A homemade Twix bar is one of my favorite treats on this planet. Gooey homemade caramel is perfectly sandwiched between the classic Twix candy bar ingredients of a shortbread cookie and milk chocolate—every bite is perfection.
Just like my homemade crunch candy bar or PayDay candy bar recipe no one ever turns down a bite of this candy recipe, it’s ways better than store-bought!
Table of Contents
Easy Twix Cookie Bars
If you find yourself digging around in your child’s Halloween bucket looking for a Twix bar year after year, this recipe and twix cookies are both must-makes. I’ll be honest and say these don’t taste exactly like the original—they’re softer, chewier and…just all around better. They remind me of my salted caramel butter bars, but with a chocolate twist, and a bit similar to this toffee candy!
Personally, given the choice, these homemade Twix bars knock the wrapped version out of the park, every time. A thick buttery shortbread crust, chewy caramel layer, and milk chocolate are divine. You should also make my Cool Whip candy, it’s like 3 Musketeers!
This recipe is also on rotation as a go-to party dessert. If you make it, you are practically guaranteed to have a unique sweet treat that no one else has brought, unlike a classic cookie or brownie.
Why You Will Love This Recipe
- Easy to make: While there is some cooling time between each step, no special equipment is required to keep this recipe simple.
- Classic layers: With three scrumptious candy bar layers of a shortbread cookie base, a gooey homemade caramel and then topped with chocolate, this homemade Twix bars recipe is irresistible!
- Gifting idea: If you want to upgrade the bars for an event or gift, you can individually wrap each one in parchment paper with a twine bow. Nothing beats a homemade gift from the kitchen!
Twix Ingredients
There are three main components to homemade Twix bars. Each one is pretty yummy on its own, but combined together they are incredible.
Find the full printable recipe with specific measurements below.
- Caramel layer: If you’ve never tried it before, you may be shocked at how different homemade caramel is from the version you can buy in the jar. It’s rich and buttery and just all around fantastic. As it is one of the most important Twix ingredients, I strongly recommend you make the caramel from scratch. It may sound challenging, but I promise it isn’t. It is well worth the effort.
- Shortbread layer: I think shortbread often gets the short end of the stick. While we all crave brownies or cookies, we rarely admit craving a good shortbread cookie. Admittedly, that’s probably because the store-bought versions leave much to be desired. The one that makes the base for the Twix cookie bars, however, is pretty amazing–are you sensing a theme here? :)
- Chocolate layer: Last, but certainly not least, a rich, melty chocolate makes up the top layer of the bar. It’s definitely one of the key ingredients!
How to Make Homemade Twix Bars
Creating the recipe is not challenging, but it does take a bit of time. Follow these easy steps for the most amazing bars!
- Make shortbread layer. The first thing is to create is your shortbread layer, which is done by mixing flour, sugar, and butter together and baking for 20 minutes.
- Make caramel sauce: Melt butter in a saucepan over medium heat, then stir in brown sugar, corn syrup, and sweetened condensed milk. Bring it all to a boil and cook for five minutes, stirring constantly. Remove from heat, allow to thicken, then pour over shortbread. Allow bars to cool so the caramel can firm.
- Pour chocolate layer over bars. Melt the chocolate. Pour it over the caramel layer and place it in the fridge to set.
- Slice and serve. Once your bars have hardened, slice, serve and enjoy!
5 star review
“These are dangerous to have in the house :) I make them for parties and gatherings so that I don’t have to worry about eating the whole batch myself! They’re so delicious and easier than I anticipated on my first try! An awesome recipe, thanks!“
– Meagen
Expert Tips
I’ve gotten quite a few questions about this copycat Twix bar recipe—these tips will help you perfect the recipe every single time.
- It’s important to continually stir the caramel sauce while you are making it. If it isn’t being mixed constantly, the mixture can harden and become tough or gritty.
- Once you have all the layers assembled, they will need to harden slightly before eating. I recommend placing the bars in the fridge for 10-15 minutes to set it quickly.
- Because the layers are hardened, it can help to use a warm knife when slicing the bars. To get your knife warm, run it under hot water for a minute or so, then wipe it dry immediately before slicing.
- What kind of chocolate to use. The instructions call for chocolate chips. While traditionally a Twix bar is coated in milk chocolate, this recipe also works with semi-sweet chocolate or dark chocolate chocolate.
How to Store
These homemade Twix bars will stay fresh for about 2-3 days at room temperature if kept in an airtight container—that is, if you don’t eat them all before then!
This recipe can be made ahead of time and frozen. To do so, assemble as normal, then add an airtight lid to your container and place in the freezer. When you are ready to eat them, let the bars defrost on your counter until they are at room temperature.
FAQs
While you could use tempered chocolate for this recipe just using melted chocolate with a bit of vegetable oil not only works best but saves yourself a step!
While eating these homemade candy bars as is is the popular choice, you can also stir them into homemade vanilla ice cream, top a milkshake or stir them brownie batter.
There is a crunchy biscuit cookie layer, creamy homemade caramel layer and then a layer of chocolate.
The crunchy part in a homemade Twix bar recipe is a shortbread cookie! It’s the perfect balance and texture to the offset the sweet chocolate and gooey caramel.
Need more delicious dessert bar recipes? Try M&M cookie bars, Oreo brownies or sugar cookie bars!
