These homemade Twix bars feature a buttery shortbread base, soft caramel center, and smooth chocolate topping. This easy twix bar recipe is perfect for parties, holidays, or anytime you want a simple chocolate caramel treat.
Ingredients
Shortbread Base Ingredients:
- ¾ cup butter, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Caramel Layer Ingredients:
- 11 ounces soft caramel candies, unwrapped
- 3 Tablespoons heavy cream
Chocolate Layer Ingredients:
- 12 ounces milk chocolate chips, or semi-sweet
- 1 Tablespoon coconut oil
- flakey sea salt, to taste (optional)
Instructions
For the Shortbread Base
- Preheat your oven to 375℉. Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes, or until the mixture is light and fluffy.
- Next, mix in the vanilla and then add the flour gradually. Mix just until all of the flour is incorporated.
- Line a 8x8 baking dish with parchment paper. Pat the dough into the dish.
- Bake for 15-18 minutes, or until the edges are starting to turn golden brown. Set aside to cool.
For the Caramel Layer
- Add the soft caramels and heavy cream to a small saucepan over medium heat. Cook, stirring often, until melted- about 5 minutes. Pour over the shortbread base.
- Place the shortbread and caramel in the fridge to cool until set, about 45 minutes.
For the Chocolate Layer
- Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave for 30 second intervals, stirring after each, until fully melted. Pour over the hardened caramel and top with flake sea salt, if using. Place the bars back into the fridge to chill until the chocolate has fully set- about 45 minutes.
- When the chocolate has fully hardened, let the bars sit at room temp for 10 minutes then slice the bars into your desired size and enjoy.
Notes
Milk chocolate, dark chocolate, and semi-sweet chocolate all work well for this recipe.
Feel free to use your favorite homemade caramel recipe instead of the caramel candies– just make sure it’s a recipe that will set into a nice solid layer.
You can double the recipe and use a 9 x 13 baking dish.
Tip: Let the caramel set until firm but not fully cold before adding the chocolate. This helps the layers bond and prevents separation when slicing.
Store bars in the fridge for up to one week. Let sit at room temp for a few minutes before serving.
Nutrition
Calories: 373kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 193mg | Fiber: 2g | Sugar: 27g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg
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