This vegan-friendly treat combines chocolate, shortbread, and “caramel” in a way that’s remarkably close to an actual Twix bar!
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click here and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
INGREDIENTS
1/2 cup All Purpose Flour (63g)
1/8 cup White Granulated Sugar (25g)
1/8 teaspoon Salt
1/4 cup Vegan Butter (56g)
1/4 cup of melted Coconut Butter (60g)
1/4 cup Maple Syrup (79g)
1/2 teaspoon Vanilla Extract
1/2 teaspoon Coconut Oil
1 1/8 cups Vegan Milk Chocolate Chips (200g)
SUPPLIES
A small baking pan
Some parchment paper
A sieve
A mixing bowl
A knife
A cutting board
A couple of precision dipping tools
DIRECTIONS
Set the oven to 350°F (180°C).
Line the baking pan with parchment paper and set it aside.
Sift the flour into a mixing bowl.
Add the sugar and salt.
Add the vegan butter and mix in with your fingers until it forms into a dough.
Press the dough evenly into the baking pan.
Pierce the dough with a fork to keep it from bubbling up.
Bake for about 20 minutes or until it’s lightly browned on top.
Allow it to cool, then cut it into whatever size pieces you’d like
Combine the melted coconut butter, maple syrup, and vanilla.
Spread it evenly over the shortbread and place the pieces on a lined cutting board.
Place the cutting board in the refrigerator until the caramel firms up.
Add the coconut oil to the chocolate chips, then melt them in the microwave, stirring every 30 seconds, until they’re completely melted.
Dip a bar into the chocolate, let the excess drain, and return it to the lined cutting board.
Repeat with the remaining pieces.
Place them in the refrigerator until the chocolate has set.
