Twix Cookies – Easy Shortbread Caramel Bars Everyone Will Love
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Imagine your favorite candy bar—soft caramel, smooth chocolate, and buttery shortbread—transformed into a cookie bar. These homemade Twix Cookies are rich, chewy, and perfectly layered, making them a knockout treat for bake sales, holiday platters, or late-night cravings. The best part? They’re surprisingly easy to make at home with just a few pantry staples.
Why I Love This Recipe
These cookie bars hit all the right textures—crisp shortbread, creamy caramel, and melted chocolate—in a single bite. They’re great for make-ahead treats since they store beautifully and slice cleanly. Plus, there’s something satisfying about re-creating a classic candy bar at home with real ingredients.
Ingredients 🛒
For the Shortbread Layer:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer:
- 1 cup soft caramel candies (about 20–25 pieces), unwrapped
- 2 tablespoons heavy cream
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, adds shine and smooth texture)
Ingredient Tips & Swaps
- Butter: Use real butter for that signature shortbread flavor—no margarine substitutes here.
- Caramel: Soft wrapped caramels (like Kraft or Werther’s) work best, but homemade caramel can be used too.
- Chocolate: Swap in dark or milk chocolate chips depending on your preference.
- No coconut oil? You can omit it, but it helps give that glossy, candy-bar finish.
Twix Cookies – Easy Shortbread Caramel Bars Everyone Will Love
Imagine your favorite candy bar—soft caramel, smooth chocolate, and buttery shortbread—transformed into a
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- For the Shortbread Layer:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Caramel Layer:
- 1 cup soft caramel candies (about 20–25 pieces), unwrapped
- 2 tablespoons heavy cream
- For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, adds shine and smooth texture)
Instructions
- Step 1: Prepare the Shortbread: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large mixing bowl, cream together butter, sugar, and vanilla extract until light and fluffy. Add in the flour and saltgradually, mixing just until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 18–20 minutes, or until lightly golden at the edges. Let the shortbread cool completely in the pan.
- Step 2: Make the Caramel Layer: In a small saucepan over low heat, combine caramel candies and heavy cream. Stir frequently until melted and smooth.
- Pour the caramel over the cooled shortbread and spread evenly with a spatula. Chill in the fridge for 20–30 minutes to set.
- Step 3: Add the Chocolate Coating: Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring between each.
- Once smooth, pour the melted chocolate over the caramel layer and spread evenly. Return the pan to the fridge for another 20–30 minutes until the chocolate is fully set.
- Step 4: Cut & Serve: Once set, lift the cookie slab from the pan using the parchment overhang. Cut into bars or squares with a sharp knife. Serve and enjoy!
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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Instructions 👩🍳
Step 1: Prepare the Shortbread
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, cream together butter, sugar, and vanilla extract until light and fluffy. Add in the flour and saltgradually, mixing just until a soft dough forms.
Press the dough evenly into the prepared pan and bake for 18–20 minutes, or until lightly golden at the edges. Let the shortbread cool completely in the pan.
Step 2: Make the Caramel Layer
In a small saucepan over low heat, combine caramel candies and heavy cream. Stir frequently until melted and smooth.
Pour the caramel over the cooled shortbread and spread evenly with a spatula. Chill in the fridge for 20–30 minutes to set.
Step 3: Add the Chocolate Coating
Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring between each.
Once smooth, pour the melted chocolate over the caramel layer and spread evenly. Return the pan to the fridge for another 20–30 minutes until the chocolate is fully set.
Step 4: Cut & Serve
Once set, lift the cookie slab from the pan using the parchment overhang. Cut into bars or squares with a sharp knife. Serve and enjoy!
Tips for Success
- Chill between layers to keep everything clean and stackable.
- Use a hot knife (run under warm water and wiped dry) to slice cleanly through the chocolate.
- Store in the fridge for firmer bars, or room temp for a softer caramel bite.
Serving Suggestions & Pairings
These bars are perfectly delicious on their own, but you can elevate your dessert table with:
- Chocolate Chip Cookie Bites for extra variety
- Brownie Batter Dip as a chocolatey spread
- Caramel Apple Pie Cookies to double down on caramel
- Old School No-Bake Cookies for something nostalgic
- Copycat Neiman Marcus Cookies when you’re feeling extra indulgent
Storage & Leftovers
- Room Temp: Keep in an airtight container for up to 5 days.
- Fridge: Extend freshness to 10 days; just let come to room temp before serving.
- Freezer: Freeze cut bars for up to 2 months. Layer parchment between to avoid sticking.
Final Thoughts
If you’re looking for a dessert that wows with minimal effort, Twix Cookies are it. They’ve got everything—texture, layers, and nostalgic flavor. Whether you’re baking for a party or prepping sweet snacks for the week, these are guaranteed crowd-pleasers.
If you make them, don’t forget to tag @chefmaniac—we’d love to see your slice of sweet success!
