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Homemade Twix Cookie Bars

A close-up, cross-section view of a homemade twix bar slice showing a shortbread base, thick caramel layer, and chocolate topping.
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Make your own decadent Twix bars at home with this easy step-by-step recipe featuring a buttery shortbread base, smooth caramel, and rich chocolate coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 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 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil

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 softened butter and granulated sugar until light and fluffy.
  3. Mix in the flour and salt until just combined, forming a crumbly dough. Press this dough evenly into the bottom of the prepared pan.
  4. Bake the shortbread base for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the caramel.
  5. Prepare the gooey caramel layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter.
  6. Stir constantly until the butter melts and the mixture comes to a gentle boil. Reduce the heat to low and continue stirring for about 5 to 7 minutes until the caramel thickens slightly. Do not overcook.
  7. Remove the caramel from the heat and stir in the vanilla extract. Pour the warm caramel evenly over the warm shortbread base.
  8. Return the pan to the oven and bake for an additional 10 minutes. The caramel should be bubbly.
  9. Remove the pan from the oven and allow it to cool completely to room temperature, about 1 to 2 hours. Chilling in the refrigerator for 30 minutes can speed this up.
  10. Prepare the chocolate coating: 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.
  11. Pour the melted chocolate over the cooled caramel layer. Spread it into an even layer using an offset spatula.
  12. Refrigerate the bars for at least 1 hour, or until the chocolate is firm.
  13. Use the parchment paper overhang to lift the entire slab out of the pan. Cut into bars or bite-sized pieces.

Notes

  • For cleaner cuts, chill the finished bars thoroughly before slicing. Use a large, sharp knife.
  • If you prefer a thicker shortbread layer, use an 8×8 inch pan instead of 9×13 inches. Adjust baking time slightly.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter coating for your Twix treats.

Nutrition

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