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homemade vegan Twix bars

6 Ingredient Vegan Twix Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • 120 minutes, cooling time:
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 32 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These easy vegan Twix bars taste JUST LIKE the real deal! A layer of vanilla shortbread, gooey caramel sauce and all coated in chocolate, these vegan Twix are made with just 6 simple ingredients, and are naturally dairy free, gluten free, and easily nut free. Perfect for a healthier vegan Halloween candy that kids and adults just love!




  • 350 grams oat flour
  • 1/4 tsp vanilla powder or vanilla extract
  • 115 grams coconut oil, room temperature
  • 50 grams maple syrup

Vegan Cashew Caramel:

  • 250 grams creamy and smooth cashew butter
  • 200 grams coconut oil or vegan butter, melted and cooled
  • 100 grams maple syrup

Chocolate coating:

  • 340 grams vegan dark chocolate
  • 50 grams coconut oil or vegan butter


  1. Read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F, and grease and line an 8×8 baking pan with cooking oil and parchment paper. Measure out all ingredients before beginning.
  3. Make the Twix bar shortbread: In a large bowl, whisk together the oat flour and vanilla powder (if using vanilla extract, wait to add this with the maple syrup). Use a fork or pastry cutter and cut the coconut oil into the oat flour until your mixture resembles a grainy sand texture. Add in the maple syrup (and vanilla extract if you didn’t use vanilla powder), and mix until you achieve a sticky and consistent dough. Press the dough into the baking pan, smoothing it over with either a flat bottom from a cup or a rubber spatula. Poke several holes into the dough to allow for the dough to not bubble up while baking. Place the baking pan into the oven to bake for 18-20 minutes, or until the crust is lightly golden and set. Remove from the oven and allow the shortbread to cool in the pan for 20 minutes, then place the pan into the fridge to chill while you make the caramel.
  4. Make the cashew caramel sauce: while the Twix shortbread is cooling, make the caramel sauce. In a a food processor, blend the cashew butter, melted coconut oil/vegan butter, and maple syrup until smooth. If either the caramel sauce is warm or the Twix shortbread is warm, wait to pour the caramel over the shortbread.
  5. Pour the caramel onto the Twix shortbread: once the Twix shortbread is cool, you can pour the caramel sauce right onto the shortbread, which should still be in the baking pan. Place the baking pan into the fridge to chill for 1-2 hours, or until the caramel has set. 
  6. Slice the caramel bars: once the caramel has completely set, you can remove the Twix shortbread from the baking pan using the parchment paper. Slice the bars into 24 long bars, or 32 shorter bars, then place them onto a cooling rack lined with parchment paper and into the freezer. While the Twix bars are freezing, you’ll melt the chocolate. This makes sure that the caramel doesn’t melt when dipped into the chocolate.
  7. Melt the chocolate: In a microwave safe bowl or over a double boiler, melt the chocolate until smooth. Stir in the vegan butter or coconut oil, and allow the mixture to sit at room temperature for 10-15 minutes, or until it’s closer to room temperature. Make sure the chocolate is in a large enough bowl to fit the size of a Twix bar to be dipped and coated in the chocolate.
  8. Dip the Twix bars in the chocolate: Remove the Twix bars from the freezer. Place a baking sheet or parchment paper down underneath the the cooling rack. Use a fork to dip one Twix bar into the chocolate, coating it evenly. Transfer the bar back to the cooling rack lined with parchment paper and repeat for all bars. 
  9. Chill the Twix bars: Place the cooling rack into the fridge to set the chocolate for 10-20 minutes. 
  10. Enjoy! Serve the Twix bars at room temperature and enjoy! When not eating, store the Twix bars in an airtight container and in the fridge or freezer. They’ll last for up to 5 days in the fridge and up to 3 months in the freezer.


Oat flour: you can use store bought oat flour, or make your own oat flour. Making your own will leave a chewier/oatier crust. 

Chocolate: for vegan chocolate, I recommend Pascha Chocolate. They have a variety of vegan chocolates including, super dark, vegan milk chocolate, and stevia sweetened chocolate.

Vanilla Powder: the vanilla powder I use is by Anima Mundi Herbals. They’re amazing! I love the vanilla flecks that the crust gets when using. You can also use vanilla extract in its place!

Caramel: I’ve tested this recipe multiple times, and a typical vegan caramel sauce won’t solidify enough here in order for the Twix to be dipped. It’s more of a sauce than a chewy filling. That’s why I used a cashew caramel sauce. If you’re nut-free, you can absolutely swap in sunflower seed butter or tahini. This caramel sauce will be too coconut-y if you use coconut butter.