I don’t care where you take these Homemade Twix Bars, people will love them. I come home with an empty dish every time I make them. Don’t mind me as I stuff my face with them while I type this up.
Tips for making Homemade Twix Bars:
- Don’t overcook the shortbread layer! We are aiming for a cooked, but soft texture.
- Buy unwrapped caramels if you can find them for less prep work.
- Semi-sweet chocolate chips can help offset the sweetness of the caramel to keep these from give you a sugar rush, but for a true Twix Bar taste, be sure to use milk chocolate chips!
- For some added fun, you could even cut the crust and caramel layer into bars and DIP them in the chocolate instead, to make them resemble the real Twix candy bar.
Enjoy! I hope you love them as much as we do!
Homemade Twix Bars
These Homemade Twix Bars will satisfy your Twix cravings, but also become a crowd favorite dessert recipe with the shortbread, caramel, and chocolate layers!
- 1 cup salted butter softened
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2-1/2 cups caramel squares
- 3 Tbsp. heavy cream
- 3 cups chocolate chips
- 1 Tbsp. vegetable shortening Optional
For the crust:
Preheat oven to 300 degree Fahrenheit.
Spray a 9x13 in pan with cooking spray, or line with parchment paper. Set aside.
In a medium-sized bowl, beat together the butter, sugar, and vanilla.
Add the flour - at first the mixture may seem dry, but will come together quickly.
Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.)
Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles.
Bake until lightly golden brown on top and edges - about 30-35 minutes.
Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
For the caramel layer:
Melt the caramel and cream in a small saucepan over low heat.
Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
For the chocolate layer:
Melt the chocolate in the microwave using ten second increments - stirring every time.
If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don't use it for this very reason. )
Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
Return to the refrigerator (or freezer) until the chocolate is well set.
Cut and serve.
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