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Homemade Twix Cookie Bars: Better Than Store Bought

Close-up of stacked homemade twix bars showing shortbread, gooey caramel, and chocolate topping.
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Make your own decadent Twix bars at home with this recipe. These bars feature a buttery shortbread base, gooey caramel, and a rich chocolate coating, tasting better than the commercial candy bar.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil (optional, for smoother coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread base: In a large bowl, cream together the 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Mix in 1 teaspoon vanilla extract.
  3. Gradually add the flour and 1/4 teaspoon salt to the butter mixture. Mix until just combined and a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the shortbread crust for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the caramel.
  5. Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, 1/2 cup butter, brown sugar, and corn syrup. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil.
  6. Reduce the heat to low and continue to cook, stirring often, for about 5 to 7 minutes, until the caramel thickens slightly. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
  7. Pour the hot caramel evenly over the warm shortbread crust. Return the pan to the oven and bake for another 10 minutes.
  8. Remove from the oven and let the bars cool completely to room temperature, then chill in the refrigerator for at least 1 hour to allow the caramel to set firmly.
  9. Prepare the chocolate topping: Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and completely melted.
  10. Pour the melted chocolate over the chilled caramel layer. Spread evenly to cover the entire surface.
  11. Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set.
  12. Use the parchment paper overhang to lift the slab out of the pan. Cut the chilled slab into rectangular bars to create your homemade Twix candy bars.

Notes

  • For a cleaner cut, use a large, sharp knife dipped in hot water and wiped dry between slices.
  • If you prefer a chewier caramel, cook it for a shorter time; for a firmer caramel, cook it slightly longer.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter coating for your caramel chocolate dessert bars.

Nutrition

Find it online: https://cookincorner.com/homemade-twix-cookie-bars-recipe/