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Vegan Twix Bars

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These homemade Vegan Twix Bars are super simple to make and great for a great healthier candy bar alternative! The yummy dairy free caramel sauce combined with sweet chocolate ganache is oh so delicious. This recipe only takes 20 minutes to prep and freezes so well which means this is a great batch friendly baking treat. 

4 twix bars on a marble plate with a bowl of caramel sauce on the side.

Growing up I was a chocolate lover. Halloween was my favorite holiday and I always went right for the Twix Bars! When I found out I had celiac disease and a dairy allergy I thought I would have to go without my favorite candy bar-boy was I wrong! After multiple experiments in the kitchen I stumbled upon this recipe and let me tell you, these homemade candy bars will not disappoint!

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Why This Recipe Works

  • First off, my husband (who still sometimes eats regular candy) says they taste like the real thing. 
  • Secondly, they freeze so well. If you are like me you probably like to keep a few desserts on hand in the house so you never run out. I have a nice little stash of these  homemade candy bars in my freezer. 
  • I love making these bars for date night of a Valentine’s Day treat!
  • This recipe was inspired by my other favorite candy bar, Vegan Reeces.
  • If you want my dessert recipes ready to eat and delivered right to your door, check out my paleo meal prep company!
  • Lastly, the homemade shortbread combined with the dairy free chocolate ganache and homemade caramel is super simple to make, yet such an elegant homemade dessert!

Ingredients

Homemade twix bar ingredients laid out in small glass bowls with each individual ingredient.

Gluten free shortbread crust:

  • Almond flour- This is the base of the shortbread crust.
  • Maple syrup- To help hold everything together. 
  • Vanilla-For flavor.
  • Coconut oil-To make it soft. 
  • Sea salt-For flavor.

Dairy free caramel sauce:

  • Coconut sugar-Maple sugar will also work.
  • Coconut milk- Or almond milk.
  • Arrowroot powder- To thicken the sauce. 

Dairy free chocolate ganache:

  • Dairy free chocolate-I like Hu or Enjoy Life brand.
  • Coconut milk-I like the canned coconut milk from Trader Joe’s.

The exact measurements for these ingredients can be found in the recipe card below.

Substitutions & Variations

  • Maple syrup-The maple syrup in the shortbread crust can be substituted for honey. Just note that honey is not as rich and will not be as sweet.
  • Coconut milk-The coconut milk can be substituted with almond milk.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step By Step Instructions

Gluten free shortbread ingredients mixed together in a bowl.
Step #1: Preheat the oven to 350 degrees F and add the gluten free short bread ingredients to a bowl.
Well mixed shortbread crust in a clear bowl with a pink spatula.
Step #2 Mix the shortbread ingredients until mixed well throughout.
Gluten free shortbread curst in candy bar molds.
Step #3: Spray the candy bar molds with cooking spray oil and evenly distribute the crust into a smooth layer. Bake in the oven for 10 minutes then set aside for it to cool.
Coconut milk in a sauce pan on the stove top.
Step #4: Add the dairy free milk to a sauce pan on the stove.
Coconut milk and coconut sugar in a sauce pan on the stove.
Step 5: Add the coconut sugar into the sauce pan and bring it to a boil. Once it comes to a boil turn it down and constantly whisk to prevent it from burning. Then once the caramel sauce forms take it off the stove.
Caramel sauce on a jar with a small whisk.
Step 6: Add a layer of the caramel sauce to the candy bar molds making a seal on all sides to ensure the sauce is spread throughout. Allow the caramel sauce to set in the molds in the freezer for 30 minutes.
Dairy free chocolate and coconut milk whisked together in a sauce pan.
Step #7: Place the dairy free chocolate and milk in a sauce pan and whisk together on low until smooth.
Homemade chocolate bars in a pink mold.
Step 8: Pour the chocolate in the molds and set in the freezer for at least 5 hours.

Equitment

Recipe Tips & Tricks

  • Tip #1: Fully allow the shortbread to cool prior to pouring the caramel sauce on top. Once you pour the caramel sauce you will need to fully allow it to cool prior to adding the chocolate.
  • Tip #2: This recipe needs to fully set prior to serving. I like to put the molds or the pyrex in the freezer to firm them up faster.

Recipe FAQs

Yes, you can! You can make them in a pyrex baking dish. You will just need to cut them once they have set with a pizza cutter or knife.

Yes! You will just want to make it in a pyrex dish and not cut it until you are ready to serve it.

Yes! Place the chocolate chips and milk in the microwave for 30 seconds, then whisk, and place in the microwave for another 30 seconds, whisk again and place in the microwave for a final 30 seconds.

4 stacked homemade twix bars on a marble plate.

Storage Instructions

  • This recipe can last in the fridge for up to 5 days in an air tight glass container.
  • These homemade candy bars are also freezer friendly which means you can keep them in an air tight container in the freezer for up to one month.

Other Vegan Chocolate Recipes You Will Love

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Vegan and gluten free twix bars stacked up on a plate with

Vegan Twix Bars

Course Dessert
Cuisine easy, gluten free, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Freeze time: 5 hours
Total Time 5 hours 30 minutes
Servings 8 bars
Author Allianna Moximchalk
743kcal
Cost $12
Print Recipe Pin Recipe

Equipment

  • 8 by 8 baking casserole dish or something with the same area.

Ingredients

For the crust:

For the caramel:

For the chocolate sauce:

Instructions

  • First, preheat the oven to 350 and place the shortbread ingredients in a bowl and mix. Either line ab 8 by 8 casserole dish with wax paper or use bar molds (notes above on this) Divide up the shortbread into the bar molds or spread evenly in the casserole dish and bake for 10 minutes.. Place all ingredients for the caramel sauce in a sauce pan and bring to a boil on medium heat-once it comes to a boil, turn down to simmer while constantly whisking. After 5 minutes is up, turn off the heat.
  • Allow the shortbread to cool for 10 minutes, then pour the caramel sauce on top. Now place in the freezer for 30 minutes. Once the 25 minute mark approaches, make the ganache sauce. Add the milk to the stove top in a sauce pan and bring to a boil, once it is boiling remove from the head and add in the chocolate-whisk until smooth. The chocolate should be smooth at this point.
  • Now pour the chocolate on top of the caramel layer and place the twix bars back in the freezer for at least 5 hours. Then cut into bars. Store in the fridge.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

Storage: You can store this recipe in the fridge for up to 5 days or in the freezer for up to 1 month. 
Nutrition: The nutrition on this recipe is an estimate and not guaranteed. It is based off of 8 candy bars. 
Servings: This recipe estimates to yield at least 8 candy bars. 
Quick, easy, delicious, dairy free & gluten free twix bars.
Serving: 1bar | Calories: 743kcal | Carbohydrates: 78g | Protein: 9g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 199mg | Fiber: 5g | Sugar: 54g | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

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Comments

  1. Hali Davis says

    5 stars
    I have made this twice in two months! This recipe is so good and way better than the real twix in my opinion! I’ve even added some chopped pecans on top. 10/10 recommend

    Reply

  2. Lori says

    5 stars
    Such a great alternative for a candy bar. Healthy and just as good! Thanks for sharing

    Reply

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