Twix Cookie Bars Recipe

Introduction

These Twix Cookie Bars combine a buttery shortbread crust, a rich caramel layer, and a smooth chocolate topping for a deliciously indulgent treat. Perfect for sharing or keeping all to yourself, they capture the essence of the classic candy bar in a homemade form.

Ingredients

• 1 cup (2 sticks) salted butter, room temperature
• 1 cup (4.5 ounces) powdered sugar
• 2 cups (10 ounces) all-purpose flour
• 1 teaspoon pure vanilla extract
• 6 tablespoons salted butter
• ⅛ teaspoon salt
• ½ cup light corn syrup
• 1 cup (7.5 ounces) granulated sugar
• 1 cup heavy whipping cream, divided
• 1 teaspoon pure vanilla extract
• 1 ¼ cups (8 ounces) milk or dark chocolate
• ⅓ to ½ cup (3.5 ounces) heavy whipping cream

Instructions

1. Step 1: Preheat the oven to 300 degrees F. Line a 9×13” pan with tin foil and spray the bottom and sides. Set aside.
2. Step 2: In a large bowl, combine the room temperature butter, powdered sugar, flour, and vanilla extract. Mix with a pastry blender or fork until the mixture becomes very crumbly but sticks together when pressed by hand.
3. Step 3: Press the crust mixture gently and evenly into the prepared pan. Bake for 40 minutes or until lightly golden brown. Remove from the oven and let cool.
4. Step 4: While the crust bakes, prepare the caramel layer. In a medium saucepan over low heat, combine the butter, salt, corn syrup, granulated sugar, and ½ cup of heavy cream. Warm slowly until the butter melts, stirring gently and carefully to avoid splashing.
5. Step 5: Increase heat to medium-low and let the mixture simmer without stirring for 20-30 minutes, until it reaches 235 degrees F. Be careful not to burn.
6. Step 6: Pour in the remaining ½ cup of heavy cream. Gently swirl the pan once or twice, then continue simmering without stirring for another 10-15 minutes until it again reaches 235 degrees F.
7. Step 7: Remove from heat and stir in the vanilla extract. Pour the caramel over the cooled crust and smooth it evenly. Refrigerate for 45 to 60 minutes to set.
8. Step 8: For the chocolate layer, combine chocolate and ⅓ to ½ cup of heavy cream in a microwavable bowl. Heat in 30-second intervals, stirring between, until just melted and smooth—avoid overheating.
9. Step 9: Pour the chocolate over the set caramel layer and smooth evenly. Refrigerate for 3 to 4 hours until fully set.
10. Step 10: Carefully lift the bars out using the tin foil and cut into 32 pieces (four rows by eight columns). Serve or store as desired.

Tips & Variations

• If you don’t have a candy thermometer, test caramel doneness by dropping a small amount into cold water; it should form a soft ball.
• Use dark chocolate for a richer flavor or milk chocolate for a sweeter finish.
• To prevent caramel from sticking too much, spray your foil-lined pan generously or use parchment paper.

Storage

Store the Twix Cookie Bars in an airtight container in the refrigerator for up to two weeks. They can also be frozen for up to two months. For the best texture and flavor, allow the bars to come to room temperature before serving so the caramel softens nicely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the topping?

Yes, you can use either milk, dark, or even white chocolate depending on your preference. Keep in mind that white chocolate can be more delicate and may require careful melting to avoid seizing.

What can I do if I don’t have a candy thermometer?

You can test the caramel’s doneness by dropping a small spoonful into cold water. It should form a soft, sticky ball when ready. This method helps judge the correct temperature for soft caramel consistency.

Twix Cookie Bars Recipe

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★★★★★

4.6 from 83 reviews

These Twix Cookie Bars bring the beloved candy bar to life in a homemade treat featuring a buttery shortbread crust, a luscious homemade caramel layer, and a smooth chocolate topping. Baked and layered to perfection, these bars offer a delightful combination of sweet, salty, and crunchy textures that make them a perfect indulgence for any occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 32 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Layer

• 1 cup (2 sticks) salted butter, room temperature
• 1 cup (4.5 ounces) powdered sugar
• 2 cups (10 ounces) all-purpose flour
• 1 teaspoon pure vanilla extract

Caramel Layer

• 6 tablespoons salted butter
• ⅛ teaspoon salt
• ½ cup light corn syrup
• 1 cup (7.5 ounces) granulated sugar
• 1 cup heavy whipping cream, divided
• 1 teaspoon pure vanilla extract

Chocolate Layer

• 1 ¼ cups (8 ounces) milk or dark chocolate, chopped or chips
• ⅓ to ½ cup (3.5 ounces) heavy whipping cream

Instructions

1. Prepare Crust: Preheat your oven to 300°F (150°C). Line a 9×13 inch pan with tin foil and spray the bottom and sides to prevent sticking. In a large bowl, combine the softened butter, powdered sugar, flour, and vanilla extract. Mix using a pastry blender or fork until the mixture is crumbly and sticks together when pressed. Press the crust mixture evenly into the prepared pan with your hands.
2. Bake Crust: Bake the crust in the preheated oven for 40 minutes or until lightly golden brown. Remove from the oven and allow it to cool completely.
3. Prepare Caramel: While the crust bakes, combine the butter, salt, corn syrup, granulated sugar, and half (½ cup) of the heavy cream in a medium saucepan over low heat. Warm slowly until the butter melts, stirring gently to combine without splashing the sides.
4. Cook Caramel: Once melted, increase the heat to medium-low and let the mixture simmer without stirring for 20 to 30 minutes until it reaches 235°F (113°C) on a candy thermometer. Pour in the remaining ½ cup of cream, gently swirl once or twice, and simmer without stirring until the temperature returns to 235°F, about 10-15 minutes.
5. Finish Caramel Layer: Remove the saucepan from heat and stir in the vanilla extract carefully. Pour the caramel evenly over the cooled crust and smooth the top. Refrigerate for 45 to 60 minutes until the caramel layer is firm.
6. Melt Chocolate: Place the chocolate and ⅓ to ½ cup of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, just until the chocolate begins to melt and the mixture is smooth. Avoid overheating to prevent seizing.
7. Assemble Chocolate Layer: Pour the melted chocolate mixture over the set caramel layer and smooth it out evenly. Refrigerate the bars for 3 to 4 hours or until fully set.
8. Serve: Carefully lift the bars out using the foil edges and cut into 4 rows by 8 columns, yielding 32 bars. Serve immediately or store in an airtight container in the refrigerator for up to two weeks, or freeze for several months. For best texture, allow to come to room temperature before serving to soften the caramel.

Notes

• For best caramel texture, use a candy thermometer and adjust the cooking time slightly if you are at high altitude.
• Milk or dark chocolate can be used depending on your preference; avoid white chocolate for best results.
• Take care not to overheat the chocolate mixture when melting to prevent it from seizing.
• Bars can be refrigerated or frozen; bring to room temperature before serving to soften the caramel layer.

Keywords: Twix cookie bars, caramel bars, chocolate bars, homemade candy bars, dessert bars, caramel cookie bars