Introduction: Homemade Twix Candy Bar Recipe
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I love Twix candy bars, but I'm not crazy about all the additives. This recipe is like Twix candy bar goes gourmet, but super easy to make. In fact, it's probably the easiest copycat candy bar recipe I've made!
I fiddled with this recipe quite a bit. The problem is in the shortbread. That's what makes or breaks a homemade Twix bar in my opinion. Most shortbread recipes are very flaky and crumbly, and that's just not going to work here. So I decided to add an egg and increase the flour content of a more traditional shortbread recipe. The process remains simple and the result is near perfect, if a little softer than the original.
These are great for a party, and freeze up well too.
I fiddled with this recipe quite a bit. The problem is in the shortbread. That's what makes or breaks a homemade Twix bar in my opinion. Most shortbread recipes are very flaky and crumbly, and that's just not going to work here. So I decided to add an egg and increase the flour content of a more traditional shortbread recipe. The process remains simple and the result is near perfect, if a little softer than the original.
These are great for a party, and freeze up well too.
Step 1: Ingredients
You could make this whole thing totally simple by buying prepackaged shortbread cookies, but I decided to try and do it from scratch!
What follows is the shortbread recipe I used. What I realized (had realized, forgotten, and just now remembered) is that the perfect cookie recipe for this is actually here.
TOOLS:
SHORTBREAD:
- 1 cup (2 sticks) (227 grams) unsalted butter, room temperature
- 3/4 cup (85 grams) powdered sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (250 grams) all purpose flour
- 1/2 teaspoon salt
- 3 - 5.5 ounce bags (15.5 ounces total) soft caramels (or make your own)
- 2 tablespoons milk or cream
- dash salt (opt)
- 12 ounces (240 grams) milk chocolate, cut into pieces
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Step 2: Making the Shortbread
Preheat oven to 300oF (150C) and place rack in center of oven.
With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.
Add egg and beat until combined.
Beat in the vanilla extract.
Add the flour and salt and beat until the dough just comes together.
Refrigerate the dough until firm.
Roll out the dough or press onto a baking sheet lined with parchment paper.
Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.
With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.
Add egg and beat until combined.
Beat in the vanilla extract.
Add the flour and salt and beat until the dough just comes together.
Refrigerate the dough until firm.
Roll out the dough or press onto a baking sheet lined with parchment paper.
Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.
Step 3: Making the Caramel Filling
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4minutes)
If you're using homemade caramels, you can reduce the amount of milk and microwave time.
If you are using hard caramels, increase the milk.
Pour caramel over the baked cookie.
Once the caramel has set, cut into whatever size pieces you desire.
For best results, chill them in the freezer to firm up before dipping.
If you're using homemade caramels, you can reduce the amount of milk and microwave time.
If you are using hard caramels, increase the milk.
Pour caramel over the baked cookie.
Once the caramel has set, cut into whatever size pieces you desire.
For best results, chill them in the freezer to firm up before dipping.
Step 4: Making the Chocolate Coating
Temper your chocolate using this tutorial as a guide.
Dip the bars in the tempered chocolate and place on waxed or parchment paper to set.
Do not attempt to move your Twix bars before they are set or they're liable to come apart.
Once they've set, you're ready to share and enjoy! For best results, store in the fridge.