“Twix” Bar Copycat Recipe

A fun and easy way to make your own Twix bars!

20 minutes

Serves: 24

Medium

A no-bake recipe that would be a great challenge for young bakers or anyone who loves the classic Twix bar taste!

This copycat recipe for make-at-home Twix Bars is so fun to do and even more fun to eat! I’m posting it at Halloween as it is both a treat (for obvious reasons) and a bit of a trick. A trick because my sister (who was the inspiration for this blog) HATED Twix Bars. 🙂 I’m sure she’s rolling her eyes and calling me an asshole.

This recipe is pretty straight forward but there are a couple of steps that are a little bit challenging. It’s a great combination that makes this recipe perfect for little chefs. Boiling the butter, milk and sugars is a bit of a challenge and you need to stir while it’s cooking. That’s a great introduction to all sorts of candy-making techniques but one that is a bit more forgiving than most. Another technique that’s a great learning tool is melting the chocolate and peanut butter. With the addition of the peanut butter, melting the chocolate is a bit easier than usual, but it’s still a great lesson on heating the chocolate SLOWLY and stopping when it’s mostly melted and stirring to melt the rest. I think this would be a fun project for little hands but definitely with adult supervision!

If you want to keep the classic Twix Bar taste, I wouldn’t recommend altering the recipe at all. In fact, with the salty Club Crackers on the bottom, I think I like this recipe better than Twix Bars. If you want to jazz these up though, I think adding some fun sprinkles on top (like these Halloween ones) could be great.

I strongly encourage you to make these copycat Twix Bars. They’re so easy and delicious. If you do give them a try, let me know in the comments below and share a pic with me on Instagram (@bdhbakes).

Steps:

Butter a 13x9 Pan
Take about a 1/2 Tablespoon of butter or so and spread it all over a 13x9 pan. I would suggest using a pan with straight edges and sides and not one that is overly curved.
Cracker Layer
Create a layer of club crackers over the entire bottom of the pan.
Crush Graham Crackers
Crush Graham Crackers until you have about 1 cup of crumbs. One sleeve of crackers is a bit more than one cup. I would suggest taking out one sheet out of the sleeve as a snack and crush the rest. I find it's easiest to put about 4-5 Graham Cracker sheets in a bag and roll with a rolling pin. Do this in several batches until you get your 1 cup.
Melt Butter
In a medium size sauce pan, melt your butter over medium heat.
Add Sugar, Milk and Graham Crackers
While the butter is melting add the sugars (brown and white), milk and Graham Crackers. Stir frequently and once the butter is fully melted, stir well to combine.
Boil for Five Minutes
Stirring frequently, bring the mixture to a boil and allow it to boil for five minutes. Keep stirring while it boils and don't walk away from it! After five minutes, immediately remove from heat.
Pour over Club Crackers
While the butter mixture is still very hot, pour it over the layer of Club Crackers. Allow to cool.
Melt Chocolate and Peanut Butter
Combine your chocolate and peanut butter in a small, microwaveable bowl. Heat it in the microwave in 10 second bursts until it starts to melt, stirring in between. It took me a total of about 30 seconds to get it to the right amount of melted. You want to see quite a bit of melting but still some solid chocolate chips and then at that point you can just keep stirring the warm mixture until it's all melted. (Over heating can cause the chocolate to seize.)
Pour Chocolate Layer
While the chocolate / peanut butter mixture is still very warm, pour it on top of the previous layers and gently spread to fully cover. Allow to cool completely at room temperature (will take several hours). OR you can speed up cooling in the fridge and set the treat faster, but it may dull the chocolate. (But it'll taste just as good!)