Homemade Twix Bars
These Homemade Twix Bars are a sweet, crunchy, and creamy delight with buttery shortbread, rich caramel, and smooth chocolate—perfect for any occasion!
Equipment
- Baking Pan (9x13 inch)
- Mixing Bowls
- Double Boiler or Microwave
- Whisk
- Spatula
- Parchment Paper
Ingredients
Shortbread Crust
- 1 cup cold butter cold
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Caramel Layer
- 1 cup butter room temperature
- 1 cup light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
Chocolate Coating
- 3 cups chopped milk or dark chocolate
- 1 tablespoon butter
Instructions
Make the Shortbread Crust
- Preheat oven to 350°F (175°C). In a mixing bowl, combine cold butter, powdered sugar, flour, and vanilla extract. Mix until crumbly and well combined.
- Press mixture evenly into the bottom of a parchment-lined 9x13 inch baking pan. Bake for 20 minutes or until lightly golden. Allow to cool completely.
Prepare the Caramel Layer
- In a saucepan over medium heat, combine butter, light brown sugar, light corn syrup, and sweetened condensed milk. Stir continuously until melted and combined.
- Bring mixture to a boil, then reduce heat and simmer for about 5 minutes, stirring constantly. Pour caramel over cooled shortbread and spread evenly. Let set for 30 minutes.
Melt the Chocolate
- Melt chopped chocolate and 1 tablespoon butter using a double boiler or microwave. If microwaving, heat in 30-second intervals, stirring between until smooth. Let cool slightly.
Assemble the Bars
- Pour melted chocolate over set caramel layer and spread evenly. Allow chocolate to cool and set for about 1 hour at room temperature or refrigerate for quicker setting.
Cut and Serve
- Once chocolate is set, cut bars into squares or rectangles. Enjoy immediately or store in an airtight container.
Notes
- Use cold butter for the shortbread to achieve a flaky texture.
- Stir the caramel constantly to prevent burning.
- Allow each layer to cool and set properly to avoid messy bars.
- Chop chocolate evenly for smooth melting.
- Store bars in an airtight container at room temperature for up to a week or freeze for up to three months.