Crisp shortbread, gooey caramel, and a smooth chocolate coating.
These homemade Twix bars deliver the classic combination of buttery shortbread, gooey caramel, and a smooth chocolate coating. Perfect for when you're craving a nostalgic treat.
Why you'll want it now, Indulge in the perfect bite of sweet nostalgia with every homemade Twix bar.
Why this recipe works
The secret to these bars is the layering technique: a crisp shortbread base, a gooey caramel middle, and a rich chocolate topping. Each element complements the others for the perfect bite.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
saucepan
spatula
microwave-safe bowl
How to make it
Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine flour, softened butter, sugar, and salt. Mix until a crumbly dough forms.
Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until lightly golden. Remove from oven and let cool.
For the caramel, in a saucepan over medium heat, melt the sugar until it turns a deep amber color. Stir in butter until melted, then add cream and salt. Stir until smooth and slightly thickened.
Pour the caramel over the cooled shortbread layer. Spread evenly and let it set in the fridge for about 30 minutes.
In a microwave-safe bowl, melt chocolate chips with vegetable oil in 30-second intervals, stirring in between until smooth.
Pour the melted chocolate over the set caramel layer, spreading evenly. Let the bars chill in the fridge for another 30 minutes until the chocolate is set.
Use the parchment overhang to lift the bars out of the pan. Cut into 12 even bars.
Enjoy the nostalgic crunch and gooeyness of these homemade Twix bars, perfect for a sweet treat anytime.
How you'll know it's ready
You'll know it's ready when the chocolate layer is fully set and doesn't smudge when touched lightly.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the shortbread base a few minutes early, as the fan can bake it faster.
Frosting, filling & glaze notes
The chocolate should be smooth and spread easily over the caramel layer, setting into a firm top.
Troubleshooting
If the shortbread is too crumbly, ensure the butter is fully incorporated.
For grainy caramel, make sure to melt the sugar slowly and stir constantly.
If chocolate doesn't set, ensure it's fully melted and mixed with oil.
Storage
Store bars in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Make ahead
Prepare bars and store in the fridge for up to 2 days before serving.
Variations
Use dark chocolate for a richer flavor.
Add a pinch of sea salt to the chocolate layer for a salted twist.
Incorporate a layer of peanut butter between the caramel and chocolate.
Frequently asked questions
Can I use milk chocolate instead?
Yes, milk chocolate can be used for a sweeter topping.
How do I prevent the caramel from hardening too much?
Ensure you don't overcook the caramel, and add the cream slowly while stirring.
Can I freeze these bars?
Yes, wrap them individually and freeze for up to 3 months.
Why is my shortbread too soft?
Make sure to bake until the edges are lightly golden and let it cool completely before adding caramel.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
