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Homemade Twix Bars: The Copycat Recipe You Can Make Today

A stack of homemade, layered twix bars featuring shortbread, caramel, and chocolate topping, served on a white plate.
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You can make candy bar favorites at home. This recipe shows you how to create rich, layered Homemade Twix Bars with shortbread, caramel, and chocolate coating. Build your confidence by making this satisfying treat from scratch.

Ingredients

Scale
  • For the Shortbread Base: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 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
  • For the Chocolate Coating: 12 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening

Instructions

  1. Prepare the shortbread: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Gradually add the flour and salt, mixing on low speed until just combined into a crumbly dough.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the edges are lightly golden. Let the shortbread cool completely in the pan.
  5. Make the caramel: In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and corn syrup.
  6. Cook over medium heat, stirring constantly, until the mixture reaches 245°F (118°C) on a candy thermometer, or until it thickens significantly, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract.
  7. Pour the hot caramel evenly over the cooled shortbread base. Let the caramel set at room temperature for at least 2 hours, or chill for 1 hour until firm.
  8. Cut the cooled caramel and shortbread into bar shapes, similar to candy bar size.
  9. Melt the chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth.
  10. Dip each caramel shortbread bar into the melted chocolate, ensuring it is fully coated. Place the coated bars on a parchment-lined baking sheet.
  11. Allow the chocolate to set completely at room temperature or chill briefly until firm. Slice into individual bars if needed.

Notes

  • For a cleaner cut on the caramel layer, chill the bars thoroughly before slicing them into bars.
  • If you prefer a softer caramel, reduce the cooking time slightly, aiming for a lower temperature.
  • You can substitute milk chocolate or dark chocolate for the semi-sweet chips based on your preference.

Nutrition

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