Twix [Candy Bar] Tart

Twix Candy Bar Tart | browneyedbaker.com #recipe

Confession: I have never been a big candy bar eater. That’s due in large part to the fact that my mom never allowed much junk food in the house when we were kids. (Even my dad had to sneak his candy.) However, I did manage to get my hands on some candy bars back in the day (thanks to Halloween), and savored every last bite. I was always jealous of kids who whipped candy bars out of their lunchbox, but 25 years later, I’m grateful that my mom kept the junk to a minimum. In an attempt to make up for lost time, I currently have an obsession with recreating classic candy bars in my own kitchen. I just cannot quit things like homemade Snickers bars, peanut butter cups (even peanut butter eggs) and a pie based on the Take 5 bar. I just can’t. Which is why when I was flipping through one of my foodie magazines and saw a massive Twix tart, I couldn’t get it out of my head. It was begging to be made, and my stomach is oh-so-happy I followed through.

Twix Candy Bar Tart | browneyedbaker.com #recipe

This tart has a shortbread crust base, which is awesome because it has a maintenance level of zero. No rolling out. No crimping. Just mix up the dough and press it into the tart pan; it couldn’t be easier. The shortbread base is topped with a layer of caramel that mimics the caramel in the Twix bar just perfectly. It’s not hard, it doesn’t ooze… it’s a fabulous soft and chewy caramel. The top of the tart is a simple layer of milk chocolate ganache, because a candy bar wouldn’t be a candy bar without milk chocolate.

Twix Candy Bar Tart | browneyedbaker.com #recipe

The combination of all three is candy bar utopia.

Crunch, chew, and chocolate.

It’s all there… In perfection ratio and consistency.

Twix Candy Bar Tart | browneyedbaker.com #recipe

I am certainly making up for my lack of candy bars as a kid!

Do you have a favorite?

Twix Candy Bar Tart | browneyedbaker.com #recipe

Two years ago: Chicago-Style Deep-Dish Pizza
Three years ago: Moon Pies
Four years ago: Chocolate-Dipped Shortbread Cookies
Five years ago: Cucidati [Italian Fig Cookies]

Twix Tart

Yield: 6 to 8 servings

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

A giant Twix tart with a shortbread crust, chewy caramel layer and topped with milk chocolate ganache.

Ingredients:

For the Shortbread Crust:
1½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
9 tablespoons unsalted butter, chilled and cut into ½-inch cubes
1 egg, lightly beaten

For the Caramel Filling:

½ cup + 1 teaspoon heavy cream
4½ tablespoons sweetened condensed milk
½ cup granulated sugar
6 tablespoons Lyle's golden syrup
2 tablespoons water
2 tablespoons unsalted butter, at room temperature, cut into small pieces

For the Milk Chocolate Ganache:
7 ounces milk chocolate, finely chopped
5 tablespoons heavy cream

Directions:

1. Make the Shortbread Crust: Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the mixture looks like coarse sand and there are no pieces of butter larger than the size of a pea (about 5 to 10 pulses) Add the egg a little at a time, pulsing after each addition. Once all of the egg has been added, process until the dough forms large clumps (about 10 seconds).

2. Turn the dough into a 13¾x4¼-inch rectangular tart pan and press into an even layer all over the bottom and up the sides of the tart pan. Run a rolling pin over the top of the tart pan to remove the excess dough. Place the dough-lined pan in the freezer for at least 30 minutes.

3. Preheat oven to 375 degrees F. Pierce the dough all over with a fork, then cover the crust with aluminum foil, pressing the foil tightly against the crust and covering the sides. Place the tart pan on a baking sheet and bake for 20 to 25 minutes, or until lightly browned. Carefully remove the foil. If the tart has puffed up at all, press it down gently with the back of a spoon. Return to the oven and bake for an additional 10 to 15 minutes, or until golden brown. Remove from the oven and place the tart pan on a wire rack and allow to cool completely.

