Homemade SunButter Twix Bars
I wanted to thank SunButter® for sponsoring this Homemade SunButter Twix Bars post! As always, all opinions and ideas are 100% my own.
Obsessed with Twix bars? Then these truly drool-worthy homemade SunButter Twix Bars are for you! They feature a buttery shortbread base, soft & chewy caramel centre, and a creamy SunButter layer for some added nuttiness. The bars are dipped in a velvety chocolate coating, creating the ultimate homemade chocolate bar!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to peanut butter and other nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out some of my other SunButter recipes: SunButter M&M Blondies, SunButter Chocolate Chip Toffee Cookies, & SunButter Triple Chocolate Brownie Skillet
How to make the shortbread cookie base layer
This layer is easy-peasy! The shortbread base layer does not require any special tools or stand mixers. Just a whisk and a bowl.
1.Combine brown sugar, butter, salt and vanilla: In a large bowl, whisk together the brown sugar, melted butter, salt and vanilla until combined. Continue to whisk rigorously for an additional minute to ensure the butter is well incorporated.
2.Add flour: Add the flour to the bowl in 3 additions, whisking until smooth after each addition. With the last addition, you may need to switch to a spatula to incorporate it through folding.
3. Press into pan: Add the shortbread cookie dough to a prepared pan, then evenly press it out to the sides of the pan.
4. Bake: Throw the pan in the oven and bake until slightly golden. Allow this layer to cool to room temperature before moving onto the caramel layer!
How to make the caramel layer
One of the best parts of these homemade twix bars? The soft and chewy caramel layer. This caramel layer is simple and easy to make, but does require some babysitting and stirring.
1.Add ingredients to a pot: Add corn syrup, brown sugar, butter, and sweetened condensed milk to a pot and place over medium heat, stirring them all together as they melt.
2. Cook caramel: Cook the caramel over medium heat, while continuing to stir quite often to prevent burning. The caramel will need to be cooked until it reaches 235°F on a thermometer. It will seem like the caramel is stagnating at 220ish °F, but I promise with time it will reach 235°F! When ready, the caramel will be thickened and darker – about 10 to 15 minutes of cooking.
3. Add vanilla and salt: Throw in some vanilla and salt, and stir the caramel to combine.
4. Pour over shortbread layer: Simple as that, just pour the hot caramel over the cooled shortbread layer from before! Place into the fridge to set for at least 2 hours.
How to make the SunButter Layer
This SunButter layer is the easiest part of making these Homemade Twix Bars! It just requires you to add all of the ingredients to a saucepan, bring to a boil, then simmer for 2 minutes to thicken slightly. Now, just pour this layer over the set caramel layer.
Tempered chocolate for chocolate coating
Now for the most finicky and difficult part of these twix bars – the chocolate coating. To make a proper homemade chocolate bar of any sort, it is best to temper the chocolate. As this ensures the chocolate is not soft at room temperature, and will have that lovely shine and snap.
Tempering chocolate is tough and, honestly, annoying. As such it is completely okay if you choose to not temper your chocolate and just go about melting it regularly instead. The bars will just need to be refrigerated for 15 minutes to set the chocolate, and the final result will just have a softer texture.
Microwave (seeding) method for tempering chocolate
This method of tempering chocolate is by far the best I have ever used and yields the most consistent results for myself.
1.Microwave chocolate in intervals: Add the chocolate (I like to use small high-quality chocolate wafers) to a microwave safe bowl. Microwave for 45 seconds, stir, then continue with 15 second intervals until 75% of the chocolate is melted.
2. Stir chocolate until everything is melted: Stir the chocolate until the remaining 25% of chocolate is melted. This may take a bit of time, but try to resist the urge to microwave again (unless it really won’t budge).
3. Use when chocolate is 90F: The chocolate is properly tempered when all of the remaining chocolate is melted and the chocolate is at or below 90°F. Now you can dunk your twix bars into the chocolate!
Tools you’ll need to make homemade twix bars
Candy thermometer: This is important for both the chocolate and the caramel. Here is a great one (affiliate).
9×13” baking pan: This is the required pan size for this recipe! Even though you’ll be lining the pan with parchment, I think a great non-stick pan is great here. Here is my favorite non-stick pan (affiliate)
Parchment paper: For easy removal from the pan, I line the pan with parchment paper both ways (so that the parchment is covering every side of the pan).
Sharp knife: Essential for slicing these! A dull knife will crumble the shortbread base. I actually like to use a large carving knife. Here is my recommendation (affiliate).
Get the Recipe: Homemade SunButter Twix Bars
Ingredients
Shortbread Layer
- 1 cup (227g) Unsalted Butter,, melted
- 1/2 cup (110g) Brown Sugar
- 2 tsp Vanilla
- 1 tsp Kosher Salt
- 2 ¼ cup (270g) All Purpose Flour
Caramel Layer
- 1 cup (328g) Light Corn Syrup
- 10 oz (300g) Sweetened Condensed Milk
- 3/4 cup (165g) Dark Brown Sugar
- 3/4 cup (170g) Unsalted Butter,, at room temperature
- 2 tsp Vanilla or Vanilla Bean Paste
- 1 tsp Kosher Salt
SunButter Layer
- 1/2 cup (120g) Natural SunButter
- 3 tbsp Maple Syrup
- 1 tbsp Coconut Oil
Chocolate Coating
- 16 oz (454g) High Quality Dark or Semi Sweet Chocolate,, chopped finely, melted and preferably tempered
Instructions
Shortbread Layer
- Preheat the oven to 325°F. Prepare a 9×13” pan with spray and 2 sheets of parchment paper – ensure that every side of the pan is covered by parchment.
- Add the melted butter, brown sugar, vanilla and salt to a large bowl, then whisk vigorously for 1 minute to combine.
- Add the flour in, in 3 additions, whisking to combine between each addition. You may need to switch to a spatula to fold in the final addition.
- Add the cookie dough to the prepared pan, then press it evenly into the bottom of the pan. Place into the oven to bake for 17-18 minutes, or until lightly golden. Allow to cool to room temperature – about 1 to 2 hours.
Caramel Layer
- Add the corn syrup, sweetened condensed milk, brown sugar, and butter to a medium sauce pan over medium heat. Heat, while whisking constantly, until the caramel begins to bubble. Continue cooking the caramel, while whisking very often, until it reaches 235°F on a candy thermometer. The caramel should be slightly thickened and darker in colour.
- Remove the caramel from the heat, add in the kosher salt and vanilla, then whisk to combine. Immediately pour over the cooled shortbread. Place into the fridge to set for 2 hours.
SunButter Layer
- Add the SunButterm maple syrup, and coconut oil to a medium sauce pan over medium heat. Bring to a boil, then continue to cook for 2 minutes while stirring frequently. Remove from the heat and pour over the cooled caramel layer. Place back into the fridge to set for 2 hours.
Chocolate Coating & Assembly
- Remove the pan from the fridge, and carefully remove the twix bar block by pulling up the parchment paper. Slice the block into 24 bars.
- Place melted (& tempered) chocolate into a bowl for dipping. Dip each bar into tempered chocolate (see method above) and place onto a parchment lined baking sheet to set up. Finish with flaky salt and enjoy!
- If not using tempered chocolate, just melt the chocolate as you normally would, then proceed with dipping the bars into the chocolate. Finally, the bars will need to be placed in the fridge for 15 minutes to allow the chocolate to harden.
