Vegan Homemade Twix Bars

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

5 from 1 vote

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

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Crust

2.5 cups oat flour 250 g
4 tbsp melted coconut oil 40 g
3 tbsp maple syrup 50 g
3-5 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

1 cup chocolate chips 170 g
2 teaspoons melted coconut oil 10 g

Instructions

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. Preheat the oven to 350 F.
If you need to make oat flour, blend approximately 250 g of rolled oats until they reach a fine flour consistency.
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.
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).
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.
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.
Once the crust has cooled and firmed, use a spatula to spread the caramel into an even layer over the crust.
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.
Spread the chocolate over the caramel layer in the pan.
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.

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