These homemade Twix bars are a decadent treat, made from three layers of deliciousness: buttery shortbread, smooth caramel, and rich chocolate coating. They’re perfect for satisfying your sweet tooth while also impressing anyone you serve them to.

Homemade Twix Bars Recipe

Why You’ll Love This Recipe

This homemade version of Twix bars brings together the classic combination of crunchy shortbread, gooey caramel, and a glossy chocolate coating—just like the store-bought version, but even better! You’ll love how each layer complements the others to create a perfect balance of textures and flavors. Plus, these bars are easy to make with simple ingredients that you likely already have in your pantry.

Ingredients

For the Shortbread Base:

1 cup all-purpose flour
1/2 cup unsalted butter, softened at room temperature
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt

For the Caramel Layer:

1/2 cup granulated sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt

For the Chocolate Coating:

8 ounces semi-sweet chocolate chips or chopped chocolate
2 tablespoons coconut oil or vegetable shortening
Pinch of sea salt for sprinkling (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Pan

Select an 8×8-inch or 9×9-inch square baking pan for optimal bar thickness. Line the pan completely with parchment paper, allowing extra paper to hang over the edges for easy removal. Alternatively, lightly grease the pan with nonstick cooking spray if parchment paper is unavailable.

Make the Shortbread Base

In a mixing bowl, combine 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt.
Cut 1/2 cup softened butter into the mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Press this crumbly mixture firmly and evenly into your prepared pan, ensuring the surface is level.
Preheat the oven to 350°F (175°C) and bake the shortbread base for 15 to 20 minutes. Watch for a lightly golden surface, and check doneness with a toothpick—it should come out clean.
Remove from the oven and allow the base to cool completely before adding the caramel layer.

Prepare the Caramel Layer

In a medium saucepan, melt 1/2 cup butter over medium heat, stirring constantly to prevent burning.
Add 1/2 cup granulated sugar, 3 tablespoons heavy cream, 1/4 teaspoon vanilla extract, and a pinch of salt to the melted butter.
Bring the mixture to a rolling boil while stirring continuously, then cook for 4 minutes.
Continue stirring for an additional 2 minutes until the caramel thickens.
For a quicker alternative, microwave 11 ounces of caramel baking pieces with 2 tablespoons heavy cream in 30-second intervals until smooth.
Pour the caramel evenly over the cooled shortbread base. Let it set until firm to the touch.

Assemble the Bars

Once the caramel layer is firm, carefully remove the entire base from the pan using the parchment paper overhang.
Place the base on a cutting board and slice into rectangular bars (approximately 1 inch wide) using a sharp knife.
Clean the knife between cuts for neat edges. For cleaner cuts, chill the bars in the freezer for 15 minutes before slicing.

Add the Chocolate Coating

Melt 8 ounces semi-sweet chocolate chips with 2 tablespoons coconut oil or vegetable shortening in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval. Alternatively, use a double boiler for more controlled melting.
Once completely smooth and glossy, dip each bar into the melted chocolate using a fork or dipping tool, ensuring complete coverage on all sides.
Allow excess chocolate to drip off before placing the coated bars on a parchment-lined baking sheet.
Optionally, drizzle additional melted chocolate over the bars for decoration.

Chill and Set

Refrigerate the chocolate-coated bars for 10 to 30 minutes until the chocolate becomes firm and no longer tacky to the touch.
For faster setting, place the bars in the freezer for 10 minutes.
Store finished bars in an airtight container at room temperature for up to one week, or refrigerate for longer storage.

Servings and Timing

Servings: 12-16 bars
Preparation Time: 15 minutes
Cook Time: 40 minutes (including baking and caramel setting time)
Total Time: 1 hour 30 minutes (with cooling and setting)

Variations

Sea Salt Twix – Sprinkle a little sea salt on top of the chocolate coating for a sweet and salty twist.
Caramel Fudge Bars – Replace the caramel layer with a thicker fudge to give the bars a richer taste.
Nutty Twix Bars – Add chopped nuts like pecans or almonds to the caramel layer for extra crunch.
Dark Chocolate Twix – Use dark chocolate instead of semi-sweet for a richer, slightly bitter flavor.

Storage/Reheating

Storing Leftovers – Store the Twix bars in an airtight container at room temperature for up to 1 week or refrigerate for longer shelf life.
Freezing – Freeze the bars for up to 3 months in an airtight container. To thaw, simply leave them out at room temperature for 20-30 minutes before serving.

FAQs

Can I make these Twix bars ahead of time?

Yes! You can make and assemble the bars up to a week ahead of time and store them in the refrigerator or freeze them for up to 3 months.

Can I use a different type of chocolate?

Absolutely! You can substitute dark or milk chocolate for the semi-sweet variety depending on your preference.

Do I need to refrigerate the Twix bars after coating them with chocolate?

Yes, refrigerating them helps the chocolate harden and sets the bars properly. You can also freeze them for faster setting.

Can I use margarine instead of butter?

While margarine will work, butter provides a richer flavor and texture that’s closer to the original Twix bars.

What can I substitute for coconut oil or vegetable shortening in the chocolate coating?

You can also use butter if you prefer, though it may not yield as glossy a finish as coconut oil or shortening.

Can I use store-bought caramel instead of making it from scratch?

Yes, caramel baking pieces or store-bought caramel sauce can be used for convenience. Just make sure to heat and spread it evenly.

How long will the shortbread base last before adding the caramel layer?

You can prepare and store the shortbread base for up to 1 day at room temperature before adding the caramel layer.

Is it necessary to chill the bars before slicing?

Chilling the bars for a short time makes slicing cleaner and helps the layers set properly. It’s not required, but it does help!

Can I use a different type of flour?

All-purpose flour is best for this recipe, but you can try using a gluten-free flour blend if needed, although it may affect the texture slightly.

Can I use a larger pan to bake the base?

If you use a larger pan, the bars may be thinner. Adjust the baking time as needed, checking the shortbread with a toothpick for doneness.

Conclusion

Homemade Twix bars are the ultimate indulgence—perfect for any chocolate lover. With a buttery shortbread base, a sweet caramel layer, and a rich chocolate coating, these bars are better than the store-bought version and just as easy to make. Whether you’re preparing them for a special occasion or a sweet treat for the family, they’re sure to be a hit!