Salted Caramel Twix Bars
Indulge in your favorite childhood candy bar with these homemade Twix Bars! Crispy shortbread cookie base layered with homemade salted caramel, dipped in bittersweet chocolate and topped with flaky sea salt!
INGREDIENTS
Shortbread Cookie Base
- ½ Cup + 2 Tablespoons (141g) Unsalted Butter room temp
- ⅓ Cup (65g) Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 ½ Cup (180g) All-Purpose Flour
- ¼ Teaspoon Salt
Salted Caramel
- 1 Cup (200g) Granulated White Sugar
- 6 Tablespoon (85g) Unsalted Butter room temp
- ½ Cup (113g) Heavy Whipping Cream
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
Chocolate Coating
- 10 Ounces (283g) Bittersweet Chocolate melted and slightly cooled
- 1 Tablespoon Coconut Oil
- Flaky Sea Salt (for garnish) optional
Instructions
Shortbread Cookie Layer
- Position oven rack to the center and preheat to 350ºF (180ºC).
- Prepare an 8x8 inch (20x20 cm) square pan with parchment paper and set aside.
- In a medium sized bowl, cream softened butter, white sugar, salt and vanilla. About 2 minutes on medium with a hand held mixer.½ Cup + 2 Tablespoons (141g) Unsalted Butter⅓ Cup (65g) Granulated White Sugar1 Teaspoon Vanilla Extract¼ Teaspoon Salt
- Add in flour and mix on low just until combined.1 ½ Cup (180g) All-Purpose Flour
- Transfer dough into prepared pan. Gently press into the pan evenly and bake for 22 to 25 minutes. Set aside to cool.
Salted Caramel Layer
- Add sugar to a clean heavy bottomed saucepan. On medium to low heat allow sugar to dissolve completely, whisk often. The sugar will crystalize and clump up before dissolving to a nice amber brown color. Careful not to burn it. This will take about 10 minutes.1 Cup (200g) Granulated White Sugar
- Once all the sugar has dissolved, add room temp butter. It will rapidly bubble up. Do not worry, it's suppose to do that. Just keep whisking until the butter is completely melted and combined. You're almost done!6 Tablespoon (85g) Unsalted Butter
- Next, slowly add your heavy cream and whisk. It will also aggressively bubble up, but keep mixing until combined. It will be smooth and silky after about a minute.½ Cup (113g) Heavy Whipping Cream
- Turn the heat off and add the salt and vanilla and mix until combined. Let cool for about 5 minutes.1 Teaspoon Salt1 Teaspoon Vanilla Extract
- Pour caramel on top of the shortbread base. Gently swirl it around to distribute evenly. Chill in the fridge for at least 2 hours or overnight.
Chocolate Coating
- Using a sharp knife, cut your bars into 16 even pieces. Start with cutting it in half and then half again. Now you'll have 4 equal squares. Cut each square into 4 equal bars. You will end up with 16 bars. Place in the freezer for about 15 minutes to firm up.
- Meanwhile, melt your chocolate and coconut oil in the microwave or over a double broiler and allow to cool slightly.10 Ounces (283g) Bittersweet Chocolate1 Tablespoon Coconut Oil
- Remove bars from the freezer. Gently place each bar (one at a time) into the melted chocolate. Use a fork to help flip the bars to coat all sides evenly. Place on a parchment lined cookie sheet or baking tray. Chill in the fridge for 15-20 minutes to firm up and then enjoy! YAY!
Notes
- Store in the fridge in an airtight container and enjoy for up to 5 days!
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