Description
These Salted Caramel Twix Bars combine a buttery shortbread cookie base with a rich homemade salted caramel layer, all coated in smooth bittersweet chocolate and finished with a sprinkle of flaky sea salt. Perfect for a decadent treat that balances sweet, salty, and chocolatey flavors in every bite.
Ingredients
Shortbread Cookie Base
- ½ Cup + 2 Tablespoons (141g) Unsalted Butter, room temperature
- ⅓ Cup (65g) Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 ½ Cup (180g) All-Purpose Flour
- ¼ Teaspoon Salt
Salted Caramel
- 1 Cup (200g) Granulated White Sugar
- 6 Tablespoons (85g) Unsalted Butter, room temperature
- ½ Cup (113g) Heavy Whipping Cream
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
Chocolate Coating
- 10 Ounces (283g) Bittersweet Chocolate, melted and slightly cooled
- 1 Tablespoon Coconut Oil
- Flaky Sea Salt (for garnish), optional
Instructions
- Prepare Shortbread Base: Preheat your oven to 350ºF (180ºC) and line an 8×8 inch (20×20 cm) square pan with parchment paper. In a medium bowl, cream together 141g softened unsalted butter, 65g granulated sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract using a handheld mixer on medium for about 2 minutes. Add 180g all-purpose flour and mix on low speed just until combined. Press the dough evenly into the prepared pan and bake for 22 to 25 minutes until lightly golden. Remove from oven and set aside to cool.
- Make Salted Caramel: In a clean heavy-bottomed saucepan over medium-low heat, add 200g granulated sugar. Stir constantly as the sugar dissolves, clumps, and then melts to a deep amber color, taking about 10 minutes—be careful not to burn it. Remove from heat briefly to add 85g room temperature butter; whisk vigorously to combine as the mixture bubbles. Slowly whisk in 113g heavy cream; expect bubbling, but continue whisking until smooth, about 1 minute. Turn off heat, stir in 1 teaspoon salt and 1 teaspoon vanilla extract. Let the caramel cool for about 5 minutes.
- Assemble Caramel Layer: Pour the cooled caramel evenly over the baked shortbread base. Gently swirl to distribute and refrigerate for a minimum of 2 hours or overnight until firm.
- Cut Bars and Freeze: Remove the set caramel shortbread from the pan and, using a sharp knife, cut into 16 equal bars by dividing the pan in half twice, then each quarter into fourths. Place bars on a tray and freeze for 15 minutes to firm up.
- Prepare Chocolate Coating: Melt 283g bittersweet chocolate and 1 tablespoon coconut oil together in the microwave or over a double boiler. Allow to cool slightly but stay pourable.
- Coat Bars with Chocolate: Remove bars from the freezer one at a time. Dip each bar into the melted chocolate coating thoroughly using a fork to turn and cover all sides evenly. Place dipped bars on a parchment-lined tray. Optionally sprinkle flaky sea salt on top. Refrigerate for 15 to 20 minutes to set the chocolate coating.
- Serve and Enjoy: Once the chocolate has firmed up, enjoy these indulgent homemade Salted Caramel Twix Bars chilled for the perfect texture and flavor combination.
Notes
- Use room temperature butter for easier creaming in the shortbread and caramel.
- Be patient when melting sugar for caramel; do not stir vigorously to avoid crystallization.
- If caramel seizes or crystallizes, continue heating gently and stirring to dissolve crystals.
- Chilling the bars before dipping in chocolate helps achieve an even coating without melting the caramel.
- Store finished bars in the refrigerator in an airtight container for up to 5 days for best freshness.
- To soften the bars before serving, let them sit at room temperature for a few minutes if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
