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–+ servings
four twix bars on wire cooling rack with one stacked on top and cut open

Homemade Twix Bars

4.63 from 8 votes
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Author: Traci Crossland
A soft and buttery cookie topped with a homemade chewy salted caramel, finished with a semi-sweet chocolate coating. Every bite of one of these Homemade Twix Bars is perfect sweet, chewy, and just SO. GOOD.

Ingredients

Shortbread

  • 1 cup salted butter
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour

Caramel

  • 1 cup granulated sugar
  • ⅓ cup corn syrup
  • 1 ¼ cups heavy cream
  • 2 Tablespoons salted butter
  • 1 ½ teaspoons vanilla extract

Chocolate Coating

  • 3 cups semi-sweet chocolate pieces
  • 3 Tablespoons vegetable oil
US Customary - Metric

Instructions

Shortbread

  • Heat oven to 350 degrees F.
  • Line a 9-inch square pan with parchment paper. Set aside.
  • Beat butter, sugar, and vanilla with an electric mixer until light and fluffy, about 2-3 minutes.
  • Stir in flour.
  • Turn dough into prepared pan.
  • Press evenly across bottom of pan.
  • Bake for 20 minutes, until just starting to color.

Caramel

  • Place sugar, corn syrup, cream, and butter in a heavy 4 quart pot.
  • Cook and stir over medium heat until sugar has melted.
  • Increase heat to medium high.
  • Continue cooking, occasionally brushing down sides of pan with pastry brush dipped in water to 245 degrees, about 20-30 minutes.
  • Remove from heat.
  • Stir in vanilla.
  • Immediately pour over cooled shortbread.
  • Allow to cool completely.

Putting It Together

  • Line sheet pan with parchment paper. Set aside.
  • Place chocolate and vegetable oil in a microwave safe bowl.
  • Microwave on high in 15 second intervals, stirring after each, until chocolate is melted and smooth.
  • Lift candy out of pan.
  • Using a sharp knife, cut into 16 bars.
  • Using a fork, dip each candy bar into chocolate.
  • Allow to drain.
  • Place on prepared pan.
  • Allow to set.
  • Trim off any excess chocolate.

Notes

  • Do NOT over-bake the shortbread, as it will be too dry and crumbly for these twix bars. The shortbread needs to just begin to brown when it's ready.
  • You will need to test your thermometer before using it for the candy. The best way to do this is boil a pot of water with your thermometer in it. A pot of boiling water should read 212 degrees Fahrenheit.
  • Don’t let the thermometer sit at the bottom of the pot when you are cooking.
  • Use a bigger pot than you think you need! The caramel bubbles up very high when you’re cooking.
  • The shortbread needs to be room temperature before you pour the caramel on top. It does not need to be hot!
  • We prefer semi-sweet chocolate with this recipe, but you can easily use milk chocolate or bittersweet!
  • For this recipe, you can use either tempered chocolate or melted chocolate for the coating. We found using melted chocolate was much easier for us to handle.
  • Use the excess chocolate after dipping to drizzle some over the top.
  • You may want to trim off any excess chocolate after the coating set.
  • If the bars are taking too long to set, you can place them in the refrigerator for a few minutes.

Nutrition

Serving: 1barCalories: 548kcalCarbohydrates: 54gProtein: 4gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 62mgSodium: 129mgPotassium: 227mgFiber: 3gSugar: 37gVitamin A: 688IUVitamin C: 1mgCalcium: 40mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.