CAITLIN DUNN

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Homemade Caramel Candy Bars

Caitlin Dunn

I can't tell you how many Twix bars I ate growing up (and in college!) but I can tell you the number would probably embarrass me. The candy bars that line the shelves of the impulse aisle are laden with refined sugar, dairy and unrecognizable ingredients so I decided to make my own! I shared these with my family and they devoured them! They taste just like the real thing- only better. 

These candy bars are so absurdly delicious- I could have eaten the entire pan in one day! The caramel sauce is so chewy and sweet but slightly salty- my goodness it is OUT OF THIS WORLD SO GOOD. I'm glad I have a bit of self control, ha!

I can't even believe that these perfect wonders are vegan and plant-based and just basically whole-food champs! Ah, the happiness that comes with candy. I can't help myself. I'm giddy over the thought of you guys digging your chompers into these bars.

 You're going to love them! 

Homemade Caramel Candy Bars

For the dark chocolate layer you need:

  • 1/3 cup chopped raw cacao butter
  • 4 TBSP raw cacao powder 
  • 3 TBSP pure maple syrup

For the *caramel filling you need:

  • 1/2 cup creamy almond butter
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt

For the crust you need:

  • 2/3 cup coconut flour
  • 3 TBSP pure maple syrup
  • 1/4 tsp fine sea salt
  • 1/3 cup coconut oil, melted 

Get cooking:

  1. Preheat oven to 350 degrees.
  2. Line a square baking pan with parchment paper. (I used an 8x8 and would not recommend going any larger as your bars will become too thin)
  3. In a medium bowl, combine all crust ingredients until you have a shortbread dough.
  4. Turn the dough out into the baking pan and press firmly so that your crust is the same thickness throughout. 
  5. Bake the dough for 9-11 minutes. Remove and let cool completely. 
  6. To make the caramel filling, add all ingredients for the caramel to a small sauce pan. Heat over medium and whisk until everything is melted together. Remove from heat and let it cool for 10 minutes. 
  7. Pour the caramel sauce evenly over the cooled crust. Place in fridge to harden for at least an hour.
  8. To make the chocolate use a double boiler or substitute a glass bowl fitted snuggly over a small sauce pot. Add an inch or so of water to the bottom sauce pot and place over medium heat. Add chopped cacao to the top bowl/pot. Whisking continuously, melt the cacao butter. Remove from heat as soon as the butter is melted. 
  9. Add the cacao powder and maple to the melted cacao butter and whisk until combined. If you prefer sweeter chocolate, now is the time to add more maple!
  10. Let the chocolate cool slightly. Pour chocolate over the hardened caramel layer and spread evenly. 
  11. Place the pan back in the fridge for at least an hour for the bars to set completely. 
  12. Patience is a virtue.
  13. To cut the candy bars- remove the candy from the pan by pulling on the parchment paper. 
  14. Run very hot water over a very sharp knife and quickly slice your bars into thin strips about 1 inch wide. Keep wiping the blade so as not to smear crust over the other candy bars as you cut. 

Store these candy bars in the fridge up to 1 week or place in freezer for 6 months. Enjoy, chocoholics!   

*Caramel recipe adapted from Blissful Basil's 5-Minute Caramel Sauce.