Twix Bar recipe tastes like the real thing. Since they’re made fresh with good ingredients, they taste even better than the original. Just like their namesake, these bars have a crunchy cookie base, smooth caramel centre, and rich chocolate coating.

Heat the oven to 350 F. Prepare a 13×9-inch baking pan by lining it with aluminium foil and spraying the foil with nonstick cooking spray. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.

Add the flour and salt. Mix on low speed just until the flour is incorporated. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18 to 20 minutes, turning halfway through so it cooks evenly. When it is finished, it should be a light golden brown colour. Don’t overcook it or it will be very crumbly. Allow the shortbread to cool completely.

Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth. Remove the caramel-covered bars from the pan by using the foil as handles. Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars.

You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling. Use dipping tools or forks, dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.


  • 200g shortbread (1x packet)
  • 400g milk chocolate, melted
  • 350g dairy fudge, melted


  1. Begin by neatly lining the loaf tin with baking paper – the best way to do this is with one large piece across the middle of the tin and then two small pieces at each end – you want it to be as smooth as possible so the finish on the cake is smooth like a Twix
  2. Melt the chocolate over a bain marie or in the microwave
  3. Pour the melted chocolate into the lined tin, cover the bottom of the tin until it’s about 1cm thick, making sure it’s in all the corners
  4. Smooth the surface with the back of a spoon, then tap the loaf tin on your work surface to get rid of any bubbles that may have formed at the bottom
  5. Put in the refrigerator to set
  6. Meanwhile, melt the caramel in the microwave – make sure it doesn’t overheat by stirring it every 30 seconds
  7. Carefully spoon the caramel mixture on top of the set chocolate, leave a small space around the edges, then smooth it over with the back of a spoon
  8. Now line the top of the cake with the shortbread biscuits, keep them close together so they almost form one large biscuit
  9. You’ll probably need two layers of biscuits, possibly more depending on the size of the loaf tin you are using
  10. Between the layers of biscuits spread some caramel to help the biscuits stick together – this is important if you don’t do it the cake might fall apart
  11. When you have finished layering up the biscuits, top with the remaining melted chocolate, making sure it’s evenly distributed
  12. Give the loaf tin another couple of taps on the work surface to ensure the chocolate has gone down all the sides
  13. Leave to set in the fridge for at least a couple of hours
  14. Once the cake has set, remove from the tin by giving it a good whack!
  15. Now place two glasses upside-down on the baking tray and balance the cake on top
  16. Drizzle the remaining melted chocolate all over the cake – on the top and down the sides – smooth the sides with a spatula
  17. Once the chocolate has stopped dripping into the baking tray, smooth off the bottom of the cake with a spatula
  18. Finally, decorate the top of the cake with the back of a spoon to make it look Twix like
    Neaten up the edges if you need to, then leave to set