Homemade Twix Bars

by Sabrina Snyder

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13 Comments

4 from 1 vote
24 bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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Homemade Twix Bars with a shortbread crust, a caramel filling, and a sweet milk chocolate topping. A perfect homemade candy bar copycat.

Homemade Twix Bars can seem intimidating at first glance because a triple-layer bar can look overwhelming, and caramel is finicky even in the best situations. Using wrapped caramels is definitely the shortcut to take here, making these bars a breeze!

Sabrina’s Homemade Twix Bars

A couple of quick notes about these Homemade Twix Bars: When it comes to your shortbread layer for these dessert bars, just make sure you don’t get to the browning stage. The more tender the crust, the better flavor you’ll have. Second, even though you may prefer dark or semisweet chocolate, milk is really the way to go with these Homemade Twix Bars.

Recipe Card

Dinner, then Dessert

Homemade Twix Bars Recipe

Homemade Twix Bars with a shortbread crust, a caramel filling, and a sweet milk chocolate topping. A perfect homemade candy bar copycat.
Yield 24 bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
A stack of Bars on a red and white checkered cloth.
PrintRate

Ingredients
 

  • 1 1/2 cups unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons  vanilla extract
  • 1 1/2 cups powdered sugar
  • 3  cups flour
  • 4  cups caramel squares (the individually-wrapped kind)
  • 1/4 cup  heavy cream
  • 2 1/2 cups milk chocolate chips

Instructions

  • Preheat oven to 300 degrees, spray a 9×13-inch pan with baking spray, and line with parchment paper.
  • In your stand mixer add the butter and beat until creamed and lighter in color, about a minute.
  • Add the sugar, salt, and vanilla and combine completely.
  • Add the flour and combine until the flour is not visible, but no longer than that.
  • Press evenly into the bottom of the pan and bake for 30 minutes.
  • Let the crust cool before adding the layers or the heat of the crust may absorb the caramel.
  • In a microwave-safe bowl add the caramel squares and heavy cream.
  • Cover with a wet paper towel and microwave in 30 second increments.
  • When it is melted enough to fully whisk together pour it over the shortbread crust.
  • Tilt the pan until the caramel is evenly covering the shortbread.
  • Put the pan in the fridge for 5 minutes and heat the chocolate in a microwave safe bowl in 30 second increments until melted, stirring after each 30 seconds. (It usually takes 2 to 3 times to fully melt).
  • Add the chocolate over the cooled caramel shortbread.
  • Let set in the fridge again before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 161mg | Potassium: 108mg | Fiber: 1g | Sugar: 45g | Vitamin A: 450IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 1mg

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Kitchen Tools and Ingredients

  • 9×13-inch Baking Pan: The straight edges and even cooking of this pan is ideal for bars and brownies.
  • Stand Mixer: The classic stand mixer it’s always a huge help to get things mixed a heck of a lot faster.
  • Hand Mixer: For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
  • Caramel Squares: I buy them in bulk, so they stay low in cost. If you have a grocery store near you that has a great bulk section, check it for these squares.

More Delicious Bars

chocolate caramel cookie squares Pin image

Images used in previous versions of this post:

candy squares pin image

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Havent tasted the final product yet, I am cooling it in the fridge. I sprinkled some kosher salt crystals on top to offset all the sweet. Not true to the “twix” taste, but I think its a good addition. We’ll see!

    Reply

  2. “4 cups wrapped caramel squares” is not a useful measurement, due to the size of the caramel squares causing different amounts of air in different shapes of measuring cups. Either list the number of squares (so I can do the math myself) or list the weight.

    Reply

  3. This was amazing my daughter instantly fell in love with these. I made one small substitute I used homemade caramel that I had on hand instead of the squares. This was a real hit at my house. 

    Reply