Learn how to make Homemade Vegan Twix Bars that captures the same chocolatey and gooey taste and texture of the original – without using dates! The peanut butter chocolate bars are made with a crispy cookie base layered with naturally sweetened peanut caramel and coated in a crunchy chocolate shell. They are gluten-free, refined sugar-free, and totally delicious!
Popular Sweet Treats and Candy Bars from Scratch
Who does not enjoy homemade candy bars or classic chocolate treats every now and then? I always make sure that I do not deprive myself of my childhood favorites just because I am vegan. In fact, recreating them free of dairy and eggs is super easy and fun! Just like my Vegan Snickers, Vegan Bounty Bars, Vegan Raffaello and Vegan Ferrero Rocher recipes.
Easy Homemade Vegan Twix Bars Recipe
This time around, I am making the popular caramel shortbread chocolate bar from scratch made of coconut almond shortbread, a sticky peanut butter caramel, and a dark chocolate coating. They are crunchy, not too sweet, and loaded with nutty goodness – you will never stop with just one!
You will love that they are so easy to make too! Just bake the cookie base, heat the peanut caramel mixture, layer and chill. Once the whole Twix block is set, all you have to do is cut them into bars, coat them with melted chocolate, and freeze them. It may look like you need to spend a lot of time making them – but you’ll only be working on them for about 20 minutes – the rest is mainly baking and freezing time only.
Only 7 Ingredients Used
For the Cookie base
- Flours: I used a combination of almond flour and coconut flour for this recipe. You can also use other ground nuts or seeds as an alternative to almond flour if you want it to be nut-free. Oat flour is a good substitute for coconut flour.
- Coconut oil: This will help make the cookie base crunchier.
- Maple syrup: adds sweetness to the cookie crust and also makes the cookie dough crumbly. You can use other types of syrups like agave nectar or coconut syrup.
For the Caramel layer
- Peanut butter: use creamy peanut butter without additives! For a nut-free version, you can use cashew butter, almond butter, or sesame butter.
- Maple syrup: gives the caramel layer a silky and smooth texture.
- Vanilla extract: adds a nice flavor and aroma.
- Salt: a pinch will bring out more of the caramel and nutty flavors!
- Coconut oil
- Dark chocolate: or any type of dairy-free chocolate or chocolate chips.
- Coconut oil: for a smoother consistency.
How to make Vegan Twix Bars
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can then find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the crust
Start by mixing all ingredients for the crust in a medium bowl to form a crumbly mixture. Then press it into a parchment lined baking dish and bake for about 10-12 minutes, until lightly golden brown. Then allow to cool.
Step 2: Make the caramel layer
Combine peanut butter, maple syrup, coconut oil and vanilla extract in a small saucepan and bring to a gentle boil, stirring occasionally. Cook for about 2 minutes, then remove from heat and immediately pour over the cooled crust. Freeze until the caramel layer is firm.
Step 3: Cut into bars and coat with chocolate
Once firm, lift the whole Twix block out of the pan and cut into 16 bars with a sharp knife. Melt the chocolate with the coconut oil and dip each peanut butter Twix bar in the chocolate glaze. Freeze again to set the chocolate. Garnish with chocolate drizzle and sprinkle with sea salt if desired and enjoy!
Tips when Making Vegan Twix Bars
- Do not forget to line the baking pan with parchment paper and leave a few inches of overhang on the sides. This will make it easier for you to lift the Twix block without breaking it.
- Let the shortbread cookie layer cool down and firm up before adding the peanut caramel layer.
- Make sure that the whole peanut butter Twix block is fully chilled before coating them with melted chocolate. This will make it easier for you to coat them once they are sliced because the chocolate will set faster.
- If the chocolate layer is too thin and you prefer them thicker, you can double-dip the Twix bars!
- For perfectly clean cuts, heat your sharp knife in a bowl of hot water for a few seconds, wipe then slice.
You can enjoy the vegan Twix Bars right away! Any leftovers should be placed in a sealed container or Ziploc bag and stored in the fridge for up to 7 days. If you want them to last longer, you can keep them frozen for up to 2 months.
These Vegan Peanut Butter Twix Bars are:
- Refined sugar-free
- Nut-free possible
- Easy to Make
- Healthier than most chocolate bars.
- Taste just like the original!
- Perfect for kids and adults alike!
More chocolate treats to try
- Chocolate Coconut Bars
- Chocolate Hazelnut Truffles
- No Bake Brownie Hearts
- Cake Pops
- Vegan Snickers
- Bliss Balls with Chocolate Filling
- Raspberry Chocolate Popsicles
- Chocolate Cream Sandwiches
- Vegan Chocolate Mousse
- The Best Vegan Brownies
If you try this easy vegan homemade twix bars recipe, feel free to leave me a comment and a review! And if you take a picture of your chocolate bars and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Homemade Vegan Twix BarsAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 1 ¼ cup (120 g) almond flour or other ground nuts or seeds, if nut-free
- ½ cup (50 g) coconut flour or oat flour
- ⅓ cup (60 g) coconut oil melted
- 2 tbsp maple syrup or other syrup
- 1 pinch of salt
Peanut caramel layer
- 1 cup (250 g) peanut butter creamy peanut butter without additives; alternatively cashew butter, almond butter or sesame butter, if nut-free
- ⅓ cup (60 g) coconut oil melted
- ⅓ cup (60 g) maple syrup or other syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 7 oz (200 g) dark chocolate chopped
- 1-2 tbsp coconut oil
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C). Line a 8x8-Inch (20x20 cm) square baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, liquid coconut oil, maple syrup, vanilla extract and salt until a crumbly mixture is formed. Then press into the prepared baking pan and bake for about 10-12 minutes, until the top is lightly golden brown. Then allow to cool.
- Place peanut butter, maple syrup, coconut oil and vanilla extract in a small saucepan and bring to a gentle boil over medium heat, stirring occasionally. Simmer for about 2 minutes, then remove from heat and immediately pour over the crust. Place the baking pan in the freezer for about 30 minutes until the caramel layer is firm. Then lift the whole Twix block out of the pan using the parchment paper and cut into 16 bars with a sharp knife.
- Melt the chocolate with the coconut oil slowly over a water bath or in the microwave and coat/dip each bar in the chocolate glaze. Freeze for another 10 minutes to set the chocolate and decorate as desired with the remaining chocolate and sea salt.
- Enjoy immediately or store in the freezer/refrigerator for later.
- Helpful tips and more information on this recipe, including storing notes, are mentioned in the blog post above!
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