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Homemade Twix Bars Recipe

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4.1 from 8 reviews

Homemade Twix Bars combine a buttery shortbread base with a rich, creamy caramel layer, all topped with a smooth chocolate coating. This classic candy bar recipe is perfect for satisfying your sweet tooth with a homemade touch, offering a delightful mix of textures and flavors that rival store-bought versions.

  • Total Time: 1 hour 15 minutes
  • Yield: 40 servings

Ingredients

Shortbread Base

  • 1 ¾ cup (225 g) all-purpose flour, scooped and leveled
  • ½ teaspoon fine sea salt
  • ⅓ cup (67 g) granulated sugar
  • 10 tablespoons (140 g) unsalted butter, room temperature

Caramel Filling

  • 1 cup (100 g) granulated sugar
  • ¼ cup light corn syrup
  • 6 tablespoons (84 g) unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 12 ounces chocolate chips
  • 1 tablespoon coconut oil (unrefined, organic preferred)
  • Flaky sea salt for sprinkling on top (optional)

Instructions

  1. Prepare Oven and Pan: Adjust your oven rack to the lower-middle position and preheat the oven to 350˚ F (175˚ C). Create a parchment sling inside an 8×8 inch pan for easy removal later and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and fine sea salt. This ensures the salt is evenly distributed within the flour.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and sugar on medium-low speed for about 3 minutes until creamy and well combined. Scrape down the bowl sides to blend all ingredients.
  4. Incorporate Dry Ingredients: Add the flour and salt mixture to the butter and sugar in the mixer bowl. Mix on low speed for roughly 30 seconds until just combined. The dough will be crumbly but should hold together when pressed.
  5. Press Dough into Pan: Transfer the dough into the prepared pan. Using clean hands, press it evenly across the bottom. Refrigerate for 30 minutes to chill the dough, making it easier to bake evenly.
  6. Prick and Bake Shortbread: After chilling, use a fork to prick the dough all over to prevent bubbling. Bake in the preheated oven for 25-30 minutes until the top is golden brown. Remove and lightly press down the surface with a spatula, then let cool for 30 minutes.
  7. Cook Caramel Filling: In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, butter, and heavy cream. Cook over low heat, stirring frequently until sugar dissolves and butter melts. Raise heat to medium-low and bring the mixture to a boil, then maintain a simmer. Stir often and watch the temperature with a candy thermometer, cooking for 15-20 minutes until it reaches 240˚ F (115˚ C). Remove from heat and cool for 5 minutes.
  8. Flavor and Apply Caramel: Stir in salt and vanilla extract into the caramel. Pour the caramel over the baked shortbread in the pan, tilting the pan gently to spread evenly. Let cool at room temperature for at least 20 minutes, then refrigerate for 40 minutes or overnight to set.
  9. Prepare Chocolate Topping: Fill a saucepan with 2-3 inches of water and gently heat. Place a heat-safe bowl over the saucepan ensuring it does not touch the water. Melt chocolate chips with coconut oil in the bowl, stirring until smooth. Alternatively, melt chocolate and oil in 15-second intervals in the microwave until just melted.
  10. Cut Bars: Once the caramel and shortbread layers are fully cooled and firm, use the parchment sling to lift the entire block from the pan. Cut the 8×8 inch block in half into two 4×8 inch rectangles. Then cut each rectangle into about 11 bars, halving each bar after. If caramel feels soft, refrigerate the cut bars to firm up before coating.
  11. Dip Bars in Chocolate: Dip each bar into the melted chocolate, then place on a parchment or wax paper-lined cookie sheet. Refrigerate immediately for 20 minutes or until the chocolate has fully set. This quick chilling prevents caramel from melting.
  12. Finish and Serve: After chilling, remove the bars from the fridge. Trim any excess chocolate pooled at the bottoms of the bars for a clean finish. Optionally sprinkle flaky sea salt on top for an enhanced flavor contrast.

Notes

  • For clean cutting, press the knife firmly straight down through the shortbread to avoid crumbling the base.
  • Use unrefined, organic coconut oil for chocolate coating to avoid coconut flavor overpowering the chocolate.
  • Allow homemade Twix bars to set overnight in the fridge for best texture and ease of handling.
  • Refrigerate dipped bars quickly to keep caramel and chocolate layers firm and intact.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/homemade-twix-bars-recipe/