Homemade Twix Bar Recipes

HOMEMADE TWIX BAR

Steps:

• 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.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees. Line a 9x13 inch pan with parchment paper and lightly spray with cooking spray.
• In a medium sized bowl, beat together butter, sugar, and vanilla. Add the flour. Beat at medium speed until mixture comes together. Press the dough into the bottom of the pan. Lightly flour your fingers to prevent sticking.
• Prick the crust with a fork and and bake for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it cool completely.
• Melt the caramel and cream over low heat in small saucepan. Pour the caramel over the cooled crust. Pop into the fridge for 30 minutes to set.
• Melt the chocolate and shortening (if using) in a small saucepan over low heat. Pour over the caramel layer and chill until set.
• Cut into squares and enjoy!
• *To speed up the process I melted caramel and chocolate in microwave. Stir in 30 second increments until smooth and creamy to avoid burning.

HOMEMADE TWIX BARS

Steps:

• Line a 9x13 baking dish with foil and spray with non-stick cooking spray.
• Cover the bottom with a layer of club crackers to the edges.
• Add butter, crushed graham crackers, two sugars and milk to a sauce pan. Bring to a bubbling boil and boil for 5 minutes, stirring almost constantly.
• Pour mixture over the crackers. Add another layer of crackers.
• Add chocolate chips and peanut butter to a saucepan and melt, stir until smooth. Pour over crackers. Spread evenly over the top.
• Chill completely before cutting into 3 rows of 16 pieces.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat butter and powdered sugar for several minutes until well blended. Add in flour, salt, and vanilla. Beat for 2-3 minutes until dough starts to form a ball.
• Press dough into a 9-inch-square baking dish lined with parchment paper. Bake for 21-25 minutes, until edges become lightly browned. Remove and cool completely.
• While shortbread base is cooling, add caramel bits and whipping cream to a microwave-safe bowl. Microwave for 1 minute, stir and heat again for an additional 15-30 seconds. Stir until smooth. Pour over cooled (or mostly cooled) shortbread. Spread evenly.
• Melt chocolate in a microwave safe bowl for one minute. Stir and heat an additional 30 seconds. Frost the top of the caramel and allow to set (about 30 minutes). Cut into bars and enjoy. It may be easier to refrigerate the bars and cut while slightly firm.

HOMEMADE TWIX BARS

Steps:

• Line a rectangle, 7-inch x 11-inch brownie pan, with parchment paper. Set aside.
• If you want a crispy shortbread layer, preheat the oven to 350°F (180°C). However, if you want to make the no-bake Twix bars, you don't need an oven for this recipe.
• In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt.
• Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball.
• Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top if desired.
• Bake 12-15 minutes at 350°F (180°C) or, for the no-bake recipe, place the pan in the fridge while you prepare the caramel layer.
• In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth.
• Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired.
• Remove the pan from the oven and cool the crust in the pan 10 minutes. If you didn't bake the crust, take the pan out of the fridge. Then, pour the caramel on top of the shortbread crust, spreading evenly with a spatula. You don't bake the caramel in this recipe. It will set in the freezer in the next step.
• Freeze the pan for 10-15 minutes to set the caramel layer. Whether you bake or no-bake, the crust freezes! It is ready to take out of the freezer when the caramel layer is hard and set.
• Meanwhile, melt the sugar-free chocolate and coconut oil in a saucepan under medium heat, or microwave by 30 seconds bursts into a microwave-safe bowl. Stir between each burst and repeat until fully melted.
• Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer.
• Freeze again for 5-8 minutes or until the chocolate is set.
• Remove from the freezer and use the pieces of parchment paper to easily lift out the bar from the pan.
• Cut the whole bar into 16 Twix bars. Look at my post above for a picture on how to cut into 16 even bars.
• Serve with a pinch of salt on top of the bar if desired.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.

HOMEMADE TWIX BARS

Steps:

• Preheat your oven to 300°F and line a 9" x 13" pan with parchment. The parchment makes it easier to cut the bars later.
• For the crust: In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour (see Note) and salt. Mixture will be dry but will come together after mixing.
• Press dough evenly into the pan. Lightly flouring your fingertips will help with any sticking. Prick the crust all over with a fork to prevent bubbles.
• Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
• For the caramel layer: Melt the caramel and cream in 30 second intervals in a microwave safe bowl, stirring in between. This can also be done on the stove. Stir until smooth. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
• To make the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or in the microwave in 30 second intervals. Add a tablespoon of shortening to thin it out if desired. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. I found it easiest to remove whole pan of bars out of the baking dish using the parchment. Let bars sit at room temperature for a couple of minutes to make cutting easier.
• Store bars in the fridge. Caramel will soften at room temperature.
• *These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

