Vegan Cookie-Caramel-Bars (Vegan Copycat 'Twix' Recipe!)
Am I the only one who’s slightly offended that a certain popular chocolate bar company hasn’t jumped on the plant based hype yet and all of us still have to mourn for our favorite childhood chocolate bars? Well, at least this sad feeling has motivated me enough to tackle that issue and fill the tragic hole in all of our hearts by cracking the vegan chocolate-bar-code and veganizing our favorite childhood candy bars!
And because I know that after my personal peanut-containing favorite, a certain cookie-caramel-bar does have a pretty huge fan base, I have a recipe for that particular sweet, little classic on the blog for you today!
So that, hopefully, all of you cookie-lovers never have to miss your favorite childhood chocolate bar no longer!
and now here’s the recipe for:
Vegan Cookie-Caramel-Bars
Ingredients:
for the cookie layer:
150g flour
1/2 tsp cornstarch
1/2 tsp baking powder
a pinch of salt
50g vegan butter or coconut oil
3-5 tbsp cold water
1-2 tbsp sweetener of choice (optional)
for the caramel layer:
120g natural unsweetened cashew butter*
100g liquid sweetener of choice*
1 tsp vanilla extract
pinch of salt
for the chocolate coating:
about 150-200g vegan chocolate
1 tsp coconut oil (optional)
Instructions:
Prepare the cookies first. For that, combine cookie layer ingredients and knead into a soft but easy manageable dough. Then place into the fridge for at least 30mins.
Preheat your oven to 200°C and roll out the dough on some parchment paper, preferably creating some sort of rectangular shape with a thickness of 0,5cm.
Now cut the dough into individual bars, leave them close to each other and bake them for about 20-30mins until the edges start to become golden brown.
Let the bars cool down completely and break them apart from each other.
Now combine the ingredients for the caramel layer and either spread it onto each individual bar or press it into a rectangular baking dish lined with parchment paper and assemble the cookie bars on top of the caramel.*
Place the cookie-caramel-bars into the freezer for at least 2 hours until the caramel has hardened and cut into individual bars once again.
Then melt the vegan chocolate, coat the bars separately and let them cool down and harden once again. You can store the finished bars in the fridge or freezer!
Ok, now which bar should be next?
*Notes:
Instead of cashew butter you can use any kind of nut or seed butter you like. Depending on the nut butter you choose, the texture and taste can differ slightly though, but it’ll still be super yummy in my experience! (For example: using peanut butter the peanut flavor will definitely be noticeable while using almond butter may result in a slightly thinner texture!)
Same goes for the sweetener. You can use any but depending on which one you choose, the taste and texture may differ slightly. Coconut blossom syrup is great if you want a very thick and gooey caramel, whereas using maple syrup will result in the caramel being more light in taste and color.
When combining the cookie and caramel layer, two methods have worked the best for me. If I happen to have a fitting, rectangular form or baking dish, I line it with parchment paper and press the caramel to the bottom of the dish, then assembling the cookie bars on top. This method will give your bars a very even and clean caramel layer. If my caramel is pretty manageable and thick on the other hand, and I do not have a fitting dish, I’ll just spread the caramel onto the cookie bars individually. I’d suggest you just try it out and see what works best for you!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi