homemade twix bars
makes 20-24 cookies
gluten, dairy, egg and soy free, vegan
cookie dough base:
1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon vanilla paste
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)
Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Roll to 1/3 inch thickness and cut into strips, then into bars. Bake at 350 for about 12 minutes, until just golden brown on edges. Cool completely.
1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter (Earth Balance soy free)
2 tablespoons coconut spread (or use more butter)
*carton, not canned coconut milk – or sub milk of choice
In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined. Let cool.
Spoon caramel or peanut butter down middle of each cookie; cool in refrigerator to set (the caramel is best if you freeze on the cookie, the warm chocolate makes it melt quick). Melt chopped dark chocolate (10 ounces for 16 cookies), dip the bottom of each cookie in melted chocolate, set on parchment. Spoon chocolate over top of cookie, using spoon to cover entire cookie sides. Return to refrigerator to set.