These easy homemade Twix bars will keep calling you back with their shortbread crust, caramel middle, and chocolate topping. No need to keep buying them in the checkout line!
The Story Behind these Easy Homemade Twix Bars
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 rotate who hosts each month, and it’s always a blast. My pants always fit a little bit more snug on the ride home because I always leave eating way too much!
Besides the host providing dinner and dessert, there is also candy on the table to munch on during the game. Now, I’m not a huge candy eater, even when it comes to a traditional Twix, 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. 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 homemade 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!
Additional Recipes Similar to Homemade Twix Bars
- Caramel Pecan Turtle Bars
- Peanut Butter Date Caramels
- Peanut Butter Cookies with Sea Salt Dark Chocolate Caramels
For the Crust
- 1 cup butter melted
- 2 cups flour
- ½ 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.