Homemade Twix Bars are buttery shortbread cookies covered in caramel and then dipped in chocolate. Crunchy cookies, creamy caramel, and rich chocolate is an irresistible combination!
Now you can make Twix at home with this copycat recipe.
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One of the things I like best about making a copycat recipe from scratch is that I get to add only the essential ingredients. I leave out additives and preservatives that are used to make commercial items last longer on the shelf.
There is just something about a Twix bar that makes it special. Is it a cookie? Is it a candy bar? The only thing that matters is that it is gosh darn delicious.
This homemade Twix bars recipe may not look much like the ones you buy in the checkout line, but it tastes every bit as good, if not better! So, the next time you are craving a Twix, try making your own!
How to Melt Chocolate
There are several ways to melt the chocolate for this recipe. It is important to remember to mix the coconut oil into the melted chocolate thoroughly.
The coconut oil helps the melted chocolate to have a more consistent texture and gives the chocolate a nice shine once it rehardens.
The Double Boiler Method: The most fool-proof way is to use a double boiler. If you don’t already have a double boiler, you can make one by filling a large, narrow pot with about 2 inches of water. Place a heat-proof bowl on top of the pot. Ensure that the bowl is big enough to cover the pot’s rim entirely but shallow enough so it won’t come into contact with the water.
Turn the heat on to about medium. The goal is for the water to simmer but not to come to a full boil. Place the chocolate and coconut oil in the bowl and use a rubber spatula to continually move the chocolate around until it melts.
The Microwave Method: This method is quicker than a double boiler, but the results may not be as good, and you will have to do it twice for this recipe. Still, it is a good alternative if you don’t want to worry about burning your chocolate or having it seize up.
To melt chocolate in the microwave, place four ounces of chocolate and a quarter cup of coconut oil in a microwave-safe bowl. Put in the microwave and heat uncovered for 30 seconds. Stir it.
Continue heating in 30-second increments until the chocolate melts, about one and a half minutes in total. Dip half of your Twix bars and repeat.
Whichever method you choose to use, it is essential to make sure no water touches the chocolate. Water will make it seize up, turning it into a gritty solid mass.
Tips For Making Homemade Twix Bars
- Chilled Twix bars. If you have never had a frozen Twix bar, then you don’t know what you are missing. The goal is to freeze the chocolate but leave the caramel slightly chewy. About an hour in the freezer should do the trick.
- Choose your own chocolate. Sure, you could go with the traditional semi-sweet chocolate, and this recipe will be great, but why not be a bit more adventurous? Try dark chocolate or even white chocolate for a totally new taste.
- There is no need to dip these bars. Dipping bars into the chocolate can get really messy. A much more manageable, although less ‘authentic’ alternative is to place the cut shortbread with melted caramel on a cooling rack over a rimmed baking tray. Pour the melted chocolate over the bars. The bottom of the bars will be bare, but it will all taste the same!
Here’s a list of what you need:
- Unsalted butter
- Powdered sugar
- All-purpose flour
- Vanilla extract
- Caramel baking chips
- Chocolate chips
- Coconut oil
I substituted the milk chocolate that is used in Twix for semi-sweet chocolate. I would imagine these would be incredible with dark chocolate as well.
These cookies need good quality butter for them to turn out well. Do not use margarine or butter spread for these cookies. 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 butter or vegetable shortening like Crisco.
Use good quality vanilla. 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.
How to Make Twix Bars
We are going to start out with a delicious buttery shortbread cookie. Shortbread cookies originate from Scotland and were typically served during Christmas.
Then we’ll top the cookies with caramel and dip them in chocolate. So easy!
- Using a mixer, cream together butter and powdered sugar until light and creamy.
- Add flour and beat gently until flour is incorporated into the creamed sugar.
- Add vanilla and mix until just blended.
- Place dough on a lightly floured board.
- Roll out the dough.
- Cut the dough into even verticals and then cut them horizontally into 1/2 inch strips.
- Place cookie strips onto an un-greased cookie sheet leaving a small distance between each cookie.
- Refrigerate cookies on the cookie sheet for about 15 minutes.
- Bake the cookies at 350 degrees for 8 to 10 minutes.
- Melt caramel bits in the microwave for about 45 seconds or until melted.
- Spread a thin layer of caramel over the baked cookies.
- In a double boiler, melt together chocolate chips and coconut oil. Stir continually until the chocolate has melted.
- Place a cookie into the chocolate and turn the cookie over with two forks until the cookie is fully coated.
- Place chocolate-dipped cookie onto wax paper.
- Repeat with the remaining cookies.
- Allow the chocolate to set up fully at room temperature before storing the Twix bars in an airtight container.
This recipe makes about 40 small bars, I would suggest 3 or 4 pieces a serving.
More Homemade Candy Recipes
- Rocky Road Candy
- Chocolate Covered Peanut Butter Balls
- Chocolate Truffles
- Chocolate Peppermint Bark
- Fools Gold Chocolate
- Almond Brittle
- Fannie Mae Caramels
Favorite DIY Recipes
- Swiss Miss Cocoa
- Hershey’s Chocolate Syrup
- York Peppermint Patty
- Homemade Brownie Mix
- Homemade Sweetened Condensed Milk
- Magic Shell Chocolate
Homemade Twix Bar
- 1/2 pound unsalted butter
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 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.