EASY HOMEMADE TWIX BARS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.
• Remove pits from dates (if not already pitted), and place in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.
• In a food processor combine almond flour, arrowroot starch, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs - about 5 pulses. Add the maple syrup and ice cold water and pulse until a dough forms - about 8 pulses.
• Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula. It will seem like too little dough, but stick with it! You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is pale and firm to the touch.
• While the dough is baking, make your caramel. Wipe out your food processor bowl. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla and turn the food processor on. If all the ingredients are stuck to the sides, scrape them down and begin adding water 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don't want it too thin or it will be too runny and difficult to work with.
• Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then, using the parchment paper, carefully lift and slide the bars onto the counter. Be delicate! The crust cracks easily, so it is best to slide the bars out by lining up the top of your baking dish with the counter and simultaneously lifting and pulling one side of the parchment paper to slide the bars onto a cutting board.
• With your bars securely on the cutting board, cut your 8 x 8-inch Twix square in half. Then cut each half into 10 even bars, each about 3/4-inch wide.
• In the meantime, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.
• Add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
• Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray or some parchment paper to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.
• Enjoy! Leftovers are best kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.

HOMEMADE TWIX BARS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Prepare a 13-by-9-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
• Add the flour and salt. Mix on low speed just until the flour is incorporated.
• Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer.
• Bake the shortbread for a total of 18 to 20 minutes, turning halfway through so it cooks evenly. When it is finished, it should be a light golden brown color. Don't overcook it or it will be very crumbly. Allow the shortbread to cool completely.
• Gather the ingredients and make the caramel layer while the shortbread is cooling.
• Place the unwrapped caramels in a large microwave-safe bowl with 2 tablespoons of cream. If your caramels are very stiff, you might want to increase the cream by an additional spoonful. This candy bar works best if the caramel is not too hard or chewy, so adding some cream when melting the caramels helps make it silky smooth.
• Microwave the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating.
• Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.
• Gather the ingredients.
• Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
• Remove the caramel-covered bars from the pan by using the foil as handles.
• Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars. You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
• Use dipping tools or forks, dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped.
• Refrigerate the tray to set the chocolate, about 10 minutes.

HOMEMADE TWIX BARS

Steps:

• Preheat the oven to 350ºF. Line a 9×9 pan with parchment paper or spray with non-stick cooking spray. Set aside.
• Combine the flour and sugar in a medium-sized bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.
• For the caramel layer: Melt the caramel and cream in 30 second intervals in a microwave safe bowl, stirring in between. This can also be done on the stove. Stir until smooth. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
• To make the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or in the microwave in 30 second intervals. Add a tablespoon of shortening to thin it out if desired. Pour evenly over the chilled caramel layer and spread to cover all of the caramel.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
• Place the plain flour, icing sugar, brown sugar and salt into a large mixing bowl and stir to combine.
• Add the softened butter and beat on medium-high speed until the mixture turns into crumbly balls.
• Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly.
• Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
• To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, butter, vanilla extract and salt into a medium saucepan. Cook on medium heat (stirring continuously) for 15 minutes or until visibly thickened (see notes).
• Pour the caramel over the shortbread base and place into the fridge to set.
• Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
• Melt the milk chocolate in a microwave-safe bowl on 50% power for 3-4 minutes (stirring every 30 seconds) or until just melted.
• Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off. Place onto a flat baking tray and place back into the fridge to set.
• Optional: drizzle with extra melted dark chocolate.
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
• Place the plain flour, icing sugar, brown sugar, salt and butter into the Thermomix bowl and mix for 10 seconds, Speed 8. Mix on Interval/Knead function until the mixture turns into crumbly little balls.
• Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly. Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
• To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, vanilla extract and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. Check the consistency and if it's not considerably thicker, continue cooking (same temperature and speed) in 1 minute intervals until thick.
• Pour the caramel over the shortbread base and place into the fridge to set.
• Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
• Place the milk chocolate into a clean and dry Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2 (or until melted). Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off.
• Place onto a flat baking tray and place back into the fridge to set. Optional: drizzle with extra melted dark chocolate.
• Store in an airtight container in the fridge for up to 5 days.

HOMEMADE TWIX BARS BARS

Steps:

• Preheat your oven to 375°F. Line an 8" x 8" baking dish with parchment paper.
• To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar.
• Beat on low speed, then increase to medium-high speed for 2-3 minutes, or until the mixture is light and fluffy.
• Mix in the vanilla extract.
• Gradually add the flour. Gently mix until all of the flour is incorporated in the butter mixture.
• Pat the dough into the dish.
• Bake for 15-18 minutes, or until the edges are starting to turn golden brown. Set aside, let cool.
• In a small saucepan, over medium heat add the caramels and heavy cream.
• Cook, stirring often, until melted, about 5 minutes
• Pour over the shortbread base.
• Place the caramel covered shortbread in the fridge to cool until hardened, about 1 hour.
• In a small microwave safe bowl, combine the chocolate and coconut oil.
• Microwave on 30 second intervals until fully melted
• Pour over the hardened caramel and top with flake sea salt, if using.
• Place the bars back into the fridge to chill under the chocolate has fully hardened-- about 4-6 hours.
• When the chocolate has fully hardened, slice the bars into your desired size and enjoy.