Homemade Twix Bars with a classic shortbread crust, gooey caramel filling and a sweet milk chocolate topping. A perfect homemade candy bar copycat.
Candy bars have never been a huge craving of mine, give me a plate of fries or a candy bar and I will dive into the plate of fries without a second thought but any time I’ve ever had a craving for one it has always been a Twix bar or a Snickers bar. I’m still working on a good nougat layer for my copycat Snickers bar so until then we’ve got the Homemade Twix Bars for your viewing and baking pleasure.
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.
Looking for some more dessert bars? Here’s a few more to round out your day baking!
- Fat Witch Bakery’s Legendary Chocolate Caramel Brownies <—if you haven’t made these yet, RUN to the store for the ingredients!!
- S’mores Brownies
- Cookie Dough Brownies
- Peanut Butter Chocolate Brookies
- Easy Dark Chocolate Chunk Brownies
- Trader Joe’s Classic Lemon Bars
- Easy Lemon Bars (5 Ingredients!)
- Creamy Lemon Crumb Bars
Tools used in this Homemade Twix Bars recipe:
9×13 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. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
Milk Chocolate Chips – My favorite milk chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
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.
- 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 wrapped caramel squares
- 1/4 cup heavy cream
- 2 1/2 cups milk chocolate chips
- Preheat oven to 300 degrees and spray a 9×13 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 no longer 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 melt the chocolate in a microwave safe bowl in 30 second increments. (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.