I am a huge fan of recreating classic candy bars at home, and these Spooky Homemade Twix Bars are my absolute favorite Halloween project. They take everything you love about the iconic candy the crunchy shortbread, the gooey caramel, and the rich chocolate coating and transform it into a spectacular homemade treat. Topped with some fun candy eyeballs, they are the perfect spooky and sweet addition to any Halloween celebration.
You will be completely obsessed with this recipe. It breaks down the process into three simple, manageable layers, resulting in a candy bar that is far superior to its store-bought inspiration. The buttery shortbread base, the rich and chewy homemade caramel, and the thick layer of dark chocolate create a perfect harmony of flavors and textures that is utterly irresistible.
The Ingredients for Your Spooky Twix Bars
For the Shortbread Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ⅔ cup salted butter, softened
For the Caramel Layer:
- ½ cup salted butter
- ½ cup packed light brown sugar
- 2 tablespoons light corn syrup
- ½ cup sweetened condensed milk
For the Chocolate Topping:
- 2 cups (12 ounces) dark chocolate chips
- 1 teaspoon coconut oil or vegetable oil
- Candy eyeballs, for decorating
How to Create Your Spooky Homemade Twix Bars
Step 1: Bake the Shortbread Crust
First, preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, leaving some overhang to use as “handles” later. In a medium bowl, stir together the flour and granulated sugar. Cut in the softened butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Press this crumb mixture evenly and firmly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. Let the crust cool completely.
Step 2: Make the Gooey Caramel Layer
In a medium saucepan, melt the ½ cup of butter over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring the mixture to a boil and then cook for about 4-5 minutes, stirring constantly to prevent it from burning. The caramel will thicken and darken slightly. Pour this hot caramel evenly over the completely cooled shortbread crust. Let the caramel layer cool and set until firm.
Step 3: Add the Chocolate Topping
In a microwave-safe bowl, combine the dark chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Pour the melted chocolate over the set caramel layer and spread it into an even layer. While the chocolate is still wet, gently press the candy eyeballs into the top to create your spooky faces.
Step 4: Chill, Slice, and Serve
Place the entire pan in the refrigerator for at least 15-30 minutes, or until the chocolate is completely firm. Once set, use the parchment paper handles to lift the bars out of the pan. Use a sharp, warm knife to slice them into bars or squares. Serve and watch them disappear!
My Best Tips for These Twix Bars
My Secret for Perfect Caramel
The key to a smooth, chewy caramel that isn’t grainy is to stir it constantly while it’s cooking. This ensures the sugar dissolves completely and prevents the mixture from scorching on the bottom of the pan. Don’t walk away from it!
The Parchment Paper Handles are Your Friend
Lining the pan with parchment paper and leaving some overhang on the sides is a crucial step for easy removal. Once the bars are fully chilled and set, you can simply lift the entire block out of the pan, making it much easier to get clean, neat slices.
The Warm Knife Trick
For the cleanest cuts, run a large, sharp knife under hot water for a minute, then wipe it completely dry before slicing the chilled bars. The warmth of the knife will glide through the firm chocolate and caramel layers, preventing them from cracking and creating beautifully neat edges.
Delicious Variations to Try
These Spooky Homemade Twix Bars are a fantastic base for all sorts of fun variations. For a salty-sweet twist, you can sprinkle a little flaky sea salt over the top of the wet chocolate before it sets. If you prefer milk chocolate, you can easily substitute it for the dark chocolate in the topping. For an extra nutty flavor, you could even press a layer of finely chopped pecans into the caramel before adding the chocolate.
FAQs
Why is my caramel layer too hard/soft?
The final texture of the caramel is determined by how long you cook it. If it’s too hard, it was likely cooked for too long. If it’s too soft and runny, it may not have been cooked long enough to reach the proper temperature. A consistent 4-5 minute boil is usually perfect for a chewy, set caramel.
Can I make these no-bake?
While the shortbread crust in this recipe requires baking, there are no-bake versions that use a layer of club crackers or graham crackers as the base for a quicker, easier treat.
How do I store these homemade Twix bars?
Store the bars in an airtight container in the refrigerator for up to a week. They are best served chilled or at room temperature. You can also freeze them for up to 3 months.
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Spooky Homemade Twix Bars
- Total Time: 55
- Yield: 15-20 bars 1x
Description
These Spooky Homemade Twix Bars take everything you love about the iconic candy the crunchy shortbread, gooey caramel, and rich chocolate coating and transform it into a spectacular homemade treat. Featuring three simple layers, this recipe results in a candy bar far superior to its store-bought inspiration. Topped with candy eyeballs, it’s the perfect spooky and sweet addition to any Halloween celebration.
Ingredients
For the Shortbread Crust:
1 ¼ cups all-purpose flour
¼ cup granulated sugar
⅔ cup salted butter, softened
For the Caramel Layer:
½ cup salted butter
½ cup packed light brown sugar
2 tablespoons light corn syrup
½ cup sweetened condensed milk
For the Chocolate Topping:
2 cups (12 ounces) dark chocolate chips
1 teaspoon coconut oil or vegetable oil
Candy eyeballs, for decorating
Instructions
Bake the Shortbread Crust:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang. In a bowl, stir the flour and sugar, then cut in the softened butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the pan and bake for 18-20 minutes, until the edges are lightly golden. Let the crust cool completely.
Make the Gooey Caramel Layer:
In a medium saucepan, melt the ½ cup of butter over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 4-5 minutes, stirring constantly. Pour the hot caramel evenly over the cooled shortbread crust and let it cool until firm.
Add the Chocolate Topping:
In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Pour the melted chocolate over the set caramel layer and spread evenly.
Chill, Slice, and Serve:
While the chocolate is still wet, gently press in the candy eyeballs. Refrigerate the pan for at least 15-30 minutes, until the chocolate is firm. Use the parchment handles to lift the bars out, then use a sharp, warm knife to slice them.
Notes
Easy Removal:
Lining the pan with parchment paper and leaving an overhang on the sides is crucial for easy removal. Once the bars are set, you can lift the entire block out for clean, neat slicing.
The Warm Knife Trick:
For the cleanest cuts, run a large, sharp knife under hot water, wipe it dry, and then slice the chilled bars. The warmth glides through the firm layers without cracking them.
Salty-Sweet Variation:
For a delicious salty-sweet twist, sprinkle a little flaky sea salt over the top of the wet chocolate before it sets.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert, Candy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: homemade twix bars, Halloween candy, spooky dessert, caramel shortbread bars, copycat recipe, candy bar
