Homemade Twix Bars (+Video)

Jump to Recipe

If you love the classic crunchy, creamy, smooth Twix Bar flavors, you’ll love being able to make this easy version of Homemade Twix Bars at home with this fun recipe!

YOUR FAVORITE CANDY BAR BUT HOMEMADE

Homemade Twix Bars are a great way to satisfy your cravings for the classic candy bar without having to leave the house! They may not look like the store bought kind but I promise all that delicious flavor is there! These bars feature a delicious shortbread base, with a layer of creamy caramel and topped with melted chocolate. You don’t need any special ingredients or tools – just grab your pantry staple ingredients and make a batch today.

FREQUENTLY ASKED QUESTIONS:

Why did my caramel harden?

It’s important to constantly stir the caramel while heating. If it’s not being stirred constantly during this process, it can harden and become tough.

What is the crunchy thing in a Twix bar?

Believe it or not, it’s just a basic shortbread cookie.

What kind of chocolate is on a Twix bar?

In this Twix bar recipe, we use semi sweet chocolate chips or milk chocolate chips.

How long do Homeamde Twix last?

If stored in an airtight container the bars will keep for 2-3 days. They can also be frozen and thawed as needed.

A homemade Twix Bar with a bite taken out on top of a few others.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

all-purpose flour– when making shortbread, there is no leavening agent like baking soda so you can’t use self-rising flour here.
granulated sugar – it’s gotta be the good ole standard sugar. I have never tried making this with a sugar substitute but it should work.
unsalted butter – we’re using unsalted butter for the shortbread layer. If all you have is salted then that is fine. It will just add a slight saltiness to the shortbread cookie layer.
salted butter – salted butter for the caramel and chocolate layers help enhance the flavor of the caramel and chocolate layers. It’s like adding a touch of salt to chocolate chip cookies, it brings out their flavors.
dark brown sugar– make sure you pack the measuring cup when measuring brown sugar. We want that deeper molasses flavor here but if all you can find is light brown sugar then you can use that.
sweetened condensed milk – do not grab evaporated milk. It has to be the thick sweetened condensed milk. They are often sold next to each other in the grocery store so be careful. Also, you are only using half a can for this (about 7 ounces.)
chocolate chips – you can use either milk chocolate chips or semi-sweet chocolate chips. I prefer semi-sweet chocolate so it counterbalances all the other sweetness.

HOW TO MAKE HOMEMADE TWIX BARS

Spray an 8×8-inch pan with nonstick cooking spray then line with parchment paper (keep the sides long so you can pull it out later). The non stick spray will help the parchment paper stick to the pan without popping up. You can also clip the paper to the sides with clips (as seen in photos) and set aside. Preheating the oven to 350F. In a medium bowl, whisk together all-purpose flour and granulated sugar, then add cold butter and create a crumb mixture with your hands a pastry cutter or two forks to cut it in.

collage of three photos: flour and sugar in a clear bowl; slices of butter added to bowl; butter and flour mixed together in a bowl.

Press the dough into the prepared pan and flatten it with an offset spatula (or you can use your clean hands. (Note: you may need to spray your hands or the spatula with nonstick spray to prevent sticking). Bake until a toothpick in the center comes out clean, about 20-22 minutes. Allow them to cool for about 15-20 minutes, then start your caramel layer.

collage of two photos: shortbread batter pressed into a square pan; baked shortbread layer in square pan.

In a small saucepan, melt the salted butter, then stir in the dark brown sugar and sweetened condensed milk on medium heat for 5 minutes. The caramel should be thick. Allow it to cool slightly (1-2 minutes) then pour on top of the shortbread layer. The caramel layer should be room temperature before you start the chocolate layer.

collage of two photos: a saucepan with melted butter, dark brown sugar, and condensed milk; caramel layer of a homemade Twix bar in a baking dish.

In a small microwave safe bowl add 1 cup of chocolate and 1 tablespoon of butter and melt for 30 seconds on high. Stir quickly, then place back in for 15 seconds and repeat until fully melted. Pour this chocolate layer onto the caramel layer and spread evenly.

a collage of two photos: a small mixing bowl with chocolate chips and butter; melted chocolate spread on top of caramel layer in baking dish.

Allow it to cool for 20 minutes then place in the fridge to set for at least 1-2 hours, then slice and enjoy.

CRAVING MORE RECIPES?

Closely looking at a Twix Bar with a bite taken out on top of a second bar.

Homemade Twix Bars (+Video)

If you love the shortbread cookie with caramel and chocolate treat, you'll love these Homemade Twix Bars.

5 from 3 votes

Print Pin Rate Save

Prep Time: 15

Cook Time: 22

Cooling Time: 20

Total Time: 57

Servings: servings

Author: Brandie @ The Country Cook

Ingredients

Shortbread Layer:

▢ 1 ¼ cups all-purpose flour
▢ ⅓ cup granulated sugar
▢ ¾ cup cold unsalted butter

Caramel Layer:

▢ 7 Tablespoons salted butter
▢ ¾ cup dark brown sugar, packed
▢ ½ can weetened condensed milk (about 7 ounces)

Chocolate Layer:

▢ 1 cup semi-sweet chocolate chips (or milk chocolate)
▢ 1 Tablespoon salted butter

Instructions

Shortbread Layer:

Spray an 8×8-inch pan with nonstick cooking spray then line with parchment paper (keep the sides long so you can pull it out later). The non stick spray will help the parchment paper stick to the pan without popping up. You can also clip the paper to the sides with clips (as seen in photos) and set aside.
Preheat the oven to 350F.
In a medium bowl, whisk together all-purpose flour and granulated sugar, then add cold butter and create a crumb mixture with your hands, a pastry cutter or two forks to cut it in.
Press the dough into the prepared pan and flatten it with an offset spatula (or you can use your clean hands. (Note: you may need to spray your hands or the spatula with nonstick spray to prevent sticking).
Bake until a toothpick in the center comes out clean, about 20-22 minutes. Allow them to cool for about 15-20 minutes, then start your caramel layer.

Caramel Layer:

In a small saucepan, melt the salted butter, then stir in the dark brown sugar and sweetened condensed milk on medium heat for 5 minutes. The caramel should be thick.
Allow it to cool slightly (1-2 minutes) then pour on top of the shortbread layer. The caramel layer should be room temperature before you start the chocolate layer.

Chocolate Layer:

In a small microwave safe bowl add 1 cup of chocolate and 1 tablespoon of butter and melt for 30 seconds on high. Stir quickly, then place back in for 15 seconds and repeat until fully melted.
Pour on the caramel layer and spread evenly. Allow it to cool for 20 minutes then place in the fridge to set for at least 1-2 hours, then slice and enjoy.

Video

Notes

Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Don’t stop stirring the caramel or it will get too hard.
You can use milk chocolate or semi sweet chocolate chips for the chocolate layer. I prefer semi-sweet.
Store these in an airtight container for 2-3 days in a cool, dry place. Or, you can freeze them for a longer period of time.

Course: Dessert

Cuisine: American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!