4. Make the Caramel Filling: In a small saucepan over low heat, combine the heavy cream and sweetened condensed milk, stirring to combine until the sweetened condensed milk is melted and incorporated into the cream. Remove from heat and cover to keep warm.

5. Place the sugar, golden syrup, and water in a medium saucepan and warm over low heat, stirring occasionally, until the sugar melts. Increase the heat to medium and cook, not stirring, until the mixture reaches 250 degrees F on a candy or instant-read thermometer. Remove from the heat and stir in the butter and the cream mixture (pour the cream mixture carefully, as the caramel will bubble up). Return to medium heat and cook, stirring constantly, until it reaches 240 degrees F. Pour the caramel into the shortbread crust and allow to cool and set completely, at least 30 minutes.

6. Make the Milk Chocolate Ganache: Place the chopped chocolate in a small bowl; set aside. Place the heavy cream in a small saucepan and bring to a rapid simmer over medium heat, then pour over the chocolate. Let sit for 2 minutes, then stir until completely smooth. Pour the ganache over the caramel layer, spreading it into an even layer with an offset spatula if necessary. Refrigerate the tart for at least 30 minutes to allow the ganache to set. Allow to sit at room temperature for 20 minutes before serving. Remove the tart from the pan, slice and serve. Leftovers can be stored in an airtight container, or tightly wrapped in plastic wrap, in the refrigerator for up to 5 days.

Note: Lyle's Golden Syrup is a sugar syrup that falls somewhere between honey and molasses. The company is based in the UK, but most grocery stores in the U.S. that have an international aisle stock it in the "British" section. You can also purchase it from Amazon and King Arthur Flour. Some readers have reported good results substituting corn syrup, while others have indicated that it did not work. Unfortunately, I can't guarantee results if a substitution is used.

(Recipe inspired by Delicious magazine)

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80 Responses to “Twix [Candy Bar] Tart”

  1. Laura (Tutti Dolci) on March 4, 2014 at 1:38 am

    I love Twix, your tart looks incredible!

    Reply

  2. Shikha @ Shikha la mode on March 4, 2014 at 1:54 am

    The first line of this post is literally the first line of a post I did last week on homemade Reese’s cups! I think when you make it yourself, it’s not really candy, it’s just delicious.

    Reply

  3. Averie @ Averie Cooks on March 4, 2014 at 2:47 am

    OMG I LOVE THIS!!!! Twix are one of my fave candy bars ever and I’ve made bars that resemble them, but this just takes the cake! Or the bar :) Or the tart! Love.it.
    This is one of my fave recipes of yours in ages! Pinnnned!

    Reply

  4. lilac & love on March 4, 2014 at 3:41 am

    I know what i’m spending my day making, it looks incredible! <3 xx

    lilacandlove.blogpost.com

    Reply

  5. Zainab on March 4, 2014 at 4:16 am

    Looks fabulous! What would be a good substitute for the golden syrup?

    Reply

    • Michelle on March 4th, 2014 at 10:34 am

      Hi Zainab, You can substitute light corn syrup for the golden syrup.

      Reply

  6. movita beaucoup on March 4, 2014 at 5:55 am

    Mother of pearl. Would it be wrong to make this for breakfast? Of course not. I’m being silly.

    Reply

  7. Lily (A Rhubarb Rhapsody) on March 4, 2014 at 6:29 am

    Oh my goodness, that is simply a thing of beauty! Who can resist a Twix? This is definitely a new and improved version.

    Reply

  8. Laura @ Lauras Baking Talent on March 4, 2014 at 6:31 am

    Wow! This looks amazingly beautiful :) Thanks for sharing.

    Reply

  9. Jenna on March 4, 2014 at 6:39 am

    . MUST make it, especially since twix is (and will always be) my favorite ..Thanks alot for posting!

