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Easy Homemade Twix Cookies: Soft, Chewy, and Layered with Caramel and Chocolate

Two stacked, decadent twix cookies bars showing a shortbread base, thick caramel layer, and chocolate topping.
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Make homemade candy bar cookies that taste just like Twix. This recipe features a buttery shortbread base, a gooey caramel layer, and a rich milk chocolate topping. It is a simple, fast dessert perfect for parties or satisfying sweet cravings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 cup milk chocolate chips
  • 1 tablespoon coconut oil (or shortening)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
  4. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 to 18 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool slightly while you prepare the caramel.
  5. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and heavy cream. Heat over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Watch carefully to prevent burning.
  6. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for an additional 10 minutes.
  7. Remove from the oven and let the caramel cool completely in the pan on a wire rack. This cooling process is important for setting the caramel.
  8. Make the chocolate topping: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  9. Pour the melted chocolate over the cooled caramel layer and spread it into an even layer.
  10. Refrigerate the pan for at least 1 hour, or until the chocolate is firm.
  11. Lift the cookie slab out of the pan using the parchment paper overhang. Cut into squares or bars. These are your ultimate Twix cookies.

Notes

  • For a cleaner cut, place the finished slab in the freezer for 15 minutes before slicing.
  • You can substitute vanilla wafers for the shortbread base if you want a quicker, no-bake variation, though the texture will change.
  • Store leftover caramel chocolate shortbread cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.

Nutrition

Find it online: https://chefsily.com/twix-cookies-easy-homemade-caramel-chocolate-bars/