Homemade Twix Bars
For the cookie:
1/2 cup sorghum flour
1/4 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1/3 cup sugar
pinch of salt
4oz vegan butter (cold)
Combine the flours, xanthan gum, sugar and salt together with a whisk until completely mixed.
Add butter into flour mix and with a fork/hand, cut the butter into dough until combined.
Knead dough briefly until smooth, divide in half and chill in fridge for 20 minutes.
Preheat oven at 400 degrees.
I skipped this next step by just cutting the pieces straight from the cold ball of dough.
Roll out dough between 2 pieces of parchment or wax paper until 1/2″ thick.
Cut into rectangle shapes (I used a candy mold so I have to make sure the cookies would fit inside–so I needed the cookies at 3″x1″)
Gently using a metal spatula, place cookie dough rectangles onto a parchment lined baking sheet and freeze for 15 minutes (to ensure that they will not spread in the oven).
Bake cookies for 8-10 minutes or until lightly browned.
Remove from the oven and allow to cool on the baking sheet.
Freeze the cookies while you are making the caramel.
For the caramel:
1/2 cup Earth Balance
1 cup sugar
1 cup coconut milk (full-fat, canned)
1/2 cup light corn syrup
1/2 tsp vanilla
Line an 8 inch x 8 inch pan with parchment or cover a baking sheet with parchment
In a large saucepan (must be large enough where your candy thermometer will not touch the bottom when you attach it to the pot), put the coconut milk, sugar, butter and corn syrup in a large saucepan.
Over medium-high heat, bring to a boil stirring continually.
Keep stirring. You want the candy to reach 250 degrees.
Remove from heat and stir in vanilla.
Pour into a parchment paper lined pan (8×8 works great).
Allow to sit out for a few minutes before placing into freezer for 10 minutes to set.
Cut into rectangles with food scissors or a knife.
Wrap extras in parchment paper.
For the chocolate:
Simply melt 1-2 packets of vegan chocolate chips in a double broiler.
Putting it all together:
Place a strip of semi-hardened caramel on top of a shortbread cookie.
Place back in freezer while chocolate is melting to make sure the caramel stays hard.
Place the cookie and caramel into the chocolate bowl and using a spoon, drizzle chocolate until completely coated.
Be gentle though–the cookies will be fragile.
Set on a a piece of parchment or wax paper to allow excess chocolate to drip off.
drizzle any extra chocolate over the top of the bars for effect.
Place molds or place of candy into freezer to set for 20 minutes.