Homemade Twix Bars with layers of shortbread, homemade caramel, and melted chocolate. An irresistible copy-cat recipe of my favorite candy bar!
I first made this recipe back in 2015, after my twin sister called me going on and on about some homemade Twix bars that she had at a little sweets shop in Utah called “The Sweet Tooth Fairy”.
She described each detail of their homemade treat: a shortbread crust, a thick caramel layer, and chocolate on top. If that’s not your cookie bar love language, then I don’t know what is!
I wasn’t the first to share a similar recipe online, but I may be the first to use an incredible homemade caramel layer, rather than melting store-bought caramel. That layer of homemade caramel is completely what sets these apart.
How to make Homemade Twix Bars:
Start be making an easy shortbread crust. You only need five ingredients: flour, butter, powdered sugar and vanilla. This shortbread crust recipe is adapted from King Arthur Flour, and it’s just as excellent as it is EASY.
Press the dough into the bottom of a parchment lined 9×13” pan. I like to line the pan with parchment paper so that I can lift the bars from the pan once they’re completed, and cut them much easier.
While the shortbread crust cools, make the caramel.
Add all of the caramel ingredients to a saucepan and bring to a gently boil. Boil, stirring often, until the caramel is golden colored and passes the “soft ball” ice water test. Grab a cup of ice water, spoon some of the caramel into it. Use your fingers to try and pinch the caramel sauce together into a ball. If you can for a really soft ball with your fingers, it’s ready.
Pour the hot caramel over the cooled shortbread crust. Allow to cool, for a few minutes, and then refrigerate for at least 2 hours, or even overnight.
Smooth melted chocolate over the caramel and allow it to set.
All chocolate is not created equal, when it comes to melting, so use a chocolate with a higher ratio of cocoa butter. I like to use baker’s chocolate bars, a good quality chocolate bar, or melting chocolate. If you want to use chocolate chips, you will need to add more butter to get them to melt properly, and I’d choose a high quality brand, like Ghirardelli.
Store the bars in the fridge.
These bars really are incredible, and they get rave reviews wherever I bring them. Hope you love them!
Consider trying these popular recipes:
- S’more Cookie Bars
- Toffee Chocolate Chip Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
Homemade Twix Bars
For the Shortbread:
- 1 cup butter cold, (*see note)
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel:
- 1 cup butter (*see note)
- 1 cup light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
For the Chocolate:
- 3 cups chopped milk or dark chocolate
- 1 Tablespoon butter
- Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.
For the Shortbread Crust:
- In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Press the shortbread dough into the pan.
- Bake for 28-35 minutes or until the crust is very lightly golden. Remove from oven and allow to cool completely.
For the Caramel:
- Combine all of the ingredients in a medium saucepan over medium heat.
- Maintain the heat at medium and bring mixture to a rolling boil, stirring often.
- Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes).
- I test the "doneness" of the caramels using the ice water method: Stick several ice cubes in a cup and add cold water. Drop a spoonful of caramel into the ice water. If you're able to clump the caramel sauce together in your hands to form a very soft ball, then it's ready. When the caramel starts to turn golden brown, I do the ice water test every few minutes until I find that it's ready, just to make sure I don't overcook it.
- Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes, then refrigerate for at least 2 hours, or overnight.
For the chocolate:
- Add the butter and chocolate to a bowl and use a double boiler (or your microwave at low power, 30 second intervals, stirring in between) to melt the chocolate until smooth.
- Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set.
- Store in the fridge, covered, for up to 1 week.
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Shortbread crust recipe is from King Arthur Flour.
Have you tried this recipe?!
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*I first shared this recipe in April 2015. Updated April 2018.