White Chocolate Twix Bars

White Chocolate Twix Bars
      A few days ago I had an intense craving for a Twix bar and a white chocolate Kit Kat. (In fact it was so strong that my husband offered to go on a late evening trip to the store). Rather than send Jeff out on a wild goose chase, I decided to score the internet for recipes for the candy bars. Since I didn’t have any wafer cookies in the house, I scratched the Kit Kat idea and searched for Twix. I needed a shortbread base, a caramel center, and decided I could top it with milk or white chocolate depending on how I felt.
     To make these bars, I used a recipe from allrecipes.com for inspiration. I added more butter to the shortbread to make for a richer base. I kept the filling the same, but for the topping I made up my own white chocolate layer out of plain white chocolate chips (and a little butter for spreading consistency).
     What resulted was something EVEN BETTER than a Twix bar. The shortbread was amazingly rich and smooth, (not crumbly at all like some shortbreads are). The filling had a wonderful homemade flavor to it and a perfect consistency (soft enough to bite into without hurting your teeth but firm enough to stay on the shortbread). The white chocolate topping was as decadent as white chocolate can be and the perfect finishing touch to the dessert bar.
     Next time I will try dipping the whole bar in the melted white chocolate for a more genuine candy bar feel; stay tuned!
Shortbread Base
Boiling the caramel sauce
Stirring the caramel for three minutes after removing from heat
The cooled layer of caramel
White Chocolate topping


White Chocolate Twix Bars
Prep time
Cook time
Total time
Serves: 16
  • Shortbread Base:
  • ¾ cup butter, softened
  • ⅓ cup white  sugar
  • 1&1/4 cups all-purpose flour
  • - - - - - - -
  • Caramel Filling:
  • ½ cup butter
  • ½ cup sweetened condensed milk
  • ½ cup packed light brown sugar
  • 2 Tablespoons light corn syrup
  • - - - - - - -
  • Topping:
  • 1 12 oz. bag white chocolate chips
  • 2 Tablespoons butter
  1. For Shortbread Base: Preheat oven to 350 degrees. In a medium bowl, combine butter, sugar, and flour until smooth. Pat into a greased 9"x9" square baking pan. Bake for 20 minutes, or until golden brown. Place in freezer to cool.
  2. For Caramel Filling: Combine butter, sweetened condensed milk, brown sugar, and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Continue to stir constantly and continue boiling over LOW heat for 5 minutes. Remove from heat and stir very well with a wooden spoon for 3 minutes. Remove shortbread from freezer and pour over crust. Cool in refrigerator.
  3. For Topping: Heat chocolate chips and butter over low heat in a small saucepan. Stir until smooth. Spread over caramel filling. Chill until firm. Cut into 16 logs and serve at room temperature.

Pin ItFollow Me on Pinterest


  1. That sounds sooo delicious!! I’m on a white chocolate kick right now. I made a White Chocolate Strawberry Swirl Cheesecake yesterday that is just divine! Made it and posted it in my blog immediately!! I’d like to add more strawberry swirl next time but yummy.  I’ll have to try this next!! Thanks for sharing!

  2. OMG!  You have just become my hero!  A friend showed me your blog b/c I LOVE white chocolate.  I actually can’t eat regular chocolate (the caffine gives me migraines) and so I rely on White chocolate for a lot!  Those White Chocolate Twix sound amazing!  Please continue posting things with white chocolate so I can enjoy!  🙂

  3. Mmm, that looks so good. I love Twix, but I adore them cold so I always keep them in the freezer.

  4. Love Twix, I’d love a white chocolate one, they look amazing!

  5. Sometimes those late night creations turn out the best. These look great! Good work!

  6. Oh, oh, oh…. headed to the store to get the ingredients to make these tomorrow.  Yum.

  7. Love your blog…love these bars, OMG!  You. are. a. genius!  🙂

  8. YUM!  These look amazing.  I cannot wait to try them!

  9. I would cover the bars in white chocolate after adding the caramel and having it set. I keep mine in the refrigerator, and they have lasted up to a week before they were all eaten. They would probably stay fresh longer than that, but they are too tempting for us to leave alone!

  10. Anonymous says:

    This sounds so good! Cannot wait to try them!!

Speak Your Mind

Rate this recipe: