You haven’t lived until you’ve sunk your teeth into one of these dangerously delicious bite size Twix bars. Made with layers of crispy, buttery shortbread, creamy homemade caramel and rich, dark chocolate. Skip the store-bought stuff – these copycat Twix bars are simply irresistible!
Halloween is here and you’ll be glad to know I have my “This IS My Costume” t-shirt at the ready. I might not be the biggest fan of dressing up {sorry kids!}, but I am a huge fan of these homemade bite size Twix bars.
One bite of these ooey gooey caramely chocolate covered candy bars and you’ll never go back to the store-bought stuff. These copycat Twix cookie bars are basically a fantasy bar filled with a trifecta of all that is delicious in this world. Consider yourselves warned – they’re super addicting!
Why you need to make your own candy bars
- Easy to make. You can make and assemble these homemadecookie bars in just over an hour. Just bake, layer, dunk and chill!
- No mystery ingredients. Unlike mass produced candy bars, these treats are made from scratch with just a few simple ingredients and no preservatives. Yes please!
- Better than store bought.These DIY Twix candies are softer, chewier and more delicious than the wrapped version.
- Perfect for parties!Kids of all ages love these bars {I’m looking at you Dad!}. Perfect for Halloween, Valentine’s Day and beyond! If you love chocolate and caramel, this recipe is for you.
What is a Twix bar made of?
If you love the classic combination of chocolate and caramel, you’re going to love this recipe! Just like their namesake, these DIY candy bars are made with a gooey, chewy homemade caramel sandwiched between a layer of buttery shortbread and a coating of silky smooth dark chocolate.
But I have to say these made from scratch candy bars are nothing like the store bought kind.
They’re waaayyyy better.
Because these are made fresh with high quality ingredients, these bite size candies taste so much better than the original. Each layer is simple to make and every bite is pure salty meets sweet perfection. These copycat Twix bars are a leveled up version of that favorite Halloween treat we all love to steal from our kids’ trick-or-treat bag.
Add a sprinkle of flakey sea salt for an irresistabletreat you’ll want to make again and again.
Ingredients for homemade Twix bars
Don’t let the fact that these bars have three layers spook you. Each layer comes together in no time with just a handful of simple ingredients. Here’s what you’ll need.
- Flour –Just a cupful of regular all purpose is all we need for the classic shortbread cookie base. Be sure to weigh your dry ingredients with a digital scale or spoon and level your flour for best results.
- Sugar–We’ll use granulated sugar for the perfect amount of sweetness.
- Butter –Be sure to soften your butter to room temperature before making the shortbread layer.
- Vanilla –With so fewingredients inthe recipe, it’s important to use quality ingredients. Choose a high-end vanilla for the very bestflavor. I love using Rodelle Gourmet Vanilla.
- Heavy cream –Just a little goes a long way to make a luscious, creamy caramel.
- Corn syrup –Just a small amount of corn syrup creates the perfect thick and chewy caramel layer that you want to lick straight from the spoon!
- Salt –Just a pinch of salt in the recipe itself helps to balance the sweetness of the caramel and chocolate. Add a sprinkle of flakey sea salt to the tops for the perfect salty meets sweet treat.
- Chocolate –Break out the good stuff for these homemade candy bars bakers. I like to use Ghirardelli 60% bittersweet chocolate chips for the melted chocolate coating for a deep, rich chocolate flavor that isn’t overly sweet. If you prefer to stick with classic milk chocolate, or prefer the taste of semi-sweet, don’t let me stand in your way.
- Coconut oil –Just a drizzle of unrefined coconut oil mixed in to the melted chocolate give the coating a smooth, shiny look and help the chocolate set once chilled.
How to make bite size Twix bars
These bars are a triple threat and they’re as easy as 1-2-3. Follow these steps and check the recipe card below for complete instructions.
Make the shortbread cookie dough base. Beat the butter and sugar together for 2 to 3 minutes. Scrape down the sides of the bowl. Add the flour and salt and mix to combine. Transfer the dough to a parchment lined 8 x 8 pan. Chill for 30 minutes. Meanwhile, preheat the oven to 350°F.
