Description
These Twix Cookie Bars offer a delicious homemade twist on the classic candy bar, featuring a buttery shortbread base, a rich caramel layer, and a smooth chocolate topping. Perfectly balanced with sweet and creamy flavors, these bars are an indulgent treat ideal for sharing.
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
Chocolate Topping
- ½ cup heavy whipping cream
- 1¼ cups milk or dark chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the bars don’t stick after baking.
- Make Shortbread Base: In a large bowl, cream together the room temperature salted butter and powdered sugar until the mixture becomes light and fluffy. Gradually incorporate the all-purpose flour and vanilla extract, mixing thoroughly until a smooth dough forms.
- Bake Shortbread: Press the shortbread dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15-20 minutes until the shortbread is lightly golden and set. Remove from oven and allow to cool.
- Prepare Caramel Filling: In a medium saucepan over medium heat, melt the 6 tablespoons of salted butter, light corn syrup, and granulated sugar together, stirring continuously until fully melted and combined. Remove from heat and stir in half the heavy whipping cream (½ cup). Return to low heat and stir until the caramel thickens slightly. Remove from heat again and allow it to cool slightly.
- Layer Caramel: Pour the warm caramel evenly over the cooled shortbread base. Let the pan sit at room temperature for a short while before placing it in the refrigerator to chill and set for about one hour.
- Make Chocolate Topping: Melt the milk or dark chocolate together with the remaining ½ cup of heavy whipping cream over a double boiler or in short bursts in the microwave, stirring until smooth.
- Finish Bars: Pour the melted chocolate mixture over the chilled caramel layer, spreading evenly. Refrigerate again until the chocolate is fully set, about 30 minutes to 1 hour.
- Serve: Once set, slice into squares and serve chilled or at room temperature.
Notes
- Ensure the butter is at room temperature for easier creaming in the shortbread base.
- The caramel layer should be poured warm but not hot to avoid melting the shortbread.
- You can use either milk or dark chocolate for the topping based on preference.
- Store any leftover bars in the refrigerator to keep the caramel and chocolate layers firm.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
