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–+ servings

Homemade Twix Bars

A buttery shortbread bottom, layered with impossibly smooth and delicious caramel, fully coated in chocolate.
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Prep Time 20 hours
Cook Time 1 hour
Resting Time 1 day
Course Dessert
Servings 18 pieces

Equipment

Ingredients
  

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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