Craving a treat that feels like a bakery-style indulgence but is secretly easy to make at home? Homemade Twix Bars hit every note perfectly—crisp, buttery shortbread, dreamy, melt-in-your-mouth caramel, and a shatteringly smooth chocolate topping. With just a handful of pantry staples and a little kitchen magic, you’ll be sinking your teeth into irresistible layers that look just as good as they taste. These bars are a true labor of love and a guaranteed conversation starter at any gathering!
Ingredients You’ll Need
The beauty of Homemade Twix Bars is in their simplicity—the magic comes from high-quality, familiar ingredients used in the right proportions. Every component, from the butter in the shortbread to the glossy chocolate layer, plays a crucial part in bringing that classic Twix flavor home.
- Unsalted Butter: Softened butter gives the shortbread its irresistible crumbly melt and is also a key player in the caramel’s richness.
- Powdered Sugar: This creates a delicate, tender sweetness in the base—don’t swap it for granulated sugar here.
- All-Purpose Flour: The structure of the shortbread comes from this simple staple—measure carefully for the best texture.
- Salt: A touch enhances flavor in both the shortbread and caramel and sharpens all that sweetness.
- Sweetened Condensed Milk: The caramel’s shortcut superstar, yielding creamy, foolproof results every time.
- Brown Sugar: Adds depth, a subtle molasses note, and classic caramel color.
- Corn Syrup: Essential for smooth, non-grainy caramel that slices beautifully—light corn syrup works best here.
- Vanilla Extract: Real vanilla rounds out the caramel, so use the good stuff if you can.
- Milk Chocolate Chips or Chopped Chocolate: Choose a brand you love to eat on its own—these will form the shiny, snap-worthy topping.
- Coconut Oil or Shortening (optional): If you want a softer, silkier chocolate finish, just a spoonful goes a long way.
How to Make Homemade Twix Bars
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper—leave some overhang so you can lift out your bars later. In a large bowl, cream together your softened butter and powdered sugar until luscious and fluffy. Gently beat in the flour and salt until it just comes together into a crumbly dough. Press this evenly (don’t pack it down too hard) into your lined pan, and prick the surface a few times with a fork to prevent bubbles. Bake it for 20 to 22 minutes, or until the edges are just starting to turn a dreamy golden hue. Let it cool completely, since a firm base means beautifully defined layers.
Step 2: Cook the Caramel Layer
For that ooey-gooey caramel center reminiscent of true Homemade Twix Bars, combine your sweetened condensed milk, brown sugar, butter, and corn syrup in a medium saucepan. Stir constantly over medium heat—patience here means your caramel won’t scorch! As the mixture thickens and bubbles (after about 10 to 12 minutes), it’ll deepen in color and smell divine. Take it off the heat, then add in your vanilla and a pinch of salt. Pour the hot caramel directly onto the cooled shortbread and tilt if needed for an even layer. Chill the whole pan in your fridge until set, about 1 hour—this is key for clean slicing later.
Step 3: Add the Chocolate Topping
In the final stretch, melt your milk chocolate (and coconut oil or shortening if using) in the microwave in 30-second bursts, stirring well after each interval until perfectly smooth. Pour this glossy chocolate river all over your caramel layer, smoothing with an offset spatula or the back of a spoon right to the edges. Return the pan to your fridge for another 30 minutes, just until the chocolate is firm enough to slice without smearing.
Step 4: Slice and Serve
Once the chocolate has set, use the parchment to lift out the whole slab and gently cut into bars with a sharp knife—wiping the blade between cuts helps keep those layers distinct. You’ll be rewarded with rows of neat, bakery-worthy Homemade Twix Bars. Pop them into an airtight container and store in the fridge for the best texture and flavor.
How to Serve Homemade Twix Bars
Garnishes
A sprinkle of flaky sea salt on top before the chocolate sets adds sophistication and balances out all that sweetness. You can also drizzle extra melted chocolate in zig-zags, or dip half of each bar in white chocolate for a classy two-tone finish.