More Delicious Dessert Bars
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Homemade Twix Bars
Video
Ingredients
Shortbread Layer
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ⅔ cup salted butter , softened slightly
Caramel Layer
- ½ cup salted butter
- ½ cup light brown sugar , packed
- 2 Tablespoons corn syrup
- ½ cup sweetened condensed milk
Chocolate Layer
- 2 cups chocolate chips
- 1 teaspoon vegetable oil , or coconut oil
Instructions
- Preheat the oven to 350ºF. Line a 9×9 baking dish with parchment paper or spray with nonstick cooking spray.
Shortbread Layer
- In a medium bowl, stir the flour and sugar. Using a pastry cutter or 2 forks, cut the butter until it forms a crumb mixture.
- Press crumb mixture down evenly into the pan. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake. Let cool completely.
Caramel Layer
- In a medium saucepan, melt butter over medium heat. Stir in the brown sugar, corn syrup, and condensed milk. Bring to a boil and cook 4 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread layer. Let cool until firm.
Chocolate Layer
- In a microwave-safe bowl, mix the chocolate and oil. Microwave on high 1 minute. Stir and microwave in 15 second intervals, until the chocolate is melted and smooth. Pour over the caramel layer and let set. Place in the fridge 10 minutes to help set faster.
- Once the chocolate has hardened, slice into squares with a warm knife. Enjoy!
Notes
- It’s important to continually stir the caramel sauce while you are making it. If it isn’t being mixed constantly, the mixture can harden and become tough or gritty.
- Once you have all the layers assembled, they will need to harden slightly before eating. I recommend placing the bars in the fridge for 10-15 minutes to set it quickly.
- Because the layers are hardened, it can help to use a warm knife when slicing the bars. To get your knife warm, run it under hot water for a minute or so, then wipe it dry immediately before slicing.
- You can use whichever chocolate you prefer. The instructions call for milk chocolate, but this recipe also works with semi-sweet or dark chocolate.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Candy + Fudge, Chocolate, Desserts, Freezer-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made these today and everything seemed OK until I cut them up. As I was slicing, the layer of chocolate was coming off of them. Any tips for keeping all the layers together?
Hmm… it could be the type of chocolate. Do you remember which brand? You can try using an extra teaspoon of pol) vegetable shortening or coconut oil in place of the veg oil also work).
I made it and it was delicious!
I Just used agave syrup and made condensed milk myself because they were sold out.
Thanks for this super recipe! :)
You are so welcome! Glad you enjoyed them :)
Hello,
Is it possible to do the caramel without the corn syrup?
Not for this specific recipe. However, you could just melt down caramels and use that as your filling instead.
I just finished making this & they’re still cooling so I’m not sure how they’ve turned out. They look yum. My concern is the cooking of the caramel. Being a caramel maker I was afraid cooking for 5 minutes wouldn’t be enough time so I chose to use a temperature of 223 F instead. Overall though, I suspect they’re going to be delicious.
Hopefully they turned out well for you!
This recipe came out great! I made a similar recipe and it was a disaster with the caramel. This recipe is easy and the caramel comes out perfectly. I have also changed up the chocolate depending on who I make it for. For adults I use darker chocolate and kids semi sweet, either way they are so good! Thanks for the recipe.
I’m so glad the recipe was successful for you, Natalia! I’ll have to try the dark chocolate version soon :)
Can you describe what consistency slightly softened butter should be as opposed to room temp butter please?
Hi Marci! You want it hard enough that it won’t mush together, but soft enough to create a crust.
Thank you. I made them for my dad for Christmas. He loves store-bought Twix bars, so these were a big hit!
Hi! Would you have any recommendations for making this in a 9×13 pan?
I would probably double the recipe! It will be a little thicker, but it should work just fine. :)
Is this a recipe for left or right twix?
Can I add salt to this? I recently had a salted caramel Twix bar in the U.K. and find it even better than the original!
Yes, that should be fine! :)
The taste is amazing!! My caramel turned out very hard, it’s difficult to chew and cut. I cooked and stirred it for 5 minutes over heat, and then stirred 2 minutes not over heat. How do I make the caramel layer softer and easier to chew?
So sorry it got too hard. It’s hard to say without seeing it, but my guess is the pan was too hot. Every stove and pan cooks so differently. Once you notice it start to see it change color and thicken is when I take it off and stir with no heat.
This looks so good, can’t wait to make it! Can the condensed milk for the caramel be substituted with heavy cream?
Thanks!
Hi Krystel! I don’t think that will work as well in this caramel recipe, but you could find a different caramel recipe to use for that layer that uses heavy cream. :)
An instant hit with my son’s and grand children. One of my go to dessert recipes. Friends have asked me to make themfor their family! Love Them! Thank you and I agree making the Carmel is easy and we’ll worth ithe effort no doubt 👍👍
I’m so glad you love them! Thanks for your comment and review Cynthia! :)
Delicious! Fun to make!
You say cook the caramel layer 5 minutes. Is that “soft ball” stage on a candy thermometer?
Yes, that should work! :)
When it says vegetable oil. Is it liquid oil or Crisco?
Liquid oil.
To avoid crumbly shortbread:
As soon as you take the shortbread out of the oven use a firm spatula to compress it. I push down on the entire surface. This results in a firm, crisp shortbread base.
By the way this essentially an old Scottish confection known as Millionaire Shortbread. Maybe that’s where Twix got the idea…
Thanks for the tips! :)
Made these tonight! Yum! My shortbread was a little crumbly, so I’ll have to make them again soon, to get it just right! 😉
I’m so glad you enjoyed them! :)
So much better than the real thing, if you can believe it. These are so good! Will definitely make again.