Mimi's Organic Eats » Candy Recipes » Homemade Twix Bars

Homemade Twix Bars

These Homemade Twix Bars taste just like the nostalgic candy you remember, but without all the crap! With only 7 ingredients, you’ll feel good before and after indulging in this classic caramel covered cookie bar dipped in chocolate!

If you’re looking for more homemade nostalgic candy, try some of my other favorites like my Homemade Mini Mounds Bars, Easy Mini Peanut Butter Cups, or my Mint Meltaways

homemade twix bars

Why You'll Love This Recipe

With Halloween coming up, you may start craving nostalgic candy. But most candy has preservatives, artificial flavors, and other unnecessary ingredients that you don’t want to indulge in. Thank goodness for these Homemade Twix Bars!

I only use 7 ingredients in these Homemade Twix Bars, so you get the best tasting candy with the best ingredients for you. These Homemade Twix Bars without corn syrup are an easy and fun recipe to make this Halloween! I make a “true” caramel candy for the caramel layer that makes these Homemade Twix Bars without corn syrup both nostalgic and easy.

homemade twix bars

What is true caramel?

True caramel means that the cane sugar is dry burned and it caramelizes as it cooks. This is what provides caramel it’s flavor – caramelized sugar. Many recipes will call for sugar and corn syrup to be added to a pan together, possibly with other ingredients. Some recipes may even call for brown sugar. But if you are not dry burning the sugar alone – then it is not true caramel. And in my opinion, it’s not even real caramel! I’m a caramel snob over here, but this method is the only way I will make caramel as it requires fewer ingredients, no corn syrup, and the best tasting true caramel!

These Homemade Twix Bars with shortbread cookies as a base are topped with my true caramel candy that is chewy! I love using shortbread cookies as they are dense, buttery, and crisp – just like the classic Twix Bars!

homemade twix bars

Ingredients for Homemade Twix Bars

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Hershey Organic Milk Chocolate Bars

Flaky Sea Salt

homemade twix bars

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Tools Needed

Stand Mixer or Hand Mixer (if using a hand mixer, be sure to not whip the butter!)

8 x 8-inch Baking Pan with straight sides, my favorite is USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Small Pot & High Heat Spatula

Heat Proof Bowl

homemade twix bars

How to Make Homemade Twix Bars without Corn Syrup

Step 1

Preheat the oven to 350°F. Line a 9 x 9-inch pan with parchment paper.

Step 2

To make the cookie: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and vanilla. Mix on low until combined. Add the flour and mix to combine completely.

Transfer the dough to the prepared pan and press it evenly into the pan with your hands. Poke holes in the dough with a fork. 

Step 3

Bake for 10 to 15 minutes or until it looks set slightly golden brown. When it comes out of the oven, use a spatula and flatten the sides and middle as it may rise just a little or you may not have flattened perfectly. By doing this immediately after it comes out of the oven will ensure an even cookie layer.

Step 4

To make the caramel: In a small pot, add the cane sugar. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.

Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.

Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.

Pour the caramel over the top of the cookie base. Allow to set until the caramel has cooled completely or overnight. Or store in the fridge to speed up the process. (I prefer to do this so the caramel cuts easily and smoothly when cutting the bars.)

Step 5

Cut the bars into 16 bars, cut in half, then cut each side into 8 bars.

Line a baking sheet with parchment paper or grease a cooling rack and place on top of a baking sheet (this can help the excess chocolate drip off).

Step 6

To make the topping: In a microwave safe bowl or using a double boiler, melt the chocolate. If using a microwave be sure to only do 30 second intervals, stirring between each one, to prevent burning.

Dip each bar into the melted chocolate and place on the baking sheet or cooling rack so the excess choose can drop off. Continue to cover all the bars.

Step 7

Place the bars in the freezer for a few minutes, until chocolate is set. Remove and drizzle the remaining chocolate on top. You can add to a piping bag or just drizzle with a spoon. Sprinkle with flakey sea salt (optional).

homemade twix bars

Tips for Homemade Twix Bars

• Make sure to use an 8 x 8-inch baking pan. While some recipes are interchangeable and you can use 9 x 9-inch or 8 x 8-inch and it doesn't make a huge difference. But, with these, you really need the 8 x 8-inch pan as the cookie layer is thin as it is, it won't fit into a 9 x 9-inch pan easily (trust me, I've tried!). Also be sure to use a straight sided pan as opposed to a rounded edge pan, that way the corner bars will all look the same. I use my USA Pan 8-inch Pan.

