You haven’t lived until you’ve sunk your teeth into one of these homemade bite size twix bars. Made with a layer of crispy, buttery shortbread topped with luscious homemade caramel and coated in a decadent layer of rich, dark chocolate, these made from scratch candy bars are simply irresistible!
Halloween is just around the corner and you’ll be glad to know I have my “This IS My Costume” t-shirt at the ready. I might not be the biggest fan of dressing up {sorry kids!}, but I am a huge fan of these homemade bite size twix bars. One bite of these ooey gooey caramely chocolate covered candy bars and you’ll never go back to the store-bought stuff. Consider yourselves warned. These copycat twix caramel candy bars are basically a fantasy bar filled with a trifecta of all that is delicious in this world. Let’s just say you haven’t lived until you’ve sunk your teeth into one of these. They are ridiculously delicious and what makes them even more compelling is that they are super easy to make at home. Just mix, layer and chill. It’s that easy!
WHAT’S IN A HOMEMADE TWIX BAR?
Just like their namesake, these seriously delicious bars are made with a gooey, chewy homemade caramel sandwiched between a crunchy, buttery shortbread and then dipped in rich, dark chocolate. But I have to say these made from scratch candy bars are nothing like the store bought kind. They’re waaayyyy better. Because these are made fresh with high quality ingredients, these bite size candies taste so much better than the original. Each layer is simple to make and every bite is pure salty meets sweet perfection. These copy cat twix are a leveled up version of that favorite Halloween treat we all love to steal from our kids’ trick-or-treat bag. Who can resist a crispy, buttery shortbread topped with luscious homemade caramel all coated in a decadent layer of dark chocolate? Simply irresistible if you ask me. Add a sprinkle of flakey sea salt for a bite size treat you’ll want to make again and again. If you love the classic combination of chocolate and caramel, you’re going to love this recipe!
INGREDIENTS YOU NEED TO MAKE HOMEMADE TWIX BARS
Don’t let the fact that these bars have three layers spook you. Each layer comes together in no time with just a handful of simple ingredients. Check your pantry for the staples listed below and get baking!
Flour. Just a cupful of regular all purpose is all we need for the classic shortbread cookie base. Be sure to spoon and level your flour for best results.
Sugars. We’ll need granulated sugar for the perfect amount of sweetness.
Butter. Be sure to soften your butter to room temperature before making the shortbread layer.
Vanilla. With so few ingredients in the recipe, it’s important to use quality ingredients. Choose a high-end vanilla for the very best flavor.
Heavy cream. Just a little goes a long way to make a luscious, creamy caramel.
Corn syrup. Just a smidge of corn syrup creates the perfect thick and chewy caramel layer that you want to lick straight from the spoon!
Salt. Just a pinch of salt in the recipe itself helps to balance the sweetness of the caramel and chocolate. Add a sprinkle of flakey sea salt to the tops for the perfect salty meets sweet treat.
Chocolate. Break out the good stuff for these made from scratch candy bars bakers. I like to use Ghirardelli 60% bittersweet chocolate chips for the melted chocolate coating for a deep, rich chocolate flavor that isn’t overly sweet. If you prefer to stick with the classic milk chocolate don’t let me stand in your way.
Coconut oil. Just a drizzle of unrefined coconut oil mixed in to the melted chocolate give the coating a smooth, shiny look.
TIPS FOR MAKING THE BEST BITE SIZE TWIX BARS
Line your baking pan. These bars are layered in a 8 x 8 baking pan. For easy removal of the candy once it’s chilled, line the pan with parchment paper, allowing the sides to hang over by an inch or two.
Keep an eye on the caramel. If you’ve never made caramel from scratch before, you’re in for a real treat. It’s much easier to make than you might think and the flavor is far superior to the store bought stuff. You will need a candy thermometer and a few minutes to babysit the stovetop. Be sure to stir the caramel often to avoid it burning on the bottom of the pan.
Allow for chill time. These bars are totally irresistible and I wanted to dive right into the pan the minute they were assembled. But in order to cut these bars into bite size pieces, you’ll need to chill them for at least an hour or two. I like to make these bars ahead and chill them overnight for best results. Once chilled, slice into mini portions and dip in the melted chocolate. Place each bar on a parchment lined cookie sheet and chill for about 20 minutes, until the chocolate is set.
Use a sharp knife. To get those perfectly cut bite size pieces, use a very sharp knife to cut the cold bars. For best results, run the knife under a stream of warm water and then wipe with a clean dishtowel. Repeat before cutting each slice. Work quickly and put the bars back in the fridge to chill if the caramel gets too soft to cut clean edges.
HOW TO STORE HOMEMADE TWIX
These bars taste great at room temperature or served cold straight from the fridge. These copycat candy bars are made bite size so I fully expect you to enjoy at least two or three at a time. Store any left overs in the refrigerator until the candy craving strikes again. Take it from me, these bars are so good you might just have to hide them from yourself.
Happy baking!
