Twix Bars

Oh my. Oh my. Oh my. Oh my. The hubby’s aunt and uncle were coming over last night for coffee and, being the good wife, I decided to bake something. I forgot why I don’t bake these. I forgot how amazing they are. I ate three. THREE! One to make sure they tasted okay before serving them to company – that was polite of me, right? One while they were here, to encourage them not to be shy – again, very polite of me, right? And one when I was putting them away – this one had nothing to do with politeness. That is why I don’t bake these. Because I lose all self-control, and when you don’t have much to start with, that is a very dangerous thing.

Who doesn’t like Twix bars? My only complaint with Twix is that there is never enough in the package. Solution? Make an entire tray of Twix bars! Shortbread bottom, caramel center, chocolate topping. Mmm…yes please!

There are a few tricks to these. First of all, every oven is different, so make sure to check your crust regularly to make sure it’s not getting overcooked. If you find that your crust gets too dark, reduce the cooking time to 16 minutes. If you’re still having trouble, you may need to reduce your oven temperature.

Second, it is very easy to burn the caramel or have it all separate. Believe me, I’ve done both. This part of the recipe needs to be watched and you need to stir constantly.

Third, melting wafers are the key to the chocolate topping. You can use all chocolate chips in lieu of the mixture, but you will find the chocolate to be hard and difficult to cut into squares without cracking. The melting wafers make it soft enough to avoid that problem, but not so soft that it melts everywhere. Melting wafers can be found in the bulk food section of grocery store and look like large, flat chocolate chips.

And finally, you really need to allow time for each layer to cool, otherwise you will end up with a sticky mess, or else your chocolate will get all mixed in with your caramel. Not that it’s necessarily a bad thing if you’re going for the marbled look, but if you want the layered look, make sure it cools.

Print Recipe

5 from 1 vote

Twix Bars

Course: Dessert

Servings: 24 squares

Author: The Gourmet Housewife

Ingredients

Base

• 1/2 cup + 2 tbsp butter softened
• 1/4 cup granulated sugar
• 1 1/4 cup flour

Filling

• 1/2 cup butter
• 1/2 cup brown sugar packed
• 1/2 cup sweetened condensed milk
• 2 tbsp corn syrup or Rogers golden syrup

Topping

• 1/2 cup chocolate melting or dipping wafers
• 1/4 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 375°F. Lightly grease an 8x10 inch pan.
• Combine 1/2 cup + 2 tbsp butter with granulated sugar and cream until fluffy. Slowly add flour. Pat into prepared pan. Bake for 18-20 minutes in the preheated oven, or until just golden brown. Remove from oven and let cool completely.
• In a small saucepan over low heat, add 1/2 cup butter and brown sugar. Stir until almost melted. Increase heat to medium and add sweetened condensed milk and corn syrup. Bring to a boil and allow to boil together for 5 minutes, stirring constantly. (Note: If you don’t stir constantly, the sugar will burn, and the butter will stay separated from the rest of the ingredients. Trust me, I’ve done it.) Pour mixture over cooled base. Cool completely.
• Melt chocolate wafers and chips together in a double boiler (or in the microwave in 30 second intervals, stirring regularly) until thin. Spread over cooled caramel mixture.
• Cool squares before cutting.