Homemade Twix Bars

5 from 1 vote

A shortbread crust gets topped with a homemade caramel then coated in creamy milk chocolate to create these homemade Twix bars, a copycat of the popular candy bar!

Prep Time35

Cook Time30

cool time25

Total Time1 30

Course: Dessert

Cuisine: American

Servings: bars

Calories: 143kcal

Author: Britni Vigil

Ingredients

Shortbread layer

1 ¼ cup flour
¼ cup granulated sugar
⅔ cup butter softened and cut into small cubes

Caramel layer

½ cup butter
½ cup light brown sugar
2 Tbsp corn syrup
½ cup sweetened condensed milk

Chocolate layer

24 oz chocolate almond bark
1 Tbsp coconut oil

Instructions

Shortbread

Preheat the oven to 350 degrees. Then line a 9×9 pan with parchment paper and set aside for later.
Add the flour and sugar into a medium sized bowl. Add the butter and use a pastry blender or a knife to cut it into the dry ingredients.
1 1/4 cup flour, 1/4 cup granulated sugar, 2/3 cup butter
Push everything together into a ball in the bowl with your hands, then press the mixture down gently to cover the bottom of the the prepared 9×9 pan. Bake the shortbread crust in the preheated oven for 20 minutes.
When the shortbread is done baking, let it cool in the pan.

Caramel layer

Melt the butter in a medium saucepan over medium low heat then add in the brown sugar, corn syrup, and the sweetened condensed milk. Bring the mixture to a boil, whisking regularly.
1/2 cup butter, 1/2 cup light brown sugar, 2 Tbsp corn syrup, 1/2 cup sweetened condensed milk
Boil the caramel for three to four minutes then remove from the heat and continue to whisk it for two more minutes until it has thickened up.
Pour the caramel over the cooled shortbread crust. Let the caramel cool until firm.
Remove the shortbread bars from the pan using the parchment paper, then cut the caramel shortbread into pieces about the same size as a small Twix - I like to do 1.5 inches x 1 inch bars but you could double the size as well and do 3 inches by 1.5 inches, you'll just get 18 bars instead of 54.

Chocolate layer

In a medium microwave safe bowl, combine the chocolate almond bark and the oil. Microwave in 20 second increments until the chocolate is melted, stirring between each increment.
24 oz chocolate almond bark, 1 Tbsp coconut oil
Place one of the shortbread bars on a fork, then use a spoon to spoon chocolate over top of the shortbread bar, making sure to cover the entire bar. Alternately, you could try and dip it into the chocolate directly – I just prefer the clean lines you get from pouring the chocolate over top. Place the chocolate covered bar on a tray lined with parchment paper.
Repeat until all of the bars are coated in chocolate, then refrigerate the entire tray of Twix bars in the fridge for about 15 minutes to let the chocolate set. Then enjoy!

Notes

Use a sharp knife to cut off any excess chocolate off the Twix bars after they’ve cooled on the parchment lined tray. This will give you a cleaner look if there is excess chocolate drizzled on them.

Switch it up and try different chocolates. I’ve tried almond bark, dark chocolate, and even semi-sweet and all are tasty!

Make sure each layer is cooled before you add on the next layer. If the shortbread is still warm, the caramel won’t set properly and if the caramel is still warm, the hot chocolate will just mix into the caramel instead of coating it.

Tap the fork gently on the edge of the bowl of chocolate to get rid of any excess chocolate before placing it on the cooling tray.

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