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Easy Homemade Twix Cookies with Gooey Caramel

Close-up of a perfect twix cookies bar showing a shortbread base, thick caramel layer, and chocolate topping.
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Make homemade cookies that taste just like your favorite candy bar. This simple recipe features a buttery shortbread base, a layer of gooey caramel, and a rich chocolate topping. Ready fast for any sweet craving.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon coarse sea salt (for caramel)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil or shortening

Instructions

  1. Prepare the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
  2. Gradually add the flour and salt to the butter mixture. Mix on low speed until a soft dough forms. Do not overmix.
  3. Press the dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Prick the dough all over with a fork.
  4. Bake the shortbread base at 350°F (175°C) for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly while you prepare the caramel.
  5. Make the gooey caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and 1/4 cup butter. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat to low and continue stirring for 5 to 7 minutes until the caramel thickens slightly and turns a deeper amber color. Stir in the coarse sea salt.
  6. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for an additional 5 minutes. Remove and let cool completely, about 30 minutes, until the caramel is set.
  7. Prepare the chocolate topping: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  8. Pour the melted chocolate over the cooled caramel layer. Spread evenly.
  9. Chill the entire pan in the refrigerator for at least 1 hour, or until the chocolate is firm.
  10. Lift the cookie slab out of the pan using the parchment paper overhang. Cut into squares or rectangles to create your homemade candy bar cookies.

Notes

  • For cleaner cuts, let the chocolate topping set fully before slicing the cookies.
  • If you prefer a softer caramel layer, reduce the cooking time of the caramel mixture by about 2 minutes.
  • These copycat candy bar cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://fooddexterity.com/easy-twix-cookies-caramel-chocolate-recipe/