What’s better than finding that ‘little something sweet’ to end the night with? Finding a little something that’s made with clean-label, real food ingredients!
Today, we’re sharing our favorite homemade candy bar that’s not only vegan friendly, but that’s also wholesome and packed with energy-fueling, good-for-you goodness. The secret ingredient? We’ve swapped out the flour with our fan-favorite Remy’s Grahams! With a crunchy cookie layer, a rich caramel filling, and a luscious chocolate coating, these Homemade Twix Bars are a perfect indulgence for anyone looking to enjoy a classic sweet treat in a healthier way.
What You’ll Need
Cookie Layer:
- 1 cup crushed Remy’s Grahams
- 2/3 cup tapioca starch
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup melted refined coconut oil
- 2 Tbsp maple syrup
- 1 Tbsp water
Caramel Layer:
- 15 large dates (pitted)
- 1 tsp vanilla extract
- 1/4-1/2 tsp sea salt
- 1 Tbsp melted refined coconut oil
Chocolate Coating:
- 2 cups semisweet vegan chocolate chips
- 2 ½ tsp refined coconut oil
What You’ll Do
- Preheat and Prepare: Start by preheating your oven to 350°F (176°C). Line an 8 x 8-inch baking dish with parchment paper for easy removal.
- Soak the Dates: Place the pitted dates in a small mixing bowl and pour boiling water over them until just covered. Let them soak while you prepare the cookie layer.
- Make the Cookie Layer: In a medium mixing bowl, combine the crushed Remy’s Grahams, tapioca starch, baking soda, and sea salt. Whisk until fully combined. Add the melted coconut oil, maple syrup, and water, stirring until a dough forms. It should resemble cookie dough and hold together when squeezed. If it’s too dry, add a touch more water; if too wet, mix in more crushed Remy’s Grahams.
- Bake the Cookie Layer: Transfer the dough to your prepared baking dish and press it into an even layer. Bake for 25-30 minutes, or until the edges are golden and the center is firm to the touch. Let it cool for about 10 minutes.
- Prepare the Caramel: Drain the soaked dates and place them in a food processor. Pulse a few times, then add the vanilla extract, sea salt, and melted coconut oil. Process until smooth and spreadable. If the caramel is too thick, add water a teaspoon at a time until you reach the desired consistency.
- Assemble the Bars: While the cookie layer is still warm, spread the date caramel evenly over it. Carefully lift the bars out using the parchment paper and transfer them to a cutting board. Cut the bars into your desired size—about 20 even pieces works well!
- Melt the Chocolate: In a small saucepan, bring an inch of water to a low boil. Place the chocolate chips and coconut oil in a heatproof bowl and set it over the simmering water. Stir until melted and smooth. Alternatively, melt in the microwave in 20-second increments.
- Coat the Bars: Place the cut Twix bars on a cooling rack over a sheet tray or parchment paper to catch any drips. Using a spoon, pour melted chocolate over each bar, spreading it evenly. Tap the rack gently to smooth the chocolate.
- Chill and Enjoy: Transfer the coated bars to a plate and refrigerate for at least 10 minutes to set the chocolate.
Storage Tips
These delicious Vegan Twix Bars can be kept at room temperature for 3-4 days or stored in the freezer for up to a month. Just let them come to room temperature before enjoying for the best flavor and texture!
