Matcha Twix Bars
Experience a true flavor harmony with these homemade Vegan Matcha Twix Bars! Buttery shortbread meets a vibrant matcha caramel layer, all coated in creamy vegan white chocolate. Perfectly sweet, slightly bitter, and entirely vegan - a perfectly indulgent treat for all!
Equipment
- 1 mixing bowl
- 1 oven
- 1 silicone chocolate bar mould
- 1 saucepan
- 1 double boiler or microwave bowl to melt the white chocolate
- 1 baking sheet lined with parchment paper
Ingredients
For the vegan shortbread base:
- 1 cup all-purpose flour (120g)
- ½ cup vegan butter (113g) softened
- ¼ cup granulated sugar (50g)
- 2 tablespoon sweetened condensed oat milk (30 ml)
For the matcha caramel layer:
- ½ cup sweetened condensed oat milk (120 ml)
- ¼ cup granulated sugar (50g)
- 2 tablespoon coconut oil (30g)
- 1 tablespoon matcha powder (5g)
For the chocolate coating:
- 1 cup vegan white chocolate (180g) melted
Instructions
Prepare the Shortbread Base:
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, cream together the vegan butter and sugar until smooth.
- Add the sweetened condensed oat milk and flour. Mix until a dough forms.
- Press the dough evenly into the silicone chocolate moulds or a lined baking pan.
- Bake for 12-15 minutes until lightly golden. Remove and let it cool completely.
Make the Matcha Caramel Layer:
- In a saucepan over medium heat, combine the sweetened condensed oat milk, granulated sugar, coconut oil, and matcha powder.
- Stir continuously until the mixture begins to bubble, then reduce the heat to low and continue to stir until it reaches a caramel-like consistency - but without boiling the caramel.
- Pour the matcha caramel over the cooled shortbread base in the moulds. Let it set in the refrigerator or freezer for at least 1 hour.
Coat with Vegan White Chocolate:
- Melt the vegan white chocolate in a double boiler or in a microwave-safe bowl in the microwave in 30-second intervals, stirring between each interval until smooth.
- Remove the matcha caramel-filled moulds from the refrigerator.
- Carefully remove each bar from the moulds and dip them into the melted white chocolate, ensuring they're fully coated.
- Place the coated bars on a baking sheet lined with parchment paper and let them set in the refrigerator for another 30 minutes or until the chocolate hardens.
Serving
- Once the chocolate has set, the Vegan Matcha Twix Bars are ready to be enjoyed!
Notes
- Decoration: To decorate the bars, you can mix any leftover melted white chocolate with a little matcha powder and drizzle it over the bars. You can also add nuts such as flaked almonds before the chocolate sets or alternatively dust the bars with a little matcha powder to make them look extra pretty.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week.
- Layering: Allow each layer to set properly before adding the next for distinct layers.
- Precision: Spread layers evenly to ensure consistent taste throughout each bar.
- Moulds: Lightly grease silicone moulds for easy removal of the bars.
- Ingredient Quality: Opt for good-quality matcha powder and vegan white chocolate for better taste.
- Melting Chocolate: Melt vegan white chocolate gently to avoid burning or seizing.
- Toppings: Get creative with additional matcha powder or sea salt for extra flavor or decoration.
- Patience: Let the bars set completely before slicing to maintain shape and layers.