Homemade Twix Bar Recipe
Skip the candy aisle and make these irresistible Homemade Twix Bars right at home! This easy recipe layers buttery shortbread, thick creamy caramel, and a smooth chocolate coating for a dessert bar that’s perfect for quick breakfast ideas, easy dinner desserts, healthy snack swaps, or crowd-pleasing food ideas for parties. With simple pantry ingredients and step-by-step instructions, you’ll get that classic Twix flavor—only fresher, richer, and with no preservatives. Ideal for family gatherings, edible gifting, or anytime you want a fun and satisfying treat. Discover why this easy recipe is loved for dessert tables, lunchboxes, and sweet cravings alike!
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Equipment
- 8x8-inch baking pan
- parchment paper
- mixing bowl
- Electric mixer
- Saucepan
- Microwave-safe bowl
- Offset spatula
Ingredients
- 1 cup unsalted butter room temperature, for shortbread
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter for caramel
- 1/2 cup brown sugar
- 2 tablespoons light corn syrup
- 14 ounces sweetened condensed milk one standard can
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips or chopped milk chocolate
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Cream together 1 cup unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy. Mix in 2 cups flour and 1/2 teaspoon salt until just combined. Press dough evenly into prepared pan. Bake for 20-22 minutes or until the edges are lightly golden. Cool completely in the pan.
- For the caramel: In a saucepan, combine 1/2 cup unsalted butter, 1/2 cup brown sugar, 2 tablespoons light corn syrup, and 1 (14-ounce) can sweetened condensed milk. Stir constantly over medium heat until it reaches a gentle boil, then cook and stir for 6-8 minutes until thickened and golden. Remove from heat, stir in 1 teaspoon vanilla extract. Pour evenly over cooled shortbread. Refrigerate 1 hour, or until set.
- Melt 2 cups milk chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between, until smooth. Pour chocolate over caramel, spreading evenly with an offset spatula. Chill 30 minutes until set.
- Once chocolate is fully set, lift the slab from the pan using parchment overhang. Slice into 16 bars using a hot, sharp knife. Serve, or store in an airtight container at room temperature up to 4 days, or refrigerate/freeze for longer storage.
Notes
• Make sure the shortbread layer is fully cool before adding caramel or the layers can blend together.
• Stir caramel constantly and patiently for the smoothest, thickest layer—don't rush this step!
• For perfect, clean cuts, let the chocolate come to room temperature before slicing, and use a large sharp knife dipped in hot water.
• Stir caramel constantly and patiently for the smoothest, thickest layer—don't rush this step!
• For perfect, clean cuts, let the chocolate come to room temperature before slicing, and use a large sharp knife dipped in hot water.