Homemade Twix Bars

Irresistable homemade Twix Bars... a copycat version of the famous chocolate bar made with a shortbread base, soft caramel and rich chocolate coating.

5 from 16 votes

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Course: Dessert

Cuisine: western

Prep Time: 20

Cook Time: 30

Chilling time: 1

Total Time: 1 50

Servings: pieces

Calories: 216kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Beaters, stand-mixer or Thermomix
Microwave, stove-top or Thermomix

Ingredients

For the shortbread base

185 g (1 ¼ cups) plain flour
40 g (¼ cup icing sugar
55 g (¼ cup) brown sugar firmly packed
pinch of salt
150 g butter softened

For the caramel

395 g sweetened condensed milk
100 g (½ cup) brown sugar firmly packed
2 tbs golden syrup
125 g butter
1 tsp vanilla extract
pinch of salt

For the chocolate topping

450 g milk chocolate (see notes)
50 g dark chocolate for drizzling, optional

Metric - US Customary

Instructions

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
Place the plain flour, icing sugar, brown sugar and salt into a large mixing bowl and stir to combine.
Add the softened butter and beat on medium-high speed until the mixture turns into crumbly balls.
Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly.
Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, butter, vanilla extract and salt into a medium saucepan. Cook on medium heat (stirring continuously) for 15 minutes or until visibly thickened (see notes).
Pour the caramel over the shortbread base and place into the fridge to set.
Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
Melt the milk chocolate in a microwave-safe bowl on 50% power for 3-4 minutes (stirring every 30 seconds) or until just melted.
Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off. Place onto a flat baking tray and place back into the fridge to set.
Optional: drizzle with extra melted dark chocolate.
Store in an airtight container in the fridge for up to 5 days.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
Place the plain flour, icing sugar, brown sugar, salt and butter into the Thermomix bowl and mix for 10 seconds, Speed 8. Mix on Interval/Knead function until the mixture turns into crumbly little balls.
Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly. Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, vanilla extract and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. Check the consistency and if it's not considerably thicker, continue cooking (same temperature and speed) in 1 minute intervals until thick.
Pour the caramel over the shortbread base and place into the fridge to set.
Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
Place the milk chocolate into a clean and dry Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2 (or until melted). Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off.
Place onto a flat baking tray and place back into the fridge to set. Optional: drizzle with extra melted dark chocolate.
Store in an airtight container in the fridge for up to 5 days.

Video

Notes

Recipe Tips

Caramel - make sure the heat isn’t too high or it will stick to the bottom of the saucepan. Stir the caramel continuously while it cooks and becomes very thick.

Sweetened condensed milk - use full fat sweetened condensed milk as skim milk wont set firm enough. Brand name sweetened condensed milk (like Nestle) tend to set firmer than cheaper homebrand versions.

Chilling - pour the caramel onto the cooled base and allow it to set completely in the fridge.

Cutting the bars - use a very sharp knife to cut the slice down the middle and then into small fingers.

Chocolate topping - I like to coat my Twix bars in melted milk chocolate and then drizzle with a small amount of dark chocolate (optional).

Storing - Keep the Twix bars in an airtight container in the fridge for up to 5 days.

Freezing - Freeze in an airtight container for up to 1 month. Place sheets of baking paper between each layer.

Nutrition