Intro

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If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong.

If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. While I don’t recommend passing these treats out to your trick-or-treaters as homemade treats aren’t super popular these days, save these for special guests or Halloween parties. If you are like me you’ll save them for the fridge so you have something sweet to snack on each time you open the fridge door. And if you are like me you’ll need to open the door multiple times before you remember why you were opening the fridge in the first place – giving you plenty of times to enjoy these cookies.

If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. This dessert was so popular it was rarely off the menu during my time there.

I recommend serving them while they still have a slight chill from the fridge. That way the caramel has a pleasant chew and they most resemble the famous candy bar. They can be cut small and served as a cookie or larger and plated for a nice dessert. I wrapped mine up in parchment (or wax paper) so they were even more reminiscent of their candy bar cousins.

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Homemade Twix

Homemade Twix Bars

adapted from Sherry Yard’s, “Desserts By The Yard”

Shortbread

5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened

1/4 cup sugar

2 cups cake flour

1/4 teaspoon salt

2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*

Make the Shortbread:

Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.

In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.

Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

*Several people have asked about the rice. I just used what I had in the house – brown rice, and the results were great. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product. But I encourage you to try it. I really love the texture it gives.

Meanwhile, prepare the ….

Caramel

2 cups sugar

3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)

1/2 cup water

1 teaspoon fresh lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1/4 teaspoon salt plus more for sprinkling over the caramel layer

Make the Caramel:

Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.

When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.

Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.

Allow to set. This will take about 2 hours.

Once the caramel layer has cooled prepare your …

Chocolate Glaze

6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)

2 tablespoons butter

Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.

I highly recommend Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever, not just because she was my boss and I had the pleasure of working on this book but because the recipes are unique, incredibly satisfying and the book itself is stunning – full of beautiful photos and heartfelt stories of Sherry’s life told through pastries. Sherry is an incredible talent when it comes to flour, butter and sugar – anything she creates is a winner – just ask the Academy Award attendees she serves every year after the award show.

176 Responses to “Homemade Twix Bars”

  1. NZ

    hey there, i have questions,is it okay if i use dr.oetker continental chocolate and wonderbar milk chocolate instead of bittersweet chocolate?andd for the cake flour,i couldnt find one in the nearest market so is it possible if im using sponge mix?its sorta like a sponge cake mix.they’re also dont have any heavy cream.theres only double cream in my place so can i use it to replace it?and last question,i dont have any candy thermometer so how can i check the caramel when it is ready ?is there anything i can use to replace it?
    hoping you can give me a reply,thank you ashley !

    Reply
    • Ashley Rodriguez

      NZ – I’m not familiar with many of those products so I can’t guarantee the same results. You can use milk chocolate instead of dark chocolate. For the flour I would use regular all-purpose flour and add 1 tablespoon of cornstarch per 1 cup of flour. This will mimic the protein content found in cake flour. I wouldn’t recommend using a cake mix.
      When making the caramel have a cold bowl of water nearby. When the caramel starts to get very dark golden starting testing it by dropping a little bit of the caramel in the cold water with a spoon. When the caramel cools in the water it should be soft but still hold together.
      I hope that helps. Thanks for reading!

      Reply
  2. NZ

    ohh and how about the cream,is it okay if i use double cream instead? thank you so much ashley !im going to make this tomorrow ,just cant wait !

    Reply
  3. Naomi

    I just made these because I just couldn’t resist making my husbands absolute favorite candy into a Thanksgiving desert. I followed the directions exactly. I felt like the shortbread was pulled too thin and I should have used a smaller glass so that it was a bit thicker. I also just put it in the fridge to cool and although I used a candy thermometer, my caramel feels absolutely rock hard. I think I had the opposite problem a few of the other commenters have experienced. I’m hoping it turns out okay in the morning; not sure how it would soften up though. Perhaps I should have just not gotten it to 240 degrees like suggested. I was thinking it would be a chewy caramel, much like the candy. Perhaps I did something wrong but I’m not usually one to mess up a recipe!!! {Regardless, they will be eaten, that I am sure of!}

    Reply
  4. Mary Jane

    I am going to try making these today. My question is, has anyone tried freezing them for later? I usually do my holiday baking over a few weeks, freezing as I go. I wasn’t sure how the caramel would freeze.

