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Homemade Twix Bars

Two stacked, decadent twix bars featuring a shortbread base, thick caramel layer, and dark chocolate top sprinkled with sea salt.
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Make decadent, layered caramel shortbread chocolate bars at home that taste just like the store-bought candy. This recipe focuses on simplicity for a reliable result.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil (or shortening)

Instructions

  1. Prepare the shortbread base: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, cream together the 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
  3. Mix in the flour and salt until just combined to form a stiff dough. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the shortbread for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the caramel.
  5. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and 1/4 cup butter.
  6. Cook over medium heat, stirring constantly, for about 5 to 7 minutes. The mixture will thicken and turn a deeper amber color. Do not let it burn.
  7. Remove the caramel from the heat and stir in the vanilla extract. Pour the hot caramel evenly over the warm shortbread base.
  8. Return the pan to the oven and bake for another 8 to 10 minutes, until the caramel is bubbly. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 1 hour until the caramel is firm.
  9. Prepare the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  10. Pour the melted chocolate over the chilled caramel layer. Spread evenly.
  11. Return the pan to the refrigerator for another 30 minutes, or until the chocolate is set.
  12. Lift the bars out of the pan using the parchment paper overhang. Cut into desired bar or bite-sized pieces.

Notes

  • For cleaner cuts, use a large, sharp knife and wipe the blade clean between slices.
  • If you prefer a softer caramel, reduce the cooking time for the caramel layer by about one minute.
  • Store leftover bars in an airtight container in the refrigerator.

Nutrition

Find it online: https://dishicious.com/homemade-twix-bars-recipe/