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Twix Cookie Bars Recipe

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★★★★★

4.6 from 83 reviews

These Twix Cookie Bars combine a buttery crumbly crust, a rich homemade caramel layer, and a smooth chocolate topping, capturing the classic flavors of a Twix candy bar in an easy-to-make treat. With a perfectly balanced texture and taste, these bars are ideal for dessert lovers craving a homemade candy-inspired sweet.

Ingredients

Scale

Crust Layer

  • 1 cup (2 sticks) salted butter, room temperature
  • 1 cup (4.5 ounces) powdered sugar
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon pure vanilla extract

Caramel Layer

  • 6 tablespoons salted butter
  • ⅛ teaspoon salt
  • ½ cup light corn syrup
  • 1 cup (7.5 ounces) granulated sugar
  • ½ cup heavy whipping cream
  • 1 cup heavy whipping cream (divided total)
  • 1 teaspoon pure vanilla extract

Chocolate Layer

  • 1 ¼ cups (8 ounces) milk or dark chocolate chips/chopped chocolate
  • ⅓ to ½ cup (3.5 ounces) heavy whipping cream

Instructions

  1. Prepare the crust: Preheat the oven to 300°F (150°C). Line a 9×13 inch pan with tin foil and spray the bottom and sides with nonstick spray. In a large bowl, mix the butter, powdered sugar, flour, and vanilla using a pastry blender or fork until the mixture is very crumbly but sticks together when pressed. Press the mixture evenly into the prepared pan using your hands.
  2. Bake the crust: Bake in the preheated oven for 40 minutes or until the crust is lightly golden brown. Remove from oven and allow to cool completely.
  3. Make the caramel layer: While the crust bakes, combine butter, salt, corn syrup, granulated sugar, and ½ cup of heavy cream in a medium saucepan over low heat. Warm slowly, stirring gently until butter melts (about 10 minutes). Increase heat to medium-low and let simmer without stirring for 20 to 30 minutes until the temperature reaches 235°F (soft-ball stage). Pour in the remaining ½ cup heavy cream and swirl gently. Continue simmering without stirring for 10 to 15 minutes, maintaining 235°F. Remove from heat and stir in the vanilla extract.
  4. Assemble caramel layer: Pour the caramel over the cooled crust (it can be slightly warm) and quickly smooth it evenly. Refrigerate for 45 to 60 minutes until the caramel is set.
  5. Prepare the chocolate layer: Combine the chocolate and ⅓ to ½ cup of heavy cream in a microwave-safe bowl or a double boiler. Heat in 30-second increments in the microwave, stirring between intervals just until the chocolate melts and is smooth. Avoid overheating to prevent seizing.
  6. Assemble chocolate topping: Pour the melted chocolate over the set caramel layer and smooth it out evenly. Refrigerate for 3 to 4 hours until the bars are completely set.
  7. Serve and store: Remove the bars from the pan by lifting the foil. Cut into 4 rows by 8 columns to make 32 bars. These can be eaten immediately or stored in an airtight container in the refrigerator for up to two weeks, or frozen for several months for extended storage.

Notes

  • When cooking caramel, maintain proper temperature to avoid burning; use a candy thermometer for accuracy.
  • Elevation adjustments may be necessary for caramel temperature — higher altitudes require a lower final temperature.
  • Use good-quality chocolate for best flavor and melting performance.
  • Do not overheat chocolate to avoid it seizing and becoming unusable.

Keywords: Twix, cookie bars, caramel bars, chocolate bars, homemade candy bars, dessert bars, easy dessert

Find it online: https://savorandsimmer.com/twix-cookie-bars-recipe/