Learn how to make your own Twix Bars from scratch. Long shortbread fingers covered in a thick layer of caramel all dipped in milk chocolate – just like the Twix candy bar!
What is your favourite chocolate bar? I love a Twix bar.
And now you can make a whole bundle of Homemade Twix Bars from scratch – featuring a thick layer of homemade caramel and plenty of smooth milk chocolate.
It’s a caramel lovers’ dream! ❤️
Just like my favourite Caramel Slice, it all begins with that soft shortbread cookie crust. You only need three ingredients but it’s smooth and buttery while still being sturdy enough to hold its shape.
Then it’s all about that caramel. Just sweetened condensed milk, butter and a little brown sugar are all you need to make the chewiest caramel going around.
It’s important to take your time when making the caramel. If you try speed up the process by turning up the heat – your caramel will burn.
Keep it on a medium heat and stir it at ALL times. I recommend pulling up a stool and taking it slow – like a delicious form of meditation.
Watch it at all times until that sticky caramel thickens and turns golden in colour. Then we spread it over our shortbread and bake it just to make sure it sets – and goes lovely and chewy.
The final touch is a thick coating of chocolate. There’s no way to do this process without making a bit of a mess – but it’s all part of the fun right?
Get the kids involved and have fun dipping those homemade shortbread fingers. And the best part of all – taking a big bite and enjoying that magical combo.
You. Are. Welcome. 😉
MORE TWIX RECIPES TO TRY
Learn how to make your own Homemade Twix Bars with layers of shortbread, caramel and chocolate.
- 65 grams (1/2 cup) icing or powdered sugar
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 115 grams (1/2 cup or 1 stick) butter, melted
- 240 ml (1 cup) sweetened condensed milk
- 60 grams (1/4 cup) unsalted butter
- 1 tablespoon brown sugar
- Sea salt
- 300 grams (2 cups) milk chocolate, broken into pieces
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar and flour. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place shortbread into baking pan and press down to form one even layer. Bake in the oven for 12-14 minutes or until the crust is slightly golden on the edges. It’s ok if it looks slightly under baked as it will be baked again. Remove from oven and set aside while you make the caramel.
- In a medium-sized saucepan, add sweetened condensed milk, butter and sugar. Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This can take around 10 minutes so be patient!
- Once the caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake in the oven for another 12 minutes or until golden brown. Leave to cool for 15-30 minutes before placing in the fridge for 2 hours to cool completely and firm up.
- To assemble Twix Bars, carefully remove caramel shortbread from tin and slice off the edges. Cut the shortbread into 16 fingers, approximately 3 inches or 8cm long and 1cm wide.
- Heat chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Gently dunk each shortbread finger into the chocolate and slowly lift it out with a fork and let the excess chocolate drip off. Place on a tray lined with baking paper. Continue until all the fingers are done.
- Place Twix Bars in the fridge for at least 1 hour so the chocolate can set. Enjoy!
- It’s important to heat the caramel on a MEDIUM heat only. Too hot and you will burn the caramel and it will stick to the bottom of the saucepan or you will get little flecks of burnt caramel floating in it.
- Keep stirring your caramel at all times. Pull up a chair because you will need to sit there for at least 10 minutes until it turns golden brown and thickens. The change is subtle but see photo below for colour guidance.
This recipe was first published on Sweetest Menu in September 2014.