Homemade Twix Bars Recipe
These Homemade Twix Bars are loaded with gooey caramel, buttery pretzel shortbread, and rich chocolate ganache. Better than the candy bar and perfect for holidays or parties!
Servings: 16 bars
Calories: 296kcal
Ingredients
Shortbread Crust:
- 1 cup flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 stick butter softened
- 1 egg
- ½ tsp. vanilla
- ½ tsp. salt
- 30 salted pretzels
Caramel:
- 12 oz. vanilla caramels unwrapped
- 3 tbsp. heavy cream
Chocolate Ganache:
- 8 oz dark chocolate chips
- 4 tbsp. heavy cream
- Coarse sea salt optional
Instructions
Shortbread Crust:
- Preheat the oven to 350 degrees. Combine the butter and sugar in a bowl and beat until fluffy, about 1-2 minutes.
- Add the egg and vanilla and beat another 1-2 minutes.
- Add the flour and salt and mix to combine. Do not overmix.
- Take the dough and spread it over a parchment paper lined 8 x 8" pan. Press the dough into a single layer over the parchment paper.
- Press each pretzel lightly into the dough leaving only a small amount of space between each. You can use either pretzel sticks or traditional pretzels.
- Bake the dough for 20-25 minutes, until the edges just start to brown.
- Remove from the oven and let cool completely. I typically put the shortbread in the fridge for an hour to let it cool completely.Let cool completely in fridge before adding the caramel (about 30 minutes).
Caramel:
- Once your shortbread is cooled, add the caramel. Unwrap all your caramels and place in a microwave safe bowl with the heavy cream.
- Microwave in 30 second intervals, stirring in between each, until caramel is full melted.
- Pour on top of the shortbread. Cool completely in the fridge before adding the chocolate ganache (about 15-30 minutes).
Chocolate Ganache:
- Make the chocolate the same way you made the caramel. Combine the chocolate chips and cream in a microwave safe bowl and heat for 30 second intervals, stirring in between. Once fully melted, pour on top of the caramel mixture.
- Sprinkle lightly with coarse sea salt. Refrigerate until set, about 30 minutes.
- Lift the parchment paper out of the pan and slice the bars with a warmed knife (warm makes it easier to slice).
Notes
- Be careful not to overmix the shortbread as it can cause it to become too crumbly and fall apart after baking;
- The caramel and chocolate should be microwaved in 30 second intervals, stirring in between until the mixtures are fully melted. Be careful not to overheat or they may burn;
- If the chocolate ganache is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I don't usually need to add extra);
- If the caramel is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I never need to add extra);
- Either pretzel sticks or regular pretzels can be used;
- The sprinkle of sea salt on top is optional, however I highly recommend it for the best flavor;
- Warm your knife before attempting to cut the bars. A warmed knife will slice through the chocolate and caramel easier.
Nutrition
Serving: 1bar | Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg