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This homemade Twix Bars recipe creates a copycat of the classic candy, easily made with a soft caramel center that is sandwiched between a buttery shortbread base and a decadent chocolate ganache topping. It is so simple to assemble these delicious cookie bars by quickly baking the crust, layering it with a smooth caramel sauce, covering it with chocolate, and then chilling it before serving.
Homemade Twix Bars – Copycat Candy
Skip the store-bought, mass-produced, packaged candy because these homemade Twix Bars taste better than the original candy bar and are made using simple ingredients that you can pronounce!
This copycat version has the same classic combination of chocolate and caramel, easily made with a crispy, crunchy shortbread crust, a thick, chewy center, and topped with a melted chocolate layer.
The crust of these delicious dessert bars have the perfect amount of crunch; the caramel is creamy and soft; the chocolate is rich and decadent, but I must confess, I did include two shortcuts to create my candy (when the craving hits, you need to crush it fast, right?).
I opted to use pre-made caramel candies and combine them with heavy cream because it’s not only easier and requires fewer ingredients than a from-scratch sauce, but the texture is smoother and easier to spread.
I also cut my candy into square-shaped bars after covering them in a layer of chocolate, because who has time to measure rectangular finger slices and individually dip each with a fork?
Why We Love This Twix Bars Recipe
- Quick and easy to assemble at home using simple ingredients.
- Copycat recipe of a Twix candy bar that tastes like the real thing!
- Crispy, crunchy shortbread crust with a soft caramel center and decadent chocolate ganache topping.
- Classic combination of cookie, caramel, and chocolate in every delicious bite.
- Thick, chewy, chocolatey sweet treat that’s better than the store-bought candy.
- Perfect for a party, holidays, or after dinner dessert.
Ingredients / Shopping List
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Salt
- Caramel candies: I used Werther’s Original chewy caramels brand.
- Heavy cream
- Semi-sweet chocolate baking bars: I used Ghirardelli brand.
Substitutions and Additions
- Choose Your Chocolate: Milk chocolate baking bars would be a great substitution for the semi-sweet, however, I would not use a dark, bittersweet, or unsweetened variety in this recipe. You can use a good quality chocolate chip brand (a standard 11.5 oz. bag), but your heat times may be a little longer. You will want to heat in 30-second increments, stirring in between, because the chips can have a tendency to burn or separate if not heated properly.
- Sprinkle With Salt: Feel free to add a sprinkle of sea salt on top of your Twix.
- Gluten-Free Flour: Swap the all-purpose flour with gluten-free flour, or try using almond flour instead (the crust may turn out more dense with the almond flour). Another option is to use hazelnut flour for part of the all-purpose flour if you prefer (and if you can find it).
Recommended Tools
- 8×8 baking pan
- Parchment paper
- Mixing bowls
- Measuring tools
- Handheld mixer
- Liquid measuring cup with a pour spout
- Offset spatula
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How to Make the Homemade Twix Bars
It is so easy to recreate the classic Twix candy bar using simple ingredients to make its signature cookie base, smooth caramel center, and rich chocolate coating. In under 40 minutes, you can bake the crust, layer it with a chewy caramel sauce, cover it with chocolate, and set your Twix Bars in the fridge to chill before serving.
- Cream the butter and sugar with a mixer on medium speed for 1-2 minutes or until completely incorporated.
- Add the flour, vanilla extract, and salt to the butter mixture and mix for another 1 minute.
- Press the crust mixture into the bottom of the parchment-lined 8×8 pan and bake for 15 minutes at 350°F.
Pro Tip: You can lightly wet your fingertips with cold water to help press the crust into an even layer. The damp fingertips help keep the shortbread crust from sticking to your fingers while you press it into place. - Cool the shortbread crust on the counter for 10 minutes before adding the caramel layer.
- Microwave the caramel candies and heavy cream on high for 1 minute, stir, and then microwave for another 1 minute.
Pro-Tip: When making the caramel sauce, I highly suggest using a good quality soft caramel candy. That will ensure that you have the best flavor in your final product. If your caramel candies are a little harder (NOT hard candies), then you may need to add an additional 1 tablespoon heavy cream to get a nice smooth caramel sauce when heated. - Add the salt and, if needed, microwave for an additional 30 seconds to completely melt the caramel candies.
Pro Tip: Your caramel should be smooth and pourable. - Pour the caramel sauce over the top of the shortbread crust and smooth it into an even layer.
Pro Tip: Allow the crust and caramel to cool on the counter for 20 minutes before adding the chocolate layer. This ensures that your chocolate and caramel layers stay separated. - Place the broken-up pieces of semi-sweet chocolate baking bars in a bowl.
- Microwave the heavy cream for 1 minute and then pour it over the top of the chocolate pieces, so that all the chocolate is covered. Allow the chocolate to sit for 3 minutes before stirring.
Pro Tip: If needed, you can microwave your chocolate mixture for 30 seconds to get the chocolate completely smooth and the heavy cream completely incorporated. - Slowly pour the chocolate mixture over the top of the caramel layer and spread the chocolate with an offset spatula to get a smooth top layer for your Twix bars.
Pro Tip: You do not want to disturb the caramel layer so that your final product has nice separate layers. - Place the pan of Twix bars in the refrigerator to chill for 1 hour 30 minutes, or until the chocolate ganache layer has firmed up before cutting them into squares.
- Cut, serve, and enjoy!
