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