Twix bars have always been a favorite of mine. Twix bars have buttery shortbread cookies covered in caramel, and then dipped in chocolate. I think they combine my favorite cookie with my favorite items in a candy bar. Now you can make this one at home.
One of the things I like best about making a copycat recipe from scratch is that I get to add only the essential ingredients, and I leave out a lot of the additives and preservatives that are used to make items last longer on the shelf. I promise if you make these you will not have these around for very long at all. I also substituted the milk chocolate that is used in Twix for a darker semi sweet chocolate. I would imagine these would be incredible with dark chocolate as well.
We are going to start out with a delicious buttery shortbread cookie. Shortbread cookies originate from Scotland and were typically served during Christmas. These cookies need a good quality butter for them to turn out well. Do not use margarine for these cookies, or butter spread. The butter is needed for the rich flavor these cookies have. I am also using coconut oil to thin out my chocolate if you do not have coconut oil you can use vegetable shortening like Crisco, or could use butter. I also just that you use a good quality vanilla, if you can avoid it do not use vanilla that is labeled “imitation vanilla”. Imitation vanilla is made from synthetic vanilla that comes from glycoside that can be found in the sapwood of certain conifers or from coal extracts. It leaves a bitter aftertaste.
This recipe makes about 40 small bars, I would suggest 3 or 4 pieces a serving.
Homemade Twix Bar Recipe
Love Twix? Make homemade Twix bars.
- 1/2 pound unsalted butter
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups flour
- 1 teaspoon vanilla
- 1 1/2 cups caramel baking chips
- 2 cups chocolate chips
- 1/4 cup coconut oil
Cookie Directions: Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended.
When the dough has turned into a soft uniform ball turn dough onto a lightly floured board. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch strips. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly.
Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two forks until the cookie is fully coated.
Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing the cookie in an airtight container.