Homemade Twix Bar Recipe

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.
how to make a twix bar

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.

how to make a twix bar

Homemade Twix Bar Recipe

Love Twix?  Make homemade Twix bars. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Candy Recipes, Chocolate Recipes
Servings: 24
Calories: 227kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 46mg | Potassium: 22mg | Fiber: 0g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.7mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Kristen

    These sound so good! I don’t know if anybody else would get to try them except me because they may be gone that fast! 🙂

  2. Kristine

    If I use milk chocolate do I still need to add the coconut milk? Especially since I am using the milk chocolate wafers from a candy making supply company?

    • stephaniemanley

      If those are listed as melting chocolate, nope, not at all. I used regular chocolate in mine, and you need to thin that out a little. Good luck!

  3. Jan D

    I don’t understand these directions which say to serve 10 (10 bars?) roll out dough and cut into four vertical pieces, then cut into 1/2 wide strips. No way can I divide 4 into 10 pieces. How big a rectangle? What am I missing?

  4. Claire Douglas

    In one place (list of ingredients) it says 1/4 tablespoon of coconut oil. In the directions it says 1/4 cup of coconut oil. When I read the list I was puzzled by the 1/4 tablespoon because that would take some figuring out. So I’m guessing that 1/4 cup is the correct amount. It looks like a very easy recipe and you’re right about no additives. How about your favorite nuts chopped small and add to dough? Pecans sound good to me. Definitely dark chocolate. (on second thought 1/4 cup of coconut oil seems a lot for just 2 cups of chips.)
    Claire Douglas

    • stephaniemanley

      Typo on my part. It was 1/4 cup not 1/4 tablespoon. Thanks for the catch. I am sure you could add nuts in any part of the step.

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