Indulging in a dessert that brings together the delightful flavors of chocolate, caramel, and buttery shortbread is a true treat for the taste buds. The Twix [Candy Bar] Tart is a heavenly creation inspired by the classic candy bar we all know and love. This tart is a harmonious blend of a crumbly crust, a luscious caramel layer, and a rich chocolate topping that will leave your guests craving more. Perfect for any occasion, this dessert is sure to impress and satisfy even the most discerning sweet tooth.

Why It’s Crowd-Pleasing

The Twix [Candy Bar] Tart is not just a dessert; it’s an experience. The combination of textures—from the buttery shortbread crust to the gooey caramel and silky chocolate—creates a delightful contrast that is hard to resist. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, this tart is versatile enough to please a crowd. It’s a nostalgic nod to a beloved candy bar, but elevated into a sophisticated dessert that feels special and indulgent.

Ingredients at a Glance

1 cup (187.5g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled and cut into 1-inch cubes
1 egg, lightly beaten
1 cup (119ml) + 1 teaspoon heavy cream
4 tablespoons (4.5 tablespoons) sweetened condensed milk
1/2 cup (100g) granulated sugar
6 tablespoons Lyle’s golden syrup
2 tablespoons water
2 tablespoons unsalted butter, at room temperature, cut into small pieces
7 ounces (198.45g) milk chocolate, finely chopped
5 tablespoons heavy cream

Recommended Tools

9-inch tart pan with removable bottom – for easy release and presentation.
Mixing bowls – to combine the crust and filling ingredients.
Whisk – for blending ingredients smoothly.
Measuring cups and spoons – to get accurate ingredient amounts.
Rubber spatula – for scraping down the sides of bowls and folding in ingredients.
Double boiler or microwave-safe bowl – for melting chocolate without burning.

How to Prepare Twix [Candy Bar] Tart

Step 1: Prepare the Shortbread Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk to combine. Next, add the chilled butter cubes into the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.

Step 2: Form the Crust

Add the lightly beaten egg to the mixture and stir until the dough comes together. Transfer the dough into the prepared tart pan, pressing it evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.

Step 3: Make the Caramel Filling

In a saucepan over medium heat, combine the granulated sugar, Lyle’s golden syrup, and water. Stir until the sugar dissolves and allow it to boil without stirring for about 4-5 minutes until it turns a light amber color. Remove from heat and carefully add the sweetened condensed milk and 1 cup of heavy cream. Stir until smooth. Add the room temperature butter in small pieces and mix until fully incorporated.

Step 4: Assemble the Tart

Pour the caramel mixture over the cooled shortbread crust, spreading it out evenly. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours, or until the caramel is set.

Step 5: Prepare the Chocolate Ganache

In a double boiler or microwave, heat the finely chopped milk chocolate and 5 tablespoons of heavy cream together until melted and smooth. Stir until well combined, then let it cool slightly. Pour the ganache over the set caramel layer, spreading it gently to cover the surface evenly.

Step 6: Chill and Serve

Return the tart to the refrigerator for another hour to allow the chocolate ganache to set completely. Once set, remove the tart from the pan, slice into wedges, and serve chilled or at room temperature. Enjoy every bite of this delightful Twix [Candy Bar] Tart!

In-Season Flavor Ideas

Add a sprinkle of sea salt on top of the ganache for a salted caramel twist.
Incorporate a layer of crushed nuts, like peanuts or almonds, between the caramel and chocolate for added crunch.
Use dark chocolate instead of milk chocolate for a richer flavor.
Enhance the caramel with a splash of vanilla extract or a hint of espresso for depth.

Insider Tips

Ensure your butter is cold when making the shortbread crust for the best texture.
For a smoother caramel, stir continuously once you add the cream and condensed milk.
Let the tart cool completely before refrigerating to avoid condensation on the chocolate layer.
Use a sharp knife dipped in hot water to slice through the tart cleanly.

Storing, Freezing & Reheating

The Twix [Candy Bar] Tart can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. If you want to freeze the tart, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight. There’s no need to reheat the tart; it’s best served chilled or at room temperature.

Your Questions, Answered

Can I use a different type of chocolate for the ganache?

Absolutely! You can use dark chocolate for a richer flavor or even white chocolate for a sweeter profile. Just be aware that the texture and taste will change slightly with different chocolate types.

What can I substitute for Lyle’s golden syrup?

You can use light corn syrup or honey as a substitute for Lyle’s golden syrup. However, the flavor profile will vary slightly, so choose based on your preference.

Is there a way to make this tart gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients for any hidden gluten and opt for gluten-free versions when necessary.

Can I make the tart ahead of time?

Definitely! The Twix [Candy Bar] Tart can be made a day or two in advance. Just make sure to store it properly in the refrigerator until you are ready to serve it.

Bring It to the Table

This Twix [Candy Bar] Tart is bound to be the star of your dessert table. Its stunning layers of shortbread, caramel, and chocolate not only look enticing but also promise a burst of flavor in every bite. As you slice into this decadent treat, you can feel the excitement in the air—your friends and family are in for a genuine dessert delight. So gather around the table, share stories, and enjoy the sweet moments that this tart will bring to your gathering.

The Twix [Candy Bar] Tart is more than just a dessert; it’s a celebration of flavors and textures that will make any occasion feel special. So why wait? Dive into this delicious recipe and create your own version of this delightful treat. You won’t regret it!

Twix [Candy Bar] Tart

This Twix Tart is a decadent dessert! Layers of buttery shortbread, gooey caramel, and rich chocolate create an unforgettable treat.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crust:

1 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons unsalted butter chilled and cut into 1-inch cubes
1 large egg lightly beaten

For the Caramel Filling:

1 cup heavy cream
1 teaspoon heavy cream
4 tablespoons sweetened condensed milk
1/2 cup granulated sugar
6 tablespoons Lyle's golden syrup
2 tablespoons water
2 tablespoons unsalted butter at room temperature, cut into small pieces

For the Chocolate Ganache:

7 ounces milk chocolate finely chopped
5 tablespoons heavy cream

Equipment

9-inch tart pan with removable bottom
Mixing bowls
Whisk
Measuring cups and spoons
Rubber spatula
Double boiler or microwave-safe bowl

Method

Preparation Steps:

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk to combine. Add the chilled butter cubes into the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Step 2: Add the lightly beaten egg to the mixture and stir until the dough comes together. Transfer the dough into the prepared tart pan, pressing it evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
Step 3: In a saucepan over medium heat, combine the granulated sugar, Lyle's golden syrup, and water. Stir until the sugar dissolves and allow it to boil without stirring for about 4-5 minutes until it turns a light amber color. Remove from heat and carefully add the sweetened condensed milk and 1 cup of heavy cream. Stir until smooth. Add the room temperature butter in small pieces and mix until fully incorporated.
Step 4: Pour the caramel mixture over the cooled shortbread crust, spreading it out evenly. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours, or until the caramel is set.
Step 5: In a double boiler or microwave, heat the finely chopped milk chocolate and 5 tablespoons of heavy cream together until melted and smooth. Stir until well combined, then let it cool slightly. Pour the ganache over the set caramel layer, spreading it gently to cover the surface evenly.
Step 6: Return the tart to the refrigerator for another hour to allow the chocolate ganache to set completely. Once set, remove the tart from the pan, slice into wedges, and serve chilled or at room temperature.

Notes

Ensure your butter is cold when making the shortbread crust for the best texture.
For a smoother caramel, stir continuously once you add the cream and condensed milk.
Let the tart cool completely before refrigerating to avoid condensation on the chocolate layer.