Homemade Vegan Twix Bars

Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes

This creamy and crunchy homemade version of Twix is both vegan and gluten-free!

Making homemade versions of store-bought candy is so much more delicious, easy, and fun to make!

Ingredients:

• 1 cup all-purpose flour or gluten-free 1:1 flour (120g)
• 1/2 cup cold butter (115g)
• 2 tbsp granulated sugar
• 1 tsp vanilla
• 1/8 tsp salt

Caramel

• 1 can Native Forest Organic Simple Coconut Milk*
• 1/2 cup coconut sugar
• 6 tbsp Let’s Do Organic Cornstarch
• 2 tsp vanilla
• 1/8 tsp salt

*refrigerate the coconut milk overnight, then scoop out the solid part that has formed at the top and measure out 5 tablespoons.

Topping:

• dark chocolate
• flakey salt

Directions:

1. In a bowl, mix together the shortbread ingredients. Transfer the dough to a loaf pan that you have lined with parchment paper. Using a toothpick, poke little holes all over the shortbread.
2. Bake the shortbread crust at 350F for 25-30 min until lightly golden.
3. While the shortbread is baking, heat a pan over medium heat and add the 5 tablespoons of coconut cream, the sugar, vanilla and salt and whisk together.
4. Next, add the cornstarch and whisk it until all of the clumps are broken down. Heat until the caramel starts to bubble just a little bit. Remove from heat and pour the caramel over the shortbread cookie layer.
5. Place the Twix bars in the freezer for a few hours, until the caramel layer is fully hardened. Then remove from the freezer and slice them into bars.
6. Melt some dark chocolate and dip each Twix bar into the melted chocolate and place on a parchment paper lined surface.
7. After each bar has been dipped in the chocolate, drizzle the remaining chocolate on top. Sprinkle with flakey salt and refrigerate until the chocolate hardens.