Twix candy bars are probably my favorite candy treat (well, that or a Payday!), and they are usually the first to go whenever we pick up a variety bag of candy for friends or other out of town guests. It’s the perfect trifecta of cookie, caramel, and above all chocolate! My best friend. Just writing about it makes me want to eat one right now!
Anyway, I made some homemade twix bars a couple of weeks ago and a few friends and coworkers have been hounding me for the recipe ever since 🙂 It was actually inspired by Roxana Yawgel, a blogger and baker who shares a lot of her recipes on the Imperial Sugar website. I came across her recipe online and I immediately added it to my must-try list. They are just as good, if not better, than the real Twix bars (in my opinion, anyway!). And, there aren’t any artificial flavors or preservatives…which is always a good thing.
In any event, hare the step-by-step instructions in case you want to try these at home! FYI: they won’t last long!
What You Will Need:
- 3/4 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 1/3 cups (280 g) all-purpose flour
- Pinch of salt
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup granulated sugar
- 1 cup unsalted butter, diced
- 3/4 cup dark chocolate chips
- 1/3 cup heavy cream
- Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, but be sure to leave about 1 inch of paper hanging over sides.
- Next, beat softened butter using a mixer on low speed until it becomes fluffy.
- Then stir in the powdered sugar, and beat until combined.
- Fold in the flour and salt until the flour is incorporated. The dough should be still be a little crumbly.
- Spread the cookie in the pan and prick it all over with a fork. Bake for 20 minutes or until it turns a light golden brown. Be careful not to overcook it!
6. Then remove from oven and set aside to cool.
7. Next comes the caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook over low heat until it reaches the boiling point (about 10 minutes). Once the mixture is bubbly, turn the heat down just a little and stir the mixture constantly for another 15-20 minutes. You want the caramel to have the consistency of a mayonnaise, so sometimes it may take a little longer than 20 minutes (depending on your stove).
8. Pour caramel layer over cookie base, making sure it covers entire pan.
9. To make the chocolate: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Next, stir to create a smooth chocolate mixture.
10. Pour chocolate over caramel layer and spread evenly.
11. Lastly, place in the fridge and let cool for 1-2 hours (or overnight). Then cut into bars!
**** A helpful hint from Imperial Sugar: Use the best quality chocolate (60-70% cocoa) possible. The higher the cocoa percentage the thicker the chocolate will be, which is important when you want to coat something. If it has too much sugar it will be too “watery” and not stick.
Lastly, you can also over the entire cookie with chocolate should you want to do so (say whaaat?). If this is the case, double the amount of chocolate in the recipe and let just the cookie and caramel layers cool completely for a couple of hours. Cut into bars, and then dip them in the melted chocolate. I might try it this way next time 🙂