Eightyrecipes
Homemade Salted Caramel Twix Bars
Buttery shortbread, gooey homemade caramel, and a glossy coat of bittersweet chocolate come together in these homemade salted caramel Twix bars. Just butter, sugar, cream, and chocolate—simple magic. There’s a crunchy base, sticky salted caramel, and a rich, crackly chocolate topping with a hint of flaky salt. Make them ahead, slice small, and save a batch in the freezer. Snack fairy mode: activated.
Ingredients
Shortbread Base
- 1 cup unsalted butter softened, room temperature
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
Salted Caramel Layer
- 1 cup granulated white sugar
- 6 tbsp unsalted butter cut into cubes, room temperature
- 1/2 cup heavy whipping cream room temperature
- 1/2 tsp salt plus extra for sprinkling
- 1 tsp vanilla extract
Chocolate Topping
- 8 oz bittersweet chocolate chopped (preferably chocolate bars, not chips)
- 2 tsp coconut oil
- flaky sea salt for sprinkling (optional)
Instructions
- Preheat and prep your pan: Preheat oven to 350ºF (175ºC) and line an 8x8 inch square pan with parchment paper, covering the sides for easy removal.
- Make the shortbread base: In a medium bowl, cream together the softened butter, sugar, vanilla, and salt using a hand mixer on medium speed until pale and fluffy, about 2 minutes.
- Add the flour and mix on low until just combined. Don’t over-mix.
- Press the dough evenly into the prepared pan. Bake for 22–25 minutes, or until lightly golden and fragrant. Let cool completely.
- Start the caramel: Place the sugar in a clean, heavy-bottomed saucepan over medium-low heat. Stir or whisk constantly until the sugar melts and turns amber, about 10 minutes.
- Add the butter all at once (be careful—it will bubble), stirring until smooth and melted. Slowly pour in the cream (more bubbling), continuing to whisk until fully combined and smooth.
- Remove from heat and stir in the salt and vanilla.
- Layer and chill: Pour the hot caramel evenly over the cooled shortbread crust. Tilt and spread as needed. Chill in the fridge for at least 2 hours, or until firm.
- Once the caramel is set, slice into 16 bars (rectangles or squares). Freeze bars for 15 minutes to firm up for easier chocolate coating.
- Melt the chocolate: Combine chopped chocolate and coconut oil in a microwave-safe bowl or over a double boiler. Heat and stir until smooth, then let cool slightly.
- Dip each bar into the melted chocolate, using a fork to help coat all sides. Place on a parchment-lined baking sheet.
- Chill bars for 15–20 minutes until the chocolate is set. Sprinkle with flaky sea salt if desired. Serve chilled or at cool room temperature.
Notes
These bars keep well in the fridge for up to 5 days in an airtight container, or freeze (layers separated by parchment) for up to 2 months. Do not reheat—enjoy cold or at room temp for best texture.
Variation ideas: use milk or extra-dark chocolate, add a pinch of cinnamon to caramel, swap the base for crushed Biscoff cookies mixed with melted butter, or make vegan with plant-based butter and coconut cream.
Nutrition
Nutrition is an estimate, calculated automatically.
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