Poke the dough with a fork and bake. Once chilled, poke the dough all over with a fork. Bake for 25 minutes until golden brown.
Make the caramel. While the shortbread cookie base cools, make the caramel on the stovetop. Stir together the sugar, corn syrup, butter and heavy cream in a saucepan over low heat. Once the butter is melted and the sugar is dissolved, increase the heat to medium-low and bring the caramel to a low boil. Immediately lower the heat so that the mixture is simmering. Stir frequently for 15 to 20 minutes as the caramel thickens. When it reaches a temperature of 240°F, remove the pot from the heat. Cool for 5 minutes and then stir in the vanilla and salt.
Pour the caramel over the shortbread and chill until firm. Tilt the pan from side to side to helpguide the caramelinto the corners of the pan. Let the pan sit at roomtemperature for 20 minutes and then chill for 40 minutes to one hour. You can also make this portion ahead and chillovernight.
Slice the bars and chill before dunking in chocolate. Using a sharp knife and a ruler, slice the bars into rectangles and then slice again in half to make them bite size.Place on a parchment or wax paper lined cookie sheet and chill for 10 to 15minutes so they are cold and firmbefore dunking in the meltedchocolate.
Dip candy bars in chocolate. Melt the chocolate and coconut oil together until smooth and shiny. Allow to sit at room temperature while the bars are chilling in the refrigerator. The chocolate can be slightly warm, but should not be hot when you dunk the bars. Use a fork to dip each piece of candy into the chocolate, dunking it all the way so that the candy is coated on all sides. Lift the fork up and allow the excess chocolate to drip back into the bowl.
Carefully transfer the candy bars to a cookie sheet lined with parchment or wax paper. Be careful that the caramel doesn’t get too soft. Place the chocolate coated Twix candies in the refrigerator to set – this will take about 15 minutes. The longer they are chilled, the more firm the bars will be. Sprinkle with sea salt just before serving.
Tips for making candy bars from scratch
- Line your baking pan. These bars are layered in a 8 x 8 baking pan. For easy removal of the candy once it’s chilled, line the pan with parchment paper, allowing the sides to hang over by an inch or two.
- Keep an eye on the caramel. If you’ve never made caramel from scratch before, you’re in for a real treat. It’s much easier to make than you might think and the flavor is far superior to the store bought stuff. You will need a candy thermometer and a few minutes to babysit the stovetop. Be sure to stir the caramel often to avoid it burning on the bottom of the pan and becoming grainy.
- Allow for chill time. These bars are positively drool-worthy and I want to dive right into the pan the minute they are assembled. But in order to slice these bars into bite size pieces, you’ll need to chill them for at least an hour or two. I often make these bars ahead of time and chill them overnight. Once chilled, slice into mini rectangles and dip in the melted chocolate. Place each bar on a parchment or wax paper lined cookie sheet and chill for about 20 minutes, until the chocolate is set.
- Use a sharp knife. To get those perfectly cut bite size pieces, use a very sharp knife to cut the cold bars. For best results, run the knife under a stream of warm water and then wipe with a clean dishtowel. Repeat before cutting each slice. Work quickly and put the bars back in the fridge to chill if the caramel gets too soft to cut clean edges.
How to store
These bars taste great at room temperature or served cold straight from the fridge. These mini treats are super snack-able and I fully expect you to enjoy at least two or three at a time. Store any left overs tightly covered in the refrigerator until the candy craving strikes again. They hold up well in the freezer if wrapped well in two layers of plastic wrap and sealed in a plastic freezer bag. Defrost at room temperature before eating. Take it from me, these bars are so good you might just have to hide them from yourself!
Can I make these gluten free?
Absolutely! It’s no surprise that these mock Twix bars aren’t exactly healthy, but they are worth it! And you can easily swap the flour in the shortbread cookie dough to suit your dietary needs. Simply use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. Good news…the caramel and chocolate are naturally gluten free.
Happy Halloween and happy candy making!
