Name: Twix Cookie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup unsalted butter (for caramel); 1/2 cup packed brown sugar; 2 tablespoons light corn syrup; 1/2 cup sweetened condensed milk; 1 1/2 cups milk chocolate chips; 1 tablespoon vegetable oil

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Buttery shortbread layered with rich caramel and smooth chocolate—these homemade Twix Cookie Bars are a dreamy treat that transforms a favorite candy bar into a decadent dessert. With a crumbly, melt-in-your-mouth base, luscious caramel center, and a silky chocolate topping, each bite hits all the right notes of indulgence and nostalgia.

Twix Cookie Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Layer:

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

¼ teaspoon salt

1 teaspoon vanilla extract

For the Caramel Layer:

½ cup unsalted butter

½ cup packed brown sugar

2 tablespoons light corn syrup

½ cup sweetened condensed milk

For the Chocolate Layer:

1 ½ cups milk chocolate chips

1 tablespoon vegetable oil

Directions

I preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang so I can lift the bars out easily later.

In a mixing bowl, I cream the softened butter and powdered sugar until it’s light and fluffy. I add vanilla extract, then gradually stir in the flour and salt until the dough comes together.

I press the shortbread dough evenly into the bottom of the prepared pan and bake it for 18–20 minutes, just until the edges start to turn golden. Then I let it cool completely.

For the caramel layer, I combine butter, brown sugar, corn syrup, and sweetened condensed milk in a saucepan over medium heat. I stir constantly until it comes to a gentle boil, then reduce the heat and simmer for about 5–7 minutes, stirring all the time, until it thickens.

I pour the hot caramel over the cooled shortbread and spread it out evenly. I let it sit for at least 30 minutes at room temperature (or chill it if I want to speed things up).

For the chocolate topping, I melt the chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.

I pour the melted chocolate over the caramel layer, smooth it out, and let the bars chill until the chocolate is set.

Once everything is firm, I lift the bars out using the parchment paper, slice them into squares or bars, and serve.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Cooling & Setting Time: About 30–45 minutes

Total Time: Approximately 1 hour 15 minutes

Servings: 24 bars

Calories per serving: 290 kcal

Variations

I sometimes use dark chocolate instead of milk chocolate for a richer, less sweet finish.

If I want a saltier twist, I sprinkle a little flaky sea salt over the chocolate before it sets.

To change the flavor, I’ve swapped vanilla extract in the shortbread with almond or even a hint of espresso powder.

For a gluten-free version, I use a 1:1 gluten-free baking flour in place of the all-purpose flour.

During holidays, I’ve added crushed candy canes or festive sprinkles on top for a seasonal touch.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 5 days. If I need them to last longer, I refrigerate them for up to 10 days, separating layers with parchment paper. They can also be frozen for up to 3 months—I just thaw them in the fridge overnight. I don’t reheat them since they’re meant to be served at room temperature or chilled, but if I want a softer caramel layer, I let them sit out for a few minutes before serving.

FAQs

How do I know when the caramel is thick enough?

I look for the caramel to coat the back of a spoon and hold its shape when I stir. It usually takes about 5–7 minutes of simmering after it starts to boil.

Can I use store-bought caramel?

I can, but the texture may be thinner and it won’t set as firmly. The homemade version is richer and sticks better to the shortbread.

Why did my chocolate layer crack when I sliced the bars?

If the chocolate is too cold or too firm, it can crack. I let the bars sit at room temperature for 10 minutes before slicing, and I use a warm knife for cleaner cuts.

Can I make these ahead of time?

Yes, I often make them a day in advance. They store well in the fridge and the flavors develop even more over time.

What’s the best way to cut these bars cleanly?

I use a long, sharp knife and clean it between cuts. Letting the bars sit for a few minutes out of the fridge helps keep the chocolate from breaking.

Conclusion

These homemade Twix Cookie Bars are one of my favorite treats to make when I want something sweet, simple, and impressive. The layers come together beautifully, and every bite tastes like a more luxurious version of the candy bar I grew up with. Whether I’m sharing them with friends or sneaking a piece after dinner, they always hit the spot.

Recipe:

Twix Cookie Bars

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 24 bars
Diet: Vegetarian

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Description

Buttery shortbread layered with rich caramel and smooth chocolate—these homemade Twix Cookie Bars are a decadent dessert inspired by the classic candy bar. Perfect for parties, holidays, or an indulgent snack.

Instructions

Preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang.
Cream softened butter and powdered sugar in a mixing bowl until light and fluffy. Add vanilla extract, then gradually mix in flour and salt until the dough forms.
Press the dough evenly into the prepared pan and bake for 18–20 minutes until the edges are lightly golden. Let cool completely.
In a saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk over medium heat. Stir constantly until it comes to a gentle boil. Reduce heat and simmer for 5–7 minutes, stirring until thickened.
Pour the caramel over the cooled shortbread layer and spread evenly. Let sit at room temperature for at least 30 minutes or chill to speed up.
Melt chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Pour the melted chocolate over the caramel layer and smooth it out. Chill until the chocolate is fully set.
Lift the bars out of the pan using the parchment overhang, slice into squares or bars, and serve.