This Caramel Chocolate Twix Tart starts with a buttery shortbread crust, is filled with a creamy caramel sauce, and is finished with a decadent semisweet ganache.
Twix is one of my favorite candy bars. I just can’t resist those little fun sized ones… and twelve mini candy bars later, I realize that I’d have been much better off just eating one regular sized one. 😉 This Caramel Chocolate Twix Tart is so easy to make. A buttery shortbread crust is filled with creamy caramel sauce, and finished with a semisweet ganache. It’s a trifecta of homemade candy bar goodness, so without further delay, let’s make it.
What you’ll need to make this Caramel Chocolate Twix Tart:
All purpose flour
Granulated Sugar
Salt
Salted butter
Pure vanilla extract
Heavy cream
Milk chocolate chips (dark or semi-sweet would work as well)
The Crust
This classic all-butter crust has made its way into a few of my recipes (this Sour Cream Lemon Pie being one of my favorites to date) It has a buttery base, and is lightly sweetened with with a hint of salt. It is perfectly flavorful, and an ideal base for our Caramel Chocolate Twix Tart.
Begin by preheating the oven to 350°. You will be using a 9” tart pan for the recipe, and a removable bottom is ideal. Place flour into a mixing bowl with the sugar, and add the paddle attachment to your mixer. Give the flour, sugar, and salt a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour mixture. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Press the dough into the tart pan, and blind bake by lining with parchment paper and filling the crust with pie weighs, dry beans, or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. I like to remove the pie weights and parchment ten minutes before it is done to get a slightly golden edges to the bottom. Using a cookie cutter, you can also cut decorative pie curst cookies to top your tart. Bake at 350° for 10 minutes, or until golden. Allow the crust and the cookies to cool completely.
The Caramel + Chocolate
This easy 3-ingredient caramel has been featured over and over in my recipes, and there’s a good reason why: it’s easy and simply the best. I have an entire post about how to make it here, and I always recommend homemade over store bought when talking about caramel. However, if you're in a pinch for time and really need to buy some, try Trader Joe’s caramel sauce as it’s the closest to homemade that I’ve ever tried.
After filling the crust with the caramel, refrigerate until chilled, about an hour. The ganache layer is next.
The ganache is a simple ratio of two parts semisweet chocolate to one part heavy cream. I used ½ cup heavy cream and 1 cup semisweet chocolate chunks (by Scharffen Berger, my favorite local artisan chocolate company).
Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm and slightly bubbly. Be cautious when removing the bowl as it could be very hot. Add your semisweet chips or chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until smooth ganache forms. Allow to cool for about five minutes at room temperature before topping the tart.
Spread the ganache on top of the caramel, and top with the cutout cookies. These Easy Chocolate Curls are showstoppers, and I add them to pretty much all of my pies and tarts these days!
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Silk Dairy Free Heavy Cream is a great option for a dairy free heavy cream.
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XO,
Heather
Caramel Chocolate Twix Tart
Ingredients
For the Crust:
- 2 Cups All Purpose Flour
- ½ Teaspoon Salt
- 3 Tablespoons Granulated Sugar
- ⅔ Cup Salted Butter, cold and cut into cubes
- FOR THE CARAMEL LAYER:
For the Caramel Layer:
- See Blog for Caramel Recipe Link
For the Ganache:
- 1 Cup Semisweet Chocolate Chips or Chunks
- ½ Cup Heavy Cream
Instructions
- If making the caramel, do this first and cool completely, for several hours or overnight. Preheat the oven to 350°. You will be using a 9” tart pan for the recipe, preferably with a removable bottom.
- To make the crust: Place flour into a mixing bowl with the sugar and salt, and add the paddle attachment to your mixer. Give it a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour mixture. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Press dough into the tart pan, and blind bake by lining with parchment paper and filling the crust with pie weighs, dry beans, or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling. If baking the decorative pie crust cookies, cutout shapes as desired and bake at 350° for 10 minutes or until golden.
- Pour the caramel into the cooled shortbread crust, and using a spatula, spread evenly inside of crust. Refrigerate for 30 minutes.
- For the ganache:Heat the heavy cream in a microwave safe bowl on high for 30-60 seconds, or until hot and bubbly. Be cautious as cream will be very hot. Pour chocolate chips into the cream and allow to sit for 5 minutes. Whisk until smooth. Pour over caramel layer and refrigerate for another 20 minutes. Add chocolate curls and crust cookies.
- Slice and serve. Store any leftovers in the refrigerator for up to four days. Enjoy!
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