A Homemade Kitchen: Twix Bars

Recipe By Tessa Arias
  |  
December 5th, 2011
5 from 1 vote
5 from 1 vote

Homemade Twix Bars are SO much better than the store-bought candy with a slightly crumbly cookie layer, chewy caramel, and smooth, rich chocolate top layer.

Yield: 20 bars

Prep Time: 40 minutes

Cook: 35 minutes

Tessa's Recipe Rundown...

Taste: Sweet without being cloying, the salt just puts the flavor over the top. SO much better than most store-bought candy.
Texture: The bottom cookie layer is slightly crumbly, the caramel is slightly chewy and sticky, while the chocolate is smooth and rich.
Ease: The caramel is the most difficult to make, just be sure to whisk constantly to avoid the bottom burning.
Appearance: Definitely not as perfect as store-bought candy but who wants perfect when it’s homemade?
Pros: Such better flavor than anything packaged. Stays good in the fridge for days.
Cons: A little more difficult than most of the baking recipes I post.
Would I make this again? Yes.

Homemade Twix Bars are SO much better than the store-bought candy with a slightly crumbly cookie layer, chewy caramel, and smooth, rich chocolate top layer.

Homemade Twix Bars

Homemade Twix Bars

A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.

I’ve professed my love for salty-sweets on the blog before. There’s just something so magical about the combination that it makes my taste buds sing. The addition of caramel to the salty-sweet combination is nothing short of perfection. Pour chocolate on top and these homemade twix bars (or chocolate caramel slices as the recipe is titled) contain all my favorite things. Pure joy. Heaven. Bliss. Glee. Rapture. Euphoria.

5 from 1 vote

How to make
Chocolate Caramel Slice

Yield: 20 bars
Prep Time: 40 minutes
Cook Time: 35 minutes
Inactive Time 1 hour
Total Time: 2 hours 15 minutes
Homemade Twix Bars are SO much better than the store-bought candy with a slightly crumbly cookie layer, chewy caramel, and smooth, rich chocolate top layer.

Ingredients

Crust:

  • 1 cup unbleached all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon ice water
  • 1 large egg yolk

Caramel Topping:

  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 1/2 cup packed light brown sugar
  • 1 14- ounce can sweetened condensed milk
  • 2 tablespoons dark corn syrup
  • 1 teaspoon vanilla extract

Chocolate Glaze:

  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • Flaked sea salt (such as Maldon)

Directions

For the crust:

  1. Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with nonstick spray. Line with parchment, leaving enough to overhang, and spray parchment with nonstick spray.
  2. Blend flour, sugar, cornstarch, and salt in food processor. Add butter. Pulse until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of prepared pan; pierce all over with a fork. Bake until golden, piercing if crust bubbles, 22 minutes. Cool completely.

For the caramel topping:

  1. Melt butter in a medium saucepan. Add brown sugar, stir until dissolved. Whisk in milk, corn syrup, and vanilla and let come to a boil. Attach a clip-on candy thermometer to the side of the pan. Boil gently, whisking constantly, until caramel is pale golden and thick and thermometer registers 225 degrees F, about 8 minutes. Pour caramel over cooled crust, spreading evenly to the edges. Cool 15 minutes.

For the chocolate glaze:

  1. Meanwhile, melt chocolate with cream in microwave in 15-second bursts, stirring until smooth. Be careful not to overheat. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. Can be made 3 days ahead; cover and keep refrigerated. Cut dessert into long bars before serving.

Recipe Notes

Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Leave a Reply to Terri

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*Please select a rating to complete your comment.

  1. #
    Terri — December 5, 2011 at 3:01 pm

    Oh my gosh, Tessa! These sound & look delicious!

  2. #
    Lauren — December 5, 2011 at 3:15 pm

    My husband LOVES twix! I'll have to give these a whirl!

  3. #
    spontaneoushausfrau — December 5, 2011 at 8:18 pm

    I. LOVE. YOU.

    Twix are my favorite. I'm totally dancing with glee over these!

  4. #
    Rachel @ Bakerita — December 5, 2011 at 10:20 pm

    These look scrumptious. I attempted homemade twix a while back but the caramel was a little too hard. I'll definitely be giving them another shot!

  5. #
    Andrea — December 5, 2011 at 10:21 pm

    These took better than a twix.

  6. #
    forque — December 5, 2011 at 10:54 pm

    This looks great, who wouldn't want a home made twix!

  7. #
    Jessica — December 6, 2011 at 1:33 am

    I am making this tomorrow! Seriously! I need these in my life ASAP!

  8. #
    @Cookingrookie — December 6, 2011 at 4:41 am

    This sounds absolutely delicious! And looks very cute – who needs perfect when it's homemade :-). I have never made caramel, and it scares me a little, but once I get over that fear, I will certainly give this recipe a try. Thanks!

  9. #
    Malcolm — December 12, 2011 at 10:42 pm

    Fantastic idea…and I agree, knocking off products like this is not only fun, but soooo much better!

  10. #
    pixie — August 14, 2012 at 7:02 pm

    really good!

  11. #
    Daniella — July 30, 2013 at 5:53 pm

    it looks and seems delicious! i’m gonna give it a try this weekend, i really like this kind of candy.
    i have one question, though: what changes should i make to this recipe so it’s a homemade version of snickers bars?
    cheers!

  12. #
    Debbie — June 11, 2019 at 2:10 pm

    I just finished this and put it in the fridge to chill. I hope everyone likes them. I had to make a last minute substitute of honey for the corn syrup in the caramel so I sure hope it works.

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