Twix Bar Cookies
Servings 24 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.