Homemade Twix Bars
These bars are made up of three distinct layers: a simple shortbread crust, a soft and chewy salted caramel, and a crisp chocolate coating. The key to getting clean, distinct layers is chilling the bars thoroughly between each step. The shortbread is pre-baked to ensure it stays crisp, and the caramel is made right on the stovetop and poured over top to set.
Ingredients
For the Shortbread Crust
- 1/2 cup unsalted butter 1 stick, melted
- 1/2 cup light brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
For the Salted Caramel
- 1/2 cup unsalted butter 1 stick
- 1/2 cup dark brown sugar packed
- 1/2 cup light corn syrup
- 1/2 tsp kosher salt
- 1 can sweetened condensed milk 14-ounce
For the Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 2 tbsp vegetable oil
- 1 tsp instant espresso powder
Instructions
- Line 8x8 pan with parchment paper, leaving overhang. Preheat oven to 350F.
- Whisk melted butter and light brown sugar until glossy.
- Whisk in egg and vanilla extract.
- Fold in flour and salt until soft dough forms.
- Press dough evenly into pan. Bake 20 minutes until edges are golden.
- Combine butter, dark brown sugar, corn syrup, and salt in saucepan over medium heat until melted.
- Stir in condensed milk, bring to low boil. Cook 5-7 minutes until thickened, stirring constantly.
- Pour caramel over cooled shortbread. Cool 30 minutes at room temperature.
- Refrigerate 2 hours until firm.
- Lift from pan using parchment. Cut into 16 bars (3" x 3/4").
- Freeze bars while preparing chocolate coating.
- Microwave chocolate chips, oil, and espresso powder in 20-second intervals until melted.
- Dip each frozen bar in chocolate, coating completely.
- Place on parchment paper. Refrigerate until chocolate hardens.
Notes
Use hot knife for clean cuts. Wipe blade between cuts.
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