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Home » Cookies-Bars

Published: May 3, 2013 · Updated: Sep 29, 2021 by Carole Jones · 38 Comments

Twix Bars

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My poor, neglected children pointed out to me yesterday that it had been a very long time since I made homemade cookies or bars.  My mind quickly tried to prove them wrong as it raced back weeks at a time through recipe memories.  They were right.  It had been a very long time.
 
You would think that one of the benefits of having a mom who hosts a food blog would be endless sweets and treats.  Oh well.  Next week starts the madness of graduation cakes and cupcakes so there will be nothing but sweet confections coming out of my kitchen for a couple weeks.  They love hanging out to snatch up any spare cupcake, cake piece or frosting.
Homemade Twix Bars

These bars have been at the top of my list of recipes I wanted to try so I was excited to finally get the excuse to make them.  They were actually easier to make than I first anticipated and that is always a great thing!  The longest part is just waiting for each individual layer to cool, but feel free to use the fridge or freezer to help that process speed up.

Homemade Twix Bars

I added salt to the crust portion because I love the play of salty and sweet together.  My daughter wanted me to leave half of the bars without chocolate and instead, sprinkle on some sea salt over the caramel layer.  I told her she just created a new recipe for me to post another day. Act surprised please when you see her version in a “new” post in the weeks to come 🙂

 

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Twix Bars

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  • Yield: 20 bars 1x

Ingredients

Scale

Crust

  • 1 C salted butter, room temperature
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 C powdered sugar
  • 2 C flour

Caramel

  • 2 1/2 C caramel squares (about 2 bags)
  • 3 Tb heavy cream

Chocolate

  • 2 C milk chocolate chips

Instructions

1.  Preheat oven to 300 degrees and spray a 9×13 pan lightly with nonstick spray.  In a large bowl, beat the butter until soft, then add the salt, vanilla and sugar.  Beat until smooth.  Add the flour and carefully combine.  Press mixture evenly across the bottom of the pan and bake for about 35 minutes until the edges begin to brown.  Set aside to cool completely.
2.  Melt the caramel squares and cream in a medium microwave safe bowl in the microwave.  Heat for 3 minutes on high, stopping to stir after each minute.  Spread the melted caramel over the cooled crust and place in the refrigerator for about 20 minutes to allow the caramel to cool.
3.  In a small microwave safe bowl, melt the chocolate chips for 2 minutes, stopping to stir after the first minute.  Spread evenly over the cooled caramel and return the pan to the refrigerator until the chocolate is set.  Cut into squares to serve.

  • Author: Carole

Nutrition

  • Serving Size: 1 bar
  • Calories: 282
  • Sugar: 22g
  • Sodium: 350mg
  • Fat: 16g
  • Saturated Fat: 13g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 31mg

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

 

Categories: Cookies-Bars Tags: Caramel, Chocolate

Filed Under: Cookies-Bars
38 Comments
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Reader Interactions

Comments

  1. Jensine Kinser says

    May 03, 2013 at 10:59 pm

    I would think about putting this as my desktop picture, but I worry I might get drool in the keyboard. 😉

    Reply
  2. daiseered says

    May 18, 2013 at 4:56 pm

    I can’t stop pinning stuff from this site. Everything looks amazing!

    Reply
  3. kate says

    October 04, 2013 at 3:11 pm

    do you really use salted butter? I would think that plus the added salt would be too much.

    Reply
  4. Carole says

    October 04, 2013 at 4:22 pm

    I do use salted butter. Feel free to use unsalted if you wish. The salty crust pairs nicely with the sweet caramel and chocolate layers!

    Reply
  5. Anonymous says

    November 01, 2013 at 8:23 pm

    I am from Australia and I was just wondering what the caramel squares are, as I would live to give this receipe a go.

    Reply
  6. Carole says

    November 01, 2013 at 8:39 pm

    They are individually wrapped soft caramel candies that when melted, become soft enough to use as a dip or to spread. Good luck!

    Reply
  7. Anonymous says

    November 04, 2013 at 2:30 am

    I want to make these but could you please explain what the “C” stands for? – cup? Thank you.

    Reply
  8. Carole says

    November 04, 2013 at 5:02 am

    Yes, C is standard for cup in a recipe.

    Reply
  9. Anonymous says

    December 15, 2013 at 5:16 pm

    Everytime I make these, the carmel gets so hard that I can’t cut them and end up throwing the pan away. Any suggestions?