Side Dishes
Pair your Homemade Twix Bars with a scoop of vanilla ice cream or a dollop of whipped cream to complement their richness. If serving for a party, include bowls of fresh raspberries or strawberries—their tartness is a beautiful partner to caramel and chocolate.
Creative Ways to Present
These bars look stunning stacked on a rustic cake stand or layered in a vintage tin lined with parchment. For gifting, wrap them individually in parchment and tie with colored twine. For a party platter, try cutting smaller bite-sized squares and arranging them like chocolate jewels alongside fruit and nuts.
Make Ahead and Storage
Storing Leftovers
Keep your Homemade Twix Bars in an airtight container in the fridge—they’ll stay fresh and delicious for up to a week. Refrigeration keeps the caramel gooey and the chocolate from melting (especially in warmer months).
Freezing
Absolutely! Layer bars between sheets of parchment or wax paper in a freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight before serving for that same snappy chocolate and smooth caramel experience.
Reheating
You don’t technically need to reheat Homemade Twix Bars, but if you want a softer chocolate or gooier caramel, let your bars sit at room temperature for 10 to 15 minutes before eating. If your bars ever get too cold and firm, a very quick zap in the microwave (about 10 seconds) will bring back that luxurious chewiness.
FAQs
Can I use a different kind of chocolate for Homemade Twix Bars?
Definitely! If you prefer a richer, slightly less sweet flavor, swap the milk chocolate for semisweet or dark chocolate chips. You can even melt and swirl two chocolates together for a marbled look.
What can I use instead of corn syrup in the caramel layer?
If corn syrup isn’t your thing, you can substitute golden syrup or honey. Both help prevent crystallization, though honey will add a floral note that’s delicious in its own right.
How do I cut Homemade Twix Bars without cracking the chocolate?
For neat, clean slices, let the chocolate set until just firm but not rock hard. Use a sharp knife dipped in hot water and wiped dry between each cut—this slices cleanly through the layers without shattering the chocolate.
Can I double the recipe or use a different pan size?
Absolutely! Double the recipe and use two 9×13 pans, or make thicker, more decadent bars by baking in an 8×8 pan and cutting them smaller. Just adjust chill time as thicker layers may set more slowly.
My caramel layer is too soft/hard. What happened?
Caramel texture is all about timing. If it’s too soft, it may not have cooked long enough to thicken. If it’s too hard, it likely cooked too long. Keep an eye on the mixture: as soon as it thickens and deepens in color, it’s ready to pour.
Final Thoughts
Making Homemade Twix Bars at home is pure edible joy—the caramel, the chocolate, that irresistible buttery shortbread! Whether you’re sharing them at a gathering or hoarding a secret stash in your freezer, these bars are a must-try. I hope you find they’re as delightful to make (and eat!) as I do—happy baking!
Print
Homemade Twix Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent homemade version of the classic Twix bars with buttery shortbread, gooey caramel, and rich chocolate layers. These bars are a delightful treat that will satisfy any sweet tooth.
Ingredients
Shortbread Layer:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Caramel Layer:
- 1 can (14 ounces) sweetened condensed milk
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup corn syrup
- ½ teaspoon vanilla extract
- pinch of salt
Chocolate Layer:
- 2 cups milk chocolate chips or chopped chocolate
- 1 tablespoon coconut oil or shortening (optional, for smoother texture)
Instructions
- Shortbread Layer: Preheat the oven to 350°F. Cream butter and sugar, add flour and salt, press into pan, and bake until golden.
- Caramel Layer: Cook condensed milk, sugar, butter, and corn syrup until thickened. Stir in vanilla, pour over shortbread, and chill.
- Chocolate Layer: Melt chocolate and oil, pour over caramel, and chill until set. Cut into bars and store in the fridge.
Notes
- You can substitute dark chocolate or semisweet chips for a richer flavor.
- To make them bite-sized, use an 8×8-inch pan for thicker layers and cut smaller squares.
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