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Just in case you wanted to take Mars Inc. on with your own home-baked Twix Bars, here’s your chance to do so. This recipe from Mele Cotte makes 16 bars. 16 for you, none for me. Check out the recipe below!

Shortbread Base

1 ¼ all purpose flour
½ cup unsalted butter
¼ cup castor (fine) sugar*
2 tsp. vanilla bean paste or vanilla extract

Caramel Filling

¾ cup unsalted butter
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk

Topping

10 oz. bittersweet chocolate** (like Scharffen Berger)

Preheat oven to 350°F. Grease/Spray and line the bottom of an 8-inch square pan.

Combine butter, flour, sugar and vanilla in a large mixing bowl.  Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat.  While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base.  Bake for 20-25 minutes, or until golden.

Meanwhile, make the filling.  Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat.  Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat.  Cook, stirring frequently,  for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.

Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water.  Heat the chocolate, stirring frequently, until melted. Cool slightly.  Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired “wave” or pattern.

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

*If you can’t find fine sugar, place the sugar in the food processor and pulse to make it fine.  Then, measure accordingly.

**semi-sweet works as well

Geoff KutnickTwitterFacebook

Geoffrey Kutnick leads content direction and business development for Foodbeast. He splits his time between the quaint neighborhoods of Orange County and the lively streets of Long Beach.