Introduction

These homemade Twix bars take everything we love about the classic candy bar and make it even better! With a buttery shortbread base, rich caramel layer, and smooth chocolate coating, you’ll never want to buy store-bought again.

The image shows several chocolate bars on a white marbled surface, some whole and some cut in half to reveal their inside layers. Each bar has a smooth milk chocolate coating with thin chocolate drizzle lines on top. Inside, there are two distinct layers: a light, creamy caramel layer on top and a crunchy biscuit layer at the bottom. Pieces of the bars and small chocolate crumbs are scattered around. The photo is taken in soft natural light, giving the chocolate a glossy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread layer: ¼ cup granulated sugar, 1 ¼ cups flour, ⅔ cup butter softened
Caramel layer: ½ cup light brown sugar, ½ cup butter, ½ cup sweetened condensed milk, 2 tablespoons corn syrup

Chocolate layer: 24 ounces chocolate almond bark, 1 tablespoon oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch pan with parchment paper.

Step 2: In a medium bowl, combine flour and granulated sugar. Cut the softened butter into chunks and mix with a fork, mashing the butter into the dry ingredients until the mixture becomes crumbly.
Step 3: Press the shortbread mixture evenly into the prepared pan and bake for about 20 minutes or until lightly golden. Remove from oven and let cool.

Step 4: While the shortbread bakes, prepare the caramel. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Stir constantly and bring to a boil, cooking for 3–4 minutes.
Step 5: Remove the caramel from heat and continue stirring for 2 minutes until the mixture thickens.
Step 6: Pour the caramel over the cooled shortbread layer. Let it cool until firm, about 30 minutes, or place in the fridge for 10 minutes to speed up setting.

Step 7: Once set, cut the bars into 2-inch strips, roughly the size of mini Twix bars.
Step 8: Melt the chocolate almond bark and oil together in a microwave-safe bowl, stirring every 10 seconds until smooth.
Step 9: On a tray lined with parchment paper, dip each bar into the chocolate using two forks, coating the top and sides completely. Scrape off excess chocolate and place the coated bars onto the parchment to set.

Step 10: Allow the chocolate to harden at room temperature or refrigerate briefly before enjoying.

Tips & Variations

For a richer caramel, add a pinch of sea salt before pouring over the shortbread to create salted caramel Twix bars.
Use milk or dark chocolate almond bark depending on your chocolate preference.

Ensure the shortbread is fully cooled before adding caramel to prevent it from melting or becoming soggy.

Storage

Store homemade Twix bars in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. If chilled, let them come to room temperature before serving for the best texture. Avoid freezing, as it may affect the caramel consistency.

How to Serve

The image shows several chocolate-covered bars placed on a white marbled surface. One bar is cut in half and positioned in the center, revealing three layers inside: a light beige bottom layer with a crunchy texture, a smooth caramel-colored middle layer, and a creamy white top layer. The outside is coated in milk chocolate with wavy lines of chocolate drizzled on top, adding texture. The background is softly blurred with more similar bars in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of almond bark?

Yes, you can substitute regular chocolate chips or bars, but almond bark melts more smoothly and sets nicely, making it easier to coat the bars.

How do I know when the caramel is ready?

The caramel should boil for 3–4 minutes and thicken noticeably. Stirring for 2 additional minutes after removing from heat helps it thicken further. It should coat the back of a spoon before pouring over the shortbread.