Homemade Twix Bars

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Crisp buttery shortbread spread with smooth caramel and chocolate adds up to a pretty amazing Homemade Twix bar. With a cup of coffee, tea, or cocoa, these bars make a pretty fantastic afternoon snack.

Chocolate Caramel Shortbread Bars

Homemade Twix Bars

I’ve had a weakness for Twix for as long as I can remember. There’s just something magical about that chocolate + caramel combination over crisp shortbread.

If I’m being truthful here, there are very few grocery store candy bars that tempt me these days – homemade treats are always tastier, right? However, Twix bars? I don’t think those will ever lose their appeal!

That said, these bars? I happily choose these over a regular Twix any day of the week! Luckily, they freeze beautifully, so I can keep them stashed in the freezer for next time the Twix craving hits.

Homemade Twix Ingredients

Shortbread Layer
  • butter
  • sugar
  • flour
  • vanilla
  • salt
Caramel Layer
  • sugar
  • butter
  • heavy cream
  • salt
Chocolate layer
  • chocolate chips, milk or semisweet
  • shortening
Homemade Twix Bars

Twix Recipe

Start by creaming together the butter, sugar, and vanilla. Add the flour and salt. Mix just until the dough forms a ball.

Pat the mixture into the bottom of a greased 9 x 13-inch baking pan. Bake for 15-17 minutes or until set and lightly browned. Let cool completely

To make the caramel, pour the sugar into the bottom of a heavy saucepan. Over medium-high heat, melt the sugar stirring or whisking constantly. It may clump as it melts, but that is okay. Keep stirring. Stir until the sugar is melted and a deep caramel color develops.

As soon as it turns golden brown, add the butter and whisk until melted. Remove from the heat.

Pour the heavy cream in very slowly, whisking continuously until smooth. Let cool for about 5 minutes and then pour over the cooled shortbread. Let cool slightly.

To make the chocolate topping, place the chocolate chips and shortening in a microwave-proof bowl. Melt in the microwave in 15-second intervals, stirring between each.

When the chocolate is smooth, pour onto the cooled caramel and spread evenly. Let the bars cool and set completely before cutting.

Homemade Twix Bars are the ultimate sweet tooth satisfaction

Awesome Caramel Desserts

Salted Caramel Pretzel Cupcakes are decadent chocolate cupcakes with salted caramel frosting and pretzels. These are a fun sweet and salty treat for kids of all ages!

Caramel Stuffed Double Chocolate Chip Cookies are a cookie that I crave every single time I see these photos.

Caramel Pretzel Cookies are soft chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet, salty with contrasting textures.

These Caramel Apple Crumb Bars have all the flavor of apple pie, only easier, and a pretty caramel drizzle on top.

Chocolate and coconut are combined with caramel popcorn to make these quick and easy Caramel Popcorn Bars that everyone loves.

Last but not least, this copycat recipe for Pizza Hut’s Caramel Apple Dessert Pizza is made even better with extra apples and an extra caramel drizzle!

Crisp, buttery, chocolate and caramel homemade Twix bars!

Chocolate Caramel Shortbread Bars

Chocolate Caramel Shortbread Bars

Buttery shortbread spread with smooth caramel and chocolate adds up to a pretty amazing Homemade Twix bar. 
Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 45 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 36 bars

Ingredients 

For the Shortbread

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 2 cups plus 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

For the Caramel Layer

  • 2 2/3 cups sugar
  • 1/2 cup butter cut into small pieces
  • 2/3 cup heavy cream room temperature
  • 1/2 teaspoon salt

For the chocolate layer

  • 2 1/2 cups chocolate chips milk or semisweet
  • 3 tablespoons shortening

Instructions

  • Preheat oven to 350 F. In the bowl of a stand mixer, cream together the butter, sugar and vanilla until combined. Add the flour and sprinkle in the salt. Mix just until the dough forms a ball.
  • Pat the mixture into the bottom of a greased 9 x 13 inch baking pan. Bake for 15-17 minutes or until set and lightly browned. Let cool completely
  • Before starting to make the caramel, have all the ingredients measured and ready. Dump the sugar in the bottom of a heavy saucepan. Over medium high heat, melt the sugar stirring or whisking constantly. It may clump as it melts, but that is okay. Keep stirring. Stir until the sugar is melted and a deep caramel color.
  • As soon as it is the right color, add the butter and whisk until melted. Remove from the heat. Pour the heavy cream in very slowly whisking as you go. Whisk until smooth. Let cool for about 5 minutes and then pour onto the cooled shortbread. Let cool slightly.
  • To make the chocolate layer, place the chocolate chips and shortening in a microwave proof bowl. Melt in the microwave in 15 second intervals, stirring between each. When the chocolate is smooth, pour onto the cooled caramel and spread evenly.
  • Let set completely before cutting.

Nutrition

Serving: 1bar · Calories: 230kcal · Carbohydrates: 29g · Protein: 1g · Fat: 13g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 29mg · Sodium: 137mg · Potassium: 14mg · Fiber: 1g · Sugar: 23g · Vitamin A: 301IU · Vitamin C: 1mg · Calcium: 6mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 3/14/15 – recipe notes and photos updated 11/4/21}

Homemade Candy Bars are always a fun treat! Check out all of these recipes:

Copycat Payday Candy Bars by Cinnamon Spice and Everything Nice

Homemade Snickers Bars by Roxana’s Home Baking

Homemade Reese’s Peanut Butter Cups by One Good Thing

Chocolate Caramel Shortbread Twix Bars

 

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  1. Susan says

    Chocolate Caramel Shortbread

    You might want to proofread your recipe before posting it. You don’t have any liquid listed to melt the sugar in the pan, and you list adding salt to the caramel layer, but don’t say when. I’m glad I have extra in case it doesn’t come out correctly.

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