homemade twix bars

Easy, homemade Twix bars with a crunchy cookie layer, date caramel, and perfectly sweet chocolate coating. Undetectably plant-based and gluten-free. Just 9 simple ingredients required!

Easy Homemade Twix Bars (Vegan, Gluten-Free)

almond flour

arrowroot starch

tsp baking soda

tsp sea salt

Tbsp coconut oil*

maple syrup

Tbsp ice cold water

dates

tsp vanilla extract

water

chocolate chips

Preheat oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.

Remove pits from dates (if not already pitted), and place in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.

In a food processor combine almond flour, arrowroot starch, baking soda, and salt. Pulse a few times to fully combine.

Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs — about 5 pulses. Add the maple syrup and ice cold water and pulse until a dough forms — about 8 pulses.

Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula. It will seem like too little dough, but stick with it! You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is pale and firm to the touch.

While the dough is baking, make your caramel. Wipe out your food processor bowl. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla and turn the food processor on. If all the ingredients are stuck to the sides, scrape them down and begin adding water 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don’t want it too thin or it will be too runny and difficult to work with.

Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then, using the parchment paper, carefully lift and slide the bars onto the counter. Be delicate! The crust cracks easily, so it is best to slide the bars out by lining up the top of your baking dish with the counter and simultaneously lifting and pulling one side of the parchment paper to slide the bars onto a cutting board.

With your bars securely on the cutting board, cut your 8 x 8-inch Twix square in half. Then cut each half into 10 even bars, each about 3/4-inch wide.

In the meantime, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.

Add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.

Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray or some parchment paper to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.

Enjoy! Leftovers are best kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.

https://www.youtube.com/watch?v=rhvrGlVtwEI

Easy, homemade Twix bars with a crunchy cookie layer, date caramel, and perfectly sweet chocolate coating. Undetectably plant-based and gluten-free. Just 9 simple ingredients required!

Full Recipe: https://minimalistbaker.com/easy-homemade-twix-bars-vegan-gluten-free/
 
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Easy Homemade Twix Bars (Vegan, Gluten-Free) | Minimalist Baker Recipes

These gluten free caramel cookies taste kind of like Twix bars… but better. With a perfectly buttery and crisp shortbread base, a luxurious gooey-chewy caramel layer and a crisp chocolate shell, they’re just outrageously delicious. They’re also surprisingly easy to make – and yes, that includes the from-scratch caramel! So, if you’ve been missing Twix bars, you can now make your own homemade, gluten free, caramel-packed treats inspired by this candy classic.

Gluten Free Caramel Cookies (Homemade Twix)

65 g (½ stick + ½ tbsp) unsalted butter, softened

g (2 ½ tbsp) caster/superfine sugar

vanilla bean paste ((or 1 tsp vanilla extract))

flour

g (¼ cup) corn starch (US)/cornflour (UK)

salt

g (4 tsp) whole milk, room temperature

+ ½ tbsp) double/heavy cream

g (½ cup) granulated or caster/superfine sugar

golden syrup

salt (optional)

flaky sea salt (optional)

Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line two large baking sheets with baking/parchment paper.

In a large bowl, mix the softened butter, sugar and vanilla together with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the cookies spread out in the oven and lose their shape, which is something you want to avoid (note the absence of any raising agents for the same reason).

Sift in the gluten free flour blend, corn starch, xanthan gum and salt. Mix it all together until you get a fairly dry mixture – it will be very crumbly and it won’t stick together very well.

Add the milk and mix well until it starts coming together.

Give it a thorough knead (because it’s gluten free you don’t need to worry about over-working the dough!) until it comes together in a smooth ball. The cookie dough might be very slightly crumbly or crack in places, but it should hold together well.

Roll the dough to a thickness of about 4-5mm between two sheets of baking/parchment paper. Tip: Rolling between sheets of baking/parchment paper reduces cracking and also means that you don’t need to flour your surface, which in turn eliminates the possibility of incorporating extra flour into the cookie dough.

Use a 2 inch (5cm) round cookie cutter to cut out the cookies. Re-roll any scraps to make more cookies until you&#39;ve used up all the cookie dough. You should get about 22 cookies.

Transfer them onto the lined baking sheets and bake them, one baking sheet at a time, at 320ºF (160ºC) for about 20-24 minutes or until evenly golden brown. Tip: The slightly lower oven temperature (compared to the more usual 350ºF/180ºC) works better here, as it gives a more even bake.

Allow to cool on the baking sheets for about 10 minutes, then transfer them to a wire cooling rack to cool completely. Set aside until needed.

Gluten free shortbread:

In a saucepan (or in a microwave-safe bowl in the microwave), heat the double/heavy cream and half of the butter together until hot and all the butter has melted. Set aside until needed, making sure that the mixture stays warm.

In another saucepan, combine the sugar and golden syrup, and cook over medium-high heat with frequent stirring until the mixture reaches 295ºF (145ºC).

Remove from heat, pour in the cream mixture and stir well until combined.

Return to the heat and cook with constant stirring until the mixture reaches 235-240ºF (112-116ºC). Immediately remove from heat and stir in the remaining butter and salt (optional).Tip: In the 235-240ºF (112-116ºC) temperature range, the sugar is in the so-called &#39;softball&#39; stage. This means that once cooled to room temperature, the caramel will be pleasantly chewy, without being too soft or too hard.

Allow the caramel to cool to 120-130ºF (50-55ºC) before assembling the cookies.

Homemade caramel:

Once the caramel has cooled to 120-130ºF (50-55ºC), transfer it into a piping bag fitted with a small round nozzle (the nozzle diameter should be about ⅓ inch/8mm).

Pipe the caramel in a spiral going out from the centre of the cookie (see the post for photos). Make sure to leave about 3-4mm of caramel-free space around the edge, as the caramel will spread ever so slightly after piping.

Chill the caramel-topped cookies in the fridge for about 30 minutes. Tip: This sets the caramel even further, which helps when you dip the cookies into the slightly warm chocolate in the next step.

Assembling the caramel cookies:

Dip the slightly chilled caramel-topped cookies into melted chocolate (ideally, use tempered chocolate for the best shine and crisp texture).

After you’ve dipped them into the chocolate, lift them out with a fork and make sure to allow the excess chocolate to drip away – you want a fairly thin, even chocolate layer. To achieve this, I like to use a small offset spatula to gently remove the excess chocolate from the top of the cookie, and then tap the fork on the side of the bowl to shake off the rest.

Place the chocolate-covered cookies on a wire rack (ideally, cover the wire rack with a sheet of cling film, as that makes it easy to remove the cookies after the chocolate has firmed up) and allow the chocolate to set at room temperature for 15-20 minutes. If it’s correctly tempered, you shouldn’t need to refrigerate the cookies.

Chocolate shell:

Use the leftover chocolate to drizzle or pipe a few ‘zig-zag’ lines on top of the set chocolate shell, and then sprinkle them with some flaky sea salt.

Allow the chocolate decoration to set before serving.

Decorating (optional):

The cookies keep well in a closed container in a cool dry place for about 1 week.

Storage:

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Gluten Free Caramel Cookies (Homema...

Top 2 homemade twix bars recipes from across the web

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Easy Homemade Twix Bars (Vegan, Glu...

Gluten Free Caramel Cookies (Homema...

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