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Twix Bar Recipe

Twix Bar Recipe - recipe card
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A homemade Twix bar with a buttery shortbread crust, a thick layer of chewy caramel, and a smooth milk chocolate coating. The contrast of crumbly, gooey, and snappy textures makes this an irresistible treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 cup milk chocolate chips (about 6 oz)

Instructions

  1. Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. The parchment prevents sticking and makes lifting the bars out a breeze.
  2. In a medium bowl, beat 1/2 cup softened butter, powdered sugar, and 1/4 teaspoon salt with an electric mixer until light and fluffy, about 2 minutes. Scrape down the sides to ensure even mixing.
  3. Add the flour and mix on low until the dough just comes together. It will look crumbly but should press together when pinched.
  4. Press the dough evenly into the bottom of the prepared pan. Use your fingers or the bottom of a measuring cup to create a uniform, compact layer. Prick the dough with a fork all over to prevent bubbling.
  5. Bake the shortbread for 18-20 minutes, until the edges are just golden and the surface looks dry. Remove from the oven and let cool completely in the pan on a wire rack, about 20 minutes. Cooling prevents the caramel from melting the crust.
  6. In a small saucepan, combine heavy cream, corn syrup, granulated sugar, and 2 tablespoons butter. Stir over medium heat until the butter melts and the sugar dissolves, about 3 minutes.
  7. Clip a candy thermometer to the pan and continue cooking, without stirring, until the mixture reaches 240°F (115°C), soft-ball stage. This will take about 8-10 minutes. Watch carefully—the temperature rises quickly once it starts boiling.
  8. Once at temperature, remove the pan from heat and stir in vanilla and 1/2 teaspoon salt. The caramel will bubble vigorously—let it settle for a few seconds.
  9. Pour the hot caramel over the cooled shortbread, tilting the pan to spread it evenly. Let it sit at room temperature until set, about 30 minutes. Do not refrigerate yet, as the caramel needs to firm slowly.
  10. While the caramel sets, melt the milk chocolate chips in a heatproof bowl set over simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until just melted. Avoid overheating the chocolate to keep it glossy.
  11. Spread the melted chocolate over the caramel layer, smoothing the top with an offset spatula. Refrigerate the pan for 30 minutes, or until the chocolate is firm, before cutting.
  12. Use the parchment overhang to lift the bar out of the pan onto a cutting board. Use a sharp knife to cut into 4 equal bars. For clean cuts, wipe the knife between slices.
  13. For the best texture, let the bars sit at room temperature for 5 minutes before serving—they’ll be easier to bite through, with the shortbread staying crisp and the caramel slightly chewy.

Notes

Store in an airtight container in the refrigerator for up to 1 week, separating layers with parchment. For longer storage, freeze the wrapped bars for up to 3 months. Thaw in the refrigerator before serving. To re-crisp the shortbread, place bars on a baking sheet in a 300°F (149°C) oven for 5 minutes, then let cool.

Nutrition

Keywords: Twix bars, homemade Twix, caramel shortbread, chocolate caramel bars, shortbread cookie bars, dessert bars, baking, homemade candy bar, milk chocolate, caramel

Find it online: https://copycatkitchenco.com/milky-way-brownies/