Twix Bars

  |  24 Comments

These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a Twix candy bar! My husband doesn’t love caramel, but he ate these right up! That’s how you know they’re good!

Serves: 9

Twix Bars

These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a twix candy bar!

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 2/3 cup butter, softened but not melted
  • 1/4 cup white sugar
  • 1 1/4 cups white flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons corn syrup
  • 1/2 cup sweetened condensed milk
  • 2 cups chocolate chips
  • 1 teaspoon vegetable oil

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x9" pan with cooking spray.
  2. In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
  3. Press the mixture into the bottom of the 9x9" pan, and bake for 20 minutes - until the edges start to turn a golden brown.
  4. Remove from oven and let it cool completely.
  5. In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
  6. Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
  7. In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
  8. Pour chocolate over top the caramel layer and let it cool.
  9. Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).
Cuisine: American | Recipe Type: Dessert
7.8.0.1
411
https://www.sixsistersstuff.com/recipe/twix-bars/

Recipe from: All Recipes

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Comment on this Recipe

24 Responses to “Twix Bars”

  3. Jennifer
    I made this the other day, and while the caramel and chocolate turned out perfectly, the shortbread fell completely apart. It literally crumbled into tiny pieces and also didn't stick to the caramel layer. I blended it super well in the food processor...do you know why this would happen? Thanks! :-)
    October 31, 2014 at 6:03 pm
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    • Cyd
      Hi Jennifer, we adapted the recipe from All Recipes. I went to the recipe on their site and read through the comments. A lot of people said they had made it a few times and it worked best to cool the shortbread before adding the caramel. We have not had a problem with the shortbread falling apart. You could add a little more butter so it's not so dry and see if that helps hold it together!
      October 31, 2014 at 7:02 pm
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  9. Penelope
    I was super excited to make these, but they did not turn out how I had hoped. I added a little extra butter because of some other comments regarding a crumbly crust. That turned out fine. The caramel was good, though people should believe the recipe when it says stir constantly. I did, but heat may have been too hot. The sauce caramelized a little and I got some charred pieces in the mix, but it still tasted fine and not burned. The thing that did not work at all for me (and I would love feedback on this part) was the chocolate. I followed that part precisely, and it turned out very hard and cracked all over the place when I cut it. It also had a white coating when dried. I used the oil, but I think it should have had a lot more than one teaspoon for the two cups of chocolate. In other recipes, I have used more shortening for such a toping with no problems. Sadly, they tasted just okay and not super flavorful. I think I prefer a sweeter shortbread, and maybe would add vanilla somewhere in the caramel sauce.
    November 29, 2015 at 9:25 pm
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    • Hazel
      Penelope, I know your post was years ago. I'm cooling the crust now; but I tasted the dough and thought it was kind of bland. And just now reading your comment. . . . . . .duh, that's it. . . . .NO vanilla. I make shortbread cookies also a recipe with a lot of different names, which I call snowballs (with nuts in dough and rolled in pwd sugar when warm) which also require vanilla. Wish I'd read your comment first.
      August 11, 2018 at 3:07 pm
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