Everybody loves Twix candy bars with their shortbread layer cookie base, creamy caramel, and chocolate coating! Wouldn't you love to know how to make Twix bars at home? Now you can!
These Twix cookie bars are easy, made with homemade caramel and drizzled with melted chocolate!
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Why You'll Love This Recipe
- This copycat recipe for homemade candy bars always receives rave reviews!
- These cookie bars are made without corn syrup and are a nut-free option!
Twix Ingredients and Substitutions
- Butter - I used salted butter. If using unsalted butter, add ½ teaspoon of salt to the recipe.
- Flour - All-purpose flour, never self-rising flour.
- Heavy Cream - There's not a good substitute for heavy cream in this recipe.
- Caramels - This recipe calls for 2 (11 oz) bags of Caramels. I usually buy the Kraft brand, and both the unwrapped squares and the bags of caramel bits come in 11 oz bags. You can use either kind for this recipe.
- Chocolate - You can melt chocolate chips, or you can use chocolate melting wafers. Dark chocolate and semi-sweet chocolate sets up firmer than milk chocolate.
- Parchment Paper - Parchment paper is kind of crucial to this recipe. These cookie bars set up pretty firm and would be difficult to get out of the pan without a barrier between the bar and the pan. Aluminum foil would work in a pinch too.
Couple Things You'll Need
How to Make
- Start by making the buttery shortbread crust layer.
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with parchment paper. I find that using small office clips to hold the parchment in place works really well. See picture 4.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, and powdered sugar.
- Add the vanilla extract.
- Beat in the flour.
- Press dough into an even layer in the prepared baking dish.
- Bake at 350 degrees for 20 minutes.
- The edges and top should just barely be slightly golden brown.
- Cool on a wire rack for 30 minutes before adding the caramel layer.
- Unwrap the caramel squares if necessary.
- In a medium saucepan over medium heat, melt the caramels with the heavy cream.
- Stir here and there while the caramel melts to prevent scorching.
- Once the caramel mixture is completely smooth, remove it from the heat and pour over the shortbread base layer.
- Place the Twix dessert in the fridge to chill completely (about 30 minutes) before slicing and adding the chocolate layer.
- Lift the entire dessert out of the baking dish. I used a spatula to loosen it a little, and then it popped right out.
- Set on a large cutting board.
- Using a sharp knife, cut in half lengthwise.
- Then slice the halves into sticks or bars a little more than ½ inch in width.
- Space the bars out across a sheet of wax paper or parchment paper on a baking sheet.
- Melt the chocolate in a melter pot or in a microwave-safe bowl.
- Once melted and smooth, drizzle the chocolate topping across the tops of each bar.
- This is easiest to do by putting the melted chocolate in a piping bag.
- Place in the fridge to set the chocolate.
- Now they're ready to eat!
- To store, pack them in an airtight container and keep them in the fridge.
Recipe FAQs
What is the crunchy cookie part of a Twix bar?
It's a layer of buttery shortbread cookies.
How can I make these salted caramel flavors?
A sprinkle of flaky sea salt across the top of the hot caramel will do the trick!
Related Recipes
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Homemade Twix Bars Cookies
Everybody loves Twix candy bars with their shortbread layer cookie base, creamy caramel, and chocolate coating! Wouldn't you love to know how to make Twix bars at home? Now you can! These Twix cookie bars are easy, made with homemade caramel and drizzled with melted chocolate!
Ingredients
Shortbread Layer
- 1 Cup Butter this is 2 sticks
- ½ Cup Granulated Sugar
- ¾ Cup Powdered Sugar
- 1 Tbs. Vanilla Extract
- 2 Cups Flour
Caramel Layer
- 22 oz Caramels 2x11 oz. bags
- 6 Tbs. Heavy Cream
Chocolate Coating
- 1 -½ Cups Semi-sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with parchment paper. I find that using small office clips to hold the parchment in place works really well. See picture 4.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, and powdered sugar.
- Add the vanilla extract.
- Beat in the flour.
- Press dough into an even layer in the prepared baking dish.
- Bake at 350 degrees for 20 minutes.
- The edges and top should just barely be slightly golden brown.
- Cool on a wire rack for 30 minutes before adding the caramel layer.
- Unwrap the caramel squares if necessary.
- In a medium saucepan over medium heat, melt the caramels with the heavy cream.
- Stir here and there while the caramel melts to prevent scorching.
- Once the caramel mixture is completely smooth, remove it from the heat and pour over the shortbread base layer.
- Place in the fridge to chill completely (about 30 minutes) before slicing and adding the chocolate layer.
- Lift the entire dessert out of the baking dish. I used a spatula to loosen it a little, and then it popped right out.
- Set on a large cutting board.
- Using a sharp knife, cut in half lengthwise.
- Then, slice the halves into sticks or bars a little more than ½ inch in width.
- Space the bars out across a sheet of wax paper or parchment paper on a baking sheet.
- Melt the chocolate in a melter pot or in a microwave-safe bowl.
- Once melted and smooth, drizzle the chocolate topping across the tops of each bar.
- This is easiest to do by putting the melted chocolate in a piping bag.
- Place in the fridge to set the chocolate.
- Now they're ready to eat!
- To store, pack them in an airtight container and keep them in the fridge.
Notes
- You can use the squares of caramels you have to unwrap, or you can use the caramel bits. Both Kraft brand bags of caramels come in 11 oz bags.
Nutrition
Calories: 158kcalCarbohydrates: 31gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 4mgSodium: 92mgPotassium: 59mgFiber: 0.4gSugar: 21gVitamin A: 45IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!
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Carrie Robinson
Oooooo... I bet these are so much better than store bought! Can't wait to make these. 🙂
Heather Perine
Oh my gosh.. storebought have nothing on these homemade ones!! A 1000x better! Gobbled these up 🙂
Maria San Juan
Lovely! Would love to try this! Thanks for sharing!
Bev
Could you freeze these?
Mindee
Yes, but without the chocolate drizzle. The chocolate drizzle may discolor or pop off altogether when frozen. I would also allow the cookie bar part to thaw completely before adding the chocolate so it adheres properly.
Greg
I love these!! Just can't snacking on them!
Rika
I can't believe how easy it is to make my own Twix bars! And I love how I can adjust the sweetness according to my liking! Thank you!
Rachel
Wow, I never thought to make my own twix bars at home! Now that I know how easy it is, I'll definitely be making them often!