Bready or Not: Homemade Twix Bars

If you’re craving candy bars–a lot of candy bars–this recipe will result in a casserole dish of Twix-like yumminess.

These are a bit softer than Twix, but the similarities are there. The crust is like cakey shortbread topped with caramel-sweet dulce de leche. Chocolate finishes off the top.

As the pictures show, there are some crumbs. Very delicious crumbs. I found the chocolate layer on top stayed soft, even after chilling.

This is the perfect recipe for feeding a large crowd. If you cut them into long rectangles, like Twix, you’ll have a lot!

But if you have leftovers, no worries–these keep well for days in the fridge, and you can also freeze them between waxed paper layers. Just thaw them in the fridge when your craving strikes again.

Modified from Twixy Shortbread Bars in Better Homes & Gardens.

Print Recipe

Bready or Not: Homemade Twix Bars

This recipe creates a big pan of soft Twix-like candy bars! Note that the dough needs to chill prior to baking. The finished bars keep best in the fridge, but they can also be frozen for later enjoyment.

Course: Dessert, Snack

Keyword: bars, chocolate

Author: Beth Cato

Ingredients

Cookie base:

• 1 1/2 cups unsalted butter 3 sticks, softened
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour

Middle:

• 13.4 oz dulce de leche can

Chocolate top:

• 3/4 cup whipping cream
• 6 Tablespoons unsalted butter
• 3 Tablespoons light corn syrup
• 12 ounces semisweet chocolate chips 1 bag
• 3/4 teaspoon vanilla extract

Instructions

• Line a 13x9-inch pan with aluminum foil and apply nonstick spray.
• In a large bowl beat the 1 1/2 cups butter until soft and creamy. Add the sugar and vanilla. Beat in the flour. Press the dough into the prepared pan and set in fridge to chill for at least 30 minutes.
• Preheat oven at 350-degrees. Bake the pan with dough for 20 to 25 minutes, until set and turning light brown. Cool on rack.
• Spread contents of dulce de leche can evenly over the crust.
• In a saucepan on medium heat, warm up the whipping cream, 6 tablespoons of butter, and corn syrup until they are just boiling. Remove from heat. Add the chocolate and vanilla but don't stir! Let it sit for 5 minutes. Stir until nice and smooth. Cool another 10 minutes, then pour chocolate over the dulce de leche. Spread it evenly over the top. Cover and chill for an hour or two.
• Use the foil to lift contents of pan onto a large cutting board. Slice into bars.
• These homemade candy bars keep best in the fridge, and can also be frozen (and later thawed in fridge). If at room temperature for a prolonged period, the bottom crust may get soggy.
• OM NOM NOM!