Homemade Vegan Twix Bars Recipe with Salted Caramel

These vegan homemade Twix bars combine a tender oat-flour shortbread crust with a creamy date-and-nut butter caramel and a glossy chocolate topping—just like the classic candy bar, but plant-based and easy to make at home.

For this copycat version, an oat flour “shortbread” forms the base, a silky date and peanut (or almond) butter blend becomes the caramel layer, and dairy-free chocolate finishes the bars. They’re easy to prepare, customizable for nut-free diets, and ideal for holiday treats or snacks.

Recipe Features

• Vegan and naturally gluten-free when made with certified gluten-free oats.
• Can be adapted to be nut-free.
• Made with just a few simple, whole-food ingredients.
• Perfect for homemade candy bars for holidays, bake sales, or lunchbox treats.

Ingredients

The list below gives the main ingredients and measurements used in the recipe. Adjustments and substitutions are noted where helpful.

• For the crust: 2.5 cups (250 g) oat flour, 4 tbsp melted coconut oil (40 g), 3 tbsp maple syrup (50 g), 3–5 tbsp plant-based milk as needed.
• For the caramel layer: 12 soft pitted Medjool dates, 1/3 cup (75 g) peanut or almond butter (or sunflower seed butter for nut-free), 1 tsp vanilla extract, pinch of salt, 1–3 tbsp plant-based milk if needed.
• For the chocolate topping: 1 cup (170 g) dairy-free chocolate chips, 2 tsp melted coconut oil (10 g).

Step-by-Step Instructions

Prepare the pan and crust: Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 350°F (175°C).

Make oat flour if needed: If you don’t have oat flour, pulse about 250 g rolled oats in a food processor or high-speed blender until they form a fine flour.

Step 1: In a mixing bowl combine oat flour, melted coconut oil and maple syrup. Stir and add plant-based milk a tablespoon at a time until you have a moldable, slightly crumbly dough that will hold together when pressed.

Step 2: Press the dough firmly and evenly into the lined pan. Prick the surface lightly with a fork in several places. Bake for 9–11 minutes, or until the crust is golden. Allow the crust to cool and firm for at least 30 minutes before adding the caramel layer.

Step 3 – Make the caramel: In a food processor add the pitted dates, nut or seed butter, vanilla and a pinch of salt. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add plant-based milk 1 tablespoon at a time until you reach a creamy, spreadable consistency. If dates are dry, soak them in hot water for 10–15 minutes, drain, then use.

Step 4: Spread the date-nut butter caramel evenly over the cooled crust. Smooth the surface with a spatula so the layer is uniform.

Step 5 – Chocolate topping: Melt the chocolate chips together with the melted coconut oil in a double boiler or in the microwave in short bursts, stirring every 15–20 seconds until smooth. Pour the melted chocolate over the caramel and spread into an even layer. Optionally sprinkle a pinch of coarse sea salt on top.

Chill the pan in the fridge or freezer for 1–2 hours to fully set. Use the parchment overhang to lift the set bars from the pan, then slice into 14 bars. If frozen solid, let them sit briefly at room temperature before cutting to avoid cracking the chocolate.

FAQs

Storing

• Store in the freezer in a freezer-safe bag or container for up to 3–4 months. Bars can be eaten straight from the freezer or allowed to soften a few minutes at room temperature.
• Refrigerate for up to 1 week if you prefer softer bars, but chilling keeps the layers firmer and easier to slice.
• Individually wrapping bars before freezing helps prevent freezer burn and makes them convenient to grab-and-go.

More Vegan Treats

• Homemade Butterfinger-style bars
• Vegan Snickers-style bars
• Vegan Mounds or Almond Joy-style bars
• Vegan chocolate peanut butter cups
• No-bake chocolate caramel tarts