Description
Delicious Twix Cookie Bars featuring a buttery shortbread crust, a rich caramel layer, and a smooth chocolate topping. These bars combine classic Twix candy flavors into an easy-to-make, shareable dessert perfect for any occasion.
Ingredients
Scale
Shortbread Base
- 1 cup salted butter (room temperature)
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon pure vanilla extract
Caramel Filling
- 6 tablespoons salted butter
- ½ cup light corn syrup
- 1 cup granulated sugar
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Chocolate Topping
- ¾ cup heavy whipping cream
- 1¼ cups milk or dark chocolate
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan to prevent sticking.
- Make Shortbread Base: In a mixing bowl, cream together the room temperature salted butter and powdered sugar until light and fluffy. Gradually add the all-purpose flour and pure vanilla extract while mixing to form the shortbread dough.
- Bake Shortbread: Press the shortbread dough evenly into the prepared pan. Bake in the preheated oven for 15-20 minutes or until the edges turn lightly golden. Remove from oven and allow to cool.
- Prepare Caramel Filling: In a saucepan over medium heat, melt 6 tablespoons salted butter together with the light corn syrup and granulated sugar, stirring constantly. Once melted and combined, slowly stir in ½ cup heavy whipping cream and continue stirring until the mixture thickens slightly. Add 1 teaspoon vanilla extract and mix well.
- Add Caramel Layer: Pour the warm caramel evenly over the cooled shortbread base. Let it come to room temperature before placing it in the refrigerator for about 1 hour to set.
- Make Chocolate Topping: Melt the milk or dark chocolate with ¾ cup heavy whipping cream in a double boiler or microwave, stirring until smooth.
- Assemble and Chill: Pour the melted chocolate mixture evenly over the chilled caramel layer. Refrigerate again until the chocolate topping is fully set, about 1 hour.
- Slice and Serve: Once fully set, remove the bars from the pan and slice into 12 squares. Serve chilled or at room temperature.
Notes
- Use salted butter for the shortbread and caramel to balance sweetness and add flavor.
- Ensure the shortbread base cools completely before adding the caramel to prevent melting.
- For a firmer caramel, allow extra chilling time in the refrigerator.
- Milk chocolate provides a sweeter finish; dark chocolate offers deeper, richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
