Buttery shortbread, gooey caramel, and rich chocolate—these homemade Twix bars taste just like the classic, only fresher, richer, and irresistibly fun.
Ingredients You’ll Need
The ingredients for Twix Bars from Scratch might seem basic, but each one is essential to creating those classic layers of flavor and texture. Every choice, from the flour to the maple syrup, plays an important role in making these bars truly unforgettable.
- Unsalted butter (for both crust and caramel): Adds luscious richness and a tender, melt-in-your-mouth texture to every layer.
- Whole wheat flour: Gives a nutty depth and hearty bite to the shortbread base, plus a little boost of wholesome flavor.
- Maple syrup: Adds caramelly sweetness with a subtle complexity that regular sugar just can’t match, perfect for both base and caramel layers.
- Salt: A pinch brings out the flavors in both the crust and caramel—and balances the sweetness beautifully.
- Heavy cream: Feeds the caramel layer with a dreamily soft, rich texture and perfectly creamy finish.
- Dark chocolate chips: Delivers that signature, snappy top layer with a sophisticated, not-too-sweet chocolate note.
- Butter (for chocolate topping): Melts with the chocolate for a perfectly smooth, shiny finish that’s a pleasure to slice through.
How to Make Twix Bars from Scratch
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F. Line an 8×8-inch baking dish with parchment paper, making sure there’s some overhang on the sides—this extra parchment will let you lift your finished Twix Bars from Scratch out of the pan easily. It keeps cleanup a breeze and guarantees intact layers when you slice.
Step 2: Make the Shortbread Base
In a mixing bowl, combine softened unsalted butter, whole wheat flour, maple syrup, and salt. Mix just until everything comes together and the dough is slightly crumbly but cohesive. Gently press the mixture into your prepared pan, using your hands or the flat bottom of a glass to even it out. Bake for about 20 to 22 minutes, or until the shortbread is lightly golden. The aroma alone will have you peeking in the oven! Let the shortbread cool completely before moving to the next layer.
Step 3: Cook the Caramel
For that luscious middle layer, melt butter in a medium saucepan over medium heat. Add the maple syrup, heavy cream, and salt. Stir continuously as the mixture comes to a gentle boil, then reduce to a simmer. Over 10 to 15 minutes, the mixture will thicken and turn a rich, golden color—if you have a candy thermometer, you’re aiming for about 225-230°F. But trust your eyes and nose, too! When the caramel coats the back of a spoon and smells heavenly, it’s ready. Pour this over your cooled shortbread base and tilt the pan to spread it evenly. Pop it in the fridge for at least an hour so the caramel layer fully sets.
Step 4: Add the Chocolate Topping
Once the caramel is firm to the touch, it’s time for chocolate! Gently melt the dark chocolate chips together with the butter, stirring until completely smooth and glossy (a microwave in 10-15 second bursts works well, or a double boiler stovetop-style). Pour the silky chocolate over the set caramel and use a small spatula to spread an even layer. Back into the fridge it goes until the chocolate is just set but not rock-hard—a little chill makes for neater slicing.
Step 5: Slice and Serve
When fully set, use the parchment handles to lift the bars onto a board. For the cleanest slices, use a large sharp knife, warming the blade under hot water and wiping it dry between cuts. Slice into 16 squares (or more, or less—your call!) and revel in that gorgeous cross-section. Just like your favorite classic, only homemade with love.
How to Serve Twix Bars from Scratch
Garnishes
When it comes to serving, a pinch of flaky sea salt sprinkled over the chocolate just before it sets brings these Twix Bars from Scratch to an entirely new level—salty, sweet, and oh-so-irresistible. For a fun twist, try a light dusting of cocoa powder or a scattering of toasted chopped nuts.
Side Dishes
Pair your Twix Bars with a cold glass of milk for the ultimate nostalgia hit. If you’re feeling extra fancy, serve alongside fresh berries or a scoop of vanilla ice cream—the fresh brightness balances out all that rich, buttery caramel and chocolate. A hot cup of strong coffee is also a match made in dessert heaven.