• Make sure your butter is soft for the shortbread cookie layer. I prefer to leave butter out on the counter to soften naturally as it provides the best results. If you need to microwave it straight from the fridge, be sure to only do 10 second intervals to prevent pockets of it melting.

• I make a true caramel here, so it’s best to use a high heat spatula so you don’t warp your spatula!

• Make sure to use a sharp knife to cut these so your bars have clean lines. I like to cut mine right out of the fridge so everything is nice and firm.

• I used Hershey’s Organic Milk Chocolate Bars because with it being Halloween soon, and these being a new item, I just thought I should try them. Plus, they actually have no soy lecithin in them! I was super surprised by that, and they only have 3 ingredients and are delicious! But they didn’t melt as well as I would have liked. I usually use Mama Ganache Organic Milk Chocolate when I make these, and I’d recommend that milk chocolate. Just be sure to use an organic milk chocolate that you like and melts well.

• I drizzled more chocolate on top, this is optional. If you don’t have extra chocolate, you can totally skip this step. I used a piping bag, but drizzling with a spoon also works!

• I topped these with flaky sea salt as I love sweet and salty chocolate candy! But you can also skip this step if you want them more traditional.

• Be sure to store these in a cool dry place as the chocolate is not tempered. But, if you’d like to temper the chocolate, you can also do that as well!

homemade twix bars

FAQ's

Can I use caramel sauce instead of making it?

No, caramel sauce is a sauce so the texture of caramel sauce versus the candy caramel I make here is completely different. If you use caramel sauce, it will never freeze completely as it's too runny so you won't be able to cover the bars in chocolate if you do this. That's why making your own caramel candy is necessary, and totally worth it! And that's what makes these homemade Twix Bars without corn syrup so special!

Can I use dark chocolate?

Yes! If you prefer dark chocolate you can cover the bars with dark chocolate in place of milk chocolate.

How should I store homemade Twix Bars?

These are best stored in the fridge. If you decide to temper the chocolate, then you can store at room temperature for a few days. But, they are best stored in the fridge or even in the freezer in an airtight container.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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homemade twix bars
homemade twix bars

Homemade Twix Bars

Mimi Council
These Homemade Twix Bars only have 7 ingredients and no corn syrup! This nostalgic candy is easy and fun to make, plus much better for you!
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Makes 16 candy bars
Calories 284 kcal

Ingredients
 
 

Cookie

Caramel

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a 9 x 9-inch pan with parchment paper.
  • To make the cookie: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and vanilla. Mix on low until combined. Add the flour and mix to combine completely.
  • Transfer the dough to the prepared pan and press it evenly into the pan with your hands. Poke holes in the dough with a fork.
  • Bake for 10 to 15 minutes or until it looks set slightly golden brown. When it comes out of the oven, use a spatula and flatten the sides and middle as it may rise just a little or you may not have flattened perfectly. By doing this immediately after it comes out of the oven will ensure an even cookie layer.
  • To make the caramel: In a small pot, add the cane sugar. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.
  • Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
  • Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
  • Pour the caramel over the top of the cookie base. Allow to set until the caramel has cooled completely or overnight. Or store in the fridge to speed up the process. (I prefer to do this so the caramel cuts easily and smoothly when cutting the bars.)
  • Cut the bars into 16 bars, cut in half, then cut each side into 8 bars.
  • Line a baking sheet with parchment paper or grease a cooling rack and place on top of a baking sheet (this can help the excess chocolate drip off).
  • To make the topping: In a microwave safe bowl or using a double boiler, melt the chocolate. If using a microwave be sure to only do 30 second intervals, stirring between each one, to prevent burning.
  • Dip each bar into the melted chocolate and place on the baking sheet or cooling rack so the excess choose can drop off. Continue to cover all the bars.
  • Place the bars in the freezer for a few minutes, until chocolate is set. Remove and drizzle the remaining chocolate on top. You can add to a piping bag or just drizzle with a spoon. Sprinkle with flakey sea salt (optional).
  • Store in a cool dry place or in the fridge for up to 1 week.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 284kcalCarbohydrates: 34gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 27mgSodium: 73mgPotassium: 77mgFiber: 1gSugar: 26gVitamin A: 320IUVitamin C: 0.02mgCalcium: 11mgIron: 1mg
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