These deliciously irresistible and wholesome Twix cups have a cookie base, chewy caramel centre, and are topped with chocolate to finish. They’re easy to make and are a filling dessert or snack to enjoy anytime.
These Twix cups use very basic ingredients you'll likely already have in your fridge and pantry.
Preheat the oven to 180ºC / 350ºF and grease a 12-hole mini muffin tin with coconut oil.
Combine the base ingredients then spoon the mix evenly into the muffin tin. Flatten out with your fingers. Bake for 12min or until golden.
Add the caramel ingredients to a blender. Blend on high until a ball forms adding 1-2 tsp plant-based milk if needed. Spoon over cooled cookie base and flatten out.
Melt chocolate and coconut oil over a very low heat then pour this evenly over the 12 Twix cups. The chocolate should be liquid, but thick.
Move to the freezer and leave to set for 1 hour. Enjoy straight from the freezer and store any leftovers there in an airtight container.