These Vegan Twix Bars have a soft gluten-free cookie layer, a decadent vegan caramel filling, and a coating of chocolate. These delicious bars are the plant-based version of the classic Halloween candy.
I love caramel, so twix bars were one of my favorite Halloween candies as a kid.
After creating the most delicious oil-free/butter-free vegan caramel recipe for caramel apples earlier this fall, I knew that these vegan twix bars would be the next caramel project.
And they are delicious! When you bite into the bar your taste buds will explode with the sweet, soft cookie layer and the rich, creamy vegan caramel, plus that slight crunch from the chocolate coating.
These bars are truly a plant-based version of the classic candy.
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Why I love these Vegan Twix Bars
- Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these bars are made with whole food plant-based ingredients so you can avoid the refined sugars, oils, and other processed ingredients in the store-bought version
- Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
Cookie Layer
This cookie layer is super simple - there's no need for baking powder or anything to make the cookie rise or spread. It really just needs to be a sturdy, yet still soft cookie.
- Nut Butter: instead of oil or butter a neutral tasting nut butter like cashew butter is the healthy fat source for the cookie layer
- Maple Syrup: maple syrup helps create the correct cookie texture and sweetness.
- Oat Flour: I love using oat flour because it is easy to make at home and very cheap. You can also use cassava flour for the nougat layer
- Salt
Caramel Layer
This is a double batch of my vegan caramel recipe. For a fruit-sweetened caramel, head to my snickers recipe and make the date caramel.
- Coconut Sugar: I don't use coconut sugar too often on this site, because it is still sugar. But coconut sugar is a less refined sugar option with a lower glycemic index. It is perfect for this caramel because it has a naturally caramel-like flavor and melts down into a lovely creamy texture.
- Coconut Cream: coconut sugar needs a fat like coconut cream to help it melt. And it adds a richness to the caramel.
- Vanilla
- Sea Salt: a pinch of salt helps enhance and balance the sweetness of the coconut sugar
- Nut Butter: nut butter adds fat to the caramel, which creates a deeper, more rich flavor. I used cashew butter in these twix bars because it has a neutral flavor. You can also use peanut butter
Chocolate Coating
- Vegan Dark Chocolate: I used a mix of 100% unsweetened chocolate and vegan semi-sweet chocolate. If you prefer a sweeter chocolate, you can use any vegan dark or semi-sweet chocolate like Enjoy Life or Pascha.
How to make Vegan Twix Bars
Step 1. Preheat the oven to 350°F. Line the bottom and sides of an 8x8 pan with parchment paper.
Step 2. In a medium bowl whisk together all the cookie layer ingredients.
Step 3. Use wet hands to press the cookie layer into the prepared pan.
Step 4. Bake for 13-15 minutes until the edges are beginning to turn golden and a toothpick inserted into the center of the pan comes out clean. Remove from the oven and set aside to cool.
Step 5. Wait until after the cookie is out of the oven to make the caramel.
To make the caramel:
Heat the coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking constantly.
When the coconut sugar is fully melted, raise the heat to medium and allow the mixture to gently bubble for one minute.
Whisk in 6 tablespoons of the nut butter and allow the mixture to come to a boil again. The mixture will thicken - if it does not thicken, add the remaining two tablespoons of nut butter a little at a time until the mixture is thick but still smooth.
Step 6. Carefully pour the hot caramel layer over the cooled cookie.
Step 7. Place the pan in the freezer for 60-90 minutes, until the caramel is solid.
Step 8. A few minutes before removing the pan from the freezer, melt the chocolate. Also, prepare a baking sheet lined with a wire rack or parchment paper.
Step 9. Remove the pan from the freezer and use the parchment paper to take the cookie and caramel out of the pan. Slice into thirds one direction, then into 8ths on the other side (24 bars total).
Step 10. Use a fork to coat each bar in the melted chocolate. Place on the prepared baking sheet to drain. Refrigerate the bars for 15 minutes to solidify.
Step 11. When read to serve, let thaw at room temperature for 5 minutes. Store leftovers in the fridge for up to a week or the freezer for up to 6 months. Enjoy!
FAQ & Expert Tips
Store these bars in the refrigerator or freezer. Avoid leaving the bars on the counter for too long to prevent melted chocolate and oozing caramel.
These bars will last for several weeks in the fridge and several months in the freezer.
Use sunflower seed butter or tahini instead of cashew nut butter.
Use cassava flour instead of oat flour in the cookie layer.
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
More vegan candy
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📖 Recipe
Vegan Twix Bars (Gluten-Free)
Ingredients
Cookie Layer
- ¼ Cup Nut Butter like cashew butter
- ¼ Cup Maple Syrup
- ¾ Cups Oat Flour
- ¼ Teaspoon Salt
Caramel Layer
- 2 Cups Coconut Sugar
- ½ Cup Coconut Cream
- 2 Teaspoons Vanilla
- 1 Teaspoon Sea Salt
- ½ Cup Nut Butter like cashew butter **See notes
Chocolate Coating
- 6 Ounces Vegan Dark Chocolate
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of an 8x8 pan with parchment paper.
- In a medium bowl whisk together all the cookie layer ingredients.
- Use wet hands to press the cookie layer into the prepared pan.
- Bake for 13-15 minutes until the edges are beginning to turn golden and a toothpick inserted into the center of the pan comes out clean. Remove from the oven and set aside to cool.
- Wait until after the cookie is out of the oven to make the caramel. To make the caramel: Heat the coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking constantly.When the coconut sugar is fully melted, raise the heat to medium and allow the mixture to gently bubble for one minute.Whisk in 6 tablespoons of the nut butter and allow the mixture to come to a boil again. The mixture will thicken - if it does not thicken, add the remaining two tablespoons of nut butter a little at a time until the mixture is thick but still smooth.
- Carefully pour the hot caramel layer over the cooled cookie.
- Place the pan in the freezer for 60-90 minutes, until the caramel is solid.
- A few minutes before removing the pan from the freezer, melt the chocolate. Also, prepare a baking sheet lined with a wire rack or parchment paper.
- Remove the pan from the freezer and use the parchment paper to take the cookie and caramel out of the pan. Slice into thirds one direction, then into 8ths on the other side (24 bars total).
- Use a fork to coat each bar in the melted chocolate. Place on the prepared baking sheet to drain. Refrigerate the bars for 15 minutes to solidify.
- When read to serve, let thaw at room temperature for 5 minutes. Store leftovers in the fridge for up to a week or the freezer for up to 6 months. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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