Name: Twix Cookie Bars
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 9 Servings
Cuisine: American
Ingredients: 1.25 cups All purpose flour; 0.25 cup White granulated sugar; 0.667 cup Unsalted butter; 16.5 ounces Cookie dough; 0.5 cup Butter; 0.5 cup Light brown sugar; 0.5 cup Sweetened condensed milk; 2 tablespoons Corn syrup; 2 cups Chocolate chips

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Twix Cookie Bars

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Ingredients

Warning0 allergens identified

Twix Cookie Bars

Cookie Layer

1 ¼ cups All purpose flour

¼ cup White granulated sugar

⅔ cup Unsalted buttersoftened

16 ½ ounces Cookie dough

Caramel Layer

½ cup Butter

½ cup Light brown sugar

½ cup Sweetened condensed milk

2 tablespoons Corn syrup

Chocolate Layer

2 cups Chocolate chipsmelted

Instructions

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Instructions

Set the oven to 325℉ and line an 8×8 baking dish with parchment paper.

Whisk the flour and sugar together in a bowl, then blend in the softened butter using a fork until fully combined.

Empty the contents of this mixture into the baking dish, making sure it is spread out evenly and firmly pressed down onto the bottom of the pan.

Layer the shortbread crust with the chocolate cookie dough, making sure it covers the surface completely. Press chunks of dough into the pan, ensuring they are evenly distributed and firmly pressed down.

Pop into the oven and let it bake for 22-25 minutes. Don't worry if the cookie dough layer seems a bit unfinished; that's exactly how it should be.

While allowing this to cool, put the brown sugar in a saucepan. Apply medium heat and stir occasionally until it completely melts.

After it has completely melted, incorporate the butter and sweetened condensed milk.

Stir non-stop while the mixture combines and melts. Although it may look a little separated, keep stirring until the caramel begins to bubble and form.

Gently pour this layer onto the cookie dough layer, ensuring even coverage with a rubber spatula or spoon. Allow to cool in the refrigerator for 20 minutes.

Microwave the chocolate chips in 30-second intervals until fully melted and smooth, approximately 5 minutes before removing the baking dish from the refrigerator. To achieve a thinner consistency, incorporate a teaspoon of oil while melting the chocolate.

The caramel layer needs to have a firm consistency to prevent it from blending and merging with the chocolate. Pour the melted chocolate over it, ensuring an even distribution, and return it to the refrigerator for 1 hour.

Cut square bars of this dessert using a sharp knife that has been dipped in hot water.

Nutrition

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Tips & Tricks (5)

Chill Your Shortbread Crust 🧊
Refrigerate the butter-based shortbread dough for at least 30 minutes before baking to prevent spreading and ensure a crispy, buttery texture that holds up to the caramel and chocolate layers.
Master the Caramel Temperature 🌡️
Cook your corn syrup and sweetened condensed milk mixture to exactly 230-240°F (soft-ball stage) to achieve that signature chewy Twix caramel consistency without it becoming grainy or too soft.
Brown Your Butter First 🧈
Toast your unsalted butter until it turns golden and nutty before mixing into the shortbread crust—this amplifies richness and adds a sophisticated depth that elevates the entire bar.
Temper Your Chocolate Layer 🍫
Melt chocolate chips with a small amount of coconut oil over low heat or double boiler to prevent seizing, then let cool slightly before pouring over caramel for a smooth, snap-worthy chocolate shell.
Cool in Stages for Clean Cuts ✂️
Allow each layer to set at room temperature before adding the next (caramel on warm crust, chocolate on cooled caramel), then refrigerate completely for 2+ hours for perfectly clean, no-mess slices.