Homemade Twix Bars
These homemade Twix bars are easy, the recipe makes a big batch to share with your friends (if you're into that kind of thing) and they are way better when you make them yourself.
Servings: 32 servings
Calories: 240kcal
Equipment
Ingredients
Shortbread Cookie
- 1 ½ cups salted butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon kosher salt
Caramel
- 1 cup granulated sugar
- 6 tablespoons salted butter room temperature, cut into small pieces
- ½ cup heavy cream
- 1 teaspoon kosher salt
Chocolate Layer
- 12 ounces milk chocolate baking bar chopped
Instructions
Make the Shortbread
- Preheat the oven to 325ºF. Line a 13x9 inch baking pan with parchment paper and set aside.
- In the bowl of a stand mixer, add softened butter and mix until smooth.1 ½ cups salted butter
- Add the powdered sugar and mix well until fully incorporated.1 cup powdered sugar
- Add vanilla and mix 30 seconds more. Scrape down sides of the bowl as needed.1 teaspoon vanilla extract
- With mixer off, add in flour and salt and mix on low until fully blended.3 cups all-purpose flour, ¼ teaspoon kosher salt
- Spread cookie dough evenly into prepared baking pan.
- Bake in preheated oven for approximately 18-22 minutes or until cookie dough is golden brown in color. Remove from oven and set aside to cool.
Make Caramel
- In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon or heat resistant rubber spatula. Sugar will first form clumps then melt into an amber colored liquid. Continue to stir until all sugar is melted, being careful not to burn the sugar.1 cup granulated sugar
- Add the butter, being careful as the sugar will bubble up when the butter is added. Continue stirring until the butter is completely melted. Use a whisk to fully incorporate the butter into the melted sugar. While continuing to whisk, slowly drizzle in the heavy cream, being careful as the mixture will bubble up and may splatter when the cream is added.6 tablespoons salted butter, ½ cup heavy cream
- Allow the caramel to boil for 1 minute; it will rise in the saucepan as it boils.
- Remove from the heat and stir in salt. Set aside to cool for about 10-15 minutes.1 teaspoon kosher salt
- Once slightly cooled, pour evenly over cooled shortbread cookie layer. Place pan in the fridge for 20-30 minutes.
Melt Chocolate
- In the top bowl of a double boiler, melt chocolate over simmering water until all pieces are melted and smooth.12 ounces milk chocolate baking bar
- Remove pan from fridge and pour chocolate over top of caramel layer and spread evenly.
- Return to fridge for about an hour to allow chocolate to cool and harden. Remove from fridge, cut into rectangular bars, and serve.
Notes
- Store bars in fridge in airtight container. They will keep for a few weeks if stored properly.
- These can be messy. Go with it, enjoy it, be messy every once in awhile!
Nutrition
Calories: 240kcal | Carbohydrates: 25.3g | Protein: 2.2g | Fat: 15.3g | Saturated Fat: 9.6g | Cholesterol: 32.8mg | Sodium: 159.6mg | Fiber: 1.1g | Sugar: 15.5g
