I’m not going to lie, the first time I set out to make cookies that tasted like Twix bars, I was a little skeptical. How could a simple cookie capture that magical trifecta of shortbread, caramel, and chocolate? But oh, how wrong I was! These aren’t just cookies; they’re a revelation. Imagine biting into a buttery, crumbly shortbread base, followed by a gooey, rich caramel layer, all enrobed in a luscious blanket of chocolate. It’s pure bliss, and honestly, they disappear faster than a candy bar in a movie theater!
Why You’ll Love This Dish
There’s something undeniably satisfying about recreating a beloved classic in your own kitchen, and these Twix-like cookies hit every single mark. Forget the store-bought versions; these homemade beauties offer a depth of flavor and a freshness you just can’t get from a package. They’re amazing for a casual afternoon treat, impressive enough for a bake sale, or perfect for sharing (if you can bear to part with them!). Plus, the process of making them is surprisingly therapeutic, and the end result is a guaranteed crowd-pleaser.
> “I made these for a potluck and they were the first dessert to vanish! Everyone kept asking for the recipe. So much better than a regular Twix!” – Happy Baker
Preparing Cookies Resembling Twix Bars
While the idea of layers might seem intimidating, making these cookies is actually quite straightforward. You’ll start by preparing a simple, tender shortbread dough, pressing it into a pan, and baking it until golden. Then comes the star of the show: a rich, homemade caramel sauce that you’ll pour right over the cooled shortbread. Once that sets up, a smooth, melted chocolate topping ties everything together beautifully. It’s a process of assembling deliciousness, layer by delicious layer.
What You’ll Need
To whip up a batch of these delectable treats, gather these items:
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- ½ cup packed light brown sugar
- 1 (14-ounce) can sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Topping:
- 1 ½ cups (about 9 ounces) chocolate chips (milk or semi-sweet, your preference!)
- 1 tablespoon coconut oil (optional, for glossiness)
Directions to Follow
Let’s get baking! Here’s how to bring these amazing cookies to life:
- Prepare the Shortbread: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until a soft dough forms.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Make the Caramel: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, sweetened condensed milk, and salt. Bring to a gentle boil, stirring constantly.
- Reduce heat to low and continue to cook, stirring frequently, for 5-7 minutes, until the caramel thickens and turns a rich, golden color. Remove from heat and stir in the vanilla extract.
- Pour the warm caramel evenly over the cooled shortbread base. Spread it right to the edges. Let cool completely at room temperature or chill in the refrigerator for about 30 minutes to help it set faster.
- Add the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
- Pour the melted chocolate over the set caramel layer, spreading it evenly.
- Chill and Cut: Refrigerate for at least 1 hour, or until the chocolate is firm. Once thoroughly chilled, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into individual bars or squares using a sharp knife. For clean cuts, you can run your knife under hot water and wipe it clean between cuts.
Best Ways to Enjoy It
These Twix-inspired cookies are fantastic on their own, perhaps with a cup of coffee or a cold glass of milk. For an extra special treat, warm one slightly in the microwave for a few seconds to get that gooey caramel flowing again, and then serve it with a scoop of vanilla bean ice cream. Drizzle a little extra chocolate sauce or a sprinkle of sea salt on top for an elevated dessert experience. They also make wonderful additions to cookie platters for parties or holiday gatherings.
Keeping Leftovers Fresh
Store these cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. Keeping them chilled can help maintain the firmness of the chocolate and caramel, especially if your kitchen is warm. While they can be frozen, the texture of the caramel might change slightly. If freezing, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 1 month. Thaw at room temperature before serving.
Pro Chef Tips
- Don’t Rush the Cooling: Patience is key, especially with the caramel and chocolate layers. Allow each layer to cool and set properly before adding the next. This prevents muddling of the layers and ensures clean cuts.
- Quality Ingredients Matter: Since there are only a few main components, using good quality butter and chocolate will really shine through in the final taste.
- Uniform Shortbread: When pressing the shortbread into the pan, aim for an even thickness. This ensures consistent baking and a stable base for your other layers.
- Caramel Consistency: If your caramel seems too thin after the recommended cooking time, continue to cook and stir until it visibly thickens and coats the back of a spoon. It will thicken more as it cools.
- Cutting Perfection: For perfectly clean, restaurant-quality cuts, chill the bars very well. Then, use a long, sharp knife. Heat the knife under hot water, dry it quickly, and make one clean cut. Reheat and wipe the knife before each subsequent cut. This prevents the chocolate from cracking.
Creative Twists
- Nutty Crunch: Sprinkle a layer of finely chopped toasted pecans or almonds between the caramel and chocolate layers for added texture and flavor.
- Spice it Up: Add a pinch of cinnamon or a dash of cardamom to the shortbread dough for a warming, unique flavor profile.
- Salted Caramel Dream: A generous sprinkle of flaky sea salt over the top of the chocolate layer just before it sets will elevate the flavor and balance the sweetness beautifully.
- Dark Chocolate Indulgence: If you prefer a less sweet treat, use a higher percentage dark chocolate for the topping.
- White Chocolate Swirl: Melt some white chocolate separately and drizzle it over the still-wet dark chocolate topping, then swirl with a skewer for a decorative finish.
Your Questions Answered
Can I use store-bought caramel?
A: Yes, you can! If you’re short on time, a jar of good quality caramel sauce can be used. You’ll likely need about 1.5 to 2 cups. Make sure it’s a thicker caramel, not a thin ice cream topping. You might still want to warm it slightly before spreading.
Why did my chocolate topping crack when I cut the bars?
A: This usually happens if the chocolate isn’t fully set (too soft) or if it’s too cold and brittle when cutting. Ensure you’re using a hot, clean knife for each cut, as described in the “Pro Chef Tips.” If the chocolate is very cold, let the bars sit at room temperature for 5-10 minutes before cutting.
Can I make these gluten-free?
A: Absolutely! You can substitute the all-purpose flour in the shortbread base with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the best texture. The rest of the ingredients are typically gluten-free, but always double-check labels, especially for chocolate chips.
Homemade Twix-Inspired Cookies
Equipment
- large bowl
- 9×13 inch baking pan
- fork
- medium saucepan
- spatula
- microwave-safe bowl
- sharp knife
Ingredients
For the Shortbread Base
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch salt
For the Chocolate Topping
- 12 ounces milk chocolate chips
- 1 tablespoon coconut oil optional
Instructions
Shortbread Base
- Cream softened butter and granulated sugar until light and fluffy, then gradually mix in flour and salt until a soft dough forms.
- Press the dough into a 9×13 inch baking pan, prick with a fork, and bake at 350°F (175°C) for 20-25 minutes until golden; cool completely.
Caramel Layer
- Combine butter, brown sugar, and heavy cream in a saucepan; bring to a gentle boil, then simmer for 5-7 minutes until slightly thickened, stirring in vanilla and salt after removing from heat.
- Pour the warm caramel over the cooled shortbread base, spreading evenly.
- Refrigerate the pan for 30-60 minutes until the caramel is firm.
Chocolate Topping
- Melt chocolate chips and optional coconut oil in a microwave or double boiler, stirring until smooth.
- Pour the melted chocolate over the chilled caramel layer and spread it evenly.
- Chill for another 30-60 minutes until chocolate is set, then slice into cookies with a sharp, clean knife.