Homemade Twix Bars
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.
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.
Nutrition Facts
Serving: 1bar | Calories: 304kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 167mg | Fiber: 2g | Sugar: 25g | Vitamin A: 327IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!