Name: Homemade Twix Bars Recipe
Prep time: 30 min
Cook time: 35 min
Total time: PT-487758H33M40S
Cuisine: American
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)

Description

These homemade Twix bars are an irresistible treat, with a buttery shortbread base, gooey caramel layer, and a smooth chocolate coating. They’re easy to make and taste even better than the store-bought version, making them the perfect indulgence for any occasion.

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)

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Instructions

Prep the Pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper or grease with nonstick cooking spray.

Make the Shortbread Base: In a bowl, combine flour, powdered sugar, and butter. Use a pastry cutter to blend until it resembles coarse crumbs. Press into the prepared pan.

Bake the Shortbread: Preheat the oven to 350°F. Bake for 15-20 minutes or until golden. Allow to cool completely.

Prepare the Caramel: In a saucepan, melt butter, then add sugar, heavy cream, vanilla, and salt. Bring to a boil and cook for 4 minutes. Simmer for 2 minutes and remove from heat.

Assemble the Bars: Pour caramel over the cooled shortbread. Allow it to set until firm.

Chocolate Coating: Melt chocolate and coconut oil in a bowl, then dip each bar into the chocolate. Let excess chocolate drip off and set the bars on parchment paper.

Chill: Refrigerate for 10-30 minutes until chocolate is firm.

Notes

Make-Ahead: The shortbread base and caramel layer can be made ahead of time.

Freezing: Freeze for up to 3 months for longer storage.

Chill for Cleaner Cuts: Refrigerating the bars before cutting can help create cleaner edges.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking, Melting, Chilling
Cuisine: American