Twix Cookie Bars Delight

These Twix cookie bars transform the irresistible flavors of a classic candy bar into homemade treats anyone can make. With a buttery shortbread crust, luscious chewy caramel, and a blanket of soft chocolate, these bars are always a hit at family gatherings and potlucks. Every layer brings its own special texture, and making them from scratch means they taste even better than store bought.

When I first made these Twix cookie bars on a rainy Saturday, I could not believe how fast they disappeared from the kitchen counter. Now everyone asks for them for birthdays and bake sales.

Ingredients

• Salted butter: gives the crust richness and that signature Twix taste look for high quality European style butter for the best flavor
• Powdered sugar: keeps the base tender and helps binding
• All purpose flour: is the structure for your cookie base sift flour for light texture
• Pure vanilla extract: brightens both the crust and caramel choose real vanilla for the nicest aroma
• Light corn syrup: keeps caramel layer chewy and prevents crystallizing
• Granulated sugar: is the foundation of glossy soft caramel
• Heavy whipping cream: for the silky texture in caramel and chocolate use fresh for best results
• Milk or dark chocolate: tops it all go for quality chocolate chips like Guittard or