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Homemade Twix-Style Cookie Bars

A close-up, cross-section view of a single twix cookie bar showing the shortbread base, thick caramel layer, and chocolate topping.
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Make your own layered dessert bars featuring a buttery shortbread base, gooey caramel filling, and a rich chocolate coating. These bars taste like the classic candy bar.

Ingredients

  • For the Shortbread Crust: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt
  • For the Caramel Layer: 1 cup (2 sticks) unsalted butter; 1 cup packed light brown sugar; 1 (14 ounce) can sweetened condensed milk; 1 teaspoon vanilla extract
  • For the Chocolate Topping: 12 ounces semi-sweet chocolate chips; 2 tablespoons coconut oil or vegetable shortening

Instructions

  1. Prepare the shortbread: 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. 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 a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you make the caramel.
  5. Make the caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved.
  6. Add the sweetened condensed milk and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens slightly and turns a deeper amber color. Do not let it burn.
  7. Remove from heat and stir in the vanilla extract. Pour the hot caramel evenly over the warm shortbread crust.
  8. Return the pan to the oven and bake for an additional 10 minutes. The caramel should be bubbly. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 1 hour to set the caramel.
  9. Prepare the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  10. Pour the melted chocolate over the chilled caramel layer. Spread it evenly across the top.
  11. Refrigerate the bars for another 30 minutes, or until the chocolate is firm.
  12. Lift the bars out of the pan using the parchment paper overhang. Cut into rectangular bar shapes.

Notes

  • For easier cutting, place the entire pan of bars in the freezer for 15 minutes after the chocolate sets.
  • If you want a softer caramel, reduce the cooking time of the caramel mixture by 1 to 2 minutes.
  • Store leftover bars in an airtight container in the refrigerator for up to one week.

Nutrition

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