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Homemade Twix Bars: Decadent Caramel Shortbread Copycat Recipe

Two stacked squares of homemade twix bars showing a shortbread base, thick caramel layer, and chocolate topping.
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Make your own decadent Twix bars at home. This recipe features a buttery shortbread base, smooth caramel, and rich chocolate coating, creating layered cookie bars that taste better than store-bought.

Ingredients

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  • For the Shortbread Crust: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • For the Caramel Layer: 1 (14 ounce) can sweetened condensed milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Chocolate Coating: 12 ounces semi-sweet chocolate chips
  • 2 tablespoons coconut oil or shortening

Instructions

  1. Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a stiff dough.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden. Let the crust cool completely while you prepare the caramel.
  5. Make the Caramel Layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until the mixture dissolves and begins to bubble.
  6. Reduce the heat to medium-low and continue to cook, stirring frequently, for 8 to 10 minutes, until the caramel thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and salt.
  7. Pour the hot caramel evenly over the cooled shortbread crust. Spread it gently to cover the entire surface. Let the caramel set at room temperature for at least 1 hour, or chill for 30 minutes until firm.
  8. Melt the Chocolate Coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
  9. Pour the melted chocolate over the set caramel layer. Tilt the pan to spread the chocolate evenly across the top. Allow the chocolate to set completely at room temperature or chill for 15 minutes until firm.
  10. Lift the parchment paper overhang to remove the entire block from the pan. Use a sharp knife to cut the large slab into individual Twix bar shapes.

Notes

  • For cleaner cuts when slicing the bars, place the chocolate-coated slab in the freezer for 10 minutes before cutting.
  • If you prefer a gooier caramel layer, reduce the cooking time for the caramel by about 2 minutes.
  • You can substitute milk chocolate for the semi-sweet chocolate chips for a sweeter finish.

Nutrition

Find it online: https://gourmetgaze.com/homemade-twix-bars-copycat-recipe/