Homemade Twix Bars

Caramel oozes out of a homemade twix bar.

5 from 2 votes

Fresh caramel, chocolate, and a shortbread base make these Homemade Twix Bars a hands-down favorite. Please be sure you've read the notes in the full post for all my tips, tricks, and thoughts on this recipe.

Prep Time50

Cook Time20

Cooling Time2

Total Time3 10

Course: Dessert Recipes

Cuisine: GBBO Inspired

Servings: Bars

Calories: 3440kcal

Author: Laura

Equipment

Ingredients

Caramel

1 TBSP dark corn sryup
7 1/4 TBSP Sugar
1/4 cup heavy cream
3 3/4 TBSP unsalted butter

Shortbread Base

3 1/2 TBSP butter softened
2 TBSP sugar
7 1/16 TBSP all purpose flour
3 1/3 TBSP cornstarch

Chocolate topping

12 ounces milk chocolate chopped

Instructions

make caramel, stir the corn syrup and sugar together
place a small heavy-duty pan over low heat and scrape the sugar mixture into the pan
let it slowly cook and shake the pan as needed, if you think the mix is starting to burn remove the pan and let it cool
stir occasionally as needed to keep the mix from burning
once the sugar melts and begins to darken being careful to keep it from burning but also let it cook so it will actually set up, I whisked it at this point to keep it from scorching
once it's darkened remove it from the heat and pour the cream and butter in and whisk smooth
pour into a bowl to cool, let it cool 60 minutes THEN pop it in the fridge to get hard (note it won't get hard unless you've cooked it long enough)
make the shortbread base by mixing the butter and sugar together then add the flour and cornstarch
line an 8x4 loaf pan with parchment or foil and pat the dough into the pan, chill 20 minutes
preheat the oven to 350˚
poke the chilled shortbread dough all over with a knife
bake the shortbread in the preheated oven for 10-13 minutes or until the shortbread is set and lightly browned
once baked let it cool for 5 minutes, then turn out onto a baking sheet
cut evenly into 10 slices
but don't move the cookie of the pan
chill it in the fridge until set hard
once the cookie base AND caramel base are cooled and the caramel is thickened melt the chocolate in a double boiler over low heat
once melted take off the heat to keep it from overheating
dip the bases in the chocolate and lay on a line baking sheet
cool again
load the caramel into a piping bag and pipe a line of caramel on top of each cookie base
put a baking rack over the lined pan and put the cookies on the rack
put 2 Tablespoons chocolate in another piping bag,
pour the rest of the chocolate over the cookies, reheat the chocolate as needed, if you want you can put the chocolate in a piping bag and pipe it over the cookies to get better coverage
chill 5 minutes
then snip the tip off of the piping bag of extra chocolate
drizzle over the bars
chill completely

Nutrition