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These Twix Kat Candy Bars combine crispy, chocolate cream-filled wafers and soft, chewy caramel under a layer of delicious chocolate. They are the perfect mini treat or gift!
This might be surprising given the name of my blog, but I rarely buy commercial candy.
For one thing, I already eat way too much candy as a result of my other job, and some days I fear that my tombstone will read, “Here lies Elizabeth. She really should have stopped after 12 truffles.”
For another, most mainstream commercial candy just isn’t that exciting to me. I mean, I’m not mad at Snickers bars, but I’d rather spend several hundred calories eating a big ole moderately sized slice of cake instead.
Plus, I’m kind of a picky jerk, and most bars just aren’t quite right. Not enough nuts, or grainy caramel, or what’s the deal with all the nougat? I always wish they were tweaked just a little, and pretty soon I find I’ve spent all my time thinking about what I’d change, instead of simply enjoying the candy.
When I do reach for a candy bar, my two favorites are Twix and Kit Kats. (I especially love the dark chocolate versions of both. Why must they only be in limited editions?) Rather than suffer from one more mediocre bar, I decided to do my best Dr. Frankenstein impression and join these two together in one homemade uber-bar. With a base of cream-filled wafer cookies, and a topping of soft caramel, they’re pretty much my ideal candy bar.
Oh, and did I mention that one batch makes 18 candies? Allow me to revise my tombstone:
“Here lies Elizabeth. No one said you had to eat the entire 18-candy batch yourself.”
I love the combination of crispy, chocolate cream-filled wafers and soft and chewy caramel. Just because these are my ideal candy bars doesn’t mean that they’re yours, however, so feel free to get creative. Stir some chopped peanuts into the caramel layer, or sprinkle the top with toffee bits or crushed pretzels. Or all of the above! Dr. Frankenstein didn’t take orders from anyone, and neither should you. Just get to the kitchen and make your perfect candy bars like a boss.
Once you’re done making them, I suggest dressing them up in some fancy paper, a bit of string, and gifting a few to a friend. Not just because you’ll need to get rid of some lest your tombstone ends up looking like mine, but also because I think candy bars are the perfect gifting food. They’re already tidy, pre-portioned, and the perfect serving size, and I don’t know anyone who wouldn’t appreciate some impromptu candy bar love.
More Candy Recipes You’ll LoveMega Stuffed Peanut Butter Cups
Dirty Coke Fudge
Twix Kat Candy Bars
Ingredients
- 14 oz soft caramels
- 2 tbsp heavy cream
- 18 cream-filled sugar wafer cookies, about 1 inch wide and 4 inches long
- 1 1/2 lbs chocolate candy coating melts, I like Merckens
Instructions
- Line a 9×9-inch pan with foil extending up the sides, and spray the foil with nonstick cooking spray.
- If the caramels are individually wrapped, unwrap them. Combine the caramels and the cream in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth mixture.
- Pour the caramels into the pan and spread them into a thin, even layer. Let it cool for a bit, and then when it is still a little soft, press the wafers into the top of the caramel. I was able to make two rows of nine wafers, but yours may vary slightly depending on the size of the cookies you use. Refrigerate the tray until the caramel layer is firm.
- When the caramel is firm, place the candy coating in a microwave-safe bowl and microwave it in 30-second increments, stirring after every 30 seconds, until it is melted and smooth. Line a baking sheet with foil or parchment.
- Remove the candy bars from the pan using the foil as handles. Use a large sharp knife to cut each bar apart, trimming off any excess caramel or uneven edges.
- Dip a pastry brush in the coating, and paint the tops of the wafers with melted coating. Once all of them have a thin layer of coating painted on, refrigerate them briefly to set the coating—this should only take about 5 minutes.
- Once set, take a candy bar and turn it upside down, so that the wafer layer is on the bottom. Balance it on a slotted spatula above the bowl of coating, and use a spoon to pour coating over the top of the bars, making sure it covers the sides completely. (The bottom is already painted with coating, so you don’t need to worry about that. Yay!) Let the excess drip back into the bowl. Use dipping tools or a small offset spatula to take the bar off of the slotted spatula, scrape the bottom against the lip of the bowl to remove any more excess coating, then place the bar back on the covered baking sheet. Repeat until all of the bars are dipped, re-warming the coating in the microwave if necessary. Let the coating set completely. Store Twix Kats in an airtight container at room temperature.
Recipe Notes
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Click here to learn more about baking measurements and conversion.
Oh my heck! These are fabulous!
These look amazing! I’m literally exactly the same – I rarely buy commercial chocolate bars, but if I do it would be a twix or kit-kat! Your homemade ones look much better though!
GOOD LORD. These look incredible.
oh my goodness. I think this is the only candy bar that I have yet to make…this has to happen soon! So glad I stumbled across your recipe and blog!
Save me 🙂 These look fantastic!
Kit Kat and Snickers are my two favorite, so all I’d have to do is add peanuts! Perfect 🙂 Love how beautiful they look – way better than store-bought!
This is heaven on earth! Would you spare me one??! 🙂
These are just simply genius! Lovely and pretty much my ideal candy bar as well. I would totally eat the entire 18-bar batch! It would be hard not to. Honestly.
oh I love that you made a combination candy bar of two of my favorites! Looks so good!
Ah Elizabeth.. These candy bars look amazingly delicious. Just one question: do they melt if you don’t put them in the fridge. The area im living in is pretty humid and hot.
Thanks Sheryl! If you use candy coating (like Wilton’s Candy Melts, etc) they do stand up to warm room temperatures pretty well. But if your home is in the high 80s or 90s, they’ll still get soft, so you’re better off keeping them in the fridge just in case if temps are that high. Let me know how they turn out!
One daughter likes kit kats the other twix. We were just talking about end of the year treats and now I only have to make one version. So excited! What brand do you use for the wafer cookies?
Hey, that’s perfect! I don’t remember the brand of wafer–my grocery store has a lot of Russian/Armenian foods and it was a brand I wasn’t familiar with. To be honest I chose them mostly based on size–I wanted wafers that were fairly tall (4 layers instead of 3) and not too wide–about 1 inch. The good news is these’ll totally work with any size wafer–you may just have to trim a few to make them fit into the pan.
“Plus, I’m kind of a picky jerk, and most bars just aren’t quite right. Not enough nuts, or grainy caramel, or what’s the deal with all the nougat? I always wish they were tweaked just a little, and pretty soon I find I’ve spent all my time thinking about what I’d change, instead of simply enjoying the candy.”
I’ ve just found my soul mate!
High five, new soul mate!