Sourdough Twix Bars
Homemade Halloween candy has become one of my favorite things to whip up in the kitchen this year. To add to my growing list of homemade candy recipes, I knew I had to put my own twist on a classic — Twix Bars. My Sourdough Twix Bars are chewy, chocolatey, and perfectly crunchy, with a subtle tang from the sourdough discard. They’re everything you love about the original, but made from scratch, with real ingredients. These bars are the perfect Halloween treat, especially when you are craving something nostalgic. And with this recipe you don’t have to choose between Right Twix or Left Twix. You get both!
Sourdough Twix Bars are a new addition to my list of homemade Halloween candies. With sourdough being one of my signature ingredients, I new I had to give a classic candy bar a twist, and what better than Twix Bars? Adding sourdough to the cookie layer creates a delicious tang that you don’t get with traditional Twix Bars. It also adds a crisp, buttery bite that perfectly complements the other layers of the bars.
The caramel layer of my Sourdough Twix Bars is made with none other than dates. Using a date caramel felt right, as it’s airs on the healthier side, while adding incredible depth. The rich, earthy flavor of the dates works hand in hand with the subtle tang of the sourdough cookie layer. Together, they create a deep, caramel flavor, that is warm, cozy, and perfectly balanced.
The chocolate coating ties the recipe together. It’s creamy, slightly bitter, and just firm enough to crack when you bite it. Each layer of my Twix comes together to make a nostalgic, elevated, homemade candy bar.
If you like my Sourdough Twix Bars be sure to try my Leftover Halloween Candy Brownies or my Brown Butter Butterfingers.
Ingredients You’ll Need:
Unsalted Butter - adds richness and a tender texture. Any unsalted butter will work, but I do find that high quality grass-fed butter like Kerrygold really adds a richer flavor.
Honey - Adds natural sweetness and binds the ingredients together.
All-purpose - The structural base. Gives the cookie layer its shape and texture. I love using Bob’s Red Mill Organic All-Purpose Flour.
Sourdough Discard - adds a subtle tang and enhances the flavor and crispiness of the cookie layer.
Vanilla - adds a soft, sweetness that ties all of the flavors together.
Dates - the heart of the caramel. Provide a natural sweetness and rich caramel-like flavor.
Milk - helps blend and smooth the date caramel, giving it a creamy consistency.
Almond Butter - adds a creamy, nutty richness.
Sea Salt - balances sweetness and helps enhance the caramel flavor.
Semi-sweet Chocolate Chips - adds a rich contrast to the shortbread and caramel. Serves as the shell for the candy bar.
Coconut Oil - smooths the chocolate, creates a shiny finish, and helps the bars harden faster.
If you make this recipe, leave a comment below or tag @sokoskitchen on Instagram.
FAQS:
Q: How should I store the Twix Bars?
A: Store in an airtight container in the fridge for up to 2 weeks.
Q: Can use traditional caramel?
A: While you can use a traditional caramel, making a date caramel better compliments the sourdough, deepens the rich flavor, and allows for a slightly, healthier alternative.
Q: Can I make these without sourdough discard?
A: No! While the sourdough discard may seem like only a flavor enhancer, it is also essential to the cookie’s texture, leavening, and sweetness. Without the discard, the cookie layer won’t bake right.
Q: Can I make these in advanced?
A: Absolutely! These Twix Bars can be made a few days in advance. Store in an airtight container in the refrigerator, and they will stay fresh and delicious.
Sourdough Twix Bars
Sourdough Twix Bars are chewy, chocolatey, and perfectly crunchy, with a subtle tang from the sourdough discard. They’re everything you love about the original, but made from scratch, with real ingredients.
Ingredients
- 3/4 cup unsalted butter, cold (1 1/2 sticks)
- 1/3 cup honey
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1 tsp vanilla
- 2 cups dates
- 1/2 cup milk of choice, room temp.
- 1/2 cup almond butter
- 1 tsp vanilla
- 2 cups semi-sweet chocolate
- 3 tbsp coconut oil
Instructions
- Preheat oven to 300F. Line a 9x9 baking dish with parchment paper.
- In a large mixing bowl, combine the shortbread ingredients. Pour into prepared baking dish and bake for 30 minutes. Let cool.
- While the shortbread is baking, soak the dates in hot water for 20 minutes. Drain the dates and blend with the rest of the date caramel ingredients. Set aside.
- Once the shortbread layer is fully cooled, pour the date caramel on top. Place in the fridge for 20 minutes to set.
- Once set, remove bars from fridge and cut into equal pieces.
- In a small mixing bowl, melt the chocolate chips and coconut oil. Microwave in 20 second intervals, stirring between each, until smooth and melted.
- Using a fork, dip each bar into the melted chocolate and coat evenly. Place on lined parchment tray.
- Place the bars in the fridge for 30 minutes or until fully set. Enjoy!
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