Tips
- These Twix bars may be tricky to cut. I recommend using a hot knife (you can run a steak or sharp metal knife under hot water, then pat it dry with a towel), and carefully slice through the Twix bars.
- You can cut the bars in either long narrow rectangles, similar to actual Twix candy bars, or in squares like you would cut a typical dessert bar recipe.
- You can allow your Twix bars to cool completely on the counter before slicing if your room is not extremely warm or humid. I put mine in the refrigerator to help the chocolate ganache layer to set up quicker. Remember that if you allow them to chill overnight in the refrigerator before slicing that you may need to allow them to come to room temperature before slicing them as the caramel layer will be very firm if kept in the refrigerator for that amount of time.
Storage Tips
- To Store: Your Twix bars can be stored in a covered container, in the refrigerator, for up to 1 week.
Frequently Asked Questions
This recipe can be made ahead of time and frozen. To do so, assemble the Twix Bars according to the directions. place them in a freezer-safe container, and place them in the freezer. When you are ready to eat them, let the bars defrost on your counter until they are at room temperature.
These bars can sit out at room temperature, but if it is a hot day, you will want to keep them in the refrigerator as the caramel and chocolate layers may get too soft and not hold their shape.
Feel free to use your favorite homemade caramel recipe in place of the caramel candies; just make sure it’s a recipe that will set into a nice solid layer.
You can absolutely make these Twix Bars gluten-free by simply swapping the flour in the shortbread cookie dough to suit your dietary needs. Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour.
Other Easy Copycat Recipes
- Magnolia Banana Pudding Recipe
- Disneyland Peanut Butter Sandwich Bars
- Copycat Disney Churros
- DoubleTree Chocolate Chip Cookies
- Dole Whip {Official Disney Recipe}
- Air Fryer Cherry Pop Tarts
- Chicken Enchilada Soup (Chili’s Copycat)
- KFC Zinger Burger
Twix Bars
Ingredients
Shortbread crust layer
- 1 cup all-purpose flour
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
Caramel layer
- 10 oz (2 5-oz.) bag soft caramel candies unwrapped, I used Werther’s Original chewy caramels brand
- 2 tbsp heavy cream
- ¼ tsp salt
Chocolate layer
- 12 oz (3 4-oz.) bars semi-sweet chocolate baking bars I used Ghirardelli brand, broken into small pieces
- ½ heavy cream
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper. Set aside.
- In a large mixing bowl, with a handheld mixer on medium speed, cream the butter and sugar for 1-2 minutes or until completely incorporated. Add the all-purpose flour, vanilla extract, salt and mix for another 1 minute.
- Press the crust mixture into the bottom of the parchment-lined 8×8 pan. You can lightly wet your fingertips with cold water to help press the crust into an even layer. The damp fingertips help keep the shortbread crust from sticking to your fingers while you press it into place. Bake for 15 minutes.
- Allow your cooked shortbread crust to cool on the counter for 10 minutes before adding the caramel layer.
- To a medium-sized, microwave-safe, bowl add the unwrapped soft caramel candies and the 2 tablespoons heavy cream. Microwave on high for 1 minute, stir, then microwave for another 1 minute. Add the ¼ teaspoon salt and, if needed, microwave for an additional 30 seconds to completely melt the caramel candies. Your caramel should be smooth and pourable.
- Very carefully pour the caramel sauce over the top of the shortbread crust and smooth it into an even layer. Allow the crust and caramel to cool on the counter for 20 minutes before moving forward with adding the chocolate layer. This ensures that your chocolate and caramel layers stay separated.
- In a medium-sized bowl, add your broken-up pieces of semi-sweet chocolate baking bars.
- In a microwave-safe, liquid measuring cup with a pour spout, add the ½ cup heavy cream. Microwave for 1 minute. Slowly pour the hot cream over the top of the chocolate pieces, ensuring that all the chocolate is covered. Allow the chocolate to sit for 3 minutes before stirring. If needed, you can microwave your chocolate mixture for 30 seconds to get the chocolate completely smooth and the heavy cream completely incorporated.
- Slowly pour the chocolate mixture over the top of the caramel layer. You do not want to disturb the caramel layer so that your final product has nice separate layers. Spread your chocolate with an offset spatula to get a nice smooth top layer for your Twix bars.
- Place your pan of Twix bars into the refrigerator to chill for 1 hour 30 minutes, or until the chocolate ganache layer has firmed up before cutting them into squares.
Jenn’s Notes
- To Store: Your Twix bars can be stored in a covered container, in the refrigerator, for up to 1 week.
- These Twix bars may be tricky to cut. I recommend using a hot knife (you can run a steak or sharp metal knife under hot water, then pat it dry with a towel), and carefully slice through the Twix bars.
- You can cut the bars in either long narrow rectangles, similar to actual Twix candy bars, or in squares like you would cut a typical dessert bar recipe.
- When making the caramel sauce, I highly suggest using a good quality soft caramel candy. That will ensure that you have the best flavor in your final product. If your caramel candies are a little harder (NOT hard candies), then you may need to add an additional 1 tablespoon heavy cream to get a nice smooth caramel sauce when heated.
- You can allow your Twix bars to cool completely on the counter before slicing if your room is not extremely warm or humid. I put mine in the refrigerator to help the chocolate ganache layer to set up quicker. Remember that if you allow them to chill overnight in the refrigerator before slicing that you may need to allow them to come to room temperature before slicing them as the caramel layer will be very firm if kept in the refrigerator for that amount of time.
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