Real Recipes From Real Home Cooks ®

twix bars

(23 ratings)
Blue Ribbon Recipe by
Jill Hanses
Pasco, WA

I enjoy baking and trying new goodies for special occasions and holidays. I came across this recipe just in time to try them out for my nephew's graduation party. They were a huge hit! I combined a couple of recipes and changed a few steps to simplify (in my opinion) and was very pleased with the outcome. The shortbread cookies are wonderful on their own and to use in other applications. Enjoy!

Blue Ribbon Recipe

These homemade Twix bars are amazing. Very similar to the candy bar, but better. The cookie is a buttery shortbread that's not overly sweet. The layer of caramel and chocolate add sweetness to this treat. They're not just for Halloween. Make them for a tasty homemade gift during the holidays. Ok... maybe these little guys are a little labor-intensive, but the process is very easy.

— The Test Kitchen @kitchencrew
(23 ratings)
yield 10 -12
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For twix bars

  • 1 c
    butter, room temperature
  • 1/2 c
  • 2 c
    all-purpose flour
  • 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
  • 15 1/2 oz
    soft caramels (about 1 1/2 bags)
  • 2 Tbsp
  • dash
  • 12 oz
    milk chocolate, cut into pieces (used large Hershey bars)
  • 1 tsp
    Crisco, if needed to make the chocolate softer (didn't need)

How To Make twix bars

Test Kitchen Tips
When rolling the cookie, use the plastic wrap to keep it from sticking to the rolling pin. Also, try to get it as a long rectangle if possible.
  • Creaming butter and sugar until fluffy.
    For shortbread cookie: cream together butter and sugar until light and fluffy.
  • Flour, baking powder, and salt in a bowl.
    In a separate bowl, whisk together the flour, baking powder, and salt.
  • Slowly incorporating flour into butter.
    Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
  • Dough separated into two and wrapped in plastic wrap.
    Separate the dough into halves and wrap each in plastic. Refrigerate until the dough is as firm as a stick of butter.
  • Oven preheating to 350 degrees.
    Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
  • Rolling out the dough into a long rectangle.
    Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4" thickness.
  • Shortbread baking in the oven.
    Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
  • Caramels melted in a bowl with milk and salt.
    For the caramel layer: Unwrap and place your caramel, milk, and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).
  • Caramel poured over the shortbread.
    Pour caramel over the baked shortbread. Put in the refrigerator to harden and set.
  • Shortbread/caramel cut into rectangles.
    Cut the shortbread/caramel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.
  • Melted chocolate in a bowl.
    For the chocolate coating: Microwave the chocolate at 1 minute intervals while stirring until melted or use a double boiler method to melt.
  • Dipping shortbread into chocolate.
    Dip the bars into the chocolate.
  • Bar setting up on wax paper.
    Place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting. At this point, you will be getting anxious to try them!
  • Gooey caramel in a homemade Twix Bar.
    Once they are set, you are ready to enjoy them! I kept mine stored in the refrigerator to avoid melting, but they did not last long once set out and there were no leftovers.