Homemade Twix Bars Recipe
Introduction
These homemade Twix bars capture everything you love about the classic candy in a fresher, more satisfying way. With layers of buttery shortbread, rich caramel, and smooth chocolate, they’re perfect for treating yourself or sharing with friends. Once you try these, store-bought Twix just won’t compare!
Ingredients
- ¼ cup granulated sugar
- 1 ¼ cup flour
- ⅔ cup butter, softened
- ½ cup light brown sugar
- ½ cup butter
- ½ cup sweetened condensed milk
- 2 tablespoons corn syrup
- 24 ounces chocolate almond bark
- 1 tablespoon oil
Instructions
- Step 1: Preheat your oven to 350°F. Line a 9×9-inch pan with parchment paper.
- Step 2: In a medium bowl, combine the flour and granulated sugar. Cut the softened butter into chunks and mix it in using a fork, mashing until the mixture becomes crumbly.
- Step 3: Press the crumbly mixture evenly into the prepared pan and bake for about 20 minutes, until set and lightly golden. Let it cool completely.
- Step 4: To make the caramel, melt ½ cup butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Stir and bring to a boil, cooking for 3-4 minutes. Remove from heat and stir for another 2 minutes until thickened.
- Step 5: Pour the caramel over the cooled shortbread layer and allow it to set at room temperature, or chill in the fridge for 10 minutes to speed up the process.
- Step 6: Once firm, cut the layered slab into 2-inch strips, about the size of mini Twix bars.
- Step 7: Melt the chocolate almond bark with the oil in a microwave-safe bowl, stirring every 10 seconds until smooth.
- Step 8: Place parchment paper on a tray. Using two forks, dip each bar into the melted chocolate, covering the top and sides. Scrape off any excess chocolate and place the coated bar onto the parchment. Repeat until all bars are coated.
- Step 9: Let the chocolate set completely before enjoying or storing.
Tips & Variations
- For extra crunch, sprinkle a pinch of sea salt on the caramel before it sets.
- Use milk or dark chocolate instead of almond bark for a different flavor.
- If you don’t have corn syrup, honey can be a substitute, though it may slightly alter texture.
Storage
Store the homemade Twix bars in an airtight container at room temperature for up to a week. For longer storage, refrigerate them for up to two weeks. Allow chilled bars to come to room temperature before serving for the best texture. Avoid freezing to preserve caramel consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of almond bark?
Yes, you can melt regular milk or dark chocolate, but almond bark is easier to melt and sets with a firmer texture, making coating simpler.
How do I prevent the caramel from sticking to the pan?
Pour the caramel over the cooled shortbread layer and allow it to set thoroughly before cutting. Using parchment paper in the pan also helps prevent sticking and makes removal easier.
PrintHomemade Twix Bars Recipe
These homemade Twix bars elevate the classic candy bar experience with a buttery shortbread base, rich homemade caramel, and a smooth chocolate almond bark coating. Perfectly crispy, sweet, and indulgent, these bars are sure to be a favorite dessert treat you can make from scratch.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread layer:
- ¼ cup granulated sugar
- 1 ¼ cup flour
- ⅔ cup butter, softened
Caramel layer:
- ½ cup light brown sugar
- ½ cup butter
- ½ cup sweetened condensed milk
- 2 tablespoons corn syrup
Chocolate layer:
- 24 ounces chocolate almond bark
- 1 tablespoon oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch pan with parchment paper for easy removal later.
- Make the shortbread base: In a medium bowl, combine the flour and granulated sugar. Cut the softened butter into chunks and add it to the bowl. Using a fork, mash and mix the butter into the dry ingredients until the mixture is crumbly and evenly combined. Press this mixture firmly and evenly into the lined pan. Bake for about 20 minutes until light golden.
- Prepare caramel layer: While shortbread is baking, melt the butter in a medium saucepan over medium heat. Add brown sugar, corn syrup, and sweetened condensed milk. Stir continuously as the mixture comes to a boil. Boil for 3-4 minutes, then remove from heat and keep stirring for 2 more minutes or until the caramel thickens.
- Assemble caramel on shortbread: Pour the thickened caramel evenly over the cooled shortbread base. Let it cool and set completely at room temperature or speed up the process by refrigerating the pan for about 10 minutes until the caramel is firm.
- Cut into strips: Once the caramel is firm, cut the layered shortbread and caramel into 2-inch wide strips, similar in size to mini Twix bars.
- Melt chocolate coating: In a microwave-safe bowl, combine chocolate almond bark and oil. Microwave in 10-second intervals, stirring between each until fully melted and smooth.
- Dip bars in chocolate: On a parchment-lined tray, use two forks to dip each bar into the melted chocolate. Place one fork under the bar, and use the other fork to pour and coat the top and sides with chocolate. Scrape off excess chocolate with the fork or bowl edge. Place dipped bars on parchment to set.
- Let chocolate set: Allow the chocolate coating to harden at room temperature or refrigerate briefly before serving. Store bars in an airtight container.
Notes
- Any nutritional data provided is an approximation and actual dietary information can vary based on ingredient brands and portion sizes.
- Use parchment paper to easily lift the bars out of the pan without breaking them.
- For a quicker chocolate melt, use a double boiler as an alternative to the microwave.
- Store homemade Twix bars in a cool, dry place or refrigerate to maintain freshness and chocolate coating firmness.
Keywords: homemade twix, twix bars, dessert bars, caramel bars, chocolate bars, shortbread dessert
