Vegan millionaire's shortbread bars (Twix bars

• Vegan

• Canned Goods

  • 1 400ml tin Coconut milk

• Condiments

  • 200 g Vegan margarine

• Baking & Spices

  • 100 g Brown sugar, light
  • 200 g Dark chocolate
  • 100 g Golden caster sugar
  • 300 g Plain flour

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on family-friends-food.com

Ingredients

• 200g vegan margarine
• 100g golden caster sugar
• 300g plain flour
• 400ml tin coconut milk
• 1-2 tbsp coconut oil (optional)
• 100g light brown sugar
• 200g dark chocolate

Directions

• Preheat the oven to 180C. Line a 20 x 30 cm shallow baking tin with greaseproof paper. Cream the margarine and caster sugar until fluffy and pale. Mix in the flour and blend to give a stiff dough. Press the dough into the prepared tin and squash and smooth into an even layer. Prick all over with a fork, then bake in the prepared oven at 180C for 20-25 minutes until light golden brown. Remove from the oven and allow to cool. Meanwhile make the caramel. Put the coconut milk, coconut oil and brown sugar into a medium saucepan and bring to a simmer, stirring, over a medium heat. Continue to cook, stirring, for 30-40 minutes until the caramel is thickened and darker in colour. Be extremely careful as the caramel will be dangerously hot! Carefully pour the caramel over the cooled biscuit and spread out with a spatula into an even layer. Place into the fridge to set. Once the caramel layer has firmed up slightly (20-30 minutes), melt the dark chocolate, either carefully in the microwave, or in a bowl over a pan of simmering water. Gently spread the chocolate over the caramel, taking care not to disturb the caramel layer. Return to the fridge for the chocolate to set. When ready to serve, remove from the tin by lifting the greaseproof paper. Use a large, sharp knife to cut into squares. Serve and enjoy!

Nutrition