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Dairy Free Twix Recipe

Can't eat dairy? No problem. Enjoy this dairy free twix bar recipe instead. (Psst...it's way easier than it looks.)

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 8

Ingredients

For the Cookie

  • 1/2 cup non-dairy butter cold
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 tsp sea salt

For the Caramel

  • 1/2 cup granulated sugar
  • 1/2 cup non dairy creamer {I used So Delicious coconut creamer}
  • 1/2 cup golden syrup {I used Lyle’s}
  • 1 Tbsp non dairy butter
  • 1/2 Tbsp vanilla extract

For the Chocolate Coating

  • 1 1/2 cups dark chocolate chips {non-dairy such as Enjoy Life}
  • 1 Tbsp coconut oil
  • 1 Tbsp high quality sea salt {fleur de sel}

Instructions

For the Cookie

  1. Put the non-dairy butter, flour, brown sugar, and salt for the cookie in food processor and chop until blended.
  2. Press mixture into 11x7 or 9x9 baking dish lined with foil & greased, packing firmly. Bake at 350 degrees for 20 minutes or until lightly browned.
  3. Let cool thoroughly before moving on. {Can place in fridge.}

For the Caramel

  1. In a large saucepan over medium heat, mix granulated sugar, creamer, and golden syrup. Stir consistently until sugar dissolves. If you have a thermometer, use it.
  2. When sugar dissolves, stir in butter. Continue stirring until mixture boils; hands off- don’t touch now!
  3. Let mixture boil until it reaches 245 degrees.
  4. Stir in vanilla, then pour on top of shortbread and spread evenly. Let cool completely.

For the Chocolate Coating

  1. Melt chocolate chips and coconut oil over double boiler, stirring until smooth.
  2. Poor over caramel layer and spread evenly.
  3. Before chocolate hardens, sprinkle generously with fleur de sel.
  4. Let cool. May need to refrigerate or even freeze.
  5. Slice into bite sized pieces.
  6. To make more Twix-like, slice cookie & caramel layer into long strips before drizzling with chocolate and let chocolate spill over the sides. Omit salt. Mmmm.