    Reply
  10. Carole says

    December 15, 2013 at 5:53 pm

    Sounds like you are cooking the caramel too long or too high in the microwave. Try doing it just until the caramel melts and you can stir it all together smoothly. Each microwave is different so three minutes must be way too long for yours. Good luck!

    Reply
  11. Anonymous says

    April 02, 2014 at 10:32 pm

    I am so excited to make these! Question though, how should they be stored and for how long can they be stored once they are made? covered on the counter or inside the fridge? Thank yoU!

    Reply
  12. Carole says

    April 02, 2014 at 11:17 pm

    I would say the shelf life being 4-5 days in an airtight container. Maybe a few days longer in the fridge but the caramel will get quite hard when it is cold.

    Reply
  13. Cathy says

    June 10, 2014 at 11:26 pm

    These look amazing! I will be including your wonderful recipe in a bars roundup I’m putting together (of course with a direct link back to your post). Have a terrific week!

    Reply
  14. Denise says

    June 16, 2014 at 5:09 pm

    Thank you for an easy, yummy recipe. I just made these. I only used a 1/2 tsp of salt. Next time I will use the full teaspoon. The cookie is so crunchy and buttery. These are absolutely delicious.

    Reply
    • Carole says

      June 16, 2014 at 6:40 pm

      Thanks so much Denise for coming back and letting me know how your bars turned out 🙂 Glad you loved them as well! – Carole

      Reply
  15. Robin says

    October 20, 2014 at 10:45 am

    is there a way to do the caramel without using caramels? if you want to make a lot-unwrapping all those caramels is a problem!

    Reply
    • Carole says

      October 20, 2014 at 3:03 pm

      Robin- if you had a homemade caramel candy recipe, I’m sure that would work well.

      Reply
  16. Erin says

    January 23, 2015 at 3:24 pm

    If I double this can I make it in a half sheet pan which is 12×18? Thank you!!

    Reply
    • Carole says

      January 25, 2015 at 12:20 pm

      That should work Erin

      Reply
  17. Helen says

    February 05, 2015 at 3:31 pm

    How long should these stay in the fridge after the chocolate layer has been added, before cutting them? Thanks!!

    Reply
    • Carole says

      February 05, 2015 at 3:53 pm

      Helen- just until the chocolate sets and becomes firm. About 10 minutes

      Reply
  18. Shani Richards says

    April 16, 2015 at 9:04 pm

    Made these today, so excited to try them. I hope they turn out a yummy as they look. Thanks for posting this.

    Reply
    • Carole says

      April 16, 2015 at 9:36 pm

      You are welcome Shani! -Carole

      Reply
  19. Melissa says

    September 30, 2015 at 2:45 pm

    These are in the fridge cooling as we speak. I didn’t read the pan size so they’re in a 9×9 pan. Kids won’t complain about a deep dish twix bar, i bet.

    Reply
    • Carole says

      September 30, 2015 at 2:56 pm

      Deep dish version sounds like a great improvement to me Melissa 🙂

      Reply
  20. Michelle says

    October 19, 2015 at 10:12 am

    Made these yesterday very good. We all loved them.

    Reply
    • Carole says

      October 19, 2015 at 10:50 am

      Awesome Michelle! Thanks for coming back to let me know

      Reply
  21. Teresa says

    October 19, 2015 at 1:33 pm

    Oh my I’m such a dingbat some days wrong recipe question about chocolate dipping but can the twin bars be frozen?

    Reply
    • Carole says

      October 19, 2015 at 2:53 pm

      I’ve never frozen them before Teresa. I worry about what the chocolate will do. Let me know if you try it!

      Reply
  22. Sherry says

    December 12, 2015 at 3:05 pm

    I was wondering how much caramels to put in, how many grams.

    Reply
    • Carole says

      December 12, 2015 at 3:30 pm

      Hey Sherry! I don’t know how many grams that would be. Sorry! I had to use about a bag and a half of the pre wrapped caramel candies to get the 2 1/2 C

      Reply
      • Lisa says

        March 18, 2016 at 1:55 pm

        Do you know what size bag of caramels you used and what brand?

        Reply
        • Carole says

          March 18, 2016 at 1:59 pm

          Hey Lisa! Just the standard Kraft 11 oz bag

          Reply
  23. Amy says

    April 25, 2016 at 7:47 pm

    Oh.My.Goodness. I made these yesterday and they are fantastic! Big hit with the whole family!

    Reply
    • Carole says

      April 26, 2016 at 6:53 am

      I’m so happy your family enjoyed them as much can as mine 🙂

      Reply

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