Print

Classic Homemade Twix Cookie Bars

Three stacked squares of rich 3-Layer twix cookie bars showing shortbread, caramel, and chocolate layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your own version of the popular candy bar with these layered cookie bars featuring a buttery shortbread base, a thick layer of gooey caramel, and a rich chocolate coating.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Gradually add the flour and salt. Mix until just combined and a crumbly dough forms.
  4. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven.
  5. Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and butter.
  6. Cook over medium heat, stirring constantly, until the mixture boils. Reduce the heat to low and continue stirring for 5 minutes until the caramel thickens slightly. Do not overcook.
  7. Remove the caramel from the heat and stir in the vanilla extract.
  8. Pour the hot caramel evenly over the warm shortbread crust. Return the pan to the oven and bake for an additional 10 minutes.
  9. Let the bars cool completely at room temperature, about 1 hour, then chill in the refrigerator for at least 1 hour to set the caramel.
  10. Prepare the chocolate topping: Place the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted.
  11. Pour the melted chocolate over the chilled caramel layer. Spread quickly to cover the entire surface.
  12. Refrigerate the bars for at least 2 hours, or until the chocolate is firm.
  13. Use the parchment paper overhang to lift the slab out of the pan. Cut into bars or bite-sized pieces.

Notes

  • For a thicker caramel layer, you can increase the caramel ingredients by 50% and adjust the cooking time slightly.
  • If you prefer a softer chocolate coating, use milk chocolate instead of semi-sweet.
  • Chill the bars thoroughly before cutting; this prevents the caramel from sticking to your knife.

Nutrition

Find it online: https://cookerykings.com/homemade-twix-cookie-bars-recipe/