I don’t think I need to convince you to make these.
Shortbread, caramel, and chocolate might not be a brand-new idea—some versions come wrapped in gold foil—but the homemade version you’re about to make is far more satisfying.
Picture a buttery shortbread base topped with a salty-sweet, gooey caramel and finished with a layer of dark chocolate. This is an elevated, homemade treat.
This recipe requires only about 20 minutes in the oven to set the shortbread base; the rest of the work happens on the stove. One of the best things about it is that you can prepare it in stages while doing other tasks, since most steps aren’t time-sensitive.
Make the shortbread dough and pop it in the oven. While it bakes, you can tidy up the kitchen.
After baking, let the shortbread cool while you handle other chores. When you’re ready, make the caramel—this step requires attention but only for about seven minutes.
Pour the caramel over the cooled shortbread, then put the pan in the fridge to set while you finish other small tasks.
When the caramel is firm, melt the chocolate and spread it across the top. Chill until the chocolate sets, then slice into bars. You’ve just made an elegant candy bar at home.
Enjoy!
Homemade Twix Bars — makes 16 (4 x 1-inch) bars
For the cookie base:
7 tablespoons (100 g) unsalted butter, at room temperature
1/4 cup (55 g) packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (142 g) all-purpose flour
For the caramel:
3/4 cup (150 g) granulated sugar
3 tablespoons (45 ml) water
1/3 cup (80 ml) 35% whipping cream
3 tablespoons (42 g) unsalted butter
heaped 1/4 teaspoon salt
1 teaspoon flaked sea salt for sprinkling
For the chocolate coating:
75 g dark chocolate
2 teaspoons (10 g) coconut oil
Instructions
Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, letting the excess hang over the sides for easy removal.
To make the shortbread base, cream together the butter, brown sugar, vanilla and salt in a medium bowl with a rubber spatula or wooden spoon until smooth and paste-like. Sift in the flour and fold until just combined. Press the dough evenly into the prepared pan; use a piece of parchment or the back of a spoon to smooth the surface. Bake for 16–20 minutes, until the edges are lightly golden. Transfer to a wire rack and let cool slightly.
For the caramel, combine the granulated sugar and water in a small saucepan over medium heat. Cook until the sugar dissolves and the syrup begins to bubble. Swirl the pan occasionally to encourage even color; do not stir. If sugar crystals form on the sides, brush them down with a wet pastry brush. When the syrup turns a rich amber and is clear, remove the pan from heat. Carefully and slowly stir in the cream and butter until the mixture is smooth. Return the pan to medium heat and let the caramel bubble gently for about 3 minutes while stirring constantly until slightly thickened. Stir in the heaped 1/4 teaspoon salt, then pour the caramel over the cooled shortbread. Chill in the refrigerator for about 2 hours to set.
To finish, melt the dark chocolate with the coconut oil (use a microwave in short intervals, stirring in between, or a double boiler) until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Refrigerate until the chocolate is fully set. Sprinkle the flaked sea salt on top if desired, then lift the block from the pan using the parchment overhang and cut into 16 bars.
Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer storage. Serve chilled or at room temperature for a fudgy chew. Enjoy your homemade shortbread–caramel–chocolate bars!