Homemade Candy: Twix Bars

Vegan Twix Bars

  • Author:
  • Prep Time: 45 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 35 mins
  • Yield: 16 1x
  • Category: candy
  • Method: stove top
  • Cuisine: Vegan


Looking for something fun to do with kids? Try theseĀ Homemade Vegan Twix Bars! Made with a buttery shortbread cookie, topped with gooey homemade caramel covered dark chocolate.


  • For Shortbread Cookie
  • 1/2 cup refined coconut oil
  • 1 tbsp granulated sugar
  • 2 tbsp confectioner’s sugar
  • 1/2 tsp natural vanilla extract
  • 1 cup all-purpose flour
  • Pinch salt
  • 2 tbsp water
  • For the caramel
  • 1/4 cup canned, full fat coconut milk plus 2 tbsp
  • 4 tbsp agave
  • 3 tbsp organic corn syrup (such as Wholesome Sweeteners)
  • 2 tbsp water
  • 1 tbsp refined coconut oil
  • For the chocolate coating
  • 1 cup vegan chocolate chips (such as Enjoy Life)
  • 1 tbsp refined coconut oil


  1. To prepare the shortbread
  2. Preheat over to 350F. Line an 8×8 baking pan with parchment paper
  3. In a medium bowl, cream together coconut oil and granulated sugar for about one minute. Add confectioner’s sugar and vanilla and continue beating for another minute, until creamy
  4. Reduce speed, add flour, salt and water, and mix until just incorporated
  5. Using your hands, pull the mix together to form a dough
  6. Press the dough as evenly as possible onto the lined pan. Using a sharp knife, score it to form 8 even 1-inch strips, then score it once down the middle (you’ll end up with 16 strips)
  7. Bake at 350F for about 35-40 minutes or until lightly golden. Set aside to cool completely
  8. To prepare the caramel
  9. Combine 1/4 cup coconut milk, agave, corn syrup, water, and 1 tbsp coconut oil in a saucepan. Cook over medium heat for 8-10 minutes, whisking often. Remove from heat, add 2 tbsp coconut milk and continue cooking for another 6-8 minutes, stirring frequently. Remove from heat and let cool at room temperature (see note)
  10. To prepare the chocolate coating
  11. Melt chocolate and coconut oil on a double boiler or in the microwave (20-second increments, stirring each time until completely melted). Transfer to a bowl wide enough to fit one of the cookie bars
  12. To assemble the bars
  13. Brake off the cookies once they have cooled completely. Place them on a baking sheet lined with parchment or wax paper
  14. Spoon caramel over each cookie. Let them cool in the refrigerator for a few minutes
  15. To cover with chocolate, place a caramel covered bar on a fork over the chocolate bowl. Dunk it in the melted chocolate, using a spoon to help cover the bar completely. Carefully shake the excess chocolate and return it to the lined baking sheet. Repeat the process with the remaining bars and refrigerate until the chocolate has hardened.


Caramel will thicken and become chewier as it cools. If it becomes too hard to handle, just warm it up slightly.

It’s important to let the cookies cool completely before assembling the bars, so the caramel stays on and doesn’t run down the sides


  • Serving Size: 1 twix bar
  • Calories: 215
  • Sugar: 16.6
  • Sodium: 3.5
  • Fat: 13.5
  • Saturated Fat: 10.3
  • Unsaturated Fat: .8
  • Trans Fat: 0
  • Carbohydrates: 23.5
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 0