1/2 cup vegan margarine
1 cup flour (half whole wheat gives a nice crunch)
6 tablespoons sugar Caramel Filling:
1/2 cup sugar
2 tablespoons molasses
3 tablespoons water
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
1/4 cup cornstarch
1 teaspoon vanilla
1 teaspoon butter flavoring, optional Chocolate coating:
2 cups vegan chocolate chips
2 teaspoons canola or olive oil
1. For crust, preheat oven to 350 degrees Fahrenheit. Combine all crust ingredients for shortbread and roll out into two 3 x 12" rectangles. Score each rectangle into 12 Twix-sized pieces and bake about 15 minutes.
2. For caramel, add sugar, molasses, water and salt to a small saucepan. Heat until bubbly. Meanwhile, mix milk, cornstarch, vanilla, and butter extract (if using) in a small glass bowl and add to the saucepan once it's bubbling.
3. Stir constantly and heat again until it boils and the starch has thickened. Let caramel and cookies cool a bit, separating each cookie, and then spread each cookie with a teaspoon of caramel. Pop the caramel cookies in the freezer to quickly harden while melting the chocolate.
4. For chocolate topping, melt chocolate chips with oil either in the microwave or on low heat on the stove. Remove cooled cookies from the freezer and spoon chocolate over each.
Smile! You have a hydrogenated-oil-free vegan Twix candy bar!
Source of recipe: I have been working on this for a while (especially the caramel) and finally have it right!