Homemade Twix Bars

Homemade Twix Bars - a layer of buttery shortbread, topped with layers of sweet, creamy caramel and rich chocolate. So much better than store-bought!

Homemade Twix Bars stacked on a large plate

Twix Bars. Homemade Twix Bars. Nothing better.

Since I was using the shortbread as a base for the bars, I only omitted the sprinkling of sugar over the tops of the bars before baking. I figured there would be enough sugar going on top of the bars, we certainly didn't need any extra.

Three Homemade Twix Bars stacked on a small plate

After the shortbread baked in the oven and cooled, I poured caramel over the top. I used my homemade caramel, but you could use store-bought if you'd like.

After the caramel set, I poured a layer of melted chocolate over the top.

Homemade Twix Bars cut into rectangles on an aluminum foil covered baking pan

I used about 1 cup of caramel which caused the caramel to peak out from between the chocolate and shortbread. If you want a neater bar, reduce the amount to about 3/4.  Honestly, the extra caramel didn't bother anyone.

I placed the pan in the freezer for 20 minutes to harden, then moved the candy from the pan and sliced the bars into equal pieces.

This recipe was very easy to make.  The only thing that took time was the baking of the shortbread bars which was really no more difficult than baking cookies.  The Twix Bars came together very quickly and trust me when I tell you, they certainly didn't last very long.

Homemade Twix Bars | ZagLeft
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5 from 1 vote

Homemade Twix Bars

Homemade Twix Bars - a layer of buttery shortbread, topped with layers of sweet, creamy caramel and rich chocolate. So much better than store-bought!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Servings: 12 bars
Author: Joanie Zisk

Ingredients

  • 1/2 cup butter , softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup caramel (store bought or homemade)
  • 2 cups chocolate chips

Instructions

  • Heat oven to 350 degrees F.
  • In the bowl of an electric mixer, mix together the butter and sugar until creamy.
  • Reduce speed to low and add the flour, cornstarch and salt. Mix until well blended.
  • Line a 9 x 9 inch pan with aluminum foil. Spray the foil with cooking spray. Press dough onto bottom of baking pan. Bake for 23-25 minutes or until lightly golden.
  • Set aside to cool.
  • Pour caramel over the top of the shortbread. Set it aside to firm up just a little.
  • Meanwhile, pour the chocolate chips into a microwave-safe bowl. Microwave on high heat for 1 minute, stirring every 20 seconds, or until melted and smooth.
  • Let the melted chocolate sit for 5 minutes, then spread over the top caramel layer.
  • Place the pan in the freezer for 20 minutes.
  • Remove the candy from the pan by lifting the foil lining straight up. Place the candy on a cutting board, and using a hot knive, slice into 12 equal pieces.
  • Store in refrigerator for up to 3 days. Let stand at room temperature for 10 minutes prior to serving.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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