Twist on Twix

If there is anything better than a homemade twix, it's this candy bar.  A chocolate shortbread layered with brown sugar butter caramel. 

Looking for the traditional twist with a shortbread bottom? I've got you covered with how to make a homemade twix.

Making this candy bar is a lot. You need to make each component separately. 

You need to take this candy bar one step at a time.  I recommend making the caramel one day, making the brownie shortbread the next day, and cutting the bars / dipping them in chocolate the third day.  I know this sounds like a long process, and it is.  Breaking this down into different days for the various sections will help you from feeling burnt out and overwhelmed.

Step 1: caramel

Make caramel, allow it to cool completely.  Caramel will take 4 hours to cool, but needs to rest for a minimum of 12 hours before cutting into bars.  Caramel does not need to be refrigerated.

Step 2:  brownie crisp shortbread

Make brownie crisp shortbread.  Cool completely, about 2 hours.

Step 3: layering the caramel on shortbread

Spread a layer of chocolate over brownie crisp shortbread.  While the chocolate is wet, place caramel slab directly over top.

Why am I putting chocolate over the shortbread?

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.  

Between the caramel and shortbread you can see a thin layer of chocolate. Cocoa butter or confectionery "candy melts" can also be used. If you are interested in learning more about candy bar layering, check out my article on how to make candy bars!

Step 4: cutting your bars

Cut into desired bar size.  1” x 3” is recommended.

Step 5: bottoming and dipping in chocolate 

Bottom the bars. Dip into tempered chocolate or candy melts. Add drizzle and toppings, if desired.  I top these bars with crushed chocolate cookies and coarse sea salt.

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 for twist on twix candy bars

• heavy duty thick bottomed pot for caramel making, 8 quart minimum 
• 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
• large glass bowl for melting chocolate and dipping bars

Ingredients for chocolate shortbread

• Flour
• Sugar
• Crushed chocolate wafer cookies (I used Dewey's Brownie Crisp- they are amazing)
• Salt
• Butter
• Vanilla

Ingredients for caramel

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

Ingredients for dipping 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. 

Twist on Twix Bars

Chocolate shortbread layered with brown sugar butter caramel, dipped in milk chocolate.

Print Recipe Pin Recipe

Course Dessert

Servings 30 bars

Ingredients

  

1x2x3x

Brownie Crisp Shortbread

• 255 grams Deweys Brownie Crisp Shortbread Cookies
• 100 grams Flour
• 100 grams Sugar
• 2 grams Salt
• 113 grams Butter
• 13 grams Vanilla Extract

Brown Sugar Butter Caramel

• 680 grams Evaporated Milk
• 240 grams Heavy Cream
• 200 grams Butter
• 680 grams Brown Sugar
• 570 grams Corn Syrup
• 2 grams Salt

Chocolate and Decorations

• 0.5 lb Milk Chocolate for Barrier
• 3 lbs Milk Chocolate for dipping / drizzling
• 65 grams coarse sea salt (optional - topping)
• 40 grams crushed cookies (optional - topping)

Instructions

 

Brown Sugar Butter Caramel

• Prepare a 9 x 13” pan with parchment paper. Setaside.
• In a heavy duty, large thick bottomed pot, combine all caramel ingredients.
• Increase heat to medium-high. Stirring constantly, cook caramel until 239F.  This will take approximately 25 minutes from time of boil over medium-high heat.
• Pour into prepared pan.  Cool completely. Cover lightly with additional parchment paper until ready to use. 

Make Brownie Shortbread Crisp

• Preheat oven to 350F.
• Prepare a 9 x 13” pan with parchment paper.
• In the food processor, grind Dewey’s brownie shortbread into a fine powder similar to flour.
• In the bowl of your 5 quart planetary mixer, combine cookie powder, sugar, flour, and salt.  Stir until uniform.
• Turn the mixer speed to low. Add in cubed butter. Mix on medium low until dough starts to form.
• Press dough tightly into prepared pan.
• Bake in 350F oven for 25 minutes. Cool.

Layering, Cutting, Dipping, Decorating

• Prepare your workspace.  Set out cooled caramel, cooled brownie crisp shortbread, and ½ lb. of chocolate.
• Melt ½ lb. of chocolate in microwave until fluid.  Spread a thin layer over brownie crisp.
• Remove caramel slab from pan.  Place on top of the wet chocolate, lining upthe edges of the caramel with the brownie crisp shortbread.
• Allow chocolate to set up, sealing the layers together.  This takes 10 minutes.
• Cut bars into desired size. Recommend size for gourmet candy bars is 1” x 3”.
• Melt and temper 3 lbs of chocolate for dipping. If using candy melts, no tempering is necessary.
• Place cut bar into chocolate.  Using your fork, bring chocolate over the top and over all sides of the bar until covered. Scoop chocolate bar out of bowl using your fork.  Lightly tap fork with chocolate bar on the side of the bowl to remove excess chocolate.
• After all bars have been dipped, fill piping bag with chocolate. Drizzle bars for decoration and top with sea salt and additional cookie crumbs.

Keyword candy bar, caramel, milk chocolate

Tried this recipe?Let us know how it was!