Vegan Twix Bars

It’s one of my goals to recreate all of the popular chocolate candy bars on the market so this time I made vegan Twix bars! Twix bars were my favorite growing up. The combination of caramel and shortbread cookies encased in chocolate is divine!

I was surprised at how quickly I made these, the vegan caramel recipe I made took no time to make! Making caramel from scratch can definitely be a little intimidating, but it’s very satisying when done. I used my classic shortbread recipe for these homemade twix bars, and there were lots of cookies leftover that I saved to have with some tea and coffee!

This twix bar recipe is one you have to try if you’re a beginner baker because if you do it right, you’ll be so excited to continue making delicious treats! I hope you all like this recipe as much as I do. I had so much fun making these vegan twix bars! Let me know what you think on Instagram if you give it a try!

INGREDIENTS
Shortbread

• 1 cup room-temperature vegan butter
• 1.5 cups all-purpose flour
• 1 cup organic powdered sugar
• 1 tsp vanilla extract

Caramel

• 1 cup vegan butter
• 1 cup light brown sugar
• 1 cup light agave syrup
• 11 oz. sweetened coconut condensed milk

Chocolate Molds

• 12 oz. vegan semi-sweet chocolate chips
• Chocolate bar molds (I have 8 molds from Confectionery House)

INSTRUCTIONS

1. Preheat the oven to 325f. In a medium bowl, add the room temperature butter and sift in the powdered sugar. Use a hand-held mixer or stand mixer to cream these together until you have a light and creamy mixture. Sift in the flour and add the vanilla extract. Mix again until you have a dough.
2. Roll the dough out between two pieces of wax paper. Use a rolling pin to roll it out until it's approximately 1/4" thick. Measure your chocolate molds and then cut the dough using a sharp knife to these dimensions. Place the cutout cookies onto a baking sheet and bake for 20 minutes until lightly golden at the bottom/sides.
3. Prepare your chocolate molds with the first layer of chocolate. Temper your chocolate by adding it to a double boiler and heat on low until smooth and completely melted. Remove it from the heat and use a spatula to mix the melted chocolate until it's cooled down to 86f. Make sure to constantly stir it so that it cools down and tempers correctly.
4. Pour the chocolate into each mold, allowing the chocolate to coat all of the sides. Tip the mold upside down and let the excess chocolate fall out. You just want to cover the sides of the mold so that it's hollow on the inside. This is where we'll put our caramel and shortbread filling.
5. For full instructions : www.ohhotcakes.com

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