Vegan Twix Bars (Gluten-Free)

Several vegan twix bars that have been bitten into, revealing the caramel and cookie layers.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Refrigeration Time 1 15

Total Time 1 50

Servings bars

Calories 163

Author Elizabeth

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

**Choose whatever nut butter you like - peanut butter tastes great in this caramel, but a more neutral butter like cashew butter is also delicious. You may need more or less nut butter, depending on the exact texture of your nut butter.

Nutrition