Matcha Coconut Caramel Bars

These Matcha Twix Bars always impress everyone at gatherings with their stunning layers and fresh flavors. The combination of earthy matcha shortbread, creamy coconut caramel, tart raspberry coulis, and luxurious chocolate ganache takes classic candy bar vibes to new heights. If you love a treat that balances sweet richness with zingy brightness, this homemade bar is the perfect bakery style dessert.

I made these for a birthday once, and everyone asked for the recipe. My favorite part is slicing into the bars and seeing the four even layers—each bite is a little celebration.

Ingredients

• Butter at room temperature: Key for extra tender shortbread look for pale yellow unsalted butter for best flavor
• Powdered sugar: Helps the base stay light and melt in your mouth sift before using for perfectly smooth dough
• Matcha powder: Brings an earthy green note use high quality culinary grade for best color and flavor
• All purpose flour: Select unbleached flour for a more delicate crumb
• Coconut cream: Makes a luscious dairy free caramel be sure to use the thick cream from the top of the can
• Honey: Acts as a natural sweetener and gives caramel its signature chew
• Vanilla extract: Rounds out flavors use real vanilla for warmth and depth
• Fresh or frozen raspberries: Let you make this any time of year bright berries cut through the sweetness
• Cornstarch: Thickens the coulis without clouding the flavor
• Dark chocolate chips: Go for seventy percent cocoa if you want deep but balanced chocolate notes
• Coconut oil: Makes the ganache glossy and easy to slice
• Sea salt: Enhances every layer with a hint of pop opt for flaky salt for garnish

Step-by-Step Instructions

Prepare the Baking Pan:

Spray an eight inch square pan with nonstick spray and line fully with parchment making sure there is overhang for easy removal. This guarantees the bars lift neatly after chilling.

Make the Matcha Shortbread:

Place softened butter and powdered sugar in a stand mixer. Beat on medium for two to three minutes until pale and fluffy. Next add matcha powder, salt, and flour. Mix gently just until combined some streaks of flour are fine. Pat dough into a rough square, wrap with plastic, and chill for at least thirty minutes for easy handling.

Shape and Bake the Shortbread Layer:

Dust a clean surface with flour and roll the chilled dough out to an even eight inch square. Gently transfer to the pan pressing evenly into corners. Bake at three hundred twenty five degrees Fahrenheit for fifteen minutes. The shortbread should look just set with light golden edges. Cool completely in pan to keep the structure perfect for layering.

Cook the Coconut Caramel:

In a heavy pot, combine coconut cream and honey over medium high heat. Stir constantly as it comes to a boil, then lower the heat and simmer for twenty to twenty five minutes. Watch and stir often so caramel does not stick or burn. When thickened to coat a spoon, take off heat and stir in vanilla and salt. Pour over cooled shortbread, smoothing to edges. Chill thirty minutes until set.

Make Raspberry Coulis:

In a saucepan warm raspberries and sugar over high heat. Bring to boil and reduce to gentle simmer about five minutes until berries start breaking down and juice is bright red. Stir in cornstarch mixture and simmer one minute until thickened. Blend or puree until smooth. Press through mesh strainer to remove seeds for a silky finish.

Layer Raspberry on Caramel:

Take set coconut caramel from fridge and spoon raspberry coulis evenly over the top. Smooth with offset spatula for a sharp line between layers. Return to fridge and chill at least one hour so layers hold their shape.

Cut and Prepare Bars:

Once chilled, carefully lift the dessert out of the pan using parchment handles. Slice into eight large bars or sixteen smaller bites with a sharp knife wiped clean between cuts. Place on a wire rack over parchment for easy chocolate coating.

Make and Pour Chocolate Ganache:

Melt chocolate chips with coconut oil in microwave for thirty second bursts stirring in between until completely melted. Pour or spoon ganache over each bar letting it run down the sides so each piece is fully coated. Let sit at room temperature until chocolate sets no need to refrigerate.

Finish and Serve:

If you like drizzle any extra chocolate over the top in a zigzag pattern and sprinkle lightly with sea salt. Serve once chocolate is firm.

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My favorite ingredient is the matcha since it gives the shortbread a gorgeous green color and earthy undertone that pairs perfectly with sweet layers. Once I made these with my little niece helping to stir the caramel and we both laughed at how magical the vibrant colors looked when we layered each part.

Storage Tips

Keep bars in an airtight container in the fridge and separate layers with parchment to prevent sticking. They also freeze well. Just thaw in the fridge before serving for best texture. Keep bars out of direct sunlight as chocolate can melt and lose its shine.

Ingredient Substitutions

Swap the all purpose flour for a one to one gluten free blend if you need the bars gluten free. Maple syrup or agave can replace honey for a vegan option. No fresh raspberries around Use frozen instead just thaw and drain before cooking for even flavor.

Serving Suggestions

These bars shine at any afternoon tea or celebration table because of their striking color. Try serving small squares alongside hot green tea or coffee for a sophisticated treat. Add a few fresh raspberries or some whipped coconut cream for an elegant finishing touch.

Cultural and Historical Context

Matcha shortbread brings a nod to Japanese tea tradition while the Twix style layering takes inspiration from classic European and American candy bars. The blend of flavors and cultures in one dessert always creates a fun talking point at my gatherings. Each part brings a new twist on a nostalgic favorite.

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Enjoy the unmatched flavor and color of these matcha Twix bars and treat yourself and your friends to a homemade dessert that is truly one of a kind.

Frequently Asked Questions

→ How does matcha flavor the shortbread?

Matcha adds earthy, slightly grassy notes and a vibrant green color to the buttery shortbread base, pairing beautifully with sweet layers.

→ What makes the coconut caramel set?

Simmering coconut cream with honey reduces the mixture, thickening it into a dense, creamy caramel that's pourable but sets firm upon chilling.

→ Can I use fresh or frozen raspberries for the coulis?

Both fresh and frozen raspberries work well. Just simmer with sugar, then puree and strain for a silky, tangy topping.

→ How do I get a smooth chocolate coating?

Microwave chocolate chips with coconut oil in short bursts, stirring frequently, then pour over the chilled bars for a glossy, even layer.

→ How long do the dessert bars need to chill?

Chill each layer after assembling—30 minutes for the caramel, another hour after the raspberry, then cool until the chocolate sets before serving.

→ Can these bars be made ahead?

Yes, assembled bars keep well in the fridge for up to 3 days, making them ideal for advance preparation and easy serving.