Homemade Twix Bars
(Recipe by Angela @ Oh She Glows)
My variations are in parenthesis
3/4 cup Earth Balance or unsalted butter, room temp
1/4 cup granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/2 cups unbleached all-purpose flour (I used spelt flour)
1/2 cup brown rice syrup
6 tbsp Soy Free Earth Balance
2 tsp fleur de sel
2 tbsp pure maple syrup
1 tbsp peanut butter (I used almond butter)
3/4 cup good quality chocolate, chopped
2 tbsp full fat coconut milk (the cream on top of the can) (I used 1 Tbsp. of almond milk)
1/2 tbsp pure maple syrup
Directions: Preheat oven to 350F and line a 9 x 9 baking pan with two pieces of parchment paper (one covering each side). Lightly grease parchment paper. Cream the Earth Balance and sugar until fluffy. Add vanilla and salt. Stir in the flour just until the dough begins to come together in walnut-sized chunks. Press the dough into the prepared pan and bake 20-23 minutes or until golden brown around the edges. Do not over bake.
While the shortbread is baking, make your caramel. In a sauce pan, add the Earth Balance and sugar and bring to a boil. Stir well and reduce heat to medium. Stir for a few minutes. Add in the salt, maple syrup, and peanut butter and stir well for another couple minutes. Heat over low until the shortbread has cooled for about 10 minutes. Now pour the caramel over top of the shortbread and spread out quickly until smooth. Place in the freezer for about 30 minutes to set.
Now make the chocolate ganache by heating the chocolate and coconut milk on low. Stir frequently until smooth. Now add in the maple syrup and stir. Heat on lowest heat setting until the shortbread is out of the freezer.
Remove the shortbread from freezer when the caramel is firm and sit for 5 minutes. Pour on the Ganache and spread covering all sides and corners. Place back into the freezer for about 20-30 minutes or until firm. Remove from freezer and let it sit for about 10 minutes before gently cutting the sides and removing from pan. Slice into ‘fingers’. Makes about 20-26 fingers. Keep in the fridge as the chocolate will get sticky when at room temperature.
Seriously, these are soooooo amazing! Definitely check out Angela's blog for more fabulously, heavenly, delish recipes! :) This is one talented cook!