So I found this recipe from Averie Cooks, and I'm glad I did! I obviously had to veganize it, and I had to make my caramel sauce, but man, these were crazy good! I ate one and decided then and there that I had to share the calories, I mean LOVE, with my friends, so that's what I did. If you don't like peanut butter that much and would like to match the flavor of an original twix more closely, by all means, leave out the peanut butter.
- 1/2 cup vegan butter (for baking, I love Nucoa), softened
- 1 cup unbleached flour
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the peanut butter layer:
- 3 tbsp unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
For the caramel layer:
- 1/2 cup unbleached cane sugar
- 1/2 cup brown sugar
- 1/2 cup vegan butter
- 1/2 cup organic corn syrup or agave nectar
- pinch of salt
- 1 1/2 tsp vanilla extract
For the chocolate layer:
- 1 9 oz. bag semi-sweet chocolate chips
- 2 tbsp vegetable shortening or vegan butter, optional
Preheat oven to 350. Line an 8x12 pan with foil and allow foil to be up sides and hang over. Spray with cooking spray or brush with vegan butter.
For the shortbread crust, cream together the vegan butter and vanilla. Add the rest of the ingredients and cut with a pastry cutter until coarsely crumbled.
Press into the pan then prick with a fork all over. Bake for 18 minutes or so.
For the caramel, add all the ingredients except for the vanilla to a medium pot on medium heat. Whisk and keep stirring until it thickens when you dip a cool spoon into the mixture (I keep several spoons in ice water near me. I wipe them off and dip them into the caramel to test them as I need to). There also shouldn't be any sugar granules visible; if there are, keep whisking until they're gone. Remove from heat and whisk in the vanilla. Set aside to cool a little.
For the peanut butter layer, mix together the ingredients until smooth.
For the chocolate layer, add the ingredients to a microwave-safe bowl and heat in 30 second increments, stirring between, until smooth.
Once you've baked the shortbread, press the peanut butter mixture onto the shortbread in an even layer, being careful not to tear the shortbread underneath.
Drizzle on then spread the caramel onto the peanut butter.
Pour the chocolate and spread with a rubber spatula until smooth. Allow to set up in the fridge or on the counter overnight before cutting. When you're ready to cut, pull the slab out of the pan, flatten the foil from around the sides, and cut into even bars. Keep them stored in the fridge, ideally separated with wax paper.