Homemade Twix Bars

Homemade Twix Bars

These taste exactly like a Twix bar with a succulent shortbread crust, caramel center, and a chocolate layer on top. The weightier part well-nigh them is that you can make them right at home!

I love a good homemade treat. Especially when they have caramel in them! Try out this succulent caramel world upside-down cake, this caramel world pie and these wondrous and archetype homemade caramel apples.

A stack of homemade twix bars.

Homemade Twix Bars Recipe

I have had these Twix Bars on my list of things to make overly since I started the blog. I love Twix, my kids are obsessed with Twix, it’s one of my favorite snacks bars. So why haven’t I made them until now? I don’t know but I have been missing out! I have made these other homemade snacks bars like this Snicker’s bars, these Homemade Reese’s Peanut Butter Cups and now that I have made these copycat Twix bars… my life is complete.

Twix Bars have unchangingly been a favorite of mine. But my boys are obsessed! Can you imagine how excited they were when I told them I was making a big batch? They didn’t take long to make and the spooky in the fridge between the layers definitely sped up the process. I moreover melted the caramel and chocolate in the microwave and they were washed-up in no time at all. We all loved them and I know that if you love Twix as much as we do, you will be in heaven!

Ingredients in Homemade Twix Bars

Once you see this ingredients list, you won’t overly want to buy these at the store again! They are so simple and I bet that you once have most of these ingredients at home! Check out the recipe vellum at the marrow of the post for word-for-word measurements.

Shortbread Layer:

  • Butter: I used unsalted butter in this recipe. If you wait until the sticks are at room temperature then they will mix in better.
  • Confectioners Sugar: This will dissolve hands which creates a smooth texture.
  • Vanilla Extract: Add a splash of vanilla to these Twix bars!
  • Flour: All purpose flour works unconfined in these bars.

Caramel Layer:

  • Caramel: I get a 14 oz bag and unwrap the caramels to make this part easy.
  • Heavy Cream: This will mix with the caramels, making it nice and creamy.

Chocolate Layer:

  • Milk Chocolate: You can get milk chocolate fries or sultry chocolate. Whatever you have on hand works considering it will be melted up anyways. You can moreover use visionless chocolate or semi-sweet chocolate.
  • Vegetable Shortening: This ingredient is optional and you only need it if you are trying to thin your chocolate.

How to Make Homemade Twix Bars

This part is pretty simple and these Twix bars take less than an hour from start to finish. And that includes sultry time! You may want to make a second batch. The first one is going to fly off of your table!

To make the crust:

  1. Prep: Preheat oven to 300 degrees. Line a 9×13 inch pan with parchment paper and lightly spray with cooking spray.
  2. Mix and press: In a medium sized bowl, write-up together butter, sugar, and vanilla. Add the flour. Write-up at medium speed with a hand mixer until mixture comes together. Press the dough into the marrow of the pan. Lightly flour your fingers to prevent sticking.
  3. Bake: Prick the husks with a fork and and torch for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it tomfool completely.

To make the caramel layer: 

  1. Melt: Melt the caramel and surf over low heat in small saucepan.
  2. Add to crust: Pour the caramel over the cooled crust.
  3. Chill: Pop into the fridge for 30 minutes to set.

To make the chocolate layer: 

  1. Melt: Melt the chocolate and shortening (if using) in a small saucepan over low heat.
  2. Pour: Pour over the caramel layer
  3. Chill: Put the bars in the fridge and nippy until set.
  4. Eat up: Cut the Twix bars into squares and enjoy!
4 pictures showing how to make the husks and the caramel layer.

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Shortcut

I have a little shortcut for you when making these Twix bars! To speed up the process and to be worldly-wise to make this dessert in a flash, I melted caramel and chocolate in the microwave. In a microwave-safe bowl, melt them on upper and stir them in 30-second increments. Stir in between to stave urgent and melt them until they are smooth and creamy.

The top view of Twix bars cut into squares and laid on theirs sides so that you can see the layers.

How to Store Twix Bars

If you have leftover Twix bars (or want to make some superiority of time!) they store great! You can have these as a treat for days if you plan ahead!

  • At Room Temperature: If you used chocolate fries as the chocolate then you can cut them up and store them in an snapped container at room temperature. They will last well-nigh 7-10 days.
  • In the Fridge: If you used chocolate wafers or almond bark, store them in an snapped container in your fridge. They will last a few weeks.
  • Freeze Superiority of Time: Once you have made these, place them in an snapped container and put them in the freezer. They last in the freezer for well-nigh 2 months. When you are ready to eat them, all you need to do is put them out on your counter to defrost. Then, they are ready to go!
A stack of homemade Twix bars, the top one has a zest taken out of it.
Print

Homemade Twix Bars

These taste exactly like a Twix bar with a succulent shortbread crust, caramel center, and a chocolate layer on top. The weightier part well-nigh them is that you can make them right at home!
Course Dessert
Cuisine American
Keyword candy bar, twix bar recipe, twix bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Bars
Calories 468kcal
Author Alyssa Rivers

Ingredients

Shortbread layer:

  • 1 cup salted butter 2 sticks, at room temperature
  • 1 cup confectioners sugar
  • 2 teaspoons vanilla extract
  • 2 cups All-Purpose Flour

Caramel Layer:

  • 2 cups caramel cut into small chunks (about 14 oz)
  • 3 tablespoons heavy cream

Chocolate Layer:

  • 2 cups milk chocolate chopped, melted
  • 1 tablespoon vegetable shortening optional

Instructions

To make the crust:

  • Preheat oven to 300 degrees. Line a 9×13 inch pan with parchment paper and lightly spray with cooking spray.
  • In a medium sized bowl, write-up together butter, sugar, and vanilla. Add the flour. Write-up at medium speed until mixture comes together. Press the dough into the marrow of the pan. Lightly flour your fingers to prevent sticking.
  • Prick the husks with a fork and and torch for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it tomfool completely.

To make the caramel layer:

  • Melt the caramel and surf over low heat in small saucepan. Pour the caramel over the cooled crust. Pop into the fridge for 30 minutes to set.

To make the chocolate layer:

  • Melt the chocolate and shortening (if using) in a small saucepan over low heat. Pour over the caramel layer and nippy until set.
  • Cut into squares and enjoy!
  • *To speed up the process I melted caramel and chocolate in microwave. Stir in 30 second increments until smooth and linty to stave burning.

Notes

Originally Posted July 12, 2015
Updated June 1, 2022

Nutrition

Calories: 468kcal | Carbohydrates: 53g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 137mg | Fiber: 2g | Sugar: 33g | Vitamin A: 533IU | Calcium: 33mg | Iron: 2mg