Twix Cookie Bars Recipe
Introduction
Twix Cookie Bars bring together a buttery shortbread base, a rich caramel layer, and a smooth chocolate topping for a delightful homemade treat. These bars are an easy way to satisfy your sweet tooth with classic flavors in every bite.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (225g) salted butter, softened
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ cups (270g) semisweet chocolate chips
- Sea salt flakes (optional, for sprinkling)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Stir in the vanilla extract.
- Step 2: Gradually mix in the flour until the dough just comes together. Press the dough evenly into a lined 9×13-inch baking pan, packing it down firmly to create the shortbread base.
- Step 3: Bake the base for 18 to 20 minutes, until the edges turn golden but the center remains slightly soft. Remove the pan from the oven.
- Step 4: While the shortbread is still warm, pour the sweetened condensed milk evenly over the base. Use a spatula to spread it smoothly.
- Step 5: Return the pan to the oven and bake for another 15 minutes, until the caramel bubbles and takes on a light golden color.
- Step 6: Let the caramel layer cool for about 10 minutes. Meanwhile, melt the chocolate chips in 30-second intervals in the microwave or use a double boiler until smooth.
- Step 7: Pour the melted chocolate over the caramel layer and spread it evenly. Sprinkle sea salt flakes on top if you like a touch of saltiness.
- Step 8: Chill the bars in the refrigerator for at least 2 hours until the chocolate is firm.
- Step 9: Lift the bars out by the parchment paper edges and slice into squares or rectangles. Warm and dry your knife under hot water for clean cuts.
Tips & Variations
- For a richer caramel flavor, try adding a pinch of sea salt to the condensed milk layer before baking.
- Substitute semisweet chocolate chips with milk chocolate or dark chocolate depending on your preference.
- Use parchment paper to line your pan for easy removal and cleaner edges when slicing.
Storage
Store Twix Cookie Bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars wrapped tightly for up to 2 months. Let chilled bars come to room temperature for about 15 minutes before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars without sweetened condensed milk?
Sweetened condensed milk is essential for the caramel layer in this recipe. For an alternative, you would need to prepare a homemade caramel sauce, but the texture and flavor may differ.
How do I prevent the chocolate from cracking when slicing the bars?
Use a sharp knife warmed under hot water and dried before slicing. This helps make smooth cuts without cracking the chocolate layer.
Print
Twix Cookie Bars Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 to 16 bars 1x
Description
These homemade Twix Cookie Bars combine a buttery shortbread base, a sweet and gooey caramel layer made from sweetened condensed milk, and a rich chocolate topping sprinkled with sea salt flakes for the perfect balance of textures and flavors. Easy to make and perfect for satisfying any sweet tooth with a delicious homemade treat.
Ingredients
Shortbread Base
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (225g) salted butter, softened
- 1 teaspoon vanilla extract
Caramel Layer
- 1 can (14 oz / 396g) sweetened condensed milk
Chocolate Topping
- 1 ½ cups (270g) semisweet chocolate chips
- Sea salt flakes (optional, for sprinkling)
Instructions
- Preheat and Cream: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Stir in the vanilla extract.
- Mix Dough and Press: Gradually add the all-purpose flour, mixing slowly until the dough just comes together. Press this dough evenly into a lined 9×13-inch baking pan, packing it down firmly to create the shortbread base.
- Bake Shortbread Base: Bake the pressed dough in the preheated oven for 18 to 20 minutes until the edges turn golden but the center remains slightly soft. Remove the pan from the oven.
- Add Caramel Layer: Immediately pour the sweetened condensed milk over the warm shortbread base and spread it evenly using a spatula.
- Bake Caramel Layer: Return the pan to the oven and bake for an additional 15 minutes, until the caramel bubbles and turns a light golden color.
- Cool and Melt Chocolate: Allow the caramel layer to cool for about 10 minutes. Meanwhile, melt the semisweet chocolate chips in 30-second bursts in the microwave or over a double boiler until smooth.
- Top with Chocolate: Pour the melted chocolate evenly over the caramel layer and spread it out smoothly. Optionally, sprinkle sea salt flakes on top to enhance flavor.
- Chill Bars: Place the pan in the refrigerator and chill for at least 2 hours, or until the chocolate topping is firm and set.
- Slice and Serve: Using the parchment paper edges, lift the bars from the pan and slice into squares or rectangles with a sharp knife warmed under hot water and dried for clean cuts.
Notes
- Be sure not to overbake the shortbread base to keep it tender.
- Use high-quality semisweet chocolate for better taste and smooth melting.
- Letting the bars chill properly is crucial for clean slicing and good texture.
- Sea salt flakes enhance the flavor contrast but can be omitted if preferred.
- Store bars in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Twix bars, homemade dessert, cookie bars, caramel bars, chocolate bars, easy dessert recipe, shortbread bars
