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Cookies resembling Twix bars with a shortbread base, caramel, and chocolate

Homemade Twix-Inspired Cookie Bars

These homemade Twix-inspired cookie bars feature a buttery shortbread base, a rich, chewy caramel layer, and a smooth chocolate topping. They are a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 12 bars
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Base:
  • 1 cup unsalted butter, softened (2 sticks)
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
For the Caramel Layer:
  • 1 cup unsalted butter (2 sticks)
  • ½ cup packed light brown sugar
  • 1 sweetened condensed milk (14-ounce) can
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
For the Chocolate Topping:
  • 1 ½ cups chocolate chips (milk or semi-sweet) (about 9 ounces)
  • 1 tablespoon coconut oil (optional)

Equipment

  • Oven
  • 9x13 inch baking pan
  • Parchment paper
  • Large bowl
  • Wire rack
  • Medium saucepan
  • Microwave-safe bowl or Double boiler
  • Cutting board
  • Sharp knife

Method
 

Prepare the Shortbread:
  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. Cream softened butter and granulated sugar until fluffy, then mix in flour and salt to form a soft dough.
  3. Press the dough evenly into the pan, bake for 20-25 minutes until golden, then cool completely on a wire rack.
Make the Caramel:
  1. In a medium saucepan, melt butter over medium heat, then stir in brown sugar, condensed milk, and salt.
  2. Bring to a gentle boil while stirring, then reduce heat and cook for 5-7 minutes until the caramel thickens and turns golden; remove from heat and stir in vanilla extract.
  3. Pour the warm caramel evenly over the cooled shortbread, spreading to the edges, then let it set completely at room temperature or chill for 30 minutes.
Add the Chocolate Topping:
  1. Melt chocolate chips and optional coconut oil in a microwave or double boiler until smooth.
  2. Pour the melted chocolate evenly over the set caramel layer.
Chill and Cut:
  1. Refrigerate for at least 1 hour until the chocolate is firm, then use the parchment paper to lift the slab from the pan.
  2. Cut into bars or squares using a sharp knife, cleaning the knife under hot water between cuts for a clean finish.

Notes

For best results, ensure each layer is properly cooled before adding the next. Chilling time is important for easy and clean cutting of the bars.