Introduction

These homemade Twix bars combine a buttery shortbread base, rich caramel, and a smooth chocolate coating for a delightful treat. Perfect for satisfying your sweet tooth with a homemade twist on a classic favorite.

The image shows six stacked chocolate-covered bars on a round white plate, placed on a white marbled surface. The bars have a smooth, shiny chocolate coating with slight textured lines. One bar is cut in half, revealing a bright yellowish, soft filling inside that looks creamy and dense. The bars are arranged in a small pyramid shape, with three bars on the bottom, two in the middle, and one on top, slightly open to show the filling. The lighting highlights the shiny chocolate and the soft inside of the cut bar, making the texture clear. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread layer:

¼ cup granulated sugar
1¼ cups flour
⅔ cup butter, softened

Caramel layer:

½ cup light brown sugar
½ cup butter
½ cup sweetened condensed milk
2 tablespoons corn syrup

Chocolate layer:

24 ounces chocolate almond bark
1 tablespoon oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
Step 2: In a medium bowl, combine the flour and granulated sugar. Cut the softened butter into chunks and mix it in using a fork, mashing the butter until the mixture turns crumbly.
Step 3: Press the crumbly mixture evenly into the prepared pan and bake for about 20 minutes until the shortbread is lightly golden. Remove from the oven and let cool.
Step 4: While the shortbread cools, prepare the caramel. In a medium saucepan, melt the butter over medium heat. Add the light brown sugar, corn syrup, and sweetened condensed milk. Stir and bring to a boil, cooking for 3 to 4 minutes, then remove from heat and continue stirring for 2 minutes until thickened.
Step 5: Pour the caramel over the cooled shortbread layer and allow it to set. To speed up firming, place the pan in the refrigerator for about 10 minutes.
Step 6: Once the caramel is firm, cut the entire block into 2-inch strips, resembling mini Twix bars.
Step 7: Melt the chocolate almond bark with the oil in a microwave-safe bowl, stirring every 10 seconds until smooth.
Step 8: Line a flat tray with parchment paper. Using two forks, hold one bar on a fork, and use the other fork to coat the bar in chocolate, covering the top and sides. Scrape off excess chocolate with the other fork or the side of the bowl. Place the coated bar on the parchment paper to set. Repeat with all bars until finished.

Tips & Variations

For a different flavor, swap the chocolate almond bark with your favorite milk or dark chocolate chips.
Add a sprinkle of sea salt on the caramel layer before setting for a sweet-salty twist.
If you don’t have corn syrup, you can substitute with honey or maple syrup, though the texture may vary slightly.
Make sure the shortbread is fully cooled before adding caramel to prevent melting.

Storage

Store homemade Twix bars in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. They can be enjoyed chilled or at room temperature. If refrigerated, allow a few minutes to soften before serving.

How to Serve

A stack of six chocolate-covered candy bars sit on a round white plate placed on a white marbled surface. The candy bars are rectangular and layered; the top layer is a thick, smooth milk chocolate coating with a glossy finish and some small cracks showing texture. The inside layers are visible in one candy bar cut in half at the top of the stack, revealing a soft golden caramel layer and a lighter, crumbly nougat layer underneath. The chocolate coating is uneven but thick enough to cover the whole bar, creating a rich and indulgent look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of almond bark?

Yes, regular chocolate chips or bars can be used, but almond bark is designed to melt smoothly and harden nicely for coating. If using regular chocolate, adding a small amount of oil helps achieve the right consistency.

How do I keep the bars from sticking to the parchment paper?

Make sure to fully coat the bars with chocolate and allow the coating to harden completely before removing them. If sticking occurs, chill the bars slightly longer until firm, then gently lift them off the parchment.