Twix and Rolos!

Tinkering in the kitchen with chocolates and sweets is one of my favourite things about halloween. I love pretending I am a whimsical chocolatier in a quaint little town awaiting the arrival of a suave johnny depp to take me to parties on pirate ships… oh too much?  And I also love the crazy waves of nostalgia that comes with recreating a childhood candybar that you haven’t tasted since trick-or-treating was still the highlight of halloween night.

This year’s spooky sweets included some nutritious and delicious “rolos” that are so poppable it’s unstoppable that they will quickly vanish into the bellies of grumbling ghouls. A nutty, smooth date caramel filling decadently wrapped in a thin layer of coconut oil chocolate nails the perfect aftertaste in my memoirs of a rolo.  Oh the childhood!

I also ventured into the candybar world with a twix bar recipe that truly blew my socks off. If there’s one recipe to make you feel like you are truly the main chocolatier in chocolat, it is this one. This candybar is one of my favourite things I’ve made and perfectly encapsulates a twix’s sweet crunch. These bars will be lucky to make it to halloween (in two nights) and will definitely be making repeat appearances.

rolo recipes can be found here

For the Twix:



  • 2 cups rolled oats
  • ½ cup + 2 tablespoons coconut flour
  • ½ cup melted coconut oil (measure it after it’s melted)
  • ½ cup pure maple syrup
  • 2 teaspoons pure vanilla extract


  • 20 medjool dates, pits removed
  • 2 tbsp vegan margarine
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
  • 1/2 tsp sea salt
  • 3 tbsp water


  • 1 c vegan chocolate chips
  • 2 tsp coconut oil
  • dash sea salt


  • preheat the oven to 350
  • put oats in a high speed blender or food processor and grind until it becomes a fine powder (4 or 5 minutes depending on your blender)
  • add all shortbread ingredients to a large mixing bowl and combine
  • grease a 9 X 13″ pan and lay they batter out evenly
  • puncture holes with a fork for ventilation
  • bake for 12-15 minutes
  • Meanwhile combine caramel ingredients in a food processor and blend until smooth caramel texture, using a spatula to scrape sides intermittently
  • Once shortbread has cooled, spread caramel evenly over the top and set in the freezer for 25 minutes
  • Towards the end of the 25 minutes, start making your chocolate. Melt chocolate chips, coconut oil and salt in a small saucepan over low heat
  • stir constantly
  • Once almost all melted, remove from heat and stir until lumps smooth out
  • Smooth chocolate out on top of the caramel layer and set back in the freezer for 25 minutes
  • cut carefully into candybar rectangles. Serve and enjoy! (store in freezer)

(I did have enough chocolate left over to coat the bottom of some of my bars after the final freezing and cutting. It really gave it an authentic twix feel) Happy Halloween!

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