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Homemade Twix Bars #SundaySupper

  • Total Time: 55 minutes
  • Yield: About 24 bars 1x


  • 1 ½ sticks unsalted butter, room temperature
  • ¾ cup confectioners’ sugar
  • 1 tablespoon vanilla bean paste
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tablespoons finely ground cornmeal
  • ½ teaspoon kosher salt
  • 1 batch homemade caramel or store bought
  • 18 ounces carob or dark or milk chocolate chips
  • 2 tablespoons vegetable shortening


  1. Make the shortbread. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter, sugar, and vanilla bean paste until light and fluffy. Beat in the egg. Add the flour, cornmeal, and salt and mix until a stiff dough is formed. Spread into the bottom of the prepared pan in an even layer.
  3. Bake shortbread 20-25 minutes, until golden brown around the edges and mostly set.
  4. While the shortbread bakes, make the caramel or warm the store-bought caramel. Pour the hot caramel over the slightly cooled shortbread. Refrigerate for at least 4 hours and up to overnight until completely chilled.
  5. Once the caramel and shortbread are chilled, cut into long, thin bars. Melt the carob or chocolate with the shortening in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until fully melted. I recommend doing this in two batches.
  6. Carefully dip each of the bars in the chocolate and use a spoon or your fingers to coat completely. Set on a parchment lined baking sheet to set. Once all bars are set, serve or store in an airtight container in the refrigerator for up to 1 week.


Shortbread base adapted from Ashley Rodriguez via Craftsy

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes