These vegan and gluten-free copycat peanut butter twix bars are full of creamy caramel, crunchy shortbread and smooth chocolate. The ultimate sweet treat!
Add all the shortbread ingredients to a bowl and mix until combined and starting to form a dough.
Put the mixture into a baking tray lined with parchment paper and press down to form an even layer of shortbread. Bake at 170°C/325°F for 10-15 minutes until golden brown. Leave to cool in the fridge.
For The Caramel Layer
If your dates are dry, let them soak in boiling water for 10-15 minutes before using.
Add all the caramel ingredients to a food processor and blitz until it forms a creamy, smooth consistency.
Pour the caramel over the shortbread layer and spread to an even thickness. Leave to cool for 10-15 minutes or until the caramel has hardened. Then, cut into even pieces and return to the freezer.
For The Chocolate Layer
Melt the coconut oil, then mix in the cocoa powder until a thin liquid has formed.
Using a fork, dip each peanut butter twix bar into the chocolate. Freeze for 10-15 minutes, then repeat for a double dip to make sure the bars are fully coated. Enjoy!
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Notes
Store in an airtight container in the fridge for up to a week or in the freezer for up to 2 months.