Twix Brownies

A brownie and a Twix candy bar fell in love and and gave birth to these aptly names Twix Brownies with a shortbread crust, fudgy brownie, caramel topping and chocolate coating.

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These may not be the prettiest brownies I have ever made but they make up for it in the taste department. It’s a Twix-brownie love child! Boxed brownie mix plays dress up with a homemade shortbread crust, caramel topping, and chocolate coating. Impress your friends and family this Memorial weekend with these – they will never know you used a boxed brownie mix.

I do highly recommend serving these at room temperature or slightly warm (or outside at your BBQ) as the caramel is nice and gooey. The first time I made these I simply poured 8 ounces of melted chocolate on top but found that the caramel oozed everywhere after cutting and again when biting into the brownie. As you can see from the original picture at the end of this post, cutting the twix brownies cold, even with a sharp knife, also resulted in cracks. I

When I remade the second time I had the same problem. I could have used less chocolate on top to make them easier to cut/bite into but it was worth the mess because they were so dang good. But then I had the idea to cut them up before the chocolate and coated the entire thing to look like jumbo sized twix brownies. Freaking genius!

TWIX BROWNIES

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Yield: 27 Servings Prep Time: 1 Hour 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1/4 cup powdered sugar

• 1 cup all purpose flour

• 1/8 tsp baking powder

BROWNIES

• 1 box 9x13-inch brownie mix, plus ingredients on back of box*

• 1/4 cup hot fudge ice cream topping

CARAMEL

• 1 (14 oz.) bag of soft caramels

• 2 Tbsp heavy cream

CHOCOLATE TOPPING

• 12 oz. chocolate bark**

Directions

1. Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper with overhang.
2. In a medium bowl, cream butter and powdered sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Evenly press into the bottom of prepared baking pan. Bake for 10-15 minutes, or until edges are lightly browned.
3. While the crust bakes, mix together the brownie ingredients as stated on the box, plus 1/4 cup hot fudge ice cream topping. Pour over cooked crust, return to the oven and bake according to package directions. Allow to cool while you prepare the caramel.
4. Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Evenly pour onto the cooled brownies and gently spread. Place in the fridge for 30 minutes or until set***.
5. Once the caramel is set, quickly but carefully remove from the pan using the parchment paper overhang and cut brownies into approximately 1.5x3-inch pieces, then place back in the fridge**.
6. In a double boiler over medium-low heat, melt chocolate, stirring occasionally until melted and creamy. Dip brownies one at a time until coated on all sides, letting the excess drip off, then place back on the parchment paper. Cool in the fridge, about 20 minutes, or until hardened.
7. Best at room temperature so remove from the fridge at least 5 minutes before enjoying.

Notes

*Or use your favorite homemade 9x13 recipe for brownies. **If you don't want to mess with dipping each individually, use 8 ounces of chocolate and pour/spread over the top before cutting. ***I let mine set overnight to be safe.

Source: Crust halved from Allrecipes, brownies adapted from Domestic Rebel, originally from Jasey’s Crazy Daisy.

Post updated 9/9/2025, photo above left is the original, right is the second time I made them 7/2/2025.