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Twix Cookie Bars

These Twix Cookie Bars combine a buttery shortbread crust, homemade caramel, and a rich chocolate layer, perfect for sharing and enjoying with loved ones.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup 1 cup (2 sticks) salted butter (room temperature)
  • 1 cup 1 cup (4.5 ounces) powdered sugar
  • 2 cups 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon 1 teaspoon pure vanilla extract
For the Caramel
  • 6 tablespoons 6 tablespoons salted butter
  • ⅛ teaspoon ⅛ teaspoon salt
  • ½ cup ½ cup light corn syrup
  • 1 cup 1 cup (7.5 ounces) granulated sugar
  • 1 cup 1 cup heavy whipping cream (divided) Use half for mixing into caramel
  • 1 teaspoon 1 teaspoon pure vanilla extract
For the Chocolate Layer
  • 1 ¼ cups 1 ¼ cups (8 ounces) milk or dark chocolate Refer to note for chocolate choice
  • ⅓ to ½ cup ⅓ to ½ cup (3.5 ounces) heavy whipping cream Adjust based on desired ganache consistency

Method
 

Preparation of Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving an overhang.
  2. In a bowl, cream together 1 cup salted butter and 1 cup powdered sugar until light and fluffy—about 2–3 minutes. Stir in 1 teaspoon vanilla.
  3. Fold in 2 cups all-purpose flour until the dough comes together. Press evenly into the prepared pan.
  4. Bake for 18–20 minutes, until barely golden. Let cool slightly.
Preparation of Caramel
  1. In a medium saucepan over medium heat, combine 1 cup granulated sugar and ½ cup light corn syrup. Stir gently and let simmer until deep amber.
  2. Reduce heat to low, whisk in 6 tablespoons salted butter and ⅛ teaspoon salt until melted and smooth.
  3. Warm 1 cup heavy whipping cream. Slowly pour half into the sugar mixture, whisking to avoid splatters until glossy.
  4. Pour caramel over cooled crust and let cool at room temperature until set.
Preparation of Chocolate Ganache
  1. Chop the chocolate and place in a heatproof bowl. Heat ⅓ to ½ cup heavy cream until steaming, then pour over the chocolate.
  2. Let sit for a minute, then stir until smooth. Pour over the set caramel and spread evenly.
  3. Chill for 30 minutes to set the chocolate.
Serving
  1. Lift the slab from the pan using the parchment overhang and cut into squares.
  2. Serve chilled or at room temperature with milk, coffee, or sweet tea.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Let thaw in the fridge before serving.