Homemade Twix Bars

Twix. A candy loved by (almost) everyone. A cookie topped with caramel topped with chocolate. I’m not the biggest fan of chocolate but damn if it isn’t fun to melt and play with. I found this recipe after trying to figure out what to bake. I tweaked it a bit since certain methods in the original recipe weren’t exactly working out for me (more on that later). I broke the ingredients down into three sections to represent all three layers.

  • Shortbread Layer Ingredients:
  • 2 sticks unsalted butter, room temp.
  • 1 cup confectioners’ sugar
  • 2 1/2 teaspoons pure vanilla extract
  • 2 cups AP flour
  • 1/2 teaspoon salt
  • Caramel Layer Ingredients:
  • 2 cups caramel chips (Kraft sells these in a bag that is more than enough to cover the 2 cups required)
  • 3-5 tablespoons heavy cream
  • Chocolate Layer Ingredients:
  • 3 cups milk chocolate chips
  • 1-2 tablespoons vegetable oil
  1. Preheat oven to 300 degrees F. and line a 9″ x 13″ pan with parchment paper.
  2. For the shortbread crust: In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and vanilla. Add the flour and salt. Mixture will be extremely dry but will come together after mixing.
  3. Press dough evenly into the pan. Lightly flour your hands (all the way to your wrists) to help with any sticking. Prick the crust all over with a fork to prevent bubbles.
  4. Bake the crust until it’s lightly-golden brown on top and the edges are a deeper golden brown, about 40-50 minutes. Remove from oven and immediately run a knife along the edges to loosen the crust. Set it aside to cool completely.
  5. For the caramel layer: Melt the caramel and heavy cream using a double boiler. Stir until smooth. Quickly pour the caramel over the shortbread crust and smooth it using a rubber spatula. Put it in the fridge to 30-40 minutes to chill and firm up.
  6. For the chocolate layer: Melt the milk chocolate using a double boiler. Add the vegetable oil to thin out the chocolate. Next step is two different ways you can go about sealing the deal on these babies.
  7. Cut the caramel/shortbread twice lengthwise, then horizontally, to create “bite-size” pieces and quickly spread the chocolate over each piece with a knife OR take the chocolate and quickly smooth over the top and cut into bars. I originally attempted to use tongs to “dip” each piece into the chocolate but they started breaking apart as I did that so I said “eff it!” and went with working on parchment paper placed over a cooling rack. Tip: work fast with the chocolate, you might want to enlist a friend or relative to help you out. The chocolate thickens VERY quickly so it’s best to have someone continuously stir it as someone else works to get the chocolate onto the pieces.
  8. Place the chocolate-covered pieces in the fridge and let them chill and firm up for 2 hours. Keep them in the fridge whenever they are not being served since the caramel and chocolate will quickly breakdown.

Right before they hit the fridge for their final “firm up” session. Look at the beautiful artwork created on the parchment paper.


After chilling like a villain in the fridge.


A good chunk of caramel.


I love layers.

Let’s be honest. These were a bitch to make. My neck is shot from standing over my double boiler but the effort was well worth it. The worst part? Quickly working with the chocolate and figuring out a method to get them all over each piece without the pieces breaking. I first tried with larger pieces but that wasn’t working so ultimately each piece was cut in half from there. These taste delicious and are addictive. You’ll also be stuck with a bunch of them so as they say, “sharing is caring”. Bring some to work! I need a massage now.

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2 Responses to Homemade Twix Bars

  1. Left Twix or Right Twix? Who cares, I want them both!

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