A homemade Twix bar is one of my favorite treats on this planet. Gooey homemade caramel is perfectly sandwiched between the classic Twix ingredients of a shortbread cookie and milk chocolate—every bite is perfection.
Preheat the oven to 350ºF. Line a 9×9 baking dish with parchment paper or spray with nonstick cooking spray.
Shortbread Layer
In a medium bowl, stir the flour and sugar. Using a pastry cutter or 2 forks, cut the butter until it forms a crumb mixture.
Press crumb mixture down evenly into the pan. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake. Let cool completely.
Caramel Layer
In a medium saucepan, melt butter over medium heat. Stir in the brown sugar, corn syrup, and condensed milk. Bring to a boil and cook 4 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread layer. Let cool until firm.
Chocolate Layer
In a microwave-safe bowl, mix the chocolate and oil. Microwave on high 1 minute. Stir and microwave in 15 second intervals, until the chocolate is melted and smooth. Pour over the caramel layer and let set. Place in the fridge 10 minutes to help set faster.
Once the chocolate has hardened, slice into squares with a warm knife. Enjoy!
Notes
Make-ahead: This recipe can be made ahead of time and frozen. To do so, assemble as normal, then add an airtight lid to your container and place in the freezer. When you are ready to eat them, let the bars defrost on your counter until they are at room temperature.Baking Tips:
It's important to continually stir the caramel sauce while you are making it. If it isn't being mixed constantly, the mixture can harden and become tough or gritty.
Once you have all the layers assembled, they will need to harden slightly before eating. I recommend placing the bars in the fridge for 10-15 minutes to set it quickly.
Because the layers are hardened, it can help to use a warm knife when slicing the bars. To get your knife warm, run it under hot water for a minute or so, then wipe it dry immediately before slicing.
You can use whichever chocolate you prefer. The instructions call for milk chocolate, but this recipe also works with semi-sweet or dark chocolate.
Storage: These bars will stay fresh if stored in an airtight container at room temperature 2 to 3 days.