Look, I’m about to rock your sweet tooth world. Meet my Homemade Twix Bars – these little guys are a bomb of caramel goodness packed into a crunchy, chocolatey delight. I mean, who doesn’t want a homemade hack of the candy aisle favorite? What makes these babies special? Well, you can call the recipe your own, and after a couple of attempts, you won’t even need to pop into the store for the real ones again. Let’s dive into why you need to try it.

At home, these vanished before they even hit the plate. Not kidding, if you turn your back, poof, gone. My little family devours these like a pack of hungry wolves! The first time I made them, I took one bite, and the next second, there were only crumbs left, thanks to my husband. I sometimes wonder if we’ve turned into a household with a secret Twix-addiction club. These have become the star of our little collection of treats.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Homemade Twix Bars

– Forget “store-bought,” you’ve got kitchen wizardry right here.
– Perfect excuse to get away with eating candy for breakfast… yep, no one’s judging.
– Feeling proud-of-yourself levels will shoot through the roof after making these. Like, who needs packaged, anyhow?
– Bonus: kids (or grown-up kids) get so silent while eating – total peace revealed.

How to Make It

Okay, here’s your new mission: combine chaos and caramel. Start by getting your shortbread crust going – it’s like dry play-dough but tastier, duh. Pop it in the oven and don’t, I repeat, don’t, forget about it like I did. Enter caramel-land. This part feels fancy and smells like heaven, so don’t freak out. Once it’s your fave golden goo, slap it on that crust. Now, melt some serious chocolate. Pour it smoothly over, or hey, if you’re feeling artsy, drizzle it with determination. Stick it in the fridge and watch Netflix while waiting. Go ahead, eat that first piece. Yup, crack the code! Homemade Twix conquered.

Ingredient Notes

– Shortbread: This little rebel adds a perfect crunch, but don’t overbake unless you enjoy the taste of regret.
– Caramel: This gooey marvel seals the deal. Just keep stirring, keep folding, don’t quit. You miss this, you miss everything.
– Chocolate: Grab a mix of milk or dark, because sometimes life demands both. Also, licking the spoon is mandatory.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Preheat oven and line baking dish. Get your shortbread vibes ready. Bake it but check on it like it’s a toddler with markers.
2. Make caramel: Stir sugar and butter, get bubbly, add condensed milk, and don’t stop until it’s rich and golden.
3. Pour melted caramel over cooled crust and let it chill. Literally.
4. Melt and spread chocolate over the caramel layer. Now, kiss it goodnight by sliding it into the fridge.
5. Once set, slice and savor your homemade magic!

What to Serve It With

Tips & Mistakes

Making a mess is a talent here, don’t sweat it. Imperfect swirls are homemade charm. And if the caramel goes hard? I’m famous for tooth-risk—it’s not the end!

Storage Tips

Do people actually have leftovers? Well, if some survive, wrap it in foil or shove it in a quick-seal container. Fridge keeps them chill, but don’t say I didn’t warn you—they taste fab cold. Breakfast match made in heaven.

Variations and Substitutions

Here’s the thing, what I taught you isn’t gospel. Use dark chocolate only, cheat with pre-made caramel (yep, lazy days), or go wild using honey instead. It’ll work, mostly. Inventing when the pantry’s bare is…creativity or a disaster. Your pick.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!