Twix Cookie Bars

Why You’ll Love Twix Cookie Bars Recipe

• It’s a delicious layered treat that tastes like a candy bar but is effortless to make at home.

• You can cut them into bars or squares—perfect for parties, potlucks, or lunchbox treats.

• It balances textures: crisp shortbread, gooey caramel, and smooth chocolate.

Ingredients

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

• Shortbread base ingredients (e.g. flour, butter, sugar, salt)

• Caramel layer ingredients (e.g. sweetened condensed milk, butter, brown sugar)

• Chocolate topping ingredients (e.g. semisweet chocolate chips, heavy cream or butter)

• Optional: sea salt to sprinkle

Directions

1. Preheat oven and prepare a baking pan by lining with parchment or greasing.

2. Whisk together the shortbread base ingredients until a dough forms. Press that evenly into the bottom of the prepared pan.

3. Bake the base layer until it is lightly golden and set. Remove from the oven and let it cool slightly.

4. While the base cools, prepare the caramel layer by combining the caramel ingredients and cooking until smooth and bubbling, then pour the caramel over the baked base.

5. Refrigerate (or let rest) so the caramel layer firms up somewhat but still remains pliable.

6. Melt the chocolate topping ingredients until smooth, then pour over the caramel layer and spread evenly.

7. If desired, sprinkle a little sea salt on top while the chocolate is still warm.

8. Chill the bars until fully firm. Use a sharp knife to cut into bars or squares.

Servings and timing

• Yields: about 12–16 bars (depending on how large you cut them)

• Prep time: ~20 minutes

• Bake time (for base): ~15–20 minutes

• Caramel cooking & cooling: ~10–15 minutes + rest

• Chocolate topping & final chilling: ~10 minutes melting + at least 1 hour chilling

Variations

• Use milk chocolate instead of semisweet chocolate

• Add chopped toasted nuts (e.g. pecans or almonds) between the caramel and chocolate layers

• Use a sprinkle of sea salt or flaky salt on top for contrast

• Mix in some crushed cookies into the shortbread base for texture

• Drizzle white chocolate over the top for a decorative touch

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 5–7 days. To serve, let them sit at room temperature for 10–15 minutes so they’re easier to bite. These aren’t ideal for reheating in a microwave (they may become gooey and lose structure), but you can warm a single bar slightly in a low oven (e.g. 150 °C / 300 °F) for a few minutes if desired.

FAQs

What kind of caramel works best?

A cooked caramel made from butter, brown sugar, and sweetened condensed milk gives the best consistency and flavor. Avoid store‑bought caramel sauce, which may be too soft.

Can I use a different base instead of shortbread?

Yes—you could use a cookie crust or even a digestive biscuit crumb base bound with melted butter, though the texture will differ.

Do I have to refrigerate before cutting?

Yes, chilling helps the bars firm up so clean cuts are possible and layers don’t ooze.

Can this recipe be made gluten‑free?

Yes, substitute the all‑purpose flour in the base with a gluten‑free flour blend (one-to-one) and ensure any other ingredients are labeled gluten-free.

Is it possible to make these nut‑free?

Absolutely—just omit any optional nuts. The base, caramel, and chocolate layers remain delicious on their own.

Can I freeze the bars?

Yes—you can freeze them in a single layer (wrapped well in plastic wrap and foil) for up to 2 months. Thaw in the refrigerator before serving.

How thick should each layer be?

The base should be about ¼ to ⅓ inch thick, the caramel about the same, and the chocolate top layer slightly thinner (just enough to fully cover the caramel).

My caramel didn’t thicken—what went wrong?

It might not have cooked long enough, or your heat was too low. Cook until it bubbles and thickens slightly, then pour quickly. Also avoid stirring excessively once bubbling.

Can I make it ahead for a party?

Yes—these keep well and can be made a day or two in advance. Keep refrigerated, then bring out 20 minutes before serving.

What’s the best knife to cut these bars?

Use a sharp, large knife. Running it under hot water and wiping dry between cuts helps produce clean edges.

Conclusion

These Twix Cookie Bars are a fantastic homemade treat that delivers layers of buttery shortbread, rich caramel, and smooth chocolate in every bite. Though there are multiple steps, each is straightforward—and the result is a dessert that looks and tastes impressive. Whether for a gathering or a special treat at home, they’re sure to delight. Let me know if you’d like the exact ingredient measurements or a printable recipe card!