This decadent homemade Twix bars recipe delivers all the iconic layers of the beloved candy bar right in your kitchen. Golden shortbread, gooey caramel, and smooth milk chocolate come together in this irresistible treat that takes just over 2 hours to create. Each blissful bite packs 438 calories of pure indulgence, offering the perfect balance of buttery crunch and sweet, chocolatey goodness. Whether you’re planning a special occasion or simply want to master candy-making at home, these copycat Twix bars will become your new favorite dessert project.
Ingredients for Homemade Twix Bars
- Shortbread Base:
- 1 cup cold butter – ensure it’s very cold for best texture
- 1 cup powdered sugar – sift for smoothness
- 2 cups all-purpose flour – measure carefully
- 1 teaspoon vanilla extract – adds wonderful aroma
- Caramel Layer:
- 1 cup butter – room temperature works best
- 1 cup light brown sugar – pack firmly
- 1 cup light corn syrup – helps achieve perfect consistency
- 14 ounces sweetened condensed milk – full can
- Chocolate Topping:
- 3 cups chopped milk or dark chocolate – choose your preference
- 1 Tablespoon butter – adds shine to chocolate
Step-by-Step Instructions
- Prepare: Heat oven to 300°F and line 9×13″ pan with parchment paper
- Make Shortbread: Blend butter, sugar, flour, and vanilla until combined. Press into pan and bake 28-35 minutes until slightly golden
- Create Caramel: Combine caramel ingredients in saucepan over medium heat. Cook while stirring until reaching soft ball stage (15-20 minutes)
- Layer Assembly: Pour warm caramel over cooled shortbread. Refrigerate 2+ hours
- Chocolate Coating: Melt chocolate and butter using double boiler method, spread over set caramel
- Final Setting: Refrigerate until chocolate hardens. Keep stored in refrigerator up to 1 week
Cooking Techniques
The caramel-making process is the heart of these homemade Twix bars! When cooking your caramel, keep a close eye on the color and use the ice water test – it’s a fun and reliable way to check if your caramel has reached the right consistency. If you’re new to making caramel, don’t worry if it takes a few extra minutes. Just keep stirring and watching for that beautiful golden color. For the chocolate topping, using a double boiler helps prevent burning, but the microwave method works great too – just remember to keep the power low and stir often!
Storage Tips
These sweet treats need to be kept cool to maintain their perfect layers! Store them in the fridge in an airtight container, with wax paper or parchment between layers to prevent sticking. They’ll stay fresh and tasty for up to a week – if they last that long! For easy serving, let them sit at room temperature for about 5-10 minutes to soften slightly before cutting.
Serving Suggestions
These bars are amazing on their own, but why not make them extra special? Try cutting them into different sizes – tiny squares make perfect party bites, while longer strips feel just like the real candy bar! Add a sprinkle of sea salt on top of the chocolate layer for a grown-up twist, or serve them alongside a scoop of vanilla ice cream for an amazing dessert. They’re also lovely on a dessert platter with other cookies and treats!
Variations
You can put your own spin on these bars! Switch up the chocolate layer using white chocolate or dark chocolate instead of milk chocolate. For the shortbread base, try adding a hint of almond extract or some finely chopped nuts. You can even sprinkle some crushed toffee bits or mini chocolate chips on top while the chocolate is still warm. Just remember to keep the caramel layer as is – that’s what makes these bars so special!
Homemade Twix Bars
Equipment
- 9×13 pan
- Pastry Blender
- Saucepan
- double boiler
Ingredients
For the Shortbread:
- 1 cup butter cold, (*see note)
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel:
- 1 cup butter (*see note)
- 1 cup light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
For the Chocolate:
- 3 cups chopped milk or dark chocolate
- 1 Tablespoon butter
Instructions
- Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.
- In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Press the shortbread dough into the pan. Bake for 28-35 minutes or until the crust is very lightly golden. Remove from oven and allow to cool completely.
- Combine all of the ingredients in a medium saucepan over medium heat. Maintain the heat at medium and bring mixture to a rolling boil, stirring often. Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes). Test the “doneness” using the ice water method. Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes, then refrigerate for at least 2 hours, or overnight.
- Add the butter and chocolate to a bowl and use a double boiler (or your microwave at low power, 30 second intervals, stirring in between) to melt the chocolate until smooth. Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set. Store in the fridge, covered, for up to 1 week.