Creative Ways to Present
Dress up your Twix Bars from Scratch by slicing them into slim sticks, mimicking the classic bar shape, and wrapping each in parchment for a chic homemade candy vibe. For a special occasion, drizzle melted white chocolate in a crisscross pattern on top, or layer squares in a fancy box for a heartfelt homemade gift. However you serve, they’re guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Twix Bars from Scratch keep spectacularly well at room temperature for a day or two (in an airtight container), but if you’re looking to savor them all week, stash them in the refrigerator. The bars stay fresh, solid, and irresistibly chewy for up to five days. Just let them sit out for a couple of minutes before serving so the caramel softens slightly.
Freezing
Want to get ahead? These bars freeze beautifully. Just layer them between sheets of parchment paper in an airtight container, and freeze for up to a month. When a caramel-and-chocolate craving hits, thaw a piece or two at room temperature for about 30 minutes, and they’ll taste as perfect as the day you made them.
Reheating
If you prefer your Twix Bars from Scratch a little gooier, a quick 10-second zap in the microwave will gently soften the caramel and chocolate for that just-made warmth. Be careful not to overheat or the layers can melt together—just a touch will do.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Absolutely! All-purpose flour works just fine and will yield a slightly lighter shortbread. The whole wheat gives a more pronounced, nutty flavor and a heartier bite, but feel free to substitute according to your pantry and preference.
Is there a dairy-free option for Twix Bars from Scratch?
You can experiment using vegan butter and coconut cream in place of the dairy ingredients. The flavor and texture will change a bit, but you’ll still have delightful, homemade Twix-inspired treats!
Is maple syrup required or can I substitute another liquid sweetener?
Maple syrup brings a caramel-like note that fits the recipe beautifully, but you could try honey or agave syrup in a pinch. Just note that the flavor and consistency of the caramel may vary slightly depending on your swap.
How do I get clean slices without cracking the chocolate?
The trick is to let the bars sit at room temperature for a few minutes before cutting, then use a sharp knife warmed under hot water (and dried). This helps the blade glide cleanly through each layer for those picture-perfect edges.
Can I double this recipe for a crowd?
Definitely! Double all the ingredients and use a 9×13-inch pan for twice as many Twix Bars from Scratch. You may need to add a couple of extra minutes to each baking and setting step, but the process is just as straightforward.
Final Thoughts
There’s just something magical about making Twix Bars from Scratch—it’s pure kitchen joy from start to finish. If you’re ready to wow your friends, family, and yourself with a homemade twist on a classic, don’t hesitate to try this recipe. I hope it brings you as much happiness as it does legendary flavor. Happy baking!
Print
Twix Bars from Scratch Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Buttery shortbread, gooey caramel, and rich chocolate—homemade Twix bars taste like the classic, only fresher, richer, and irresistibly fun.
Ingredients
Shortbread Base
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups whole wheat flour
- 1/4 cup maple syrup
- 1/4 tsp salt
Caramel Layer
- 1/2 cup unsalted butter
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1/4 tsp salt
Chocolate Topping
- 1/2 cup dark chocolate chips
- 1 tbsp butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal.
- Make the Shortbread Base: In a mixing bowl, combine the softened butter, whole wheat flour, maple syrup, and salt. Mix until a soft dough forms. Press the dough evenly into the prepared pan using your hands or a spatula.
- Bake the Shortbread: Place the pan in the oven and bake for 20–22 minutes, or until the shortbread is lightly golden around the edges. Remove from oven and let cool completely in the pan.
- Prepare the Caramel Layer: In a medium saucepan, combine the butter, maple syrup, heavy cream, and salt. Stir over medium heat until butter melts, then bring to a gentle boil. Lower the heat and simmer for 10–15 minutes, stirring frequently, until the caramel thickens and turns a rich golden color.
- Add Caramel to Base: Pour the hot caramel over the cooled shortbread layer, spreading it evenly. Refrigerate for about 1 hour, or until the caramel is firm and set.
- Melt the Chocolate Topping: In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips with 1 tablespoon butter, stirring until smooth and glossy.
- Assemble and Chill: Pour the melted chocolate over the chilled caramel layer and spread evenly. Return the pan to the refrigerator and chill until the chocolate is completely firm.
- Slice and Serve: Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife. Enjoy and store leftovers in an airtight container in the fridge.
Notes
- Let each layer cool completely before adding the next for clean lines.
- Bars slice most neatly when well-chilled—run your knife under hot water for easy cutting.
- You can use semi-sweet chocolate chips if you prefer a sweeter topping.
- These bars can be frozen for longer storage; just thaw briefly before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus chilling)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 300
- Sugar: 16g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 33mg