These Twix Bars taste just like the candy bar. They are full of sweet Twix candy bar flavor, with even more chocolate. They are quick, simple, and only require a few ingredients. You will love this simple, tasty, chocolatey desert.
These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a Twix candy bar.
My husband doesn’t love caramel, but he ate these right up. That’s how you know they’re good.
A shortbread cookie is usually pretty dry, and not extremely sweet. This shortbread recipe does not have any vanilla to it, however, you could easily add some.
We wouldn’t recommend adding more than a teaspoon, just so you don’t ruin the texture of the shortbread, but you could definitely add some.
* I did not use any vanilla extract in mine, and it turned out perfectly. It’s a very buttery crust, and it sticks together nicely. It was also sweet enough. You could add it, but these were amazing without.
I just baked it until the middle had set up, and it was a little golden on the top. So soft and delicious. You will want it to cool for at least 20 minutes before you pour on the caramel.
The key to making the most perfect creamy caramel, is stirring and watching your caramel. The other key is heat. You do not want to boil your caramel on high heat for the entire 5 minutes.
Instead keep it to a low boil with constant small bubbles and an occasional large one. You do not want a roaring boil, where the caramel is practically popping up at you.
Continue to stir at a medium low temperature for 5 minutes. If you notice areas of the caramel that are burning, and you are getting chunks in your caramel, or burnt pieces, your heat is obviously too high.
Remember that you can always add more heat, but you can’t always take it away. Keep it slow, and don’t rush the caramel process. Continue to stir, and adjust the heat as needed to keep it to a small boil.
Easy and Tasty Twix Bars
1 hr, 20 Prep Tіmе
20 min Cооk Tіmе
1 hr, 40 Tоtаl Tіmе
- 1/4 сuр ѕugаr
- 1 1/4 сuрѕ flоur
- 2/3 сuр butter (ѕоftеnеd)
- 1/2 сuр buttеr
- 1/2 cup brоwn sugar
- 2 Tаblеѕрооnѕ соrn ѕуruр
- 1/2 сuр ѕwееtеnеd соndеnѕеd mіlk
Chосоlаtе Lауеr :
- 2 сuрѕ mіlk сhосоlаtе сhірѕ
- 1 tеаѕрооn vеgеtаblе оіl
Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
Press the mixture into the bottom of the prepared pan, and bake for 20 minutes – until the edges start to turn a golden brown.\
Remove from oven and let it cool completely.
In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don’t want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
Pour chocolate over top the caramel layer and let it cool.
Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).
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