    Reply
  5. Kamille

    I have this book checked out from the library and this is one of the recipes that I was wanting to make. Now that I have a picture from you–there’s a bigger nudge for me to follow through.

    Reply
  6. Katy

    Thanks for the recipe! This is absolutely perfect! And taste is same as original twix bar, just richer! Mmmmm… :)))

    Reply
  7. Keith

    I came for the voting, and stayed for the twix. Loving it! Thanks to Boone for showing me the way

    Reply
  8. Eating in Winnipeg

    Oh I love these! A friend just gave me the recipe so I’m going to give them a great. I told her she had to after she brought them to a party…oh so good!

    Reply
  9. Jill

    Oh my… I just saw this recipe on FaceBook, posted by a friend. I want to give in so badly and make these now… but must resist.
    … maybe tomorrow????

    Reply
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  11. Laura

    I tried these last night, but my shortbread completely fell apart…as i cut it, the caramel would detach from the cookie, sigh…fail! any suggestions on round two? (the crumbled mess was delicious, don’t get me wrong, just not a pretty presentation)

    Reply
    • Ashley Rodriguez

      Laura – First of all, I am so sorry. I find it maddening when recipes don’t work as you expect them too. The shortbread is indeed VERY crumbly. A couple tips. Pack it very tight in the pan before baking. Secondly, when cutting out the bars I recommend using a serrated knife and carefully cut using a slight sawing motion.
      I’m not sure why the caramel didn’t stick. I’ve never had that happen. Possibly it was too cool when you poured it in?
      I’m so sorry. Let me know if you try it again.

      Reply
  12. Nick

    I haven’t had a Twix in so long, brings back good childhood memories. I love to eat them layer by layer. With such a simple recipe I think I’m going to try and make these this weekend :)

    Reply
  13. Melissa

    So I was looking for something to make for 4th of July weekend that would travel. I think i will make these BUT with bacon shortbread and use smoked sea salt between the layers.

    Reply
  14. Kate

    One question — do you use regular table salt in the shortbread and the caramel, and Maldon only on top of the caramel? Or should I use Maldon throughout? I’m making these for a cookie exchange next weekend — can’t wait!

    Reply
  15. Jess

    When do you take the shortbread out of the pan? Do you layer everything in the pan then once it’s completely cooled, remove from the pan and take the paper off? I read through the instructions a couple times but I think I’m just missing something…

    Reply
  16. Michelle

    I only made the caramel and I am so happy with how it turned out! I’m using it to make chocolate caramel cups. I’ve had bad luck with caramel in the past, so I’m extremely grateful for this post! Would love to make the Twix bars… just need to find the time.

    Reply
  17. Jackie

    Just made these. I know, foolish to do with out a thermometer, but I did. I had one question. The final set stage of your carmel, is it chewy, or hard? On the thermometer read outs (where it tells what stage is at what temperature) 240 read ‘firm ball’ . Mine was cooked to a firm ball, but I’m worried my guests will break their teeth! :) Just wondering from the delicious picture of yours how your final carmel set? Everything else went fantastic! Thanks!!

    Reply
  18. Laura

    I was so excited to find this recipe but think something went astray. I followed the directions on the caramel but it is rock hard, even after having it sit out at room temperature. Any thoughts? Thank you!

    Reply
    • Ashley Rodriguez

      Laura – Have you checked the accuracy of your thermometer lately. It sounds like the sugar cooked a bit too long. Be careful of carry over cooking. Remove the pan from the heat a few degrees before it reaches the target temperature. I’m sorry it didn’t work for you. Caramel can be a bit tricky as there are so many factors involved.

      Reply
  19. Laura

    Thanks, Ashley. I’ll watch it carefully and remove it a little earlier. Even with a harder caramel, they are delicious so I’m looking forward to another try. Thanks again!

    Reply
  20. Gordon

    Omg I want to make this now so badly. I’d just rather use honey then white sugar. When it comes to cooking your really a artist. Respect I could never make this chocolate bar without your help.

    Reply
  21. fussylady

    OMG this is ridiculous. Looks absolutely delicious. Can’t wait to try. Thank you for this recipe, i’m really enjoying the site :)

    Reply
  22. mark lusti

    Finally a “Twix bar recipe that doesn’t incorporate Peanut butter.
    I don’t remember the original ever having peanut butter.

    Reply
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