Homemade Twix caramel candy bars

Are left twix and right twix really different?  No, but these homemade Twix bars and store bought different are definitely in different categories of amazingness

While these homemade twix bars have the same basic components of their namesake counterparts, they outshine them in every way possible. A buttery shortbread bottom, layered with impossibly smooth and delicious caramel, fully coated in milk chocolate. For all of you chocolate lovers out there, I've got a twist on twix recipe that uses a chocolate based shortbread.

How to make homemade twix bars:

Make each component for the homemade twix seperatley

1. Make caramel.  Let it cool at least 6 hours. It needs to cool for 24 hours before cutting the bars.
2. Make shortbread.  Let it cool completely - no warmth left in it at all.
3. Add fat based barrier to top of shortbread.
4. Stack your layers while fat based barrier is still warm.
5. Let the layers rest before cutting to make sure they have come together before cutting.  Minimum time: 2 hours.
6. Cut bars.  Mine are cut into 1" width x 3" length.
7. Bottom bars.
8. Fully dip in chocolate.
9. Add drizzle and sea salt topping, if desired.

What is a fat based barrier?

Shortbread cookies are crispy and crunchy.  Caramel is silky, smooth, and full of moisture.  Yes, that delicious caramel is basically one big bag of invisible water waiting to make your delicious crunchy cookie base a swamp land.  You're putting a lot of work into these bars - don't let the cookie become soft! Examples of a fat based barrier:

• Cocoa Butter
• Chocolate
• Compound candy coating

Applying a thin layer of one of these before stacking your caramel on top will make sure that the moisture will stay in the caramel.  No dried out caramel, no soggy shortbread.  The layer will be applied fluid (melted chocolate) and spread evenly before topping with caramel.

Fat based Barrier

Between the caramel and shortbread you can see a thin layer of chocolate. Cocoa butter or confectionery "candy melts" can also be used.

Why do I bottom the bars?

Bottom the bars makes it easier to fully dip them in chocolate because your dipping fork will slide off easier from a pre-bottomed piece.  It also makes a thicker layer of chocolate on the bottom of the cookie, extending the shelf life by leaving none of it exposed to air.

1. When you bottom a bar, pick it up in the middle with your thumb and pointer finger.
2. Dip it in chocolate. Run it along a spatula to remove excess chocolate.
3. Place on parchment paper.
4. Once set up, trim chocolate that has pooled along sides to give a nice, clean line finish of the bar.

Equipment needed

• heavy duty thick bottomed pot for caramel making
• high heat spatula for caramel making
• candy thermometer
• two identical 9X13 sheet pans. They sides should be around 1" high.
• parchment paper
• 5 qt. planetary mixer
• oven

Ingredients- homemade twix shortbread

• Flour
• Sugar
• Brown Sugar
• Salt
• Butter
• Vanilla

Ingredients- homemade twix caramel

• Evaporated Milk
• Heavy Cream
• Butter
• Sugar
• Corn Syrup
• Salt

Ingredients - chocolate

When dipping items in chocolate, it's important to not use chocolate chips.  Chocolate chips are made to hold their shape and the chocolate is very thick when melted.  If you are not confident in tempering, I recommend using the Ghirardelli candy wafers.  These are "melt and dip."  Ghirardelli candy wafers can be found in the baking supply aisle. If you do want to use real chocolate and temper it, I recommend Barry Callebaut callets with a medium - high viscosity.

Homemade Twix Bars

A buttery shortbread bottom, layered with impossibly smooth and delicious caramel, fully coated in chocolate.

Print Recipe Pin Recipe

Prep Time 20 hours hrs

Cook Time 1 hour hr

Resting Time 1 day d

Course Dessert

Servings 18 pieces

Equipment

• heavy duty thick bottomed pot
• high heat spatula
• candy thermometer
• two identical 8X6 sheet pans with at least 1" sides
• parchment paper
• 5 qt. planetary mixer

Ingredients

  

1x2x3x

Shortbread

• 124 grams flour
• 67 grams white sugar
• 2 grams salt
• 4 grams corn starch
• 113 grams butter cut into small cubes
• 4 grams vanilla

Caramel

• 560 grams milk
• 120 grams heavy cream
• 300 grams white sugar
• 8 grams salt
• 56 grams butter
• 236 grams corn syrup
• ¼ teaspoon baking soda

Chocolates

• 250 grams chocolate flavored candy coating
• 2 lbs chocolate, for dipping

Instructions

 

Caramel

• Prepare a 8X6 sheet pan with parchment paper. Leave 3 inches of parchment overhang on the 6" side so you can easily lift caramel layer out of pan when cooled.
• Combine milk, sugar, heavy cream, salt, baking soda, butter, and corn syrup in a thick bottomed, heavy duty pot.
• Over medium high heat, stirring constantly, cook to 242F.
• Turn off heat, pour on prepared parchment tray.
• Let rest for a minimum of six hours before assembling bars and 24 hours before cutting bars.

Shortbread

• Preheat oven to 350F.
• Prepare a 8X6" sheet pan with parchment paper. Leave 3" of overhang on the 6" side so you can easily lift the shortbread out after it is cooked.
• In a 5 qt. planetary mixing bowl, combine flour, sugar, corn starch, salt, vanilla, and cubed butter.
• Mix until ingredients have consistency of damp sand and hold together when squeezed in your hand. Add vanilla and mix for 30 more seconds.
• Press shortbread dough into prepared pan. Make sure it is packed and pressed tightly with no openings.
• Cook in oven for 20 minutes. Cool completely.

Assembling

• Melt 250 grams of chocolate or candy coating.
• Spread in an even layer over shortbread.
• Top shortbread with caramel while chocolate is still wet.
• Let bars sit for a minimum of 2 hours or more if the caramel has not rested for a full 24 hours.

Cutting Bars

• Supporting the bottom so the shortbread does not break, gently lift parchment paper with shortbread and caramel out of sheet pan.
• Cut bars into desired size.

Bottoming Bars

• Melt chocolate.
• Pick it up bar in the middle with your thumb and pointer finger.
• Dip it in chocolate. Run it along a spatula to remove excess chocolate. 
• Place on parchment paper.
• Once set up, trim chocolate that has pooled along sides to give a nice, clean line finish of the bar.

Dipping Bars

• Using a dipping fork, fully dip bottomed bars into melted candy coating or tempered chocolate.
• Pick up coated bar out of chocolate with dipping fork. Gently tap dipping fork on the side of the bowl to remove excess chocolate from bar,
• Place on parchment paper. Let set up. Drizzle with chocolate and top with sea salt if desired.

Keyword candy bar, candy bar layer, caramel, chocolate, holiday food, milk chocolate, shortbread

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