Twix Bars

(2 votes)
38 Comments3 minutes
September 29, 2021
Carole Jones

Cookies-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.

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.

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 🙂

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

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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

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

38 comments

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!

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.

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!

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.

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

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!

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

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

That should work Erin

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

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

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

You are welcome Shani! -Carole

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