Crisp shortbread crust is topped with gooey 5-minute caramel and a crisp chocolate shell in these vegan and gluten-free homemade twix bars!
Prep Time1 hourhr10 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Candy, Dessert
Servings: 20bars
Author: Ashley
Ingredients
For the Shortbread Crust
2cupsold-fashioned rolled oats
½cupplus 2 tablespoons coconut flour
½cupmelted coconut oil (measure it after it's melted)
½cuppure maple syrup
2teaspoonspure vanilla extract
For the Caramel Layer
½cupraw creamy unsalted almond butter
½cuppure maple syrup (I use Grade B)
⅓cupvirgin coconut oil
2teaspoonspure vanilla extract
¼teaspoonfine-grain sea salt
For the Chocolate Layer
½cupplus 2 tablespoons raw cacao powder
½cupvirgin coconut oil
4tablespoonspure maple syrup
Instructions
To Make the Shortbread Crust
Preheat oven to 350 degrees Fahrenheit.
Add the rolled oats to a food processor and process for 3-4 minutes or until a fine flour is formed.
Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until incorporated.
Grease a 9x13 rectangular tart pan with coconut oil. Transfer the crust mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to poke 8-10 holes in the crust to allow it to vent as it bakes. Transfer the pan to the oven and bake for 12-15 minutes or until just beginning to turn golden. Remove from oven and let cool completely.
To Make the Caramel
Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3-5 minutes). Remove from heat and let cool to room temperature.
Once the crust has cooled completely, pour the caramel over top and use a spatula to spread it out evenly.
Transfer the tart pan to the freezer for 25 minutes to set the caramel layer.
To Make the Chocolate Layer
Add the raw cacao powder, coconut oil, and maple syrup to a small sauce pan over low heat. Whisk together constantly until all ingredients are melted together.
Pour the chocolate over the caramel layer and use a spatula to spread it out evenly.
Return the tart pan to the freezer for 25 minutes to set the chocolate layer.
Pop the large "twix bar" out of the tart pan and transfer to a cutting board. Use a sharp knife to cut* the bar into squares or twix-shaped bars. The crust is dense and can be tricky to cut after it's been in the freezer, so be careful and patient.
Store the bars in the refrigerator.
Notes
*Readers have had better luck turning the bar over and cutting through the cookie side (instead of through the chocolate side).