Homemade Twix Bars

TOOLS: Mixer Baking Sheet Silpat or Parchment Chocolate Melter (opt)
Photo by Nessa G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SHORTBREAD:

  • 1

    cup (2 sticks) (227 grams) unsalted butter, room temperature

  • 3/4

    cup (85 grams) powdered sugar

  • 1

    egg

  • 1

    teaspoon pure vanilla extract

  • 2 1/4

    cups (250 grams) all purpose flour

  • 1/2

    teaspoon salt

  • CARAMEL FILLING:

  • 3

    - 5.5 ounce bags (15.5 ounces total) soft caramels (or make your own)

  • 2

    tablespoons milk or cream

  • dash salt (opt)

  • CHOCOLATE TOPPING:

  • 12

    ounces (240 grams) milk chocolate, cut into pieces

Directions

Shortbread: Preheat oven to 300oF (150C) and place rack in center of oven. With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy. Add egg and beat until combined. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Refrigerate the dough until firm. Roll out the dough or press onto a baking sheet lined with parchment paper. Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking Creme Filling: Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4minutes) If you're using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk. Pour caramel over the baked cookie. Once the caramel has set, cut into whatever size pieces you desire. For best results, chill them in the freezer to firm up before dipping. Temper the chocolate Dip the bars in the tempered chocolate and place on waxed or parchment paper to set. Do not attempt to move your Twix bars before they are set or they're liable to come apart. Once they've set, you're ready to share and enjoy! For best results, store in the fridge.

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