You know that feeling when you grab a Twix bar? The perfect snap of the chocolate, the gooey caramel pull, and that buttery cookie crunch. It’s one of the best candy bars out there.
So, I thought, why not make it a cookie? A big, shareable cookie bar that has all those amazing parts but tastes even better because you made it yourself.
This recipe looks long, but it’s just three simple parts. I’ll walk you through every step. You can do this.
The Only Twix Cookie Recipe You’ll Ever Need
Let’s break down what makes these cookies so good. It’s all about the layers. Each one is easy on its own, and together they make something special.
| Layer | What It Is | Taste & Texture |
|---|---|---|
| Base | Shortbread Cookie | Buttery, Crumbly |
| Middle | Homemade Caramel | Chewy, Sweet |
| Top | Chocolate | Rich, Smooth |
What You’ll Need
I split the ingredients by layer so it’s easier to keep track. Don’t let the list scare you; most of this is probably in your kitchen already.
For the Shortbread Cookie Base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Filling:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
For the Chocolate Topping:
- 2 cups milk chocolate chips
- 1 tablespoon shortening or coconut oil (optional, for shine)
Tools You’ll Actually Use
No fancy stuff needed. Just the basics.
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer (or a whisk and some arm power)
- Medium saucepan
- Spatula
How to Make Twix Inspired Cookies
Follow these steps exactly. Don’t rush the cooling times. They are very important for getting clean layers.
Part 1: The Shortbread Base
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some hanging over the sides. This helps you lift the bars out later.
Step 2: In a bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2 minutes with an electric mixer.
Step 3: Mix in the vanilla. Then, slowly add the flour and salt. Mix until it just comes together into a dough. Don’t overmix it.
Step 4: Press the dough evenly into the bottom of your prepared pan. Use your fingers or the bottom of a glass to get it flat.
Step 5: Bake for 15-20 minutes, or until the edges are lightly golden. The center should still look pale. Let it cool completely in the pan.
Part 2: The Gooey Caramel Filling
Step 1: In a medium saucepan, melt the butter over medium heat.
Step 2: Stir in the brown sugar, corn syrup, sweetened condensed milk, and salt.
Step 3: Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and let it simmer for 5-7 minutes, still stirring. It will get thick and turn a darker amber color.
Step 4: Carefully pour the hot caramel over the cooled shortbread base. Spread it out evenly.
Step 5: Let the caramel cool for at least 1 hour at room temperature. Then, pop it in the fridge for another 30 minutes to firm up.
Part 3: The Chocolate Topping
Step 1: Melt the chocolate chips in the microwave. Do it in 30-second bursts, stirring in between, so it doesn’t burn. Stir in the shortening or oil if you’re using it.
Step 2: Pour the melted chocolate over the firm caramel layer. Spread it into a smooth, even layer.
Step 3: Let the chocolate set. You can leave it on the counter for a few hours or put it in the fridge for about 30 minutes.
Step 4: Once the chocolate is firm, lift the whole thing out of the pan using the parchment paper handles. Use a sharp knife to cut it into bars or squares.
Pro Tips from My Kitchen
These little tricks make a big difference.
- Don’t Overbake the Shortbread: It should look slightly underdone when you pull it out. It will continue to cook a little in the hot pan and will give you that perfect soft crunch.
- Trust the Process with Caramel: Stir it the whole time. If you walk away, it will burn on the bottom. You want it to be the color of a good peanut butter.
- The Secret to Clean Slices: Run a large, sharp knife under hot water and wipe it dry before each cut. The heat melts the chocolate just enough to slice through cleanly instead of cracking it.
Swaps and Fun Variations
Want to mix it up? Here are a few ideas.
| To Change It Up | Try This Swap | Result |
|---|---|---|
| Chocolate | Dark or White | Different Sweetness |
| Topping | Flaky Sea Salt | Sweet & Salty |
| Allergy-Friendly | Gluten-Free Flour | For Gluten Sensitivities |
You could also sprinkle some chopped nuts or toffee bits on the chocolate before it sets.
Can I Make These Ahead?
Yes. You can bake the shortbread base a day ahead. Cover it and leave it on the counter.
You can also make the entire recipe, uncut, and store it in the fridge for up to 2 days before slicing and serving.
Storing Your Cookies
Keep these bars in an airtight container in the refrigerator. They will last for about a week.
The layers might get a little soft if left at room temperature for too long, especially in a warm house.
Nutrition Stuff
These are a treat, so the numbers reflect that. This is just an estimate, and it will change based on your specific ingredients and how big you cut the bars. A small square goes a long way.
They are best served with a cold glass of milk or a hot cup of coffee to cut through the sweetness.
FAQs: Your Questions Answered
Q1. Why is my caramel layer too hard or too soft?
Ans: This is all about cooking time. If it’s too hard, you cooked it a little too long. If it’s too soft and runny, you didn’t cook it long enough to thicken.
Q2. My chocolate topping cracked when I cut it. What did I do wrong?
Ans: You didn’t do anything wrong! This happens when the chocolate is too cold and hard. Let the bars sit at room temperature for 15-20 minutes before cutting, and use the hot knife trick I mentioned.
Q3. Can I use store-bought caramel sauce?
Ans: I wouldn’t. The caramel sauce in a jar is usually too thin and won’t set up properly. The homemade version is what gives these bars their signature chewy texture.
Wrapping Up
There you have it. A cookie bar that tastes just like the candy you love, but a hundred times better.
Go ahead and give it a try. I promise it’s worth the little bit of effort. When you make them, come back and leave a comment. I want to hear all about how they turned out
