From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Twix Cookie Bars
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Instructions
1
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Set the oven to 325℉ and line an 8×8 baking dish with parchment paper.
2
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Whisk the flour and sugar together in a bowl, then blend in the softened butter using a fork until fully combined.
3
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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.
4
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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.
5
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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.
6
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While allowing this to cool, put the brown sugar in a saucepan. Apply medium heat and stir occasionally until it completely melts.
7
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After it has completely melted, incorporate the butter and sweetened condensed milk.
8
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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.
9
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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.
10
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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.
11
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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.
12
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Cut square bars of this dessert using a sharp knife that has been dipped in hot water.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Shortbread Dough 🧊Refrigerate the butter-based shortbread crust for at least 30 minutes before baking to prevent spreading and ensure a crisp, sturdy base that won't crack under the caramel and chocolate layers.
- Control Caramel Temperature 🌡️When heating corn syrup and condensed milk, use medium heat and stir constantly to reach exactly 235-240°F (soft-ball stage) for that perfect chewy caramel texture that won't be grainy or too soft.
- Brown Sugar for Depth 🟤Pack your light brown sugar firmly when measuring and let it sit at room temperature before creaming with butter—this ensures even distribution and develops richer caramel notes in both the cookie layer and filling.
- Temper Your Chocolate 🍫Melt chocolate chips in short 15-20 second microwave bursts, stirring between each, to prevent seizing and achieve a smooth, glossy top layer that sets properly and snaps cleanly when eaten.
- Layer While Warm 🔥Spread the warm caramel immediately over the baked cookie layer so it bonds completely, then allow it to set before adding chocolate—skipping this timing will result in layers that separate when cut.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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