My beau Elijah had a full-fledged White Chocolate Twix addiction before going vegan; I would find the crumpled wrappers stashed like contraband in all his pockets and bags. I knew I had to come up with something even better to satisfy his Twix cravings, and I am so happy to share this vegan and gluten free recipe which I worked on with my friend (and brand new NYC resident) Brenna from She is Mindful. Needless to say there will be a lot more creations coming your way very soon.
In lieu of a shortbread base we opted for homemade rice krispie treats, made even more epic with melted Cocomels and white and dark chocolate. Please note that this recipe makes quite a lot, and you could definitely get away with using a smaller quantity of ingredients and a smaller pan. The bars can also be cut into smaller squares, perfect for party hors d'oeuvres. Oh, and did I mention that, like our Take 5 Bars, they require absolutely no baking whatsoever?!
In lieu of a shortbread base we opted for homemade rice krispie treats, made even more epic with melted Cocomels and white and dark chocolate. Please note that this recipe makes quite a lot, and you could definitely get away with using a smaller quantity of ingredients and a smaller pan. The bars can also be cut into smaller squares, perfect for party hors d'oeuvres. Oh, and did I mention that, like our Take 5 Bars, they require absolutely no baking whatsoever?!
Ingredients
10 oz Dandies Marshmallows (1 bag)
1 teaspoon vanilla (optional)
2 tablespoons vegan butter
5 cups vegan rice cereal (I used Erewhon's)
8-10 oz vegan white chocolate chips (1 bag)
1 tablespoon coconut oil (plus a little extra)
11.5 oz Cocomels Coconut Milk Caramels, unwrapped (3 bags)
1 tablespoon non-dairy milk
8-10 oz vegan chocolate chips (1 bag)
10 oz Dandies Marshmallows (1 bag)
1 teaspoon vanilla (optional)
2 tablespoons vegan butter
5 cups vegan rice cereal (I used Erewhon's)
8-10 oz vegan white chocolate chips (1 bag)
1 tablespoon coconut oil (plus a little extra)
11.5 oz Cocomels Coconut Milk Caramels, unwrapped (3 bags)
1 tablespoon non-dairy milk
8-10 oz vegan chocolate chips (1 bag)
Directions
First, combine marshmallows, vanilla and vegan butter in a microwavable bowl. Microwave in 30 second intervals until smooth and melted, then immediately add in the rice cereal and stir with a heat proof spatula until fully incorporated.
Spread the mixture into a baking pan (ours was 9" x 12") lined with parchment paper and top with about three handfuls of white chocolate chips, pressing them into the rice krispie mixture. Optionally, refrigerate the pan while you proceed to the next step.
In another microwavable bowl, combine the unwrapped Cocomels with a splash of non-dairy milk and microwave in 30 second intervals until smooth and melted. Then pour over the rice krispies and spread evenly with a heat proof spatula. Refrigerate for 15-30 minutes before the next step.
In a (you guessed it) microwavable bowl, melt the regular chocolate chips with 1 tablespoon of coconut oil in 30 second intervals until melted and super silky. Pour the chocolate over the caramel layer and spread evenly. Return to the refrigerator for another 15-30 minutes.
In another microwavable bowl (last one I promise), melt the remaining white chocolate chips with about 1/2 teaspoon of coconut oil in 30 second intervals until smooth. Transfer the melted white chocolate into a ziplock or pastry bag and drizzle over the chocolate layer to your heart's content. Refrigerate for another 15-30 minutes, or until the chocolate has hardened.
Once fully cooled, cut into bars or squares and enjoy your masterpiece!
First, combine marshmallows, vanilla and vegan butter in a microwavable bowl. Microwave in 30 second intervals until smooth and melted, then immediately add in the rice cereal and stir with a heat proof spatula until fully incorporated.
Spread the mixture into a baking pan (ours was 9" x 12") lined with parchment paper and top with about three handfuls of white chocolate chips, pressing them into the rice krispie mixture. Optionally, refrigerate the pan while you proceed to the next step.
In another microwavable bowl, combine the unwrapped Cocomels with a splash of non-dairy milk and microwave in 30 second intervals until smooth and melted. Then pour over the rice krispies and spread evenly with a heat proof spatula. Refrigerate for 15-30 minutes before the next step.
In a (you guessed it) microwavable bowl, melt the regular chocolate chips with 1 tablespoon of coconut oil in 30 second intervals until melted and super silky. Pour the chocolate over the caramel layer and spread evenly. Return to the refrigerator for another 15-30 minutes.
In another microwavable bowl (last one I promise), melt the remaining white chocolate chips with about 1/2 teaspoon of coconut oil in 30 second intervals until smooth. Transfer the melted white chocolate into a ziplock or pastry bag and drizzle over the chocolate layer to your heart's content. Refrigerate for another 15-30 minutes, or until the chocolate has hardened.
Once fully cooled, cut into bars or squares and enjoy your masterpiece!