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Copycat Twix Cookies: Buttery Shortbread with Caramel and Chocolate

Two stacked homemade twix cookies bars showing a shortbread base, thick caramel layer, and chocolate topping.
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Make homemade Twix cookies that taste just like the candy bar, featuring a soft shortbread base, gooey caramel, and a milk chocolate topping. These are perfect for cookie swaps and holiday gifting.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon sea salt (for caramel)
  • 1 cup milk chocolate chips
  • 1 tablespoon coconut oil (or shortening)

Instructions

  1. Prepare the shortbread base: In a large bowl, cream together the 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Press the dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Prick the dough all over with a fork.
  5. Bake the shortbread base at 350°F (175°C) for 15 to 18 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.
  6. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a deep amber color, about 8 to 10 minutes. Be careful not to burn it.
  7. Remove the caramel from the heat and stir in the 1 teaspoon of sea salt.
  8. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for an additional 5 to 7 minutes, until the caramel is bubbly.
  9. Cool the cookies completely at room temperature, then chill in the refrigerator for at least 2 hours, or until the caramel is firm.
  10. Prepare the chocolate topping: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and melted.
  11. Pour the melted chocolate over the chilled caramel layer. Spread evenly.
  12. Chill the pan again for at least 1 hour, or until the chocolate is completely set.
  13. Lift the cookie slab out of the pan using the parchment overhang. Cut into squares or bars. For a cleaner cut, you can briefly dip your knife in hot water between slices.

Notes

  • For a true Twix flavor, use high-quality milk chocolate for the topping.
  • If you prefer a thicker shortbread base, use an 8×8 inch pan instead, adjusting bake time slightly.
  • You can freeze these decadent chocolate cookies for up to three months. Thaw them overnight in the refrigerator before serving.

Nutrition

Find it online: https://cookingbyfelix.com/twix-cookies-recipe-caramel-chocolate-bars/