Buttery shortbread layered with gooey caramel and topped with smooth chocolate makes these Twix Cookie Bars my favorite homemade version of the classic candy bar treat. I love how each bite gives me a perfect balance of crisp base, rich caramel, and creamy chocolate. When I make these bars, I get a bakery-style dessert right from my own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shortbread layer:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the caramel layer:
1 cup unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
1 (14 oz) can sweetened condensed milk
1/2 teaspoon salt
1 teaspoon vanilla extract
For the chocolate topping:
2 cups milk chocolate chips
1 tablespoon coconut oil or butter
Directions
I start by preheating my oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper, leaving some overhang so I can easily lift the bars out later.
In a large bowl, I cream together the softened butter and sugar until the mixture becomes light and fluffy. Then I mix in the vanilla extract. I add the flour and salt, stirring until a soft dough forms. I press this dough evenly into the prepared pan to create the base.
I bake the shortbread for 18 to 22 minutes, until it turns lightly golden. Once baked, I remove it from the oven and let it cool completely.
To make the caramel layer, I melt the butter in a medium saucepan over medium heat. I stir in the brown sugar, corn syrup, sweetened condensed milk, and salt. I bring the mixture to a gentle boil, stirring constantly, and cook it for about 8 to 10 minutes until it thickens and turns golden. After removing it from the heat, I stir in the vanilla extract.
I pour the caramel evenly over the cooled shortbread base and let it set at room temperature or in the refrigerator until firm.
For the topping, I melt the milk chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. I spread the melted chocolate evenly over the caramel layer and refrigerate the pan until the chocolate is fully set.
Finally, I lift the bars out of the pan using the parchment overhang and slice them into squares or rectangles.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 16 servings
Calories: Approximately 320 kcal per serving
Variations
I sometimes switch up the chocolate topping by using dark chocolate chips for a richer flavor. When I want extra texture, I sprinkle a light pinch of flaky sea salt over the chocolate before it sets. For a slightly nutty twist, I stir a small handful of finely chopped toasted nuts into the caramel layer.
If I want a thicker caramel center, I cook the caramel a minute or two less for a softer texture or slightly longer for a firmer bite.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days. If my kitchen is warm, I keep them in the refrigerator to prevent the chocolate from softening too much. They stay fresh in the refrigerator for up to a week.
When I want to enjoy them again, I let refrigerated bars sit at room temperature for about 10 to 15 minutes before serving so the caramel softens slightly. I do not usually reheat them, as the layers are best enjoyed set and firm.
FAQs
Can I freeze Twix Cookie Bars?
I freeze the fully set and sliced bars in a single layer, then transfer them to a freezer-safe container. I thaw them in the refrigerator or at room temperature before serving.
Why is my caramel too soft?
If my caramel turns out too soft, I usually find that I did not cook it long enough. I make sure to let it gently boil and thicken for the full cooking time while stirring constantly.
Why did my caramel turn too hard?
When my caramel becomes too firm, I know I likely cooked it a bit too long. I keep a close eye on the color and thickness and remove it from the heat once it reaches a rich golden shade.
Can I use store-bought caramel instead?
I can use store-bought caramel sauce in a pinch, but I prefer making it from scratch because I get better flavor and texture.
How do I get clean slices?
I use a sharp knife and wipe it clean between each cut. Sometimes I chill the bars well before slicing to help create neat, even edges.
Conclusion
I find these Twix Cookie Bars to be the perfect homemade indulgence. The buttery shortbread, silky caramel, and smooth chocolate topping come together in a dessert that feels both nostalgic and special. Whenever I make them, I know I am creating a treat that friends and family will request again and again.
📖 Recipe:
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Twix Cookie Bars
- Total Time: 45 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Buttery shortbread layered with gooey caramel and topped with smooth milk chocolate, these Twix Cookie Bars are a homemade version of the classic candy bar with a crisp base, rich caramel center, and creamy chocolate finish.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup unsalted butter (for caramel)
1 cup packed light brown sugar
1/4 cup light corn syrup
1 (14 oz) can sweetened condensed milk
1/2 teaspoon salt (for caramel)
1 teaspoon vanilla extract (for caramel)
2 cups milk chocolate chips
1 tablespoon coconut oil or butter
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- Cream softened butter and granulated sugar until light and fluffy. Mix in vanilla extract.
- Add flour and salt, stirring until a soft dough forms. Press dough evenly into the prepared pan.
- Bake for 18–22 minutes or until lightly golden. Remove and cool completely.
- In a saucepan over medium heat, melt butter for the caramel layer. Stir in brown sugar, corn syrup, sweetened condensed milk, and salt.
- Bring to a gentle boil, stirring constantly, and cook for 8–10 minutes until thickened and golden. Remove from heat and stir in vanilla extract.
- Pour caramel evenly over cooled shortbread and let set at room temperature or refrigerate until firm.
- Melt chocolate chips and coconut oil in 30-second microwave intervals, stirring until smooth.
- Spread melted chocolate evenly over caramel layer and refrigerate until fully set.
- Lift bars from pan using parchment overhang and slice into 16 squares or rectangles.
Notes
Use dark chocolate chips for a richer flavor variation.
Sprinkle flaky sea salt over the chocolate before it sets for a sweet-salty finish.
Stir finely chopped toasted nuts into the caramel for added texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
For clean slices, chill bars before cutting and wipe the knife between cuts.
Freeze fully set bars for up to 2 months and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
