Description
Buttery shortbread, gooey caramel, and rich chocolate—homemade Twix bars taste like the classic, only fresher, richer, and irresistibly fun.
Ingredients
Scale
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