The Pioneer Woman Tasty Kitchen
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Homemade Twix Bars

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Intermediate

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Description

A homemade version of a favorite candy bar, this Twix bar is shortbread, caramel, and chocolatey goodness in one bite.

Ingredients

  • 1-¼ cup Unsalted Butter, Divided
  • 1-¼ cup All-purpose Flour
  • ¾ cups Castor (fine) Sugar, Divided Use
  • 2 teaspoons Vanilla Bean Paste Or Vanilla Extract
  • ¼ cups Dark Corn Syrup
  • 14 ounces, fluid Sweetened, Condensed Milk
  • 10 ounces, weight Bittersweet Or Semi-sweet Chocolate

Preparation

Preheat oven to 350°F. Grease/spray and line (with parchment paper) the bottom of an 8-inch square pan.

Combine 1/2 cup butter, flour, 1/4 cup sugar and vanilla in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat. When the dough comes together, transfer it into the prepared pan and press evenly to make the base. Bake for 20-25 minutes, or until golden. Then set it aside to cool.

Meanwhile, make the filling. Place the remaining 3/4 cup butter, 1/2 cup sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour the caramel mixture over the baked shortbread base and place it in the refrigerator to cool, and firm, completely (15-30 minutes at least).

Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water. Heat the chocolate, stirring frequently, until melted. Cool slightly. Carefully pour over the caramel. Use an offset spatula to even the top and make any desired “wave” or pattern.

Chill in the refrigerator until set. Cut into desired bars. Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

*If you can’t find fine sugar, place granulated sugar in the food processor and pulse to make it fine. Then, measure accordingly.

2 Comments

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ktpickett on 6.28.2011

A colleague makes something like this every now and again for the faculty lounge and I’ve always wanted the recipe! Thank you for such a delicious treat to try this week!

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on 6.28.2011

Twix is my husbands favorite!I have added this to my recipes. I will be making this very soon. Thanks for sharing!

3 Reviews

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by ambers hands on 10.23.2011

Delicious! My caramel never pulled away from the sides of my pan, so I took it off the heat after 15 minutes when it got really thick. I think it might have been too long, since the caramel part was REALLY chewy. I would also agree that you should stir “constantly” rather than “frequently.” I also like the shortbread part on the edges, but it was a little softer than I’d like in the middle. I think I could have cooked it a little longer. Overall, I loved the flavor and that it wasn’t as sweet as real twix. :)

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Michelle on 8.10.2011

I’m not going to lie, I burned the first batch of caramel to high heaven. The second went much better when I realized how important it is to stir like a mad woman! Otherwise, really simple and delicious recipe! Twix bars are my fiance’s favorite, so it was fun to be able to “fancy them up”. Thanks!

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Lainey on 7.13.2011

These are wonderful! Very rich and decadent – even better than Twix Bars. My family loved them!

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