Twix Bars
These homemade Twix bars feature a crisp shortbread base, a rich buttery caramel layer, and a glossy chocolate finish, making them a delightful treat for gifting or enjoying any time.
Ingredients
Shortbread Base
- 1/2 cup butter, room temperature Use room-temperature butter for proper creaming.
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup granulated sugar
- 6 tablespoons butter For a rich caramel.
- 6 tablespoons heavy cream Use full-fat cream for silky texture.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 6 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon coconut oil Helps the chocolate to set shinier and thinner.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment.
- In a mixing bowl, cream together 1/2 cup butter and 1/2 cup sugar until pale and fluffy.
- Beat in the egg yolk until smooth.
- Stir in the flour and salt until a cohesive dough forms.
- Press the dough evenly into the bottom of the prepared pan.
Baking
- Bake for 15 to 20 minutes until the edges are light golden brown.
- Let the baked base cool in the pan on a wire rack.
Caramel Preparation
- Combine 1 cup sugar, 6 tablespoons butter, 6 tablespoons heavy cream, and 1/2 teaspoon salt in a saucepan.
- Cook over medium heat while stirring until the mixture comes to a rolling boil.
- Simmer for about 5 minutes until thickened, then stir in the vanilla extract.
- Pour the hot caramel over the cooled biscuit layer and let it cool until tacky.
Chocolate Topping
- Melt the chopped chocolate with 1 tablespoon coconut oil in a heatproof bowl.
- Spread the melted chocolate evenly over the caramel layer.
Chill and Serve
- Refrigerate the assembled bars until fully set, at least 1 hour.
- Lift the bars from the pan using parchment and slice into bars.
Notes
For best results, cool the base completely before adding caramel. Store bars chilled in an airtight container.