A few years back, my friend invited me to her Bunco night as a substitute. I was excited to get out of the house and have a fun evening out. About an hour before we were to leave, she texted to tell me that Bunco also included dinner and dessert. Say, what?! I got to go have dinner and play a game, and do zero work? I was totally game.
It was such a fun night, and then I was invited to be a permanent member of the Bunco group. I looked forward to this night each month. We rotated who hosted, and it was always a blast and I always left eating way to much!
Besides the host providing dinner and dessert, there is also candy on the table to munch on during the game. Because why not? Now, I’m not a huge candy eater, but if you put it in front of me and everyone else is eating it, I’m most likely going to start eating it too. And if you told me there were peanut butter M&Ms in the container, you better be prepared to refill it.
One night, the lady who was hosting had candy on the tables, but she had also put in these little homemade Twix bars into the mix. Homemade candy bars? That’s my kind of candy. I’m pretty sure I ate my weight in Twix bars that night. They are seriously so delicious.
The shortbread crust is buttery and flakey. The caramel center is thick and chewy. Cover all of that in chocolate and it’s heaven in your mouth. Enjoy!
Twix Bar Recipe
For the Crust
- 1 cup butter, melted
- 2 cups flour
- 1/2 cup sugar
For the Caramel Center
- 1 cup butter
- 1 cup brown sugar
- 4 TBS corn syrup
- 1 can sweetened condensed milk
For the Chocolate Topping
- 2 cups semi-sweet chocolate chips
- 2 TBS vegetable/canola oil
Preheat your oven to 375. Grease or line a 9×13 pan with parchment paper. No need to grease if you are using parchment paper to line the pan. In a medium-sized mixing bowl, combine all of the ingredients for the crust. Press into your pan and bake for 20 minutes. Let cool for at least 10 minutes before pouring the caramel sauce on top.
While the crust is cooling, combine the butter, brown sugar, corn syrup, and sweetened condensed milk into a small saucepan. Bring to a boil over medium heat, and let boil for 5 minutes. Immediately pour over the top of your crust and then refrigerate until completely cooled.
Once the caramel is firm and cooled, melt the chocolate chips and oil in a microwave safe bowl. This should take about 1 minute. If it still needs to melt a little, add 30 seconds at a time. Pour on top of chilled bars and spread with a small offset spatula until even. Refrigerate until chocolate is hardened. Keep refrigerated until serving time.