white chocolate Peppermint Twix (gluten free & vegan)
White Chocolate Peppermint Twix (Gluten-Free & Vegan)
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The holiday season is here, and with it comes the excitement of festive flavors and creative homemade candies. If you’re looking for a unique, crowd-pleasing dessert, these White Chocolate Peppermint Twix bars are a must-try! Perfectly combining the refreshing coolness of peppermint with the creaminess of white chocolate, these bars are a delightful twist on the classic Twix. Instead of caramel, I’ve swapped in a creamy peppermint layer that feels just as indulgent but with a holiday flair.
These bars are easy to make, gorgeous to serve, and packed with festive flavor. Plus, they’re gluten-free and vegan, making them a perfect addition to any holiday gathering!
Why You’ll Love This Recipe
• Festive and Fun: The peppermint cream, white chocolate, and crushed candy canes make these bars irresistible for the holiday season.
• Customizable: Use white or dark chocolate—both work beautifully!
• Simple and Homemade: With a shortbread base, peppermint cream, and a smooth chocolate topping, these bars are as fun to make as they are to eat.
2 tsp peppermint extract
To
White chocolate peppermint Twix
Ingredients
Shortbread Crust:
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 2 tbsp maple syrup
- 2 tbsp refined coconut oil, softened or melted
- Peppermint Cream Layer:
- 1/3 cup coconut butter
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1-2 tsp beetroot powder, optional, for color
- 1/2 tsp peppermint extract
Topping:
- 1.5 cups white chocolate chips
- 2 tbsp coconut oil or palm oil shortening
- Crushed dye-free candy canes, e.g., @yumearth
Instructions
Preheat & Prepare Pan:
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
Make the Shortbread Crust:
- In a large bowl, combine almond flour, tapioca starch, maple syrup, and coconut oil. Mix until a dough forms. Press evenly into the prepared pan. Poke holes with a fork. Bake for 8 minutes. Cool.
Prepare Peppermint Cream:
- In a medium bowl, mix coconut butter, maple syrup, coconut milk, beetroot powder (if using), and peppermint extract. Stir until smooth and thick, like frosting.
Assemble Layers:
- Spread the peppermint cream evenly over the cooled shortbread crust. Freeze for 2-3 hours until firm.
Cut Bars:
- Remove from the freezer and cut into two rows of thin bars to mimic Twix shapes.
Coat with Chocolate:
- Melt white chocolate and coconut oil together over a double boiler. Spoon the melted chocolate over the bars, coating the sides as well. Sprinkle with crushed candy canes before the chocolate sets.
Store & Serve:
- Let the bars set in the fridge or freezer. Store in an airtight container for up to a week in the fridge or longer in the freezer.