If you can’t wait to try these Homemade Bite Size Twix Bars, you may also like:
Homemade Salted Caramel Dark Chocolate Cups
5 Ingredient Dark Chocolate Pretzel Bark
Chocolate Ganache Sandwich Cookies
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Homemade Bite Size Twix Bars
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 38-40 mini bars 1x
Description
You haven’t lived until you’ve sunk your teeth into one of these homemade bite size twix bars. Made with a layer of crispy, buttery shortbread topped with luscious homemade caramel and coated in a decadent layer of dark chocolate, these made from scratch candy bars are simply irresistible!
Ingredients
Shortbread
1 ¾ cup all-purpose flour, scooped and leveled (225 g)
½ teaspoon fine sea salt
⅓ cup granulated sugar
10 tablespoons unsalted butter, room temperature
2 ounces bittersweet chocolate, chopped (optional)
Caramel Filling
1 cup granulated sugar
¼ cup light corn syrup
6 tablespoons unsalted butter, room temperature
½ cup heavy cream, room temperature
½ teaspoon salt
1 teaspoon vanilla extract
Chocolate Top
12 ounces chocolate chips
1 tablespoon coconut oil ( I use unrefined)
flaky sea salt for sprinkling on top
Instructions
For Shortbread
Adjust oven rack to lower-middle position and preheat oven to 350˚ F.
Make a parchment sling in one 8×8 pan. Set aside.
Whisk together flour and fine sea salt in a medium bowl. Set aside.
Add butter and sugar to the bowl of a standing mixer and beat on medium-low for 3 minutes. Scrape down the sides of the bowl.
Add flour and salt mixture to butter and sugar and mix on low for 30 seconds.
Remove the bowl from standing mixer and manually mix in all of the chopped chocolate (optional). The dough will be crumbly in texture.
Transfer the dough into the pan. Using clean hands, press the dough evenly into the square pan. Place in refrigerator for 30 minutes to chill.
Once chilled, use a fork to prick the top of the dough all over. Put in oven for 25-30 minutes.
Remove from the oven when the top is golden brown. Take a spatula and lightly press down the surface of the baked shortbread. Set aside and let cool for 30 minutes.
For Caramel Filling
Add the sugar, corn syrup, room temperature butter and cream to a heavy-bottomed saucepan. Cook over low heat, stirring often, until the sugar is dissolved and the butter is melted. Increase heat to a medium low and allow the caramel to boil, but then adjust heat to maintain a simmer. Stir frequently and monitor the temperature with a candy thermometer for 15-20 minutes. Once the thermometer reads 240˚ F, remove from heat.
After 5 minutes off the heat, add the salt and vanilla and mix. Pour the caramel over the shortbread, slightly tilting the pan to cover all the shortbread in even thickness. Let cool for at least 20 minutes on the counter and another 40 minutes (or overnight) in the refrigerator.
For Chocolate Top
Fill a saucepan with 2-3 inches of water and gently heat (but do not boil or simmer) and place a heat safe bowl over it. This heat safe bowl should not touch the water in the saucepan. Melt the chocolate pieces and coconut oil in the heat safe bowl. Mix together until smooth. Set aside and allow to slightly cool before dipping in the cookie.
Note: You may also melt chocolate chips in a microwave safe bowl with oil. It is best to microwave the chocolate in 15 second intervals until just melted.
When the shortbread and caramel layers are completely cooled, use the paper sling to remove the cookie from the pan. Cut the 8×8 inch cookie square in half with a very sharp knife, making two rectangles of 4×8 inches. Then cut the rectangular cookie into about 11 bars. Cut those bars in half. Repeat this with the other rectangle.
Note: Press the sharp knife firmly straight down through the shortbread layer to avoid crumbling.
Dip each bar into the chocolate, place on a parchment lined cookie sheet and allow to slightly set before finishing with a pinch of flakey sea salt. Place cookie sheet in the fridge for 20 minutes or until chocolate is set.
Note: Place each newly chocolate dipped bar into the fridge as quickly as possible to avoid the caramel melting.
After 20 minutes, remove bars from the refrigerator and trim off the excess chocolate that has pooled along the bottom of the bar. Sprinkle with flakey sea salt if desired.
Notes
Chopped bittersweet chocolate in the shortbread crust is optional.
Store tightly covered in the refrigerator for up to 5 days.
5 Comments
Kat Doescher
February 14, 2021 at 6:04 amI’d been wanting to try my hand at making something like these for a bit. Your recipe seemed so straightforward I had no more excuses. My caramel took a bit long to make but I was trying to keep the foam from going over in my too small pan and a toddler from distracting me. It came out awesome. I did lose my nerve cutting the bars because the shortbread was too crumbly but I soldiered on and got some of those babies dipped in chocolate. I was ok with the chocolate running out. The ones that made it to the finish line were decadent. The ones who didn’t might end up in a no churn chocolate ice cream.
Fun project for a Saturday ❤️
★★★★★
Lisa
February 11, 2021 at 6:52 pmCould I use store bought caramel instead?
Heather Mubarak
February 12, 2021 at 2:07 amI have only made these using homemade caramel but store bought should work!
Chelsy
November 2, 2020 at 1:53 pmAbsolutely adore this recipe! Easy instructions to follow, such a joy to make, and of course a very delicious outcome!
★★★★★
Heather Mubarak
November 2, 2020 at 7:45 pmThanks so much! I’m so happy you loved this recipe as much as I do!!