Homemade Twix Bars

Print recipe as: 3x5 | 4x6 | 8.5x11
A homemade version of the popular candy bar with the irresistible combo of caramel and chocolate.


Ingredients

For the cookie base:

  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon salt
  • 1 stick butter, softened, cubed

 

For the caramel layer:

  • 1 cup sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ teaspoon salt
  • ¼ teaspoon lemon juice
  • ¼ cup AE Heavy Whipping Cream
  • 2 tablespoons butter
  • 1 tablespoon dark rum (optional)
  • 1 teaspoon vanilla extract

 

For the chocolate layer:

  • 1 cup good-quality bittersweet chocolate chips
  • ¼ cup AE Heavy Whipping Cream
  • Coarse sea salt (optional)

Directions

For the cookie base, preheat oven to 300°F. Coat a 9-inch square baking pan with nonstick spray. In a medium bowl, stir together the flour, powdered sugar and salt.  Add the butter and use your fingers to blend it into the flour until a dough forms. Transfer the dough to the baking pan and press it evenly on the bottom.  Bake the base until it’s light golden around the edges and set, 20 to 22 minutes. Set the base aside while you make the caramel.

For the caramel layer, combine sugar, water, corn syrup, salt and lemon juice in a 2-cup microwave-safe glass measuring cup. Microwave the mixture at high power for 5 to 6 minutes (depending on the strength of your oven), or just until the caramel barely starts to color (don’t overcook—the caramel will burn quickly). Let the caramel sit on the countertop for 4 to 5 minutes—it should darken to an iced tea color as it sits. If it doesn’t, microwave the sugar at high power in 30-second intervals until it reaches the color of iced tea. As the caramel sits, warm the ¼ cup cream in a second cup in the microwave.

After 5 minutes, stir the butter into the caramel until it melts—be careful because it will sputter fiercely. Slowly stir in the warm cream, again taking care because the caramel will bubble as the cream is added. Stir in the rum and vanilla. Microwave the caramel again for 2 more minutes, then pour the caramel over the cookie base. Let the caramel cool and set.

For the chocolate layer, melt the chocolate chips and ¼ cup cream in a bowl in the microwave at high power, stirring at 30-second intervals until smooth. Spread the chocolate over the cooled caramel. Sprinkle with coarse sea salt if desired. Refrigerate the bars until the chocolate is set before cutting. For best results, keep the bars in the refrigerator until just before serving.

Makes 16 bars


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