Description
These Homemade Twix Bars are a delightful treat combining a buttery shortbread cookie base, rich homemade caramel, and a smooth chocolate coating. With easy-to-follow steps for making each component from scratch, you can enjoy this classic candy bar in a homemade, satisfying version perfect for sharing or indulging at home.
Ingredients
Cookie Base
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 6 tablespoons heavy cream
- 1/2 teaspoon salt (plus extra to taste)
- 1 teaspoon vanilla extract
Chocolate Coating
- 6 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon coconut oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper on all sides, ensuring a two-inch overhang for easy removal later.
- Make Cookie Dough: In a food processor, combine butter, sugar, egg yolk, flour, and salt. Pulse until the mixture forms a dough ball. Press the dough evenly into the prepared pan using your hands, then poke the top with a fork all over to prevent bubbling during baking.
- Bake Cookie Base: Bake at 350°F for 20 minutes or until the cookie turns a light golden brown. Remove from oven and let it cool completely in the pan.
- Prepare Caramel: In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium-low heat. Swirl the pan gently every 20 seconds as the sugar melts, being patient to avoid burning as it first clumps and then liquefies.
- Add Butter to Caramel: Once fully melted, immediately remove from heat and stir in 6 tablespoons butter. The mixture will bubble vigorously—this is expected.
- Add Cream and Salt: Pour in 6 tablespoons heavy cream and 1/2 teaspoon salt, stirring until smooth. Taste the caramel once cooled slightly and add additional salt if desired. Remove from heat and let cool for 5 minutes.
- Layer Caramel on Cookie: Pour the caramel evenly over the cooled cookie base. Cover the pan with foil or plastic wrap and refrigerate for at least 2 hours or overnight to allow the caramel to set.
- Cut Bars: Once set, lift the bars out using the parchment overhang and place on a cutting board. Using a sharp knife, cut into 16 bars approximately 3 inches long by 3/4 inch wide by halving squares and then slicing into eighths.
- Freeze Bars: Place the cut bars in the freezer while you melt the chocolate to keep them firm.
- Melt Chocolate: Finely chop the semi-sweet chocolate and place it in a microwave-safe bowl with the coconut oil. Microwave in 20-second increments, stirring in between until smooth and fully melted. Alternatively, melt using a double boiler.
- Coat Bars in Chocolate: Using a fork, dip each bar into the melted chocolate, coating all sides evenly. Place coated bars on wax paper.
- Set Chocolate: Refrigerate the coated bars for about 15 minutes until the chocolate hardens. Serve and enjoy your homemade Twix bars!
Notes
- Ensure the pan is well lined with parchment on all sides for easy removal of the bars.
- Be patient while melting the caramel sugar to avoid burning; stirring gently and watching carefully is key.
- The caramel will bubble vigorously when butter is added—this is normal but be cautious.
- Use a sharp knife for clean cuts to prevent the bars from crumbling.
- Keep the bars chilled until serving to maintain firmness and prevent melting of caramel or chocolate.
- Storage: Keep the bars refrigerated or frozen to maintain texture; bring to room temperature briefly before serving if too firm.
