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Matcha Twix Bars

Irresistible Matcha Twix Bars with Coconut Caramel Bliss

Discover delightful Matcha Twix Bars that combine rich flavors and a unique twist for an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Butter Substitute with vegan butter for dairy-free version.
  • 1/2 cup Powdered Sugar Granulated sugar can be used, but will alter texture.
  • 2 tablespoons Matcha Powder Opt for culinary-grade matcha for best results.
  • 1/4 teaspoon Salt Essential for balancing sweetness.
  • 1 cup All-Purpose Flour Gluten-free flour can be used for gluten-free version.
For the Coconut Caramel
  • 1 cup Coconut Cream Avoid coconut milk as it is too watery.
  • 1/2 cup Honey Maple syrup is a great vegan substitute.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt Enhances flavor.
For the Raspberry Coulis
  • 2 cups Raspberries Can substitute with strawberries or mixed berries.
  • 1/4 cup Granulated Sugar Adjust based on berry sweetness.
  • 2 tablespoons Cornstarch Arrowroot powder can be used as an alternative.
For the Ganache Layer
  • 1 cup Dark Chocolate Chips Semi-sweet chocolate can provide a sweeter option.
  • 2 tablespoons Coconut Oil Helps to thin the chocolate, optional.
  • 1/4 teaspoon Sea Salt Enhances flavors beautifully.

Equipment

  • oven
  • mixing bowl
  • Saucepan
  • baking pan
  • microwave-safe bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare an 8x8 inch baking pan by greasing it and lining with parchment paper.
  2. Cream together softened butter and powdered sugar in a mixing bowl until fluffy, about 2-3 minutes. Gradually blend in matcha powder, salt, and flour until cohesive dough forms.
  3. Chill the dough in the refrigerator for 30 minutes, then roll it out and fit it into the prepared pan. Bake for 15 minutes until edges are golden. Cool completely.
  4. In a saucepan, combine coconut cream and honey over medium heat, bring to a gentle boil, then simmer for 20-25 minutes until thickened. Stir in vanilla extract and salt, cool slightly before pouring over shortbread.
  5. In another saucepan, cook raspberries and sugar over medium heat until raspberries burst, about 5-7 minutes. Mix cornstarch with water to create a slurry, stir into raspberry mixture and cook for 2-3 minutes until thickened.
  6. Spread raspberry coulis over the cooled coconut caramel in the pan. Refrigerate for about 1 hour to set.
  7. Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth. Pour ganache over the cut bars.
  8. Once chocolate sets, drizzle extra melted chocolate over bars and sprinkle with sea salt before serving.

Notes

Use high-quality culinary-grade matcha for best flavor; chill the shortbread thoroughly to maintain crispness; monitor caramel consistency for best results.