Description
These homemade Twix bites capture everything magical about the classic candy bar, but better. They combine a buttery shortbread base, gooey caramel, and rich chocolate into one perfect bite. They are surprisingly simple to make and can be customized to your family's preferences, making them a wonderful treat for any occasion or gift.
Ingredients
2 cups All-purpose flour
½ cup Powdered sugar
1 cup Unsalted butter (cold, cubed)
1 teaspoon Vanilla extract
¼ teaspoon Salt
14 ounces Caramel candies (unwrapped)
3 tablespoons Heavy cream
2 cups Milk chocolate chips
1 tablespoon Coconut oil or shortening
Instructions
- Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides
- Combine flour, powdered sugar, and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture. Continue until the mixture resembles coarse crumbs. Mix in vanilla extract
- Press the shortbread mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to create a smooth, compact layer. Prick the surface all over with a fork to prevent bubbling
- Bake the shortbread for 20-25 minutes until the edges turn lightly golden. The center should look set but not browned. Remove from the oven and let it cool completely in the pa
- While the base cools, prepare the caramel layer. Combine unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. This usually takes 2-3 minutes total
- Pour the melted caramel over the cooled shortbread base. Spread it evenly using an offset spatula. Work quickly because the caramel sets as it cools. Refrigerate for at least 30 minutes until the caramel firms up
- Melt chocolate chips with coconut oil in the microwave using 30-second intervals, stirring between each
- Pour the melted chocolate over the caramel layer. Spread evenly to cover completely. Refrigerate for another 45 minutes until the chocolate sets firmly
- Using the parchment paper overhang, lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into small squares. Wipe the knife clean between cuts for neat edges
Notes
Always let each layer cool completely before adding the next one to prevent mixing.
Use a hot, dry knife for cutting to create clean, professional-looking Twix bites. Wipe the knife clean between cuts.
Press the shortbread base firmly into the pan using the bottom of a glass to ensure a sturdy foundation. Prick the dough with a fork to prevent air bubbles.
Work quickly when spreading the caramel as it thickens as it cools. If it becomes too thick, re-microwave for 10-15 seconds. Slightly warming your offset spatula under hot water also helps.
Store homemade Twix bites in an airtight container in a cool place, preferably refrigerated, for up to 2 weeks. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before enjoying.
For variations: use 1:1 gluten-free baking blend for a gluten-free version, make homemade caramel, use dark chocolate, add sea salt, espresso powder, chopped pecans or almonds, or white chocolate. For dairy-free, use coconut cream and dairy-free chocolate chips.
To prevent chocolate cracking, let Twix bites sit at room temperature for about 10 minutes before cutting. Make smooth, confident cuts.
To make a thicker caramel layer, use 18-20 ounces of caramel candies or reduce heavy cream to 2 tablespoons.
You can melt caramel and chocolate using a double boiler method if you don't have a microwave.
- Prep Time: 25 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 195 kcal
- Sugar: 15g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg