These homemade Twix bars are everything you love about the classic candy bar but made even better with high quality ingredients! Just like the original, these Twix consist of a thick layer of buttery, melt-in-your-mouth shortbread and a sweet gooey layer of caramel, all incased in semisweet chocolate.
Jump to Recipe
For more Halloween recipes, try my Mummy White Chocolate Brownies, Chocolate Peanut Butter Cup Cupcakes, Monster Cookie Bars, and Black Cocoa Spider Web Cake.
Ingredient Notes
- Flour: Use a high quality, unbleached all-purpose flour.
- Powdered Sugar: Powdered sugar is what gives the shortbread base that super soft, melt-in-your-mouth quality.
- Unsalted Butter: You'll need room temperature butter for the shortbread base and browned butter for the caramel filling.
- Vanilla Extract: Add a little bit of vanilla in both the shortbread base and caramel filling to optimize the flavor!
- Brown Sugar: Use light or dark brown sugar in the caramel filling.
- Sweetened Condensed Milk: You'll need one 14oz can for the caramel filling.
- Chocolate: Use your favorite semisweet chocolate to coat these bars.
- Neutral Oil: I prefer to use light tasting olive oil or coconut oil, but you can use any neutral oil to give the chocolate a bit of shine.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this homemade Twix bar recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the shortbread
In a medium bowl, cream the butter until smooth, then mix in the powdered sugar. Mix in the flour, salt, and vanilla until just combined. Add the dough to the prepared pan and press it into an even layer with plastic wrap. Chill in the fridge for at least 30 minutes. Dock the dough with the tines of a fork. Bake the shortbread for about 30 minutes or until the edges are lightly golden brown.
Make the caramel
Brown the butter, then add the brown sugar, sweetened condensed milk, and light corn syrup. Heat over medium heat, whisking frequently until it reaches 235 degrees F. Remove the pan from heat and stir in the salt and vanilla. Pour the caramel over the cooled shortbread base and quickly spread into an even layer. Chill the bars in the fridge uncovered for at least two hours or overnight.
Coat in chocolate
Once chilled and set, cut into 30 bars (10x3). Place the bars in the freezer while you melt the chocolate. In a medium bowl, add the chocolate and oil. Heat in the microwave in 30 second intervals until fully melted. Working quickly, dip each Twix bar in the chocolate and place on a baking sheet to set.
Expert Baking Tips
- Chill the shortbread crust dough. The butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Freeze the bars before coating in chocolate. To prevent the warm chocolate from melting the caramel, freeze the bars for a few minutes first.
Recipe FAQs
If your sugar begins to crystalize, don't panic! This does not necessarily mean your caramel is ruined. If this happens early on in the cooking process, just continue stirring while it cooks and it will likely melt again. If it's too far into the cooking process and the sugar is already caramelized, it will likely be too late to bring back to a liquid state without burning it.
Store these homemade Twix bars in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Halloween recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Homemade Twix Bars
Ingredients
For the Shortbread Crust:
- 227 g (16 tablespoon) unsalted butter, room temp
- 113 g (1 cup) powdered sugar
- 240 g (2 cups) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Filling:
- 113 g (8 tablespoon) unsalted butter
- 213 g (1 cup) brown sugar
- 14 oz can sweetened condensed milk
- 40 g (2 tablespoon) light corn syrup
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Chocolate Coating:
- 510 g (3 cups) semisweet chocolate
- 24 g (2 tablespoon) neutral oil
Instructions
For the Shortbread Crust:
- Line a 9x9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
- In a medium bowl, cream the butter until smooth, then add the powdered sugar and beat for 2 more minutes.
- Mix in the flour, salt, and vanilla until just combined.
- Add the dough to the prepared pan and press it into an even layer with plastic wrap. Chill in the fridge for at least 30 minutes.
- While the base is chilling, preheat the oven to 325 degrees F.
- Dock the dough with the tines of a fork. Bake the shortbread for about 30 minutes or until the edges are lightly golden brown. Allow to cool completely before pouring the caramel on top.
For the Caramel Filling:
- Brown the butter: In a small saucepan, add the butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.
- To the brown butter, add the brown sugar, sweetened condensed milk, and light corn syrup. Heat over medium heat, whisking frequently until it reaches 235 degrees F.
- Remove the pan from heat and stir in the salt and vanilla.
- Pour the caramel over the cooled shortbread base and quickly spread into an even layer. Chill the bars in the fridge uncovered for at least two hours or overnight.
For the Chocolate Coating:
- Once chilled and set, cut into 30 bars (10x3). Place the bars in the freezer while you melt the chocolate.
- In a medium bowl, add the chocolate and oil. Heat in the microwave in 30 second intervals until fully melted.
- Working quickly, dip each Twix bar in the chocolate and place on a baking sheet to set.
Notes
- Chill the shortbread crust dough. The butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Freeze the bars before coating in chocolate. To prevent the warm chocolate from melting the caramel, freeze the bars for a few minutes first.
Comments
No Comments