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Homemade Caramel Shortbread Bars (Twix-Style)

Three homemade twix bars showing a shortbread base, thick caramel layer, and chocolate topping.
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You can make decadent, layered candy bars at home. These bars feature a buttery shortbread base, a chewy caramel layer, and a smooth milk chocolate coating, tasting just like the classic candy.

Ingredients

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  • For the Shortbread Base: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • For the Caramel Layer: 1 (14 ounce) can sweetened condensed milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Coating: 12 ounces milk chocolate chips
  • 2 tablespoons vegetable shortening or coconut oil

Instructions

  1. Prepare the shortbread base. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Gradually mix in the flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the shortbread for 18 to 20 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.
  5. Make the gooey caramel layer. Combine the sweetened condensed milk, brown sugar, and butter in a medium saucepan.
  6. Cook over medium heat, stirring constantly, until the mixture boils. Reduce the heat to low and continue stirring for 5 minutes until the caramel thickens slightly. Do not let it burn.
  7. Remove the caramel from the heat and stir in the vanilla extract.
  8. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for an additional 8 to 10 minutes, until the caramel is bubbly.
  9. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set the caramel.
  10. Prepare the chocolate coating. Melt the milk chocolate chips and shortening (or coconut oil) together in a microwave-safe bowl in 30-second intervals, stirring well after each, until completely smooth.
  11. Remove the chilled shortbread and caramel from the pan using the parchment overhang. Cut the block into even bar shapes.
  12. Dip each bar into the melted chocolate, ensuring it is fully coated. Place the coated bars back onto a parchment-lined baking sheet.
  13. Refrigerate the bars for about 30 minutes, or until the chocolate coating is firm before serving.

Notes

  • For a cleaner cut, chill the bars thoroughly before slicing them into individual pieces.
  • If you want a thicker, chewier caramel, cook the caramel mixture slightly longer until it reaches 240°F on a candy thermometer.
  • You can substitute semi-sweet chocolate chips if you prefer a less sweet coating.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-twix-bars-recipe/

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