    Reply

  10. Rachael on March 4, 2014 at 7:17 am

    You must be inside my head because I pictured making something just like this-a homemade Twix bar (because they are one of my absolute favorites!). And this was how I was thinking about approaching the challenge, so thanks for this recipe! Also, what is Lyle’s syrup though? Can you use anything else if you ca’t find that? I seriously find it hilarious that you posted this because I was trying to come up with a homemade twix bar recipe for forever!

    Reply

    • Michelle on March 4th, 2014 at 10:36 am

      Hi Rachael, Lyle’s golden syrup is a type of sugar syrup. The company is based in the UK, but my grocery store carries it in the international aisle under “British”. You can also order it from Amazon or King Arthur Flour. A suitable substitute would be light corn syrup.

      Reply

  11. Janice on March 4, 2014 at 7:24 am

    What is Lyle’s Golden Syrup and where can I find it? Thanks!

    Reply

    • Michelle on March 4th, 2014 at 10:36 am

      Hi Janice, Lyle’s golden syrup is a type of sugar syrup. The company is based in the UK, but my grocery store carries it in the international aisle under “British”. You can also order it from Amazon or King Arthur Flour.

      Reply

  12. Adrienne | Appetites Anonymous on March 4, 2014 at 9:19 am

    Totally going to make these!! I think I’ll add peanut butter though to try and make a peanut butter twix! Thanks for sharing. :)

    Reply

  13. Jessica P on March 4, 2014 at 9:26 am

    This sounds amazing and I can’t wait to try it! Same question as a couple of other people though, what is Lyle’s Golden Syrup? Never heard of it…

    Reply

    • Michelle on March 4th, 2014 at 10:36 am

      Hi Jessica, Lyle’s golden syrup is a type of sugar syrup. The company is based in the UK, but my grocery store carries it in the international aisle under “British”. You can also order it from Amazon or King Arthur Flour.

      Reply

  14. marcie on March 4, 2014 at 9:43 am

    I don’t like eating candy bars either — I prefer homemade any day of the week! I’ve had a fondness for Twix bars since I was a kid, so I love this homemade version — it’s just gorgeous, Michelle!

    Reply

  15. Jodi4372 on March 4, 2014 at 9:49 am

    I was curious where you found the Lyle’s golden syrup too! I can’t wait to make these!

    Reply

    • Michelle on March 4th, 2014 at 10:36 am

      Hi Jodi, Lyle’s golden syrup is a type of sugar syrup. The company is based in the UK, but my grocery store carries it in the international aisle under “British”. You can also order it from Amazon or King Arthur Flour.

      Reply

  16. Jessica @ A Kitchen Addiction on March 4, 2014 at 10:21 am

    I’m not much of a fan of candy bars either, but this tart looks incredible!

    Reply

  17. Lily @ Life, Love, and Cupcakes on March 4, 2014 at 10:56 am

    Twix are one of my favorite candies!! I love the idea of a twix tart!

    Reply

  18. Lisa @ Simple Pairings on March 4, 2014 at 10:59 am

    This looks INCREDIBLE! I love Twix bars, but your tart looks even better! So perfect and beautiful!

    Reply

  19. Nancy P.@thebittersideofsweet on March 4, 2014 at 11:37 am

    I think this is such a great idea for a tart! I a big candy bat lover!

    Reply

  20. Cate @ Chez CateyLou on March 4, 2014 at 12:03 pm

    I love this tart!!! My favorite part of Twix bars is the cookie – I used to (ahem, still do…) eat the chocolate and caramel off the top so that I could eat the cookie plain! I’m a freak, I know :) So I love how much cookie is part of this giant twix – it is the perfect ratio for me!!

