• The Goode Baker

Salted Twix Bars (Vegan)

Here's another one of those recipes that came from a craving at 10:38 p.m. on a Monday night.

I was thinking about my top 2 favourite childhood candy bars (Snickers and Twix - right?) and was like damn, I wish there was a way I could make these vegan, there's no WAY. But stubborn-ass me went on a 2 hour journey down my Pinterest feed and discovered all elements of a Twix bar could be made vegan. So, immediately I started thinking about how I could sub my fav shortbread recipe with Melt Organic Butter, and if that would even work? Could I use Melt for my caramel recipe too? Long story short. It worked. All of it.

These Twix Bars melt in your mouth after the first bite - the homemade shortbread base really kicks it up a notch ;-) Then you get some gooey caramel and some chocolatey salty goodness in there and it's a Friday night dance party- in your mouth. Wanna make some of your own? Recipe below!👇

Recipe Makes 8 - 10 bars

Ingredients

Shortbread Base 1/2 cup Melt Organic Butter, softened 1/4 cup confectioners' sugar 3/4 cup all-purpose flour 2 Tbs cornstarch Caramel Layer 1/2 cup Melt Organic Butter 1/2 cup lightly packed brown sugar

1/4 cup + 2 Tbs light corn syrup 1/2 tsp sea salt

2 Tbs granulated sugar 2 Tbs full fat coconut milk 1 tsp vanilla extract 125g dark chocolate (about 7 baking squares) 1 Tbs canola oil

Method

Preheat oven to 375 degrees. For the shortbread base, in a medium sized bowl beat butter and confectioners sugar until light and fluffy. Slowly add flour and cornstarch and mix until combined and smooth. Prepare a 9x9 square baking tray lined with a strip of parchment paper. Press the shortbread mixture evenly into bottom of prepared pan (it's sticky but try your best!) and bake at 375 for ~10 minutes until edges just begin to turn brown. Set aside. For the caramel layer, combine all ingredients into a deep saucepan and on medium/high heat, simmer/boil mixture until it reaches 245 degrees. You will NEED a candy thermometer for this, if you go over or under this temperature your caramel will either be too runny or turn out crunchy and crackable. Once the caramel mixture has hit 245 degrees f, pour over the prepared shortbread base in the 9x9 pan and let set for ~2 hours until it firms up. Once firm and cool, remove the shortbread and caramel from the pan using the sides of your parchment paper to easily lift it out. Using a sharp knife, cut the edges of the square off (normally these aren't perfectly straight) and cut bars into 1inch x 4 inch sections. In a microwave safe bowl, microwave dark chocolate 30 seconds at a time until melted. Add the canola oil (this makes is glossy and smooth) and using a fork, dunk your bars into the chocolate to completely cover the bars. Lift out using the fork and hold it there until the excess chocolate drips off. Place on a sheet of parchment paper to harden. Sprinkle bars with sea salt chunks if desired.

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