Twix Strikes Dessert Bars (Printable)

Buttery shortbread, creamy caramel, and milk chocolate create these irresistible homemade dessert bars inspired by the classic Twix candy.

# What You'll Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp fine sea salt

→ Caramel Layer

05 - 1 cup unsalted butter
06 - 1 cup packed light brown sugar
07 - 4 tbsp light corn syrup
08 - 2 cans sweetened condensed milk (14 oz each)
09 - 1/4 tsp fine sea salt

→ Chocolate Topping

10 - 10 oz milk chocolate, chopped
11 - 1 tbsp unsalted butter

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream softened butter and sugar until light and fluffy. Mix in flour and salt until soft dough forms.
03 - Press dough evenly into prepared pan. Prick with fork and bake 18-20 minutes until lightly golden. Cool completely.
04 - Melt butter in heavy saucepan over medium heat. Stir in brown sugar, corn syrup, condensed milk, and salt. Bring to gentle boil, stirring constantly, and cook 7-10 minutes until thickened and golden (225°F on thermometer).
05 - Pour hot caramel evenly over cooled shortbread. Spread with spatula. Cool at room temperature 1 hour until firm.
06 - Melt chocolate and butter together in double boiler or microwave in 20-second bursts. Stir until smooth.
07 - Pour melted chocolate over caramel layer. Spread evenly. Set at room temperature or refrigerate 30 minutes until firm.
08 - Lift bars from pan using parchment. Cut into 16 bars with sharp knife, wiping blade between cuts for clean edges.

# Cooking Tips:

01 -
  • These bars capture everything you loved about the candy store version but with real ingredients and way better flavor
  • The homemade caramel sets up perfectly without being too sticky or too hard
  • You get that satisfying three-layer crunch in every single bite
02 -
  • The caramel needs to reach 225°F or it will be too soft and runny
  • Let the shortbread cool completely before adding caramel or the layers will slide apart
  • Room temperature bars cut cleaner than cold ones
03 -
  • Sprinkle flaky sea salt on the caramel before adding chocolate for a salted caramel version
  • Dark chocolate cuts through the sweetness if you find milk chocolate too rich

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