These chocolate caramel shortbread bars are like gourmet Twix bars! Everything about them is next level - the thick layer of buttery, melt-in-your-mouth shortbread with a sweet gooey layer of caramel on top, all incased in dark chocolate.
Oh and don't forget the sprinkling of flaky sea salt on top! These bars are so rich, you can't take more than a couple bites, but you'll always come back for more later. Despite the multiple elements to this dessert, they are surprisingly easy to make! They take a bit of time, but I promise, these homemade twix bars are worth it!
For more chocolate and caramel recipes, try Tahini Caramel Millionaire's Shortbread, Homemade Samoa Bars, Caramel S'mores Rice Krispie Treats, and Caramel Swirled Brown Butter Chocolate Chunk Blondies.
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Ingredient Notes
- All-Purpose Flour: You'll need about two cups of flour for the shortbread base.
- 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.
- Light Corn Syrup: Alternatively, you could use honey or golden syrup, but I have not tried this.
- Dark or Bittersweet Chocolate: Use your favorite melting chocolate to coat these bars.
- Neutral Oil: I prefer to use light tasting extra virgin olive oil or coconut oil, but you can use any neutral oil to give the chocolate a bit of shine.
- Flaky Sea Salt: Optional, but adds a great finishing touch!
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.
STEP 1: Make the shortbread and caramel. Cream the butter and powdered sugar, then fold in the dry ingredients. Press into a 9x9 inch square pan and bake at 325 degrees F for 30-35 minutes. For the caramel, heat everything over medium heat and whisk until it reaches 220 degrees F. Stir in the salt and vanilla, then pour over the cooled shortbread base. Chill in the fridge for at least two hours or overnight.
STEP 2: Assemble. Cut bars into 22 long bars or 44 small bars. Coat each bar in chocolate, then drizzle with more chocolate and sprinkle with sea salt.
Expert Baking Tips
- Make the brown butter before the shortbread base, or make it after and put it in the fridge to bring to room temp faster.
- To cool the shortbread base down faster after it bakes, place it in the fridge for a few minutes.
- You'll have to move quickly when coating the bars in chocolate because the caramel filling is so soft. Try to keep the bars in the fridge or freezer as often as you can.
- You'll need a candy thermometer for the caramel filling. I like this one!
- And if you don't have a kitchen scale, I always recommend this one!
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 brownie and bar recipes to try
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📖 Recipe
Homemade Twix Bars
Ingredients
For the Shortbread Crust:
- 227 g unsalted butter, 2 sticks (room temp)
- 113 g powdered sugar
- 240 g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Filling:
- 113 g unsalted butter, browned and cooled
- 200 g brown sugar
- 1 14 oz can sweetened condensed milk
- 40 g light corn syrup
- ½ teaspoon salt
- ½ teaspoon vanilla
For the Chocolate Coating:
- 575 g dark or bittersweet chocolate
- 30 g light tasting extra virgin olive oil, or other neutral oil
For the Chocolate Drizzle:
- 50 g dark or bittersweet chocolate
- ½ teaspoon light tasting extra virgin olive oil, or other neutral oil
- flaky sea salt, i
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.
- Fold in the flour, salt, and vanilla until just combined.
- Press the dough into the prepared pan and use the back of a spoon or small measuring cup to pack it in and level it out. Prick the dough with a fork all over and place in the fridge to chill for 30 minutes.
- While the base is chilling, preheat the oven to 325 degrees F. Bake the shortbread for 30-35 minutes or until the edges are golden brown. Allow to cool completely before pouring the caramel on top.
For the Caramel Filling:
- Start by making the brown butter. Heat the butter in a saucepan over medium heat until the fat solids separate and the liquid turns an amber color. Swirl the butter while it browns to ensure even cooking. Pour into a bowl to cool before making the caramel filling. You can also place it in the fridge to chill it faster.
- Once the brown butter is room temp, place it in a saucepan with the brown sugar, sweetened condensed milk, and light corn syrup.
- Heat over medium heat, whisking constantly until it reaches 235 degrees F.
- Remove from heat and stir in the salt and vanilla.
- Pour caramel over the cooled shortbread base. Chill the bars in the fridge for at least two hours or overnight.
For the Chocolate Coating:
- Once chilled and set, cut into 22 long bars or 44 short bars. I cut the solid block down the middle, then cut 11 long bars from each block. Place cut bars in the freezer while you melt the chocolate.
- Combine chocolate and oil in a small bowl and place over a double boiler. Alternatively, you can heat the chocolate in the microwave in 20 second intervals.
- Once melted, take half of the bars out and coat them in the chocolate. Place on a wire rack over a sheet pan to set.
- Once set, place back in the fridge or freezer. Repeat with the remaining bars.
- For the chocolate drizzle, melt the other chocolate and place in a piping bag. Snip the end of the bag and quickly drizzle over the ends of each bar.
- Sprinkle with flaky sea salt if desired.
- Place back in the fridge or freezer until ready to be served.
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