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Buttery Homemade Twix Bars with Caramel

These homemade Twix bars feature a buttery shortbread crust, a creamy caramel layer, and a smooth chocolate topping, making them a comforting treat perfect for sharing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 238
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 2/3 cup butter, softened Use unsalted butter for best flavor
Caramel Layer
  • 1/2 cup butter Use fresh butter
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons light corn syrup Can substitute with honey
  • 1/2 teaspoon vanilla extract
Chocolate Topping
  • 2 cups chocolate chips Can use dark chocolate chips for a richer flavor
  • 1/3 cup heavy whipping cream Half-and-half can be used as a substitute

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper, leaving overhang for easy lifting.
  2. In a bowl, mix together the flour and powdered sugar. Work in the softened butter until the mixture resembles moist crumbs. Press firmly into the prepared pan.
Baking and Cooling
  1. Bake the shortbread for about 20 minutes until lightly golden. Let it cool completely.
Making Caramel
  1. In a saucepan over medium-high heat, melt the butter. Stir in brown sugar until dissolved, then add sweetened condensed milk, corn syrup, and vanilla. Boil for 4-5 minutes, stirring constantly, until thick and bubbly.
  2. Let the caramel cool slightly, then pour over the cooled shortbread.
Chocolate Layer
  1. Melt chocolate chips with heavy cream in the microwave in 30-second bursts, stirring in between, until smooth.
  2. Spread melted chocolate over the caramel layer and refrigerate for 20-30 minutes until set.
  3. Lift the bars from the pan using the parchment overhang, cut into squares, and serve.

Notes

These bars can be made ahead and stored in the fridge for up to 1 week. They freeze well for up to 2 months.