Twix Bars
If You Find a Twix Wrapper Under My Couch, It’s Probably Mine
I’ve got this memory—probably from when I still wore sparkly sneakers—of eating Twix bars straight from a lunchbox while hiding under my grandma’s coffee table. No idea why I was under there, honestly. But these bars just make me think of sticky fingers, chocolatey smiles, and that subtle thrill that comes from sneaking an extra treat when you’re supposed to be “tidying up.” Anyway, this homemade Twix Bars recipe is a bit like reliving those mischievous days, except now there’s more butter and slightly less adult supervision. If you love that whole cookie-caramel-chocolate thing, oh buddy, you’re in for a good time. Good luck stopping at just one.
Why I Keep Making These Even When I Swear I Won’t
I make Twix bars when the weather’s lousy and I need something comforting, or when my nephew (the snack bandit) drops in and flashes those big eyes. My family goes absolutely bonkers for them and will literally eat them straight out of the pan if I’m not quick enough with the spatula. (Pro tip: hide a piece somewhere safe if you want leftovers.) And yes, the caramel can be annoying the first time—it sticks to the pan like a stubborn relative at Christmas—but honestly it’s totally worth the sticky mess. Plus, there’s just something so satisfying about making your own candy bars—especially when you see the look on someone’s face as they realize, Wait, YOU made these?
Let’s Talk Ingredients (With a Little Wiggle Room)
- For the base: 1 cup (225g) unsalted butter, soft—personally, I’ve used salted in a pinch, just skip the extra salt if you do.
- 1/2 cup sugar (sometimes brown if I feel wild, otherwise any plain white stuff)
- 1/4 tsp salt
- 2 cups (240g) plain flour—once, I used self-raising by accident. It was… fine, just a bit more puffy. Don’t sweat it.
- For the caramel: 1 cup (225g) unsalted butter
- 1 cup packed light brown sugar (dark brown works too, just a tad richer)
- 4 tablespoons golden syrup, or corn syrup if that’s what you’ve got
- 1 (400g) can sweetened condensed milk (brand doesn’t matter, no matter what Gran says)
- Pinch of flaky salt (if you like that sweet-salty vibe—my partner says it’s essential, honestly)
- For the topping: 300g milk chocolate—milk chocolate chips, a slab, or heck, even half-and-half with dark if you want it a smidge less sweet
Your Step-by-Step Walkthrough (Don’t Panic!)
- Preheat oven to 350F (175C). Line an 8×8-inch pan with parchment, leaving some overhang. Or just grease the heck out of it if you don’t have parchment. (I once used foil. Not my best idea.)
- Shortbread base time! Cream the butter and sugar together until fluffy-ish. Stir in salt and flour, mix until it looks like slightly clumpy sand. Don’t overthink this—if it presses together in your hand, it’s good. Press it into your pan. Make it as even as you can but don’t stress over a lopsided corner.
Bake for 20-25 minutes, until just golden around the edges. This is where I usually tidy up…or more honestly, make another cup of tea. - Let’s caramel! In a heavy-bottomed pot (if you’ve got one; if not, just stir like mad and keep the heat gentle), melt butter over medium-low. Add brown sugar, golden syrup, and condensed milk. Whisk constantly—it’ll go from separated to creamy, then start to bubble and thicken after 6-8 minutes. Don’t let your phone distract you; this stuff needs TLC. When it’s deep golden and thick (takes about 8-10 min), off the heat, stir in salt.
- Pour the hot caramel over the cooled base. Spread gently—sometimes I just tilt the pan, easier than fighting sticky caramel with a spatula.
Let cool for 30 minutes (pop it in the fridge if you’re impatient like me, though the base might get a little more solid) - Melt chocolate (microwave in 20-second bursts, stirring each time or use a bowl set over a saucepan of simmering water—the fancy double-boiler I never bother with except at Christmas). Pour and spread over the cooled caramel. I use an offset spatula but a big spoon does the job. Try to resist licking the mixing bowl clean until you’re done, if you can.
- Chill again—at least an hour until the chocolate sets. Slice into bars (a hot knife helps, or just wipe between cuts if you want neat edges…sometimes I don’t bother, to be honest).
Notes From My “Oops” Moments
- If your caramel splits or looks greasy, don’t panic—give it a good whisk off the heat. Most times it’ll come back together. If not, it still tastes great, so shrug and call it “rustic style.”
