Homemade Twix Bars
User Reviews
4.8
Homemade Twix Bars
Description
Homemade Twix Bars start with a shortbread crust made from cold butter mixed with powdered sugar, flour, and vanilla. After pressing and baking this crust to a light golden color, it provides a crisp, buttery foundation. The caramel layer is crafted by melting butter, brown sugar, corn syrup, and sweetened condensed milk together, then cooking the mixture until it reaches the soft ball stage, tested by dropping caramel into ice water to ensure the right consistency. Once thickened, this caramel is spread over the cooled shortbread base. The final step is melting milk or dark chocolate with some butter and spreading it as a smooth topping over the caramel. After setting, the bars can be sliced for serving. The interplay of the crumbly shortbread, tender chewy caramel, and creamy chocolate makes this treat distinct and satisfying.
Ingredients
For the Shortbread:
- 1 cup butter cold, (*see note)
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel:
- 1 cup butter (*see note)
- 1 cup light brown sugar
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
For the Chocolate:
- 3 cups milk chocolate or dark chocolate, chopped
- 1 Tablespoon butter
Instructions
- Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.
For the Shortbread Crust:
- In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Press the shortbread dough into the pan.
- Bake for 28-35 minutes or until the crust is very lightly golden. Remove from oven and allow to cool completely.
For the Caramel:
- Combine all of the ingredients in a medium saucepan over medium heat.
- Maintain the heat at medium and bring mixture to a rolling boil, stirring often.
- Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes).
- I test the "doneness" of the caramels using the ice water method: Stick several ice cubes in a cup and add cold water. Drop a spoonful of caramel into the ice water. If you're able to clump the caramel sauce together in your hands to form a very soft ball, then it's ready. When the caramel starts to turn golden brown, I do the ice water test every few minutes until I find that it's ready, just to make sure I don't overcook it.
- Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes, then refrigerate for at least 2 hours, or overnight.
For the chocolate:
- Add the butter and chocolate to a bowl and use a double boiler (or your microwave at low power, 30 second intervals, stirring in between) to melt the chocolate until smooth.
- Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set.
- Store in the fridge, covered, for up to 1 week.
Notes
- Both salted and unsalted butter can be used; add a pinch of salt if using unsalted to balance flavors.
- Use the ice water test to check when the caramel has reached the soft ball stage for proper texture.
- Line the pan with parchment or use non-stick spray to ease removal of the bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 50mg | 17% |
| Sodium | 187mg | 8% |
| Potassium | 89mg | 2% |
| Sugar | 47g | 94% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
