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Homemade Twix Cookie Bars

Two stacked squares of homemade Twix bars showing the shortbread base, gooey caramel, and chocolate topping.
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Make your own layered dessert bars featuring a buttery shortbread base, chewy caramel filling, and a rich chocolate coating. These bars taste like the classic candy.

Ingredients

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  • For the Shortbread Base: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • For the Caramel Layer: 1 (14 ounce) can sweetened condensed milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Topping: 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil (optional, for smooth melting)

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: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Gradually mix in the flour and salt until just combined. Do not overmix.
  4. Press the shortbread dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven.
  5. Prepare the caramel: While the shortbread bakes, combine the sweetened condensed milk, brown sugar, and butter in a medium saucepan.
  6. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium-low and continue to stir for 5 to 7 minutes until the caramel thickens slightly. Remove from heat and stir in the vanilla extract.
  7. Pour the hot caramel evenly over the warm shortbread crust. Return the pan to the oven and bake for an additional 10 minutes.
  8. Remove from the oven and let the bars cool completely to room temperature, about 1 hour. The caramel needs to set before adding the chocolate.
  9. Prepare the chocolate topping: Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth.
  10. Pour the melted chocolate over the cooled caramel layer and spread evenly.
  11. Refrigerate the bars for at least 2 hours, or until the chocolate is firm.
  12. Lift the bars out of the pan using the parchment overhang. Cut into rectangular bar shapes.

Notes

  • For cleaner cuts, chill the bars thoroughly before slicing. Use a large, sharp knife.
  • If you prefer a softer caramel, reduce the cooking time of the caramel mixture by 1-2 minutes.
  • You can substitute milk chocolate or dark chocolate for the semi-sweet chips based on your preference.

Nutrition

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