I could sing the praises of how Twix are the best candy bars all day long, but now that I’ve learned how to make homemade Twix bars, I don’t think I’ll ever go back to the packaged stuff. I layered homemade shortbread cookies with gooey caramel and creamy chocolate to create my own homemade version of the classic candy bar, and it’s so good! With my batch-baking method, it’s easy to get the cookie and caramel perfectly portioned, too!
You only need 8 ingredients to make these homemade Twix bars, and I bet you have most of them in your kitchen already. The combination of chocolate and caramel over a homemade shortbread cookie is irresistibly good!
What’s in This Twix Bar Recipe?
- Butter: Salted butter holds the shortbread dough together and adds richness and buttery flavor.
- Sugar: Granulated sugar sweetens the shortbread dough.
- Flour: All-purpose flour gives the shortbread structure.
- Vanilla Extract: Enhances the sweetness of the shortbread
- Caramel Baking Pieces: An easy shortcut to create a rich caramel layer. I used Kraft Caramel Bits.
- Heavy Cream: Helps thin the caramel to a pourable consistency and adds richness.
- Chocolate Chips: Melt down to create a rich chocolate coating.
- Coconut Oil: Helps the chocolate melt evenly and set up firm.
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How to Store
Store homemade Twix bars in an airtight container in the refrigerator for up to 1 week or freeze them for up to 1 month. Let thaw at room temperature for at least 30 minutes before enjoying.
Tips for Success
- Make sure to let the caramel freeze for up to 30 minutes until it’s hardened.
- Slice your caramel bars while you’re waiting for the chocolate to cool to save yourself some time.
- Drizzle melted chocolate on top to give them a little extra chocolatey goodness.
- For a salted caramel Twix, simply add a pinch of sea salt to the caramel layer.
- For a cookie dough Twix, swap out the caramel for my homemade edible chocolate chip cookie dough.
- For a peanut butter Twix, swap the caramel for homemade peanut butter thickened up to a spreadable consistency with a bit of powdered sugar.
Homemade Twix Bars Recipe
Ingredients
- ¾ cup salted butter (1½ sticks)
- ¼ cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 11 ounces caramel baking pieces such as Kraft Caramel Bits (1 bag)
- 2 tablespoons heavy cream
- 3 cups chocolate chips
- 3 tablespoons coconut oil
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer
- Baking Sheet
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Set aside.
- In a large bowl, using a hand mixer, cream the butter and sugar together.¾ cup salted butter, ¼ cup granulated sugar
- Mix in the vanilla extract and flour until the dough comes together.1 teaspoon pure vanilla extract, 1½ cups all-purpose flour
- Press the dough into the bottom of the prepared baking pan.
- Bake for 15-20 minutes, until golden brown. Let cool.
- While the crust is cooling, melt the caramel pieces in the microwave. Add the caramel and heavy cream to a microwave-safe bowl, and heat in 30-second increments until melted and smooth.11 ounces caramel baking pieces, 2 tablespoons heavy cream
- Pour the caramel over the cooled cookie layer.
- Freeze for 30 minutes, until the caramel has hardened.
- Place the chocolate chips and coconut oil in microwave-safe bowl. Microwave in 30-second increments. Stir until melted and smooth. Let the chocolate cool.3 cups chocolate chips, 3 tablespoons coconut oil
- While the chocolate is cooling, take the pan out of the freezer and slice the bars into slices about 1 inch wide.
- Place the bars on a parchment paper-lined baking sheet, and return them to the freezer for a few minutes.
- Using two forks, submerge each bar into the melted chocolate until fully coated.
- Remove each bar from the chocolate, letting excess chocolate drip off. Then, transfer the bars to the parchment paper-lined baking sheet to let them cool.
- Drizzle the tops of the bars with extra chocolate.
- Return the bars to the refrigerator or freezer until the chocolate hardens.
Notes
How to Make Twix Bars Step-by-Step
Bake the Cookie: Preheat your oven to 350°F, line an 8×8-inch baking pan with parchment paper, and set aside. In a large bowl, using a hand mixer, cream ¾ cup of salted butter and ¼ cup of granulated sugar together. Mix in 1 teaspoon of vanilla extract and 1½ cups of all-purpose flour until the dough comes together. Press the dough into the bottom of the prepared baking pan. Bake for 15-20 minutes, until golden brown. Let cool.
Melt the Caramel and Chocolate: While the crust is cooling, melt 11 ounces of caramel baking pieces in the microwave with 2 tablespoons of heavy cream in 30-second increments until melted and smooth. Pour the caramel over the cooled cookie layer. Freeze for 30 minutes, until the caramel has hardened. Place 3 cups of chocolate chips and 3 tablespoons of coconut oil in a microwave-safe bowl. Microwave in 30-second increments. Stir until melted and smooth. Let the chocolate cool slightly.
Slice the Bars: While the chocolate is cooling, take the pan out of the freezer and slice the bars into slices about 1 inch wide. Place the bars on a parchment paper-lined baking sheet, and return them to the freezer for a few minutes.
Dip the Bars: Using two forks, submerge each bar into the melted chocolate until fully coated. Remove each bar from the chocolate, letting excess chocolate drip off. Then, transfer the bars to the parchment paper-lined baking sheet to let them cool.
Set the Bars: Drizzle the tops of the bars with extra chocolate. Return the bars to the refrigerator or freezer until the chocolate hardens.
Meg S says
I had a ton of chocolate left over. The caramel didn’t stick to the shortbread even though I made sure they were well-frozen over 30 minutes. Just a mess of a recipe in my opinion.
Aol says
Uhh caramel sticks to everything . Sounds like you didn’t follow directions .
Kathy Greer says
So good, but the coconut oil didnt really sit well on my sons tummy. Could I substitute a different oil or shortening instead of coconut?
Samantha Marceau says
Hi Kathy, the coconut oil helps us to avoid tempering the chocolate, which is a complicated process. Coconut oil stays solid at room temperature, so it keeps the chocolate more solid. You could try butter, but it will not set completely at room temp. Cocoa butter may also work if you’re able to get it. You can also try leaving it out altogether, but again, the chocolate may be softer and less set!