Homemade Twix Bars

Daphne Oz Posts Homemade Twix Bars

The perfect kick-off to the spookiest (and sweetest) weekend of the year are these homemade Twix, aka Chocolate Caramel Cookie Bars — decorated with chocolate cobwebs, candy corn fangs, and malt ball monsters!!

Even if you leave off the decor, you will be making a tender, heartbreakingly-buttery shortbread cookie layer, spread with the chewiest salted honey caramel, and a semisweet chocolate finish to gloss the top... it’s kind of perfect. These also make amazing hostess gifts!

DAPHNE OZ

Homemade Twix Bars

Prep time: 20 minutes
Cook time: 35 minutes

Ingredients:

Cookie Layer:
1 ½ sticks unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 teaspoon kosher salt
1 1/2 cups all-purpose flour 

Caramel Layer:
1 (14-ounce) can sweetened condensed milk
2 tablespoons honey
1/3 cup light brown sugar, packed
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt 

Chocolate Ganache:
1 ½ cups semisweet chocolate chips
1 tablespoon coconut oil
Flaky sea salt, optional 

Spider Web Design:
2 cups white chocolate chips, melted
Candy eyes
Chocolate malted balls, such a Whoppers, for bodies 

Instructions:

For the Cookie Layer:
•Preheat the oven to 350ºF. Line a 9x9-inch baking pan with parchment paper, letting the sides overhang to act as handles. 

•In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes. Add the vanilla, egg yolk, and salt and mix until just combined. Add the flour and continue to mix until a dough forms. 

•Press into the bottom of the prepared baking pan. Bake for 20 to 25 minutes until lightly golden. Remove from the oven and allow to cool completely. 

For the Caramel Layer:
•Combine the condensed milk, honey, brown sugar, and butter in a medium saucepan. Melt over medium heat and whisk to combine. Continue cooking for another 5 to 10 minutes, whisking frequently, until the caramel thickens, deepens in color, and releases from the sides of the pan. If you want to check on a candy thermometer, it will be about 220ºF. Stir in the vanilla and salt and pour over the cooled crust. Place in the refrigerator or freezer to chill for 8 to 10 minutes. 

For the Chocolate Topping:
•Place the chocolate chips and coconut oil in a heat-safe bowl. Fill a medium saucepan with 1-inch of water and place the heat-safe bowl on top of the pot to create a double boiler. Heat over medium-low heat until simmering. Allow the chocolate and oil to melt together and whisk to combine until smooth. 

•Alternatively, place the chocolate and coconut oil in a microwave-safe bowl and microwave at 15-second intervals, stirring in between until smooth. 

•Spread over the cooled caramel, sprinkle with flaky salt if desired, and allow to set in the fridge again for 5 to 10 minutes. 

To Decorate:
•Melt the white chocolate in the same method as the chocolate topping. Make cob web designs by dipping the prongs of a fork into the chocolate and dripping over the top of the bars.

•Alternatively, fill a piping bag or small ziptop bag with the chocolate, snip the tip, and draw a cobweb design. Add eyeballs and a chocolate malted candy to build spider bodies. Allow the bars to chill again for 20 minutes in the refrigerator or freezer until all the layers are chilled and set (this makes the bars easier to slice). Slice and serve. 

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