Name: Copycat Twix Bars
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 14
Ingredients: 8 tablespoons of salted butter; 3 tablespoons of granulated sugar; 1 cup + 1 tablespoon of all-purpose flour; 1 teaspoon of vanilla extract; 8 ounces of caramel baking pieces; 1 1/2 tablespoons of heavy cream; 2 cups of chocolate chips; 1 tablespoon of coconut oil

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I’ve confessed this secret before, but I need to say it again — I, in general, do not like chocolate. I know, I know! What kind of person doesn’t like chocolate?! Well, me… mostly. The one and only type of chocolate I will always say yes to is a sweet and salty combination. Enter Twix. I still remember the first time I had a Twix candy bar. It was Halloween. And it was love at first bite. The crumbly, salty, shortbread cookie, creamy caramel, mixed with the milk chocolate? Absolute heaven. To this day, it’s one of only a couple of candy bars that I will always, always eat (I’m looking at you, too, Payday!). If you like caramel and shortbread, you must try this Copycat Twix Candy Bar recipe.

What you’ll need for this recipe

I’m such a huge fan of shortbread. It’s easy and so delicious. And it’s a classic treat. The homemade shortbread in these Copycat Twix Candy Bars is the key to its deliciousness.

Here’s what you’ll need:

a stick of salted butter
granulated sugar
all-purpose flour
vanilla extract
caramel baking pieces
heavy cream
chocolate chips
coconut oil

Just a few ingredients and you’ll have the most delicious treat!

Copycat Twix Candy Bar

Yield: 14 bars

Copycat Twix Bars

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

8 tablespoons of salted butter
3 tablespoons of granulated sugar
1 cup + 1 tablespoon of all-purpose flour
1 teaspoon of vanilla extract
8 ounces of caramel baking pieces
1 1/2 tablespoons of heavy cream
2 cups of chocolate chips
1 tablespoon of coconut oil

Instructions

INGREDIENTS -

Set your oven to 350°F and prepare an 8x8-inch baking pan with parchment paper, cut two sheets of parchment 8x16 and layer them perpendicular in the pan.
Using a stand mixer or a hand mixer, cream the butter and sugar together until smooth.
Mix in the vanilla extract and flour until the dough forms.
Spread the dough evenly into the bottom of the prepared baking pan.
Cook for 18 minutes or until the crust turns golden brown.
Let it cool. Once completely cooled, cut the short bread into 1 x 4 inch bars. You'll need to use a very sharp knife and move slowly to prevent cracking/breaking.
While the crust is cooling, melt the caramel pieces in the microwave. Combine caramel and heavy cream in a heatproof bowl, and heat in 30-second intervals until fully melted and smooth.
Add the cooled caramel to piping bag and then pipe the caramel onto the top of the cookie bars.
Cool the bars for 30 minutes, until the caramel firms.
Melt the chocolate chips and coconut oil together in the microwave. Stir until the mixture turns smooth, then allow it to cool.
Place the chilled bars on a baking rack over parchment.
Spoon the melted chocolate over each bar until fully coated.
Let the chocolate harden before refrigerating or freezing the bars.
ENJOY!