Twix Bars at Home

Just like the real thing, except homemade!! Homemade Twix Bars with layers of shortbread, homemade caramel, and melted chocolate. An irresistible copy-cat recipe of my favorite candy bar! Great birthday dessert. A delicious shortbread crust, caramel center and a chocolate layer on top. These taste exactly like a Twix bar and you can make them right at home! These bars really are incredible, and they get rave reviews wherever I bring them.

Everyone loves Twix bars, but they’re often full of unhealthy ingredients and preservatives that make them anything but good for you. What if you could enjoy the delicious taste of these Twix bars without all the added junk? It’s easy to do with these homemade candy bars recipe. Simply follow these steps and enjoy a guilt-free chocolate bar treat!

Making your own candy bars at home is not only a fun activity, but it also allows you to control the ingredients and tailor the flavor to your liking. These homemade Twix bars are a delicious treat that can be easily made with just a few simple ingredients. Plus, they’re so easy to make!

Not what you are looking for? Try these other sweet recipes: Vanilla Sheet Cake with Malted-Chocolate Frosting, Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.

Twix Bars

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Homemade Twix Bars with layers of shortbread, homemade caramel, and melted chocolate. An irresistible copy-cat recipe of my favorite candy bar! Great birthday dessert.

• Author: Jestei
• Prep Time: :30
• Freezer: :20
• Cook Time: 1:30
• Total Time: 2:20
• Yield: 12 1x
• Category: Sweets
• Method: Stove top / oven / freezer
• Cuisine: global

Ingredients

Scale 1/2x1x2x3x4x

• Unsalted butter, softened, for the pan
• 1/2 stick salted butter, softened
• 1/4 cup sugar
• 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 3/4 cup (10 1/2 ounces) semisweet chocolate morsels
• One 14-ounce bag caramels (about 2 cups, or 50 caramels)
• 2 tablespoons half-and-half

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Instructions

1. Preheat the oven to 325° F. Grease a 9×5-inch loaf pan with butter. In a heavy-duty stand mixer, cream the butter and sugar on medium speed just until combined. In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three batches, mixing just until all the dry ingredients are incorporated. The mixture should be crumbly but hold together when squeezed.
2. Press the dough evenly into the bottom of the loaf pan. Bake for 24 to 28 minutes, or until golden brown. Turn the oven off. Remove the loaf pan and let the cookie layer cool in the pan for 10 minutes. Turn out on a cutting board to continue to cool.
3. Wipe the loaf pan clean and line with a sheet of parchment paper, leaving a 2-inch overhang on each side. Sprinkle 1 cup of the chocolate morsels in the bottom of the pan and place it in the still-warm oven for 5 minutes. Using an offset spatula, smooth the melted chocolate into an even layer. Freeze the chocolate layer in the pan for 5 minutes.
4. In a medium microwave-safe bowl, microwave half the caramels, about 25, with 1 tablespoon of the half-and-half for 1 minute, stirring every 30 seconds, or until melted and smooth.
5. Remove the chocolate from the freezer. Pour the caramel over the cold chocolate layer and top immediately with the cookie layer. Melt the remaining caramels and half-and-half, and spread another layer of caramel over the cookie layer. Return the pan to the freezer for 20 minutes, or until the caramel is set.
6. In a separate small microwave-safe bowl, melt the remaining ¾ cup of chocolate morsels on high heat for 1 minute, stirring every 30 seconds, or until melted and smooth. Let the melted chocolate sit for 5 minutes, then spread over the top caramel layer. (Do not worry about making the chocolate smooth, as the more you move the chocolate, the more it will mix in with the caramel.) Return the pan to the freezer to set, approximately 15 minutes.
7. Remove the candy from the pan by lifting the parchment paper lining straight up. Place the candy on a cutting board and, using a hot knife, slice the loaf into 12 equal pieces, each about ¾ inch wide, and peel the candy away from the paper. Store in the refrigerator for up to 3 days. Let stand at room temperature for 10 minutes prior to serving.

Nutrition

• Serving Size: 12