Homemade Twix bars are easily one of my favorite sweet indulgences. With gooey caramel layered between buttery shortbread and smooth milk chocolate, every bite feels like pure perfection. They taste just like the classic candy bar—but even better when made from scratch.
There are three delicious layers that make up a homemade Twix bar. The shortbread base, soft caramel center, and creamy chocolate topping each bring their own magic. Enjoyed together, they create a rich, irresistible dessert that’s hard to beat.
Homemade Twix Bars
Homemade Twix bars are easily one of my favorite sweet indulgences. With gooey caramel layered between buttery shortbread and smooth milk chocolate, every bite feels like pure perfection. They taste just like the classic candy bar—but even better when made from scratch.
Ingredients
Shortbread Layer:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ⅔ cup salted butter, softened slightly
Caramel Layer:
- ½ cup salted butter
- ½ cup light brown sugar, packed
- 2 Tablespoons corn syrup
- ½ cup sweetened condensed milk
Chocolate Layer:
- 2 cups chocolate chips
- 1 teaspoon vegetable oil, or coconut oil
Instructions
Step-By-Step Instructions
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Notes
Make-ahead: This recipe can be made ahead of time and frozen. To do so, assemble as normal, then add an airtight lid to your container and place in the freezer. When you are ready to eat them, let the bars defrost on your counter until they are at room temperature.
Baking Tips:
- It’s important to continually stir the caramel sauce while you are making it. If it isn’t being mixed constantly, the mixture can harden and become tough or gritty.
- Once you have all the layers assembled, they will need to harden slightly before eating. I recommend placing the bars in the fridge for 10-15 minutes to set it quickly.
- Because the layers are hardened, it can help to use a warm knife when slicing the bars. To get your knife warm, run it under hot water for a minute or so, then wipe it dry immediately before slicing.
- You can use whichever chocolate you prefer. The instructions call for milk chocolate, but this recipe also works with semi-sweet or dark chocolate.
Storage: These bars will stay fresh if stored in an airtight container at room temperature 2 to 3 days.
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