The Best Copycat Twix Bars Recipe

I grew up eating Twix bars, and they’re still one of my favorite candy bars when I have one. That said, these copycat Twix bars might be even better.

They’re easy to slice, easy to store, and always make me feel like a kid again. This is one of those recipes that I make and then get begged for the recipes. Repeatedly.

They’ve got everything I want in a dessert: something crisp, something gooey, and just the right amount of chocolate on top. I can’t tell you how many emails I’ve sent over the years for friends asking for that “Twix thing,” but somehow I’ve never remembered to share it with the wider world.

You don’t need fancy tools or unusual ingredients, and the steps are easy enough to do between other things at home. Once I slice them, I sometimes keep them in the freezer because candy often tastes better that way, but usually, they live in a sealed container and disappear way too fast.

I love bar cookies, and judging by the recipes people visit on my site, I’m not the only one. Whether it’s chocolate chip oat bars, chocolate caramel bars, or raspberry jam bars, they’re perfect for something sweet that feels a little nostalgic.

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Can You Store Twix Copycat Bars at Room Temperature?

The caramel layer is made with butter and sweetened condensed milk, which need to stay chilled to stay safe. That said, you boil the caramel, which will make it safe to leave out for one to two days so long as you keep it in a tightly sealed container in a cool house.

If you plan to enjoy them over a longer time period, keep the bars in an airtight container in the fridge and eat within five days. Before serving, let them sit out for 10 to 15 minutes so the caramel can soften a little.

How to Make Twix Copycat Bars Without a Food Processor

If you don’t have a food processor, you can still make the crust by hand. Use a pastry cutter or two forks to blend the cold butter into the flour and brown sugar until the mixture looks like coarse crumbs.

It may take a bit more time, but you’ll get the same crumbly base that presses nicely into the pan. Keep the butter cold the whole time, since that’s what gives the shortbread its texture.

Why Use Unsalted Butter in Twix Bars?

Unsalted butter gives you better control over the flavor of each layer. Salted butter can taste different depending on the brand, and that extra salt can throw off the sweetness, especially in the caramel.

This recipe adds salt, including a light sprinkle on top, and you don’t want too much or too little salt because your butter varied from what I may use. Unsalted butter is standard in baking.

What Size Pan Do You Use?

This copycat Twix bar recipe calls for a 9×13-inch pan. That size gives you even layers and helps everything bake the way it should.

Using a smaller pan can make the layers too thick, which might keep the caramel from setting the right way. Stick with the standard size for the best results.

How Long Should You Chill the Bars?

Chill the bars in the fridge for 1 to 2 hours, or until the caramel feels firm to the touch. This gives the layers time to set so they slice cleanly.

If you’re short on time, place the pan in the freezer for 30 to 45 minutes. Just don’t freeze them for too long, since that can affect the texture before the chocolate gets added.

Can You Freeze Twix Copycat Bars?

Yes, you can freeze these bars without any trouble. Make sure they’re fully set and cut before wrapping them or layering with parchment in an airtight container.

They’ll keep in the freezer for up to two months. To serve, let them thaw in the fridge overnight and sit at room temperature for 10 to 15 minutes.

What Kind of Chocolate Chips Should You Use?

Semi-sweet chocolate chips work great here and are likely already in your pantry. They pair well with the rich caramel and buttery shortbread base.

If you want something less sweet, dark chocolate chips are a solid choice. You may need to add just a bit more butter to help the chocolate melt smoothly and spread without clumping.

Why Does the Caramel Require Constant Stirring?

The caramel cooks quickly and can burn if you walk away. The ingredients stick to the bottom of the pan and can scorch fast if they aren’t stirred.

Keeping the mixture moving helps it cook evenly and turn smooth and thick. It helps to give the caramel the right texture once it cools.

How to Make Twix Copycat Bars

Preheat your oven to 350 degrees.

To make the shortbread base, add the butter, flour, and brown sugar to a food processor and pulse until the mixture starts to clump. It will look crumbly, and that’s exactly what you want.

Pour the mixture into a 9×13 pan. Press it firmly into a single layer, and bake for 20 to 25 minutes.

While the shortbread bakes, get started on the caramel. In a heavy saucepan over medium heat, stir together the butter, brown sugar, corn syrup, and sweetened condensed milk.

Keep stirring until the mixture comes to a boil. Once it starts to bubble, lower the heat and continue stirring for 12 minutes.

This step needs your full attention so the caramel doesn’t burn. Keep stirring, and make sure you catch the bottom with your spatula as you scrape.

When it’s thick and golden, take it off the heat and pour it over the shortbread as soon as it comes out of the oven. Place the pan in the fridge and chill until the caramel is firm, which usually takes one to two hours.

As the caramel chills, melt the chocolate topping. Aim to finish this as the caramel finishes thickening in the fridge.

In a clean saucepan over low heat, let the butter melt halfway before adding the chocolate chips. Stir slowly until smooth, taking care not to overheat the chocolate.

Once the caramel layer is firm, spread the melted chocolate evenly over the top. Sprinkle sea salt on the chocolate while it’s still warm so it sticks.

Let everything cool until the chocolate is fully set. The freezer can help if you’re short on time.

Cut the bars into 24 pieces using a sharp knife or bench scraper. An offset spatula works well for lifting them out of the pan.

Store them in a tightly sealed container in the fridge or freezer. Let them come to room temperature before serving.

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