Homemade Twix Bars

Jump to Recipe·Print Recipe

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!

Ingredients you'll need to make these bars:

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!

How to make homemade Twix bars:

Make the shortbread base - 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.
Make the caramel filling - 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.
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.

A few tips to make these homemade Twix bars:

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!

Happy baking! x

No ratings yet

Print Recipe Pin Recipe Save for Later

Homemade Twix Bars

These chocolate caramel shortbread bars are like gourmet homemade Twix bars! After trying these, you'll never want to eat another regular Twix bar again!

Servings22 long bars or 44 short bars

AuthorSloane

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, for sprinkling

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.