Homemade Twix Bars

Homemade Twix Bars

Hey guys, this is a collaboration with Everten where I chose a product to review and keep. I decided to get the Miyabi 5000FCD 20cm Gyutoh knife because it is what you will use the most in your kitchen – everything you cook and sometimes bake will need a knife. I do believe that a good knife is needed in a kitchen because safety first. A sharp knives means a safer knife as the knife will be doing all the work. With a dull knife, you’ll have to force it more and it’s easier for it to slip.

Ain’t she a beauty though guys? Look at that beautiful pattern from the damascus steel – I’ve never seen a knife like that before. We have Furi and Shun knives but I was curious about Miyabi – leave it to the Japanese to create some good knives. The Miyabi 5000FCD Gyutoh is amazing and what I love about it most is the wooden handle. Smooth polish that is weighty helps keep the knife balanced when you’re using it. The shape of the knife was also something I was quite curious about as we usually use the Shun Santoku. The Gyutoh knife has a longer tip and blade which helps keep the rolling motion going when you’re cutting. The knife itself is also unbelievably sharp where it glides through things effortlessly and makes cooking a lot easier. The one thing a knife must be is comfortable and the Miyabi 5000FCD ticks all the boxes with how well it is designed. This is definitely love!

So let’s get down to business – we all know why you’re here. I was baking like a madwoman during the December period which has left me completely baked out for the past 3 months. I found this amazing recipe for a homemade twix bar but I came across the issue of salted caramel melting everywhere and the whole thing squashing to create a more deconstructed dessert. This time, I cooked the caramel a tad longer to make a sturdier. Also, with this new super sharp knife, it gave very clean cuts leaving everything in one piece. Huzzah!

So what is this homemade twix bar made out of? Take something already amazing but replace it with a crumbly homebaked shortbread, thick salted caramel that is made from scratch and good quality chocolate (none of that Hershey chocolate business) – THAT is what our tastebuds are made for. Oh but there is a surprise – the genius of the recipe is adding a layer of crushed pretzels to give a layer of crunch. And yes this was one of the recipes that I ate more than I should. You have been warned so here you go guys – bake your little hearts out!

Homemade Twix Bars

Makes 16 large squares

Recipe adapted from Sally’s Baking Addiction


145g unsalted butter, slightly soft (NOT room temperature, needs to still be a bit cold)

141g plain flour

50g white sugar

1/4 tsp salt

1 egg yolk, room temp

1 tsp vanilla paste

60g chopped pretzels

180g semi-sweet chocolate

10g unsalted butter


Salted Caramel Sauce (makes 240ml)

200gwhite sugar
90g butter
120 ml cream
1 tsp salt



To make shortbread base:

  1. Preheat oven to 180°C fan forced. Line a 8 or 9″ square baking pan and allow baking paper to hang over the sides.
  2. Beat butter with a electric mixer until smooth and creamy.
  3. Add flour, sugar, salt, egg yolk and vanilla until mixture is crumbly.
  4. Use your hands to push the dough together and then press into pan.
  5. Press pretzels on top.
  6. Bake for 20 minutes.
  7. Cool completely before adding caramel.


To make caramel:

  1. In a small pot warm up the cream and when you see it steam, remove it from heat.
  2. On low-medium heat, heat up white sugar in a tall pot. Occasionally tilt the pot from side to side to move the sugar.
  3. Once the sugar is fully melted and is an amber colour add the butter. Let it boil for 1 minute until everything is incorporated – stir occasionally to break up bubbles. If the caramel and butter are separating, use a hand whisk  to bring it back together.
  4. Slowly pour in the cream. The mixture will bubble up again and let it boil for 1 minute. Stir occasionally to break up the bubbles.
  5. Remove from the heat, stir again and add salt.
  6. Allow the caramel to cool completely.
  7. Once caramel is cool, add to the shortbread base.


To finish:

  1. Melt chocolate and butter in a saucepan over low heat.
  2. Poor over cooled caramel.
  3. Top with sea salt.
  4. Allow to cool completely in fridge before cutting them into squares.
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