I have a weak spot for DIY chocolate bars. Given the popularity of the no bake homemade Twix bars I made for Halloween, I’d say that you all do too!
The no bake version was made with a no bake cookie base, sunflower butter and medjool date caramel and allergen-free chocolate, but wasn’t safe for those with nut allergies. Also, some of you mentioned that you were interested in trying a second batch but with a baked gluten-free shortbread instead of a no bake version.
So hey, what better time than Christmas to take a nut-free, vegan gluten-free shortbread stab at it?
Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.
Begin by preparing shortbread. Add white rice flour, arrowroot and coconut sugar to a medium-sized bowl. Whisk to combine. Then, add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined.
The dough should stick together well.
Shape dough into twelve 3-inch cookies. To do this, scoop out about 1½ tablespoons at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3-inches long. Set down on prepared cookie sheet and flatten with fingers. You can make the cookie even straighter by using the side of a knife to press up against the edges.
Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool.
Meanwhile, place caramel ingredients in the bowl of your food processor. Process until smooth. If the mixture will not get smooth, just add a touch more water.
Once cookies are cooled, top with caramel and place on a second cookie sheet that's lined with parchment paper. To do so, roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies. Place in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate.
Melt chocolate chips by dropping into a metal bowl and place over top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat.
Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the bar into the chocolate and coat it with your fingers. Remove access with your fingers and place back on the parchment. Repeat with remaining cookies. Place back in the freezer and allow to set for 15 minutes.
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These new bars have the same caramel filling and chocolate topping as the original version, the only thing that’s changed is the cookie base. Either approach to this recipe is good. Kevin couldn’t decide on a favorite so that’s a good sign that you’ll be smiling no matter which direction you choose!
Begin by adding the dry ingredients to a medium-sized bowl. Once combined, add oil and…
mix with a hand mixer until it looks like the image on the bottom left. It should be crumbly.
You can shape the cookie pieces with your hands and fingers so that they look like the picture below and to the right. You want to make sure that your cookies are as flat as possible so that the layers display nicely when they’re snacked on.
While the cookies are baking, start making your caramel. It’s super easy!
Once the cookies have cooled, spread caramel over top. I found it easiest to just do this with my fingers.
I also found dipping and rolling the Twix in chocolate to be far easier just with my fingers…
plus then it means I get to LICK them all when I’m done.
Not the bars, my fingers.
Although, admittedly, it wouldn’t be the first time I’ve stood in the kitchen and proceeded to lick everything in sight.
You know you do it too…
Are you doing any Christmas baking before the holidays? I know you may not associate Twix bars with Christmas but heck, why not?
PS: Be sure to check to see if you won the $100 Mika Yoga Wear Giveaway here.