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Homemade Twix-Style Cookie Bars

Four square pieces of homemade twix bars showing a shortbread base, caramel layer, and chocolate topping on a white plate.
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Make rich, layered cookie bars that copy the shortbread, caramel, and chocolate coating of a classic candy bar.

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
  • 1/2 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the shortbread crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Gradually mix in the flour and salt until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 to 18 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.
  5. Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, corn syrup, brown sugar, and heavy cream.
  6. Heat the mixture over medium heat, stirring constantly, until it reaches a gentle boil. Reduce the heat to low and cook for 5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
  7. Pour the warm caramel evenly over the partially cooled shortbread crust. Return the pan to the oven and bake for an additional 10 minutes.
  8. Remove from the oven and let the bars cool completely to room temperature, then chill in the refrigerator for at least 2 hours until the caramel is firm.
  9. Prepare the chocolate topping: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
  10. Pour the melted chocolate over the chilled caramel layer, spreading it evenly to cover the entire surface.
  11. Refrigerate the bars for another 30 minutes, or until the chocolate is set.
  12. Use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles before serving.

Notes

  • For a cleaner cut, use a large, sharp knife dipped in hot water and wiped dry between each slice.
  • If you prefer a slightly softer shortbread, reduce the baking time for the crust by 2 minutes.
  • You can substitute milk chocolate or dark chocolate for the semi-sweet chips based on your preference.

Nutrition

Find it online: https://tasteportfolio.com/twix-cookie-bars-caramel-shortbread-dessert/