    Reply

  21. Lynne on March 4, 2014 at 1:17 pm

    Not a comment on the recipe, but it’s almost St. Patrick’s Day, and the BEB avatar still has on her Christmas apron (and Santa hat). Just a reminder (and to anyone who still has their Christmas wreath/lights/decorations still hanging up . . . :-)

    Reply

    • Michelle on March 4th, 2014 at 2:29 pm

      Hi Lynne, The illustration has actually been changed since right after New Year’s, you might need to clear your cookies :)

      Reply

      • Lynne on March 4th, 2014 at 8:03 pm

        And so it has! My bad . . . thanks for letting me know.

        Reply

      • Lynne on March 6th, 2014 at 3:02 pm

        Actually, had to clear my cache – I’ve never had to do that before.

        Reply

  22. Mary D on March 4, 2014 at 1:42 pm

    I love Twix – My favorite was PNB Twix until they changed the cookie to chocolate. Wonder if I can take your Reeses cup filling and substitute it for the caramel to make the old version of PNB Twix? Yum.

    Reply

  23. Jaclyn on March 4, 2014 at 1:54 pm

    This looks incredible! My kind of tart!

    Reply

  24. AnnMarie on March 4, 2014 at 2:04 pm

    Oh boy, I know a teenage boy who is gonna love me when I make this! Sounds so good! I am a huge candy bar eater (every day almost…mini’s!) so this is perfect. Thanks! Pinned!

    Reply

  25. Kristina on March 4, 2014 at 2:21 pm

    Twix is my favorite candy bar! Now I need to go buy a rectangular tart pan…

    Reply

  26. Angie W. on March 4, 2014 at 2:38 pm

    Can I ask where you purchased your tart pan? I’ve not seen a long rectangular style and I’d like to add one to my collection.

    Reply

  27. Tricia @ Saving room for dessert on March 4, 2014 at 2:58 pm

    Well I’m drooling now! This looks deeeelicious! A candy bar is a special treat and I bet this tart is too. Caramel and chocolate – shortbread too – woohoo!

    Reply

  28. Rachel on March 4, 2014 at 4:01 pm

    This looks great! Twix is one of my favorite candies. Anything chocolate really gets me. I made chocolate chip cookies today and it’s safe to say I ate too much.

    Reply

  29. Katrina @ Warm Vanilla Sugar on March 4, 2014 at 6:02 pm

    You totally made my day with these!! Love these!

    Reply

  30. Christina @ The Beautiful Balance on March 4, 2014 at 6:29 pm

    This looks SO tasty! I am not big on candy bars either and my mom was the same exact way. However, Twix is pretty tasty (haven’t had one in many years due to dairy content) but I know I can make this and be completely happy :)

    Reply

  31. Tracy | Pale Yellow on March 4, 2014 at 8:51 pm

    I’m not really a candy bar person either, more of an M & M’s person, but I love Twix bars! The chocolate and caramel with a cookie crust is perfect!

    Reply

  32. Steph in Lex on March 4, 2014 at 8:58 pm

    Twix is soooooo good!! I also love Milky Ways–chocolate + caramel is the best combination to me, and while I like things like Snickers, my preference is not to have anything as significant as peanuts messing it up. This looks like something I will need to make in the near future!
    Our moms are cut from the same cloth. Mine kept treats to a minimum, including pop. It’s liberating when you get old enough that you can have it whenever you want, but nice when you’re not addicted because your mom didn’t let it be a free-for-all!

    Reply

    • Michelle on March 4th, 2014 at 9:51 pm

      We didn’t have pop either! Sometimes my parents would pick up a 2-liter if it was a pizza night (which was also a treat). Also, never any chips, only pretzels for snacking in the evening.

      Reply

      • Steph in Lex on March 5th, 2014 at 9:18 pm

        Yep, same here! Pizza was a rare treat and we’d get the pop pretty much only with pizza. And for some reason eating pizza on a night other than Friday night was unheard of! Maybe it’s a midwest Mom thing.

        Reply

  33. Sheila @ Sweet a Baked Life on March 4, 2014 at 11:33 pm

    I LOVE Twix! And I have got to make this scrumptious recipe!

