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Homemade Twix Bar Cookies

Indulge in these irresistible homemade Twix Bar Cookies, featuring a buttery shortbread base, a luscious chewy caramel layer, and a smooth milk chocolate topping. They taste just like your favorite candy bar!
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Base
  • 2 cups All-purpose flour
  • 1 cup Unsalted butter softened
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
For the Caramel Layer
  • 1 (14 oz) Bag soft caramel candies unwrapped (about 48 pieces)
  • 1/4 cup Heavy cream
  • 2 tbsp Unsalted butter
For the Chocolate Topping
  • 1.5 cups Milk chocolate chips or chopped milk chocolate bars
  • 1 tsp Coconut oil or shortening (optional, for smoother melting)

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Electric mixer (stand or hand-held)
  • Saucepan
  • Microwave-safe bowl or double boiler
  • Parchment Paper
  • Rubber Spatula

Method
 

Prepare the Shortbread Base
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cookies out later.
  2. In a large mixing bowl, cream together the softened unsalted butter, powdered sugar, salt, and vanilla extract with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  4. Press the shortbread dough evenly into the bottom of the prepared baking pan. Prick the surface of the dough all over with a fork to prevent bubbling.
  5. Bake for 15-18 minutes, or until the edges are lightly golden and the center is set. Remove from oven and let cool completely in the pan on a wire rack.
Make the Caramel Layer
  1. While the shortbread cools, prepare the caramel. In a medium saucepan over low heat, combine the unwrapped caramel candies, heavy cream, and butter.
  2. Stir constantly until the caramels are completely melted and the mixture is smooth and well combined. This can take about 8-10 minutes.
  3. Pour the warm caramel evenly over the cooled shortbread base in the baking pan. Spread it to the edges with a spatula. Allow the caramel to set for at least 30 minutes at room temperature, or place in the refrigerator for 15-20 minutes to speed up the process.
Add the Chocolate Topping
  1. Once the caramel layer is set, melt the milk chocolate chips (and coconut oil, if using). You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or use a double boiler.
  2. Pour the melted chocolate over the set caramel layer and spread it evenly with a spatula, coating the entire surface.
  3. Refrigerate the pan for at least 1-2 hours, or until the chocolate is completely set and firm. This is crucial for clean cuts.
Slice and Serve
  1. Once fully chilled and set, use the parchment paper overhang to lift the entire slab of cookies out of the pan and onto a cutting board.
  2. Using a sharp knife, trim the edges if desired, then cut the slab into individual 'Twix-like' bars or squares. For best results, clean your knife after every few cuts for a clean finish.
  3. Serve immediately or store for later enjoyment.

Notes

For easier cutting, heat your knife under hot water, wipe it dry, and then make cuts. Repeat as needed. Store Twix Bar Cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months; thaw before serving.