- Shortbread too crumbly? Add a splash of milk to the dough. I resisted this for ages but, actually, I find it works better for me that way.
- On second thought, maybe don’t try doubling this in a single pan unless you want to scrape caramel off your oven floor. Ask me how I know.
Things I’ve Tried (And Sometimes Regretted)
- Add a drizzle of white chocolate zig-zags over the top after the milk chocolate sets. Looks lovely, tastes fancy.
- Sub dark chocolate for a richer bite (personally, I think it needs a bit more sugar if you go this route).
- One time I tried almond extract in the base. I thought it’d be clever—nope. Tasted a bit odd, wouldn’t recommend.
- A friend used coconut condensed milk…surprisingly nice! Might try it again, but probably closer to summer vibes.
Kit You Really Need (Plus Some Clever Cheats)
- I swear by my silicone spatula for spreading caramel. If you don’t have one—use a butter knife or a regular spoon. Scraping caramel with your fingers is an option, but sticky. Ask me how I know!
- Parchment paper is a lifesaver, but if you’re in a bind, a *well* greased pan and a prayer has worked (mostly) for me.
- Mixing bowls: I just use whatever’s clean, usually the biggest one because I do love to make a mess.
How I Keep Them (But They’re Usually Gone So Fast)
Store your Twix bars in an airtight box in the fridge; they’ll keep for about a week, or so I’ve been told—though honestly, in my house, it never lasts more than a day! You can freeze them (layered with baking paper), just thaw before eating unless you like to chip a tooth on frozen caramel.
How I Like to Serve Twix Bars (And Family Weirdness)
I’m all for eating them straight from the fridge with a cup of tea, but when my cousins visit, we’ll sometimes crumble them over vanilla ice cream for an unholy, delicious sundae. My mum insists they taste best with coffee—she might be right, who knows? Oh, and my partner once tried sandwiching two bars together “for science.” Messy. Epic. Would recommend, in moderation.
Things I Learned the Hard Way
- I once tried rushing the caramel step—don’t. You end up with a weird gritty mess and a pan that’s a pain to clean. Slow and steady wins this race.
- Don’t cut them until the chocolate is totally set. Otherwise you’ll have a sticky, tragic chocolate avalanche (I’ve been there).
- If you use a cheap pan, line it well. Cheap pans and caramel are sworn enemies.
FAQ Time (Real Questions From Curious Folks…Mostly Family)
- Help, my caramel’s lumpy! What did I do wrong?
It’s usually because the heat was too high or it wasn’t stirred enough; sometimes it just acts up for no good reason (cooking, eh?). Try whisking off-heat next time, that usually helps. - Can I use store-bought caramel?
Honestly—sure. It won’t be quite the same but sometimes you just can’t face the saucepan. Maybe warm it up a bit first so it spreads nicely. - Is there a gluten-free version?
Actually, my mate Sam swaps the flour for a GF blend and says it works, though the base is a tad more crumbly. Worth trying though, if you’re dodging gluten. - How do you get clean slices?
Wipe your knife between cuts, or dip in hot water and dry before slicing. Or just embrace the mess, honestly no one minds. - Can I double the recipe?
Probably, but you’ll need a bigger pan (and a bigger fridge) and more patience. On second thought, maybe make two separate pans—it’s just easier, from my experience.
So, there you go—from lunchbox nostalgia to accidental kitchen victories, these Twix Bars are pure, gooey comfort. Just keep an eye out for sticky fingerprints on the fridge door; that’s when you know it’s a winner.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups soft caramel candies
- 2 tablespoons heavy cream
- 1 1/2 cups milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
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1Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, cream together softened butter and sugar until light and fluffy. Mix in salt and gradually add flour until just combined.
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3Press the dough evenly into the prepared baking pan. Bake for 20 minutes or until the edges are lightly golden. Let cool completely.
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4Melt caramel candies with heavy cream in a saucepan over low heat, stirring constantly until smooth. Pour over the cooled shortbread and spread evenly. Let set for 15 minutes.
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5Melt milk chocolate chips with vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Pour over the caramel layer and spread evenly.
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6Chill the bars in the refrigerator for at least 30 minutes or until fully set. Slice into 16 bars and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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