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Homemade Twix Cookie Bars

Two stacked cookie bars resembling twix, showing a shortbread base, gooey caramel, and chocolate topping.
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Make your own decadent candy bar experience at home with these easy cookie bars. They feature a buttery shortbread base, gooey caramel, and a rich chocolate coating.

Ingredients

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

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 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Mix in 1 teaspoon vanilla extract.
  3. Gradually add the flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed until just combined and a crumbly dough forms.
  4. Press the shortbread dough evenly into the bottom of the prepared baking pan. Bake for 15 to 18 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool slightly while you prepare the caramel.
  5. Prepare the caramel layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, 1/2 cup butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
  6. Stir the mixture constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat to low and continue stirring for about 5 to 7 minutes until the caramel thickens slightly and pulls away from the sides of the pan. Do not overcook, or it will become hard.
  7. Pour the warm caramel evenly over the partially baked shortbread crust. Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the caramel is bubbly.
  8. Remove from the oven and let the bars cool completely on a wire rack, about 1 to 2 hours. Cooling is important for clean chocolate coating.
  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 the chocolate is smooth and fully melted.
  10. Pour the melted chocolate evenly over the cooled caramel layer. Spread quickly to cover the entire surface.
  11. Refrigerate the bars for at least 1 hour, or until the chocolate is completely set.
  12. Use the parchment paper overhang to lift the entire slab out of the pan. Cut the slab into rectangular bar shapes. Store leftovers in an airtight container.

Notes

  • For a chewier caramel, cook it slightly longer until it reaches 245°F on a candy thermometer.
  • If you prefer a crunchier base, bake the shortbread layer for 5 minutes longer.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter coating.

Nutrition

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