My Twix Bar Cookies are a layer of shortbread, creamy caramel, and a layer of milk chocolate. Perfect for the holiday or anytime of year!
My son loves Twix candy bars and I wanted to try to make a version at home that I can use for holiday baking.
My Twix Bar Cookies have a simple buttery shortbread base, followed by a creamy caramel layer, and finished with rich milk chocolate.
The flavors are delicious, and remind me the candy bar. However, I think the shortbread crust is even better than the original.
I love the caramel layer on these bars. I take a shortcut with my caramel and use caramel bits with a little water. You can certainly make your own caramel filling, but I like the simplicity of using the caramel bits.
The chocolate layer has a little bit of coconut oil in it because it add a little extra flavor and gives the chocolate a beautiful shiny quality.
Ingredients
- salted butter
- all-purpose flour
- granulated sugar
- bag of caramel bits
- water
- milk chocolate chips
- coconut oil
Frequently Asked Questions
Can I use dark chocolate or semi-sweet chocolate?
Of course! Just use the same ratio and the coconut oil.
What are caramel bits?
Caramel bits are a round caramel ball sold in the bakery isle of the store. They can also be purchased on Amazon at this affiliate link for caramel bits.
Can I use unsalted butter?
Yes, but I would add a pinch of salt to the dough. Personally, I prefer the flavor of the salt with the chocolate and caramel.
Can I freeze Twix Bar Cookies?
Yes, cut them into pieces and freeze on a cookie sheet. Once frozen, store in a plastic freezer bag and grab some as needed.
Do I need to store them in the fridge?
No, but the chocolate and caramel get softer at room temperature. After a few days I would store them in the fridge to maintain freshness.
Instructions
- Pre-heat the oven to 350°F. Line a 8x8 baking pan with parchment paper and set aside.
- Cut the butter into chunks and place in a medium mixing bowl. Add flour and sugar. Use a biscuit cutter or a fork to break-up the butter until it is a grainy texture.
- Pour the dough into the baking pan and press the dough evenly into the pan.
- Bake for 20 minutes. Remove the pan from the oven and let it cool. The pan can be placed in the fridge to speed-up cooling time.
- While the shortbread is cooling, melt the caramel with the water over medium heat. Whisk often to prevent scorching.
- Once the caramel is smooth, pour is over the shortbread and spread it evenly. Place the pan in the fridge for the caramel to begin to set while you prepare the chocolate.
- In the microwave or on the stove top melt the chocolate chips with the coconut oil. If using the microwave melt the chocolate in 20-second intervals.
- Remove the pan from the fridge and pour the chocolate over the top. Use a spatula to smooth the top of the chocolate. Allow chocolate to set and harden.
- Use the parchment paper to gently remove the cookie bars from the pan. Cut into rectangles and serve.
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Twix Bar Cookies
Ingredients
- ½ cup salted butter, slightly softened
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 11 oz bag of caramel bits
- 1 ½ tablespoon water
- 1 ¼ cups milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Pre-heat the oven to 350°F. Line a 8x8 baking pan with parchment paper and set aside.
- Cut the butter into chunks and place in a medium mixing bowl. Add flour and sugar. Use a biscuit cutter or a fork to break-up the butter until it is a grainy texture.
- Pour the dough into the baking pan and press the dough evenly into the pan.
- Bake for 20 minutes. Remove the pan from the oven and let it cool. The pan can be placed in the fridge to speed-up cooling time.
- While the shortbread is cooling, melt the caramel with the water over medium heat. Whisk often to prevent scorching.
- Once the caramel is smooth, pour is over the shortbread and spread it evenly. Place the pan in the fridge for the caramel to begin to set while you prepare the chocolate.
- In the microwave or on the stove top melt the chocolate chips with the coconut oil. If using the microwave melt the chocolate in 20-second intervals.
- Remove the pan from the fridge and pour the chocolate over the top. Use a spatula to smooth the top of the chocolate. Allow chocolate to set and harden.
- Use the parchment paper to gently remove the cookie bars from the pan. Cut into rectangles and serve.
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Colleen - Faith, Hope, Love, & Luck
One of my candy favorites! Would love to try this homemade cookie version!