Homemade TWIX Bars

IMG_6028Need I say more?

My staff and I had a VERY challenging week at the ol’ preschool, so I was looking for the perfect sweet treat to get us through our Friday, AND to show my appreciation for them coming back to fight another day!

It’s a tough job guys, really it is. I would REALLY lose my mind without my paraprofessionals.

I needed CHOCOLATE, and had seen homemade Twix bars before and could not get them out of my mind.

I came across a fabulous blog called High Heels & Grills whose recipe for Homemade Twix Bars seemed just perfect, so I gave it ago.

Let me tell you it IS pretty dang perfect.

My staff ate these up (and so did I), and they even took some home to share with their families!

I will definitely make these again, they were simple and really hit the spot.

Here is the recipe as it was posted, my notes will follow.

Homemade Twix Bars

Prep: 15 minutes     Bake: 35 minutes    Inactive: 2 hours     Total: 2 hours 50 minutes


The dough, poked with a fork, ready for the oven!

The dough, poked with a fork, ready for the oven!

  • 1 cup salted butter, softened
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2-1/2 cups caramel, cut into small chunks
  • 3 Tbsp. heavy cream
  • 3 cups chocolate chips
  • 1 Tbsp. vegetable shortening (Optional)


  1. Preheat oven to 300 degree Fahrenheit.
  2. Spray a 9×13 in pan with cooking spray, or line with parchment paper. Set aside.
  3. In a medium-sized bowl, beat together the butter, sugar, and vanilla.
  4. Add the flour – at first the mixture may seem dry, but will come together quickly.
  5. Take the dough and press it evenly into the pan.
  6. Prick the crust all over with a fork – allowing steam to escape so the crust will bake evenly with fewer bubbles.
  7. Bake until lightly golden brown on top and edges – about 30-35 minuts.
  8. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
Caramel Layer

My layers are poured, ready to go in the refrigerator to set!

My layers are poured, ready to go in the refrigerator to set!

  1. Melt the caramel and cream in a small saucepan over low heat.
  2. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
Chocolate Layer
  1. Melt the chocolate in the microwave using ten second increments – stirring every time.
  2. If the chocolate seems too thick, add a tablespoon of shortening to thin it.
  3. Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
  4. Return to the refrigerator until the chocolate is well set.
  5. Cut and serve.

My bake time for the crust was slightly longer, but I find that to be true on most recipes, so it may just be my oven.

I did NOT need to use shortening in my chocolate, it was thin enough to pour and spread. I used Ghirardelli milk chocolate chips.

I would remove the Homemade Twix Bars from the refrigerator for at least one hour prior to cutting. I kept mine in the refrigerator overnight, then tried to cut and ended up cracking the chocolate and making a bit of a mess! Softening the chocolate may help this.

You can also cut the crust and caramel layer and dip in the chocolate to resemble an actual Twix bar more closely!





Chocolate Chippers – A Sugarless Cookie


A sugarless cookie? Now you have my attention!

I found this recipe in the same magazine that gave me my beloved Chocolate-Peanut Butter Cheesecake that I posted earlier this week. It was the Better Homes and Gardens Best-Loved Reader Recipes issue (2012). Chocolate Chipper Cookies (p. 144) are the cover star! How could I resist?

This recipe was submitted in 1947 and uses corn syrup instead of sugar. The corn syrup makes these cookies a crisp version of the classic Chocolate Chip Cookie. 

If you love a crispy crunchy yummy cookie, this is definitely for you! These little gems are just delicious! Oh, and did I mention they’re super easy to make?

Chocolate Chippers

Prep: 30 minutes     Bake: 15 minutes    Yield: 48 cookies


  • ½ cup shortening
  • ¾ cup light-color corn syrup
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
    Fresh out of the oven
    Fresh out of the oven
  • 1 ¼ cups all-purpose flour
  • 8 ounces semisweet chocolate, chopped, or semisweet chocolate baking pieces
  • ½ cup chopped walnuts


  1. Preheat oven to 350 degrees. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add corn syrup, vanilla, baking soda, and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and nuts.
  2. Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake for 15-20 minutes or until edges are just light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks.