Get ready to treat your tastebuds to a vegan version of the classic Twix bar. Buttery shortbread, gooey caramel, and luscious dark chocolate - all vegan and can be made gluten-free! A pinch of sea salt adds a gourmet touch, making it a dessert to remember.
Ingredients
For the Shortbread Base:
- Plain flour (or gluten-free plain flour): 300g
- Caster sugar: 10g
- Dairy-free block butter (cold and cubed): 200g
- Vanilla extract: 1 tsp
For the Caramel:
- Vegan sweetened condensed milk: 640g
- Dairy-free block butter: 270g
- Light brown sugar: 100g
For the Chocolate Coating:
- Dairy-free dark chocolate: 250g
- Flaked sea salt (optional for finishing)
Instructions
Shortbread Base:
- Preheat your oven to 180°C (fan). Line a square baking tin with greaseproof paper ensuring both the base and sides are well-covered.
- In a mixing bowl, sift the flour and sugar. Add butter and vanilla extract. Rub the butter into the flour mixture with your fingertips until you have a dough.
- Press this dough evenly into the lined tin. Prick with a fork.
- Bake for 30 minutes or until it turns a light golden shade. Once baked, remove and cool on a cooling rack. Keep the shortbread in the tin for the caramel layer.
Caramel Layer:
- In a saucepan, combine all the caramel ingredients.
- On a low to medium heat, keep stirring the mixture until it turns amber – this should take about 15-20 minutes. The caramel should be thick enough that when dropped into cold water, it forms a firm, non-sticky ball.
- Pour this caramel over the shortbread base, quickly leveling with a spoon.
- Place in the fridge for 3-4 hours or until the caramel is firm.
Chocolate Coating:
- Create a bain-marie: Fill a saucepan 3/4 full with water and heat on low to medium.
- Chop the chocolate finely and put it in a heatproof bowl. Set the bowl on the saucepan, ensuring it doesn't touch the water, and allow the chocolate to melt.
- Cut the set shortbread and caramel layer into thin, finger-width bars. Use a sharp knife for a clean cut.
- To coat the bars, place each on a fork or spatula. Spoon the melted chocolate over each bar, letting excess chocolate drip off.
- Set the coated bars on greaseproof paper. Place them in the freezer for 10 minutes or the fridge for 30 minutes to set the chocolate.
- Optionally, drizzle any leftover melted chocolate over the bars for decoration.
Serving: Serve your Vegan Twix Bars with a sprinkle of flaked sea salt if desired. Enjoy this delicious homemade treat with a twist on a classic!
