Homemade Twix Squares are my new favorite treat! Delicious, buttery shortbread, topped with salted caramel und smothered in chocolate, these make for the perfectly sized indulgence for afternoon teatime.
If you don’t have a fancy brownie bite pan like the one I used (in case the hubs asks, I’ve had it for yeeeaaaars, it’s just been at the back of the cupboard! 🤫😉), you can just as well use a quarter sheet pan and then cut it into squares.
I can’t wait for you to try it!
8 oz (240g) unsalted butter at room temperature
4 oz (120 g) caster sugar
8 oz (240 g) all purpose flour
4 oz (120 g) fine semolina
3 cups chopped dark chocolate
1 Tablespoon butter or coconut oil
1 1/2 cups caramel (You can either make your own caramel, see our recipe here, or use store bought caramel)
Tools needed: brownie bites pan or quarter sheet pan
Preheat the oven to 350 F (180 C).
Beat the butter in a large bowl until smooth.
Gradually beat in the sugar. Add the all purpose flour and the semolina. Stir gently with a spatula or wooden spoon until combined and resembling wet sand.
Liberally spray a brownie bites pan or a quarter sheet pan (9 x 13 in (23 × 33 cm)) with baking spray (if you are using a sheet pan, you can also line it with parchment paper.)
Press the mixture evenly into the brownie bites pan or the quarter sheet pan. If using a brownie bites pan, don’t fill it quite all the way up, as it will still rise a bit. Make sure it is level and prick the surface evenly with a fork.
Refrigerate for 10 minutes to chill.
Then bake for 20-25 minutes or until golden, rotating the brownie bite pan or sheet pan halfway through.
Let cool in the pan. When cool, run a small, sharp knife around the shortbread pieces and the turn carefully out onto a cutting board.
If you’re making your own caramel, now is a good time to do it! Find our recipe here.
If you are using store bought caramel or the homemade caramel has been in the fridge, warm it in a double boiler to make it soft. Save the water to melt your chocolate!
When the shortbread is completely cool, fill the cavities on top of the shortbread with caramel. Let set for a few minutes. If using a sheet pan, cover the entire surface of the shortbread with the caramel and smooth with a spatula.
Meanwhile, melt the chocolate and butter together in a double boiler or place in the microwave in 20 second bursts, stirring between bursts, until melted.
Place the squares on a wire cooling rack with a sheet pan underneath to catch drips.
Pour the melted chocolate over the squares and smooth the top and around the sides with a spatula or palette knife.
If using a sheet pan pour the melted chocolate all over with the caramel and smooth with a spatula or palette knife.
Refrigerate until the chocolate is set.
Store in the fridge, covered, for up to 1 week.