    Reply

  34. Tieghan on March 4, 2014 at 11:50 pm

    In love!! So awesome!

    Reply

  35. Lauren on March 5, 2014 at 2:36 am

    Love this recipe AND I love Delicious magazine. I look forward to it showing up in my post box every month.

    Reply

  36. Debbie on March 5, 2014 at 12:47 pm

    Thanks for the great recipe! I don’t have a tart pan. Any suggestions for an alternative?

    Reply

    • Michelle on March 5th, 2014 at 7:41 pm

      Hi Debbie, You could use a 9″ springform pan with removable sides/bottom.

      Reply

  37. PinkPanthress on March 5, 2014 at 1:30 pm

    I love this Recipe! Always in search for some homemade yumminess…

    Reply

  38. Sarah on March 5, 2014 at 8:44 pm

    Awesome! I just picked up a tart pan and I’ve been dying to use it. This will be perfect, and I have most the ingredients on hand. But – is there a good substitute for the sweetened condensed milk? I’m not a fan of that flavor… Thank you!

    Reply

    • Michelle on March 6th, 2014 at 4:10 pm

      Hi Sarah, You can’t taste the sweetened condensed milk, it tastes just like caramel, but this really helps with the texture. I wouldn’t substitute.

      Reply

  39. Elisa on March 5, 2014 at 8:54 pm

    Is therea other pan I could use?

    Reply

    • Michelle on March 6th, 2014 at 4:10 pm

      Hi Elisa, You could 9″ round tart pan or springform/cheesecake pan.

      Reply

  40. dina on March 6, 2014 at 9:37 am

    that looks way better than the candy!

    Reply

  41. London carpet cleaners on March 6, 2014 at 10:10 am

    I’m a big twix lover and this looks heavenly delicious! Can’t wait to try!

    Reply

  42. Constance on March 7, 2014 at 11:56 am

    I love your blog, but would really help if you shared pictures of the recipes while being made.

    It’s frustrating to have to read these paragraphs of information and you can’t SEE what you’re doing also.

    Consider maybe someone hasn’t used a rectangular tart pan. It helps to SEE it.
    Maybe people want to SEE the kind of chocolate you used.

    As I said, love the blog and the several pics of the completed product, but without pictures of your ingredients or any of the steps of the recipe being made (if you actually made this stuff), this blog isn’t very informative.

    Reply

  43. Jay on March 8, 2014 at 5:50 pm

    I’m liking the look of this tart…perhaps a birthday surprise for a dear one who loves Twix! You’ve been a homemade candybar kick…any luck that you might try creating a homemade Butterfinger (or Clark Bar…it’s the same basic thing)? I’ve looked for something like that for a couple years, but never found anything.

    Reply

  44. Mir on March 10, 2014 at 7:10 pm

    Wow. Not only is this the best idea ever, but I also love the way it looks! The rectangular tart shape reminds me of a gigantic, more decadent Twix bar. I can’t wait to try it!

    Reply

  45. Alyssa {Cake, Crust, and Sugar Dust} on March 10, 2014 at 11:29 pm

    This. Looks. Amazing! Twix are one of my favorites…I have got to try this!

    Reply

  46. Tessa on March 13, 2014 at 8:30 am

    It looks absolutely delicious! But can you tell me, why cover the crust with foil in the oven? Can you also just put it without foil in the oven? And what is the difference? Is the crust more crunchy maybe? I would really like to hear from you! (I’m currently baking this and I noticed that after I removed the foil (after baking) the crust was collapsed.. Is that normal?)

    Reply

    • Michelle on March 13th, 2014 at 11:08 am

      Hi Tessa, The foil needs to be used so that the crust doesn’t burn before it is done fully cooking.

      Reply

      • Tessa on March 13th, 2014 at 11:14 am

        Thank you very much for your fast answer!

        Reply

  47. Anna on March 13, 2014 at 1:39 pm

    These are incredibly deliicous and easy to make–my sister and I found that they get pretty melty pretty fast, although that may differ depending upon the type of chocolate used.

    Reply

  48. Heather on March 13, 2014 at 5:51 pm

    I made this and used corn syrup because I didn’t have the golden syrup and my caramel never set. It also didn’t turn out the same color as yours. Everything else was made exactly as stated. I even put it in the fridge overnight before adding the chocolate hoping that it would harden, but it didn’t. I still added the chocolate on top and refrigerated again. Unfortunately this is really messy and I probably won’t be making it again.

    Reply

  49. DeAnna on March 15, 2014 at 7:33 pm

    I read all the comments about subbing the golden syrup with light corn syrup but is there any other substitution I could use? I live in Italy and have never seen corn syrup here. Thanks in advance for your reply. Can’t wait to make this!

    Reply

    • Michelle on March 17th, 2014 at 8:53 am

      Hi DeAnna, Unfortunately, I’m not aware of any other substitutes for this recipe.

      Reply

  50. Renee @ Awesome on $20 on March 17, 2014 at 1:52 am

    I read Delicious when I lived in Taiwan. It was much easier to get British food magazines than American ones. I fell in love with it, but it’s so expensive to get in the US. I need to have my husband’s family start sending it to me. This tart looks fantastic, and completely doable. I can’t wait to try it.

    Reply

  51. Kevin @ Closet Cooking on March 18, 2014 at 9:33 pm

    This twix tart looks so good!

    Reply

  52. Mapleleaf17 on March 22, 2014 at 11:42 am

    I don’t have a tart pan and want to try this out. Any suggestions on what type of pan I might be able to use instead?

    Reply

    • Michelle on March 23rd, 2014 at 10:14 pm

      You could use a 9″ springform pan.

      Reply

  53. Sophie H on March 22, 2014 at 1:45 pm

    Hi! Do you think the shortbread crust could be used to make shortbread biscuits? Could it be rolled out and cut into circles/shapes?

    Reply

    • Michelle on March 23rd, 2014 at 10:15 pm

      Hi Sophie, I have not tried that, so I’m honestly not sure!

      Reply

  54. donna on April 12, 2014 at 12:16 pm

    Whole Foods carries the Lyle’s Golden Syrup. Picked it up and will be making this tonight!

    Reply

  55. April Summers on April 20, 2014 at 12:03 am

    I made this for a egg coloring party today and everyone LOVED it. I followed the recipe exactly and it came out perfect. The caramel was a perfect consistency and it was great even after being out of the refrigerator for hour. I will be making this again!!!!

    Reply

  56. Olivia on May 22, 2014 at 1:53 am

    Your recipes are always amazing! I am going to make this tomorrow, only my plan is to make shortbread rounds and then layer carmel on those and then cover the whole thing in chocolate. Twix cookies :) Do you have a preferred way to cover cookies in chocolate?

    Thanks!

    Reply

    • Michelle on May 22nd, 2014 at 10:28 pm

      Hi Olivia, I usually just use forks to dip and lift out. Sounds delicious!

      Reply

  57. Lucy on May 23, 2014 at 11:55 am

    YUM! definitely baking this tomorrow!!!!

    Reply

  58. Jessie on June 14, 2014 at 12:12 pm

    Can I bake this in a 9×4 loaf pan? Would I need to double the recipe?

    Reply

    • Michelle on June 17th, 2014 at 4:19 pm

      Hi Jessie, You can, but you would definitely not want to double the recipe. Since that has smaller dimensions than the rectangular tart pan, you will end up with thicker layers.

      Reply

  59. Shauna on September 13, 2014 at 9:12 pm

    I just made this, and it’s incredible! I bake a lot, ( just look at my belly! ) and this, I will make again, ALOT! This would make a great gift! Thanks for sharing, I will bea regular visitor to your site! :)

    Reply

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