Homemade Twix Bars – a layer of buttery shortbread, topped with layers of sweet, creamy caramel and rich chocolate. So much better than store-bought!
A couple of weeks ago I went a little crazy in the kitchen.
My family and I were heading back home to Louisiana for a quick visit. I thought it would be nice to bring along a few jars of my homemade Salted Caramel to give to a few family members so I hunkered down in my kitchen and made close to 7 batches. Caramel is so easy to make, it’s easy to get carried away.
Well, wouldn’t you know it – we drove off and I completely forgot to bring the caramel. Ugh…
Although we love caramel, I try not to keep a lot of it in my refrigerator. It can be dangerous, especially when dieting – which I seem to always be doing.
Salted caramel is absolutely wonderful warmed up in the microwave and drizzled over vanilla ice cream or apple pie. It’s also quite addictive when eaten by the spoonfuls, not that I’ve ever eaten it that way…
When we returned home, I gave a few jars to my son and his buddies from his apartment and kept the rest. I decided to take one of the last remaining jars of caramel we had in the fridge and make these incredibly easy and scrumptious homemade twix bars.
If I had to pick a favorite candy bar – and thank goodness I don’t have to – Twix Bars would have to be the one. It would fall right alongside Butterfingers, which is exactly how I gained the “freshman 15” many years ago. Ahh, but I digress…
Twix Bars. Homemade Twix Bars. Nothing better.
I used the shortbread recipe from Land O Lakes Butter for the base of the Twix Bars. 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.
After the shortbread baked in the oven and cooled, I poured caramel over the top. As I mentioned, 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.
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 - a layer of buttery shortbread, topped with layers of sweet, creamy caramel and rich chocolate. So much better than store-bought!
- 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
- 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.
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