Dark Chocolate and Salted Caramel Twix Bars
If you’re a fan of the classic Twix bars, get ready to fall in love with this homemade version that elevates the beloved treat to new heights. These Dark Chocolate and Salted Caramel Twix Bars are a delightful combination of buttery shortbread, rich caramel, and luscious dark chocolate, finished with a sprinkle of sea salt for that perfect sweet-salty balance. Using Walkers Shortbread Fingers as the base, this recipe is indulgent yet surprisingly simple to make. Perfect for satisfying your sweet tooth or impressing guests at your next gathering, these bars are sure to become a favorite.
What Sets This Recipe Apart
What makes these Dark Chocolate and Salted Caramel Twix Bars stand out is the harmonious balance of flavors and textures. The buttery shortbread provides a crisp and crumbly foundation, while the homemade salted caramel adds a gooey richness that melts in your mouth. Topping it all off is a generous layer of dark chocolate, which gives a deep, satisfying flavor that pairs beautifully with the sweetness of the caramel. A sprinkle of sea salt enhances all the flavors, creating a treat that is addictive and utterly delicious.
Ingredient List
- 3 Packages of Walkers Shortbread Fingers
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3/4 teaspoon sea salt
- 1 1/2 cups dark brown sugar
- 1/4 cup honey
- 1/4 cup water
- 1 teaspoon vanilla extract
- 10 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Recommended Tools
- 8×8-inch baking pan – for assembling the bars.
- Heavy saucepan – to make the caramel.
- Whisk – to combine ingredients smoothly.
- Double boiler or microwave-safe bowl – for melting chocolate.
- Parchment paper – to line the baking pan for easy removal.
Dark Chocolate and Salted Caramel Twix Bars, Made Easy
Step 1: Prepare the Shortbread Layer
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later. Arrange the Walkers Shortbread Fingers in a single layer at the bottom of the pan, ensuring they fit snugly together. Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
Step 2: Make the Salted Caramel
In a heavy saucepan, combine the dark brown sugar, honey, and water. Cook over medium heat, stirring until the sugar has dissolved. Increase the heat to high and allow it to boil without stirring until it reaches a deep amber color. This should take about 5-7 minutes. Remove from heat and carefully whisk in the heavy cream, unsalted butter, vanilla extract, and sea salt. Be cautious as the mixture will bubble vigorously. Stir until smooth and let it cool for a few minutes.
Step 3: Assemble the Bars
Pour the warm salted caramel over the cooled shortbread layer, spreading it evenly. Place the pan in the refrigerator for about 30 minutes, until the caramel is set.
Step 4: Melt the Dark Chocolate
While the caramel sets, prepare the dark chocolate coating. In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Melt them together until smooth and glossy, stirring frequently.
Step 5: Finish the Bars
Once the caramel has set, pour the melted dark chocolate over the caramel layer, smoothing it out evenly. Sprinkle a little extra sea salt on top for that finishing touch. Return the pan to the refrigerator for another hour, or until the chocolate is completely firm.
Step 6: Cut and Serve
Using the overhanging parchment paper, lift the bars out of the pan and place them on a cutting board. Cut into squares or rectangles, depending on your preference. Serve immediately, or store for later enjoyment!
Substitutions by Category
- Shortbread: You can use any buttery shortbread cookie, but Walkers are recommended for their authentic flavor.
- Cream: For a lighter version, you can substitute half-and-half for heavy cream.
- Brown Sugar: If unavailable, light brown sugar can be used, though it will slightly alter the flavor.
- Coconut Oil: Substitute with any neutral oil, like vegetable or canola oil, if needed.
Avoid These Mistakes
- Don’t rush the caramel-making process; allow it to reach the right temperature for the best flavor.
- Ensure the shortbread is completely cooled before adding the caramel to prevent sogginess.
- Be careful when melting chocolate; avoid overheating it to prevent burning.
- Allow the bars to cool completely before cutting to achieve clean, neat edges.
Storing, Freezing & Reheating
Store your Dark Chocolate and Salted Caramel Twix Bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the bars. Wrap each piece in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw in the refrigerator or at room temperature. There’s no need to reheat; they are delicious cold!
Troubleshooting Q&A
Why is my caramel grainy?
Grainy caramel can occur if the sugar crystallizes during cooking. To avoid this, make sure to stir the sugar and water mixture until the sugar is fully dissolved before boiling. Also, avoid stirring the caramel once it starts to boil.
How can I tell when the caramel is done cooking?
The caramel is done when it reaches a deep amber color and has a temperature of about 350°F (175°C). Use a candy thermometer for accuracy if possible.
What if my chocolate doesn’t melt smoothly?
If your chocolate is not melting smoothly, it may have been overheated. Try adding a teaspoon of coconut oil while melting to help achieve a glossy finish. If using a microwave, heat in short intervals, stirring in between.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter flavor. However, it will change the overall taste of the Dark Chocolate and Salted Caramel Twix Bars.
Next Steps
Now that you’ve mastered the art of making these delectable Dark Chocolate and Salted Caramel Twix Bars, why not experiment with different flavors? Try adding a hint of espresso to the chocolate for a mocha twist or incorporate nuts into the caramel for added crunch. The possibilities are endless! Share your creations with friends and family, or keep them all to yourself—they’re that good.
These homemade bars are not only a treat for your taste buds but also a fun project to take on in the kitchen. So gather your ingredients, roll up your sleeves, and let’s indulge in a world of luscious flavors and textures. Happy baking!
Dark Chocolate and Salted Caramel Twix Bars
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later. Arrange the Walkers Shortbread Fingers in a single layer at the bottom of the pan, ensuring they fit snugly together. Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
- In a heavy saucepan, combine the dark brown sugar, honey, and water. Cook over medium heat, stirring until the sugar has dissolved. Increase the heat to high and allow it to boil without stirring until it reaches a deep amber color. This should take about 5-7 minutes. Remove from heat and carefully whisk in the heavy cream, unsalted butter, vanilla extract, and sea salt. Be cautious as the mixture will bubble vigorously. Stir until smooth and let it cool for a few minutes.
- Pour the warm salted caramel over the cooled shortbread layer, spreading it evenly. Place the pan in the refrigerator for about 30 minutes, until the caramel is set.
- While the caramel sets, prepare the dark chocolate coating. In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Melt them together until smooth and glossy, stirring frequently.
- Once the caramel has set, pour the melted dark chocolate over the caramel layer, smoothing it out evenly. Sprinkle a little extra sea salt on top for that finishing touch. Return the pan to the refrigerator for another hour, or until the chocolate is completely firm.
- Using the overhanging parchment paper, lift the bars out of the pan and place them on a cutting board. Cut into squares or rectangles, depending on your preference. Serve immediately, or store for later enjoyment!
Notes
- Store bars in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the bars wrapped individually in plastic wrap.
- Thaw frozen bars in the refrigerator or at room temperature; they are delicious cold!
