Homemade Twix Candy Bars

October 22, 2013

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: It's Halloween come early! Kristin Rosenau of Pastry Affair shows us how to make homemade Twix bars, just in time for trick-or-treaters.

Homemade Twix Recipe

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These Twix bars may be a homemade take on an original, but they taste just as charming as the store-bought version. The base layer is composed of a classic, sandy shortbread, then soft caramels are melted and spread evenly over the top. And lastly, after being cut into pieces, the bars are dipped in chocolate, and allowed a few moments to set. These are the three steps to Twix Bar Heaven.

Homemade Twix Recipe

The thing that I adore about these candy bars is their texture: the shortbread is soft and melts in your mouth, leaving the chewy caramel to give it bite. The chocolate is just the icing on the cake. While I chose to cut corners using store-bought soft caramels, you could use your favorite caramel recipe in their place. 

More: Feeling crafty? We've got 8 more homemade candy recipes for you.

Homemade Twix Recipe

Homemade Twix Bars

Makes 18 candy bars

Shortbread Layer

3/4 cup butter, at room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour

To Assemble

10 ounces soft caramels
6 ounces semi-sweet or milk chocolate, chopped

First, bake off your shortbread and let them cool. (Get the full instructions here.)

In a microwave-safe bowl, microwave the caramel candies until completely melted and smooth, about 1 to 1 1/2 minutes. Using an offset spatula, spread the caramel evenly over the shortbread layer. Allow to cool for 15 minutes to set.

Homemade Twix Recipe

Transfer shortbread to a cutting board and cut into nine, 1-inch wide pieces. Then, cut each piece in half, creating eighteen 1-inch wide and 4 1/2-inch long candy bars.

In another microwave-safe bowl, melt the chopped chocolate for 15 seconds at a time, stirring between each interval, until smooth. Dip each candy bar into the chocolate, remove any excess chocolate, and set on wax paper to set completely, about 1 hour.

Store in an airtight container at room temperature. The candy bars keep for several days.

See the full recipe (and save and print it) here.

Photos by Kristin Rosenau

See what other Food52 readers are saying.

  • molly yeh
    molly yeh
  • Pook
  • Nancy Mck
    Nancy Mck
  • tonya
  • J. P. Higgins
    J. P. Higgins
I'm a student, photographer, and science teacher with a sweet tooth. As a self-taught baker, my love affair with pastries began in my own kitchen. The voice behind the blog Pastry Affair, I develop recipes for the home baker, combining a mixture of rusticity, homespun flavors, and honesty.


molly Y. October 23, 2013
YUMMMMM. i want these. i need these. i wish i got trick or treaters so that i could have a legit excuse to make them. (or on second thought, i guess it being a wednesday is enough of an excuse!)
Pook October 22, 2013
King Arthur does a better job ...
Nancy M. October 22, 2013
What is a "soft caramel"?. Kraft?
tonya October 22, 2013
It literally never occurred to me to make twix from scratch. Such a great idea. Love it!
J. P. October 22, 2013
You assume that I own a microwave. I haven't had one in almost 20 years. But I can't wait to try this and I'll melt the caramel in a double boiler.
em-i-lis October 22, 2013
OMG, must make now!!!
Kendra A. October 22, 2013
The recipe is missing the instructions for the shortbread layer--how to mix the ingredients and bake them before assembling! It goes from the shortbread ingredients to adding the caramel. This sounds delicious and I'd love to make it, so please add that back in!
Kendra A. October 22, 2013
(OK, I see that it is on the page with the full recipe, but it's still confusing to have the beginning and end of the recipe here with nothing in the middle about how to make and bake the shortbread.)