Twix Bars

These Twix Bars taste just like the candy bar. They are full of sweet Twix candy bar flavor, with even more chocolate. They are quick, simple, and only require a few ingredients. You will love this simple, tasty, chocolatey desert.

These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a Twix candy bar.

My husband doesn’t love caramel, but he ate these right up. That’s how you know they’re good.

could i add vanilla to my shortbread cookie bottom?

A shortbread cookie is usually pretty dry, and not extremely sweet. This shortbread recipe does not have any vanilla to it, however, you could easily add some.

We wouldn’t recommend adding more than a teaspoon, just so you don’t ruin the texture of the shortbread, but you could definitely add some.

* I did not use any vanilla extract in mine, and it turned out perfectly. It’s a very buttery crust, and it sticks together nicely. It was also sweet enough. You could add it, but these were amazing without.

I just baked it until the middle had set up, and it was a little golden on the top. So soft and delicious. You will want it to cool for at least 20 minutes before you pour on the caramel.

how to make perfect creamy caramel:

The key to making the most perfect creamy caramel, is stirring and watching your caramel. The other key is heat. You do not want to boil your caramel on high heat for the entire 5 minutes.

Instead keep it to a low boil with constant small bubbles and an occasional large one. You do not want a roaring boil, where the caramel is practically popping up at you.

Continue to stir at a medium low temperature for 5 minutes. If you notice areas of the caramel that are burning, and you are getting chunks in your caramel, or burnt pieces, your heat is obviously too high.

Remember that you can always add more heat, but you can’t always take it away. Keep it slow, and don’t rush the caramel process. Continue to stir, and adjust the heat as needed to keep it to a small boil.

could i use dark karo syrup?

For this recipe, I did not use dark karo syrup, however, you most definitely could. It won’t make that much of a difference.

Your caramel mixture may be a little darker, but the flavor will be about the same.

would shortening work instead of oil, for the chocolate?

For this recipe, we used oil with our chocolate. I have made this recipe a million times and have never had any problem with my chocolate thickening. The oil has only thinned my chocolate.

I usually use a vegetable oil to do this.

However, you could use shortening instead of oil if you would like. Once it is added to the hot melted chocolate, it won’t matter.

A lot of people will stir their chocolate with a spoon that has moisture on it (or a wooden spoon that may have moisture that they don’t see) and that is where the un-smooth chocolate usually comes from.

Moisture (like water) will make your chocolate lumpy and difficult. We recommend using a dried metal spoon to stir your chocolate.

how to slice your twix bars:

Where these are quite thick, and also a little chewy with the caramel layer, they can be a little tricky to cut. We recommend using a hot knife (you can run a steak or sharp metal knife under hot water, then pat it dry with a towel), and carefully slice through the Twix bars.

*It’s also critical that you don’t overcook the caramel, or it will be difficult to cut through. It should be smooth as butter, and cut easily.

watch how to make another delicious chocolate dessert, here:

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These Rocky Road Brownies are incredibly easy to make and full of flavor. They are rich and chocolatey and come together in just minutes. If you love rocky road, you will love this delicious brownie twist on them.

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Serves: 9

Twix Bars

These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a twix candy bar!

1 hr, 20 Prep Time

20 minCook Time

1 hr, 40 Total Time

Save RecipeSave Recipe

Ingredients

  • 1/4 cup sugar
  • 1 1/4 cups flour
  • 2/3 cup butter (softened)
  • Caramel Layer
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 Tablespoons corn syrup
  • 1/2 cup sweetened condensed milk
  • Chocolate Layer
  • 2 cups milk chocolate chips
  • 1 teaspoon vegetable oil

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
  2. In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
  3. Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
  4. Remove from oven and let it cool completely.
  5. In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
  6. Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
  7. In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
  8. Pour chocolate over top the caramel layer and let it cool.
  9. Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).

Nutrition

Calories

5471 cal

Fat

322 g

Carbs

597 g

Protein

60 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://media.sixsistersstuff.com/recipe/twix-bars/

Recipe from: All Recipes

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Comment on this Recipe

30 Responses to “Twix Bars”

  1. Jennifer
    I made this the other day, and while the caramel and chocolate turned out perfectly, the shortbread fell completely apart. It literally crumbled into tiny pieces and also didn't stick to the caramel layer. I blended it super well in the food processor...do you know why this would happen? Thanks! :-)
    • Hi Jennifer, we adapted the recipe from All Recipes. I went to the recipe on their site and read through the comments. A lot of people said they had made it a few times and it worked best to cool the shortbread before adding the caramel. We have not had a problem with the shortbread falling apart. You could add a little more butter so it's not so dry and see if that helps hold it together!
  2. I was super excited to make these, but they did not turn out how I had hoped. I added a little extra butter because of some other comments regarding a crumbly crust. That turned out fine. The caramel was good, though people should believe the recipe when it says stir constantly. I did, but heat may have been too hot. The sauce caramelized a little and I got some charred pieces in the mix, but it still tasted fine and not burned. The thing that did not work at all for me (and I would love feedback on this part) was the chocolate. I followed that part precisely, and it turned out very hard and cracked all over the place when I cut it. It also had a white coating when dried. I used the oil, but I think it should have had a lot more than one teaspoon for the two cups of chocolate. In other recipes, I have used more shortening for such a toping with no problems. Sadly, they tasted just okay and not super flavorful. I think I prefer a sweeter shortbread, and maybe would add vanilla somewhere in the caramel sauce.
    • Penelope, I know your post was years ago. I'm cooling the crust now; but I tasted the dough and thought it was kind of bland. And just now reading your comment. . . . . . .duh, that's it. . . . .NO vanilla. I make shortbread cookies also a recipe with a lot of different names, which I call snowballs (with nuts in dough and rolled in pwd sugar when warm) which also require vanilla. Wish I'd read your comment first.

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