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Homemade Twix bars on a white platter, showing layers of caramel and chocolate, garnished with flaky sea salt

Homemade Twix Bars

These homemade Twix bars are a healthier, indulgent treat made with buttery shortbread, gooey caramel, and luscious chocolate—perfect for any candy lover seeking easy, customizable chocolate bar recipes!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 40 mini candy bars

Ingredients
  

  • 1 3/4 cup all-purpose flour, scooped and leveled
  • 1/2 teaspoon fine sea salt
  • 1/3 cup granulated sugar
  • 10 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounces chocolate chips
  • 1 tablespoon coconut oil (organic, unrefined)
  • optional Flaky sea salt for sprinkling

Instructions
 

  • Preheat oven to 350°F and prepare an 8×8-inch pan with a parchment sling. Set aside.
  • In a medium bowl, whisk together flour and fine sea salt.
  • In a stand mixer, beat room-temperature butter and sugar on medium-low for 3 minutes until fluffy. Scrape down the sides of the bowl as needed.
  • Slowly add the flour mixture to the butter and sugar, mixing on low speed until combined. The dough will be crumbly but cohesive.
  • Press the dough evenly into the prepared pan and refrigerate for 30 minutes.
  • Prick the top of the chilled dough with a fork. Bake for 25–30 minutes, or until it’s golden brown. Gently press the surface with a spatula and cool for 30 minutes.
  • Prepare the caramel: Combine sugar, corn syrup, butter, and cream in a saucepan over low heat. Stir constantly until the sugar dissolves and the butter melts.
  • Increase heat to medium-low, simmering while stirring frequently. Use a candy thermometer to monitor until it reaches 240°F.
  • Once cooled 5 minutes, stir in vanilla extract and salt. Pour caramel evenly over the shortbread layer and refrigerate for at least 40 minutes.
  • Melt the chocolate with coconut oil either in a microwave (15-second intervals) or using a double boiler.
  • Once caramel has fully set, use a sharp knife to slice into individual bars. Dip each bar into melted chocolate and place on a parchment-lined tray.
  • Refrigerate dipped bars for 20 minutes until chocolate hardens. Optional: Sprinkle flaky sea salt on top before chocolate sets.

Notes

Store in an airtight container in the refrigerator for up to 5 days. These taste amazing chilled!