Description
These homemade Twix bars elevate the classic candy bar experience by combining a buttery shortbread base, rich gooey caramel, and a smooth chocolate coating. Perfect for dessert lovers, these bars are easy to make and even better to eat, ensuring you’ll never want to buy store-bought Twix again.
Ingredients
Shortbread Layer
- ¼ cup granulated sugar
- 1 ¼ cup all-purpose flour
- ⅔ cup butter, softened
Caramel Layer
- ½ cup light brown sugar
- ½ cup butter
- ½ cup sweetened condensed milk
- 2 tablespoons corn syrup
Chocolate Layer
- 24 ounces chocolate almond bark
- 1 tablespoon oil
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the shortbread layer.
- Prepare pan: Line a 9×9 inch baking pan with parchment paper for easy removal of the bars.
- Make shortbread: In a medium bowl, combine the flour and granulated sugar. Cut the softened butter into chunks and mix it into the dry ingredients using a fork, mashing and blending until the mixture becomes crumbly. Press this evenly into the lined pan and bake for about 20 minutes until the edges are lightly golden.
- Make caramel: While the shortbread bakes, melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Stir continuously and bring the mixture to a boil. Cook for 3 to 4 minutes, then remove from heat and continue stirring for an additional 2 minutes until thickened.
- Cool caramel layer: Pour the caramel over the cooled shortbread base, spreading it evenly. Let it set at room temperature until firm, or refrigerate for 10 minutes to speed up the process.
- Cut bars: Once the caramel has set, cut the layered shortbread and caramel into 2-inch strips, resembling mini Twix bars.
- Melt chocolate: Combine the chocolate almond bark and oil in a microwave-safe bowl. Heat in 10-second intervals, stirring well between each until smooth and fully melted.
- Coat bars: Lay parchment paper on a flat tray. Using two forks, carefully place one bar on a fork and drizzle melted chocolate over the top and sides with the second fork. Scrape off excess chocolate and transfer the coated bar to the parchment paper. Repeat for all bars until fully coated.
Notes
- Any nutritional data provided is an approximation. Actual values may vary based on ingredient brands and portion sizes.
- For a firmer caramel layer, refrigerate the bars longer before cutting and coating.
- You can substitute chocolate almond bark with semisweet or milk chocolate chips if preferred.
- Store finished bars in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
