upside down metal bowl lined with parchment paper.

Storing

I’d suggest storing the bars in the freezer. You can enjoy them straight from the freezer or let them thaw briefly at room temperature if you prefer them a bit softer.

They’ll keep well in a freezer-safe bag or individually wrapped and stored in a container for 3-4 months.

They can be kept in the fridge for up to 1 week as well but I prefer keeping them in the freezer so they’re firmer. It’s up to you!

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

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Stack of 6 homemade Twix-style bars with a shortbread, caramel and chocolate layer on a small dish.

Homemade Twix Bars

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 14 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

The best homemade vegan Twix candy bars featuring a simple oat flour shortbread base and peanut butter caramel topped with chocolate.


Scale

Ingredients

 For the Base Layer

  • 2.5 cups oat flour (250 g)
  • 4 tbsp melted coconut oil (40 g)
  • 3 tbsp maple syrup (50 g)
  • 35 tbsp plant-based milk, as needed

For the Caramel Layer

  • 12 soft pitted medjool dates
  • 1/3 cup peanut or almond butter (75 g)
  • 1 tsp vanilla extract
  • 3 tbsp plant-based milk, if needed
  • pinch of salt

For the Chocolate Layer


Instructions

  1. Line an 8-inch square baking pan with parchment paper so it sticks out over at least 2 sides of the pan. This will make it easier to remove the bars once set.
  2. If you need to make oat flour, blend approximately 250 g of rolled oats until they reach a fine flour consistency.
  3. Add the oat flour, melted coconut oil and maple syrup to a mixing bowl and stir into a moldable dough, slowly adding the plant-based milk as needed to create a somewhat crumbly dough you can still form into a ball.
  4. Firmly press the dough into the lined baking pan until you have an even layer then poke holes into the dough using a fork (15-25 pokes evenly spaced around the pan).
  5. Bake for 9-11 minutes until golden brown. Set aside to let cool for at least 30 minutes. You can start the caramel right away but don’t add to the base layer until it’s had some time to cool down and firm.
  6. To make the caramel, add the dates, nut butter, vanilla and salt to a food processor and blend into a smooth consistency. If needed, add the milk 1 tbsp at a time (water also works). You may not need any milk if your dates were soft or were soaked before use.
  7. Once the crust has cooled and firmed, use a spatula to spread the caramel into an even layer over the crust.
  8. Melt the chocolate and coconut oil together in a double boiler or the microwave. If you’re using the microwave, make sure you use a microwave-safe bowl and stop to stir the mixture every 15-20 seconds. Continue until the chocolate is mostly melted then stir until any remaining unmelted pieces are mixed in.
  9. Spread the chocolate over the caramel layer in the pan.
  10. Place the pan in the fridge or freezer for 1-2 hours to firm. If frozen, let thaw briefly before slicing to avoid cracking the chocolate. Otherwise, lift the bars from the pan using the edges of the parchment paper and slice into 14 bars.

Notes

For an alternative crust, use this no-bake almond flour and coconut flour crust or this baked almond and tapioca flour crust. For a no-bake version of these bars, check out these chocolate caramel bars.

Store the bars in a sealed container in the fridge for up to 1 week or in a freeze-safe bag or container in the freezer for up to 3 months. I’d recommend keeping them in the freezer for best results.

Nutrition

  • Serving Size: 1 bar
  • Calories: 299
  • Fat: 19 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 8 g

Keywords: homemade twix bars, vegan twix bars