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Matcha Twix Bars

8 large twix bars or 16 small bars
Course Dessert
Cuisine Japanese
Keyword dessert bars
Total Time 2 hours 30 minutes
Servings 8
Author Christine Ma

Ingredients

Matcha shortbread

  • ½ cup butter, softened (113 grams)
  • ½ cup powdered sugar (65 grams)
  • 1 tablespoon matcha powder (6 grams)
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour (110 grams)

Coconut caramel

  • 14 ounces coconut cream
  • ⅔ cup honey (165 ml)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Raspberry coulis

  • 12 ounces raspberries, fresh or frozen
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Chocolate ganache

  • 12 ounces dark chocolate chips
  • 2 tablespoons coconut oil
  • sea salt for sprinkling

Instructions

  • Preheat oven to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper.
  • Make the matcha shortbread. Combine the softened butter and powdered sugar in the bowl of a stand mixer and beat until creamed and fluffy, about 2-3 minutes. Add the matcha powder, salt, and flour and stir just until combined. Shape the dough into a square and wrap it with plastic wrap. Chill in the fridge for 30 minutes or until firm.
  • Lightly dust a clean work counter with flour and roll out the matcha shortbread into an 8x8 inch square. Transfer the dough to the prepared baking dish, pressing down the dough to fit into the pan. Bake the crust for 15 minutes. Remove from the oven and cool completely.
  • Meanwhile, make the coconut caramel. Combine the coconut cream and honey in a large heavy-bottomed pot. Bring to a boil over medium-high heat. Reduce the heat to medium and continue to simmer for 20-25 minutes or until the caramel has thickened. Remove from heat and stir in the vanilla and salt. Let cool slightly then pour the caramel over the matcha shortbread. Chill in the fridge for 30 minutes.
  • Combine the raspberries with sugar in a medium pot. Bring to a boil over high heat, then reduce to a simmer and continue to cook for 5 minutes. Add cornstarch water mixture and simmer for another minute or until thickened. Remove from heat and puree raspberry filling until smooth. Strain and discard seeds.
  • Remove the dessert bars from the fridge and spread the raspberries on top of the caramel. Return to the fridge and chill until completely set, about 1 hour.
  • Remove the dessert from the baking pan and cut it into 8 large bars or 16 small bars. Place the bars on a wire rack with parchment paper under the rack.
  • Microwave the dark chocolate with coconut oil in the microwave until the chocolate is melted, stirring the mixture every 20 seconds. Pour the chocolate over the dessert bars, covering the entire bar. Let cool completely until the chocolate sets. If desired, drizzle extra chocolate on top. Sprinkle with sea salt and serve.