Copycat, Healthy, Vegan, Gluten-Free Twix Bars

Gluten-free and vegan spin on the classic shortbread, caramel, chocolate covered
Twix candy bar!

Servings: 30

Author:

Prep Time
35 minutes

Cook Time
20 minutes

Freezer Time
1 hour, 30 minutes

Total Time
2 hours, 25 minutes

Dessert Snack

American

shortbread candybar homemade twix

Instructions

1 Combine the "shortbread cookie layer" ingredients together in a bowl until well
combined.
2 Using slightly damp hands (so the dough doesn't stick to you), press the dough
into a parchment lined square baking dish until it forms an even layer.
3 Bake the shortbread cookie layer at 350 degrees for about 17 minutes until
slightly golden brown around the edges. Let cool for about 5 minutes once taken
out.
4 Combine the "caramel layer" ingredients together in a bowl until well
incorporated.
5 Spread the caramel evenly over the shortbread cookie layer. (For shortcut
recipe, stop here and read notes above)
6 Place the caramel/shortbread layer into the freezer for about 1 hour 30 minutes
until hardened. Once hardened, lift out of baking dish with parchment paper and
cut into 1 inch rectangles in the shape of "Twix Bars".
7 Melt the chocolate chips and coconut oil in 30 second increments in the fridge,
stirring in between.
8 Once the chocolate is melted, take the rectangle shaped Twix bars one at a time
and submerge them in the melted chocolate until well coated. Place on a plate
lined with parchment paper.
9 Place the chocolate covered twix bars back in the freezer and allow to harden
for about 20-30 minutes. Remove from freezer and ENJOY!