If you can’t wait to try these Homemade Twix Bars, you may also like:
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Homemade Salted Caramel Dark Chocolate Cups
5 Ingredient Dark Chocolate Pretzel Bark
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Homemade Twix Bars
5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews
- Author: Heather Mubarak
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 75 minutes
- Yield: 40 mini candy bars 1x
- Category: Chocolate
- Method: Baking
- Cuisine: American
Description
You haven’t lived until you’ve sunk your teeth into one of these dangerously delicious bite size Twix bars. Made with layers of crispy, buttery shortbread, creamy homemade caramel and rich, dark chocolate. Skip the store-bought stuff – these copycat Twix bars are simply irresistible!
Ingredients
UnitsScale
Shortbread
- 1 3/4 cup (225 g) all-purpose flour, scooped and leveled
- 1/2 teaspoon fine sea salt
- 1/3 cup (67 g) granulated sugar
- 10 tablespoons (140 g) unsalted butter, room temperature
Caramel Filling
- 1 cup (100 g) granulated sugar
- 1/4 cup light corn syrup
- 6 tablespoons (84 g) unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 12 ounces chocolate chips
- 1 tablespoon coconut oil (I use unrefined, organic for zero coconut flavor once mixed with the chocolate)
- flaky sea salt for sprinkling on top (optional)
Instructions
For Shortbread
- Adjust oven rack to lower-middle position and preheat oven to 350˚ F.
- Make a parchment sling in one 8×8 pan. Set aside.
- Whisk together flour and fine sea salt in a medium bowl. Set aside.
- Add butter and sugar to the bowl of a standing mixer and beat on medium-low for 3 minutes. Scrape down the sides of the bowl.
- Add flour and salt mixture to butter and sugar and mix on low for 30 seconds.
- Remove the bowl from standing mixer and scrape the dough together with a spatula. The dough will be crumbly, but not dry.
- Transfer the dough into the pan. Using clean hands, press the dough evenly into the square pan. Place in refrigerator for 30 minutes to chill.
- Once chilled, use a fork to prick the top of the dough all over. Bake for 25-30 minutes.
- Remove from the oven when the top is golden brown. Take a spatula and lightly press down the surface of the baked shortbread. Set aside and let cool for 30 minutes.
For Caramel Filling
- Add the sugar, corn syrup, room temperature butter and cream to a heavy-bottomed saucepan. Cook over low heat, stirring often, until the sugar is dissolved and the butter is melted. Increase heat to a medium low and allow the caramel to boil, but then adjust heat to maintain a simmer. Stir frequently and monitor the temperature with a candy thermometer for 15-20 minutes. Once the thermometer reads 240˚ F, remove from heat.
- After 5 minutes off the heat, add the salt and vanilla and mix. Pour the caramel over the shortbread, slightly tilting the pan to cover all the shortbread in even thickness. Let cool for at least 20 minutes on the counter and another 40 minutes (or overnight) in the refrigerator.
For Chocolate Top
- Fill a saucepan with 2-3 inches of water and gently heat (but do not boil or simmer) and place a heat safe bowl over it. This heat safe bowl should not touch the water in the saucepan.
- Melt the chocolate pieces and coconut oil in the heat safe bowl. Mix together until smooth. Set aside and allow to cool slightly.
- Note: You may also melt chocolate chips in a microwave safe bowl with oil. It is best to microwave the chocolate in 15 second intervals until just melted.
- When the shortbread and caramel layers are completely cooled, use the paper sling to remove the cookie from the pan. Cut the 8×8 inch cookie square in half with a very sharp knife, making two rectangles of 4×8 inches. Then cut the rectangular cookie into about 11 bars. Cut those bars in half. Repeat this with the other rectangle. If the caramel is too soft, refrigerate the cut bars again until firm.
- Note: Press the sharp knife firmly straight down through the shortbread layer to avoid crumbling.
- Dip each bar into the chocolate, place on a parchment or wax paper lined cookie sheet and allow to set. Place cookie sheet in the fridge for 20 minutes or until chocolate is fully set.
- Note: Place each newly chocolate dipped bar into the fridge as quickly as possible to avoid the caramel melting.
- After 20 minutes, remove bars from the refrigerator and trim off the excess chocolate that has pooled along the bottom of the bar. Sprinkle with flakey sea salt if desired.
Notes
Store tightly covered in the refrigerator for up to 5 days.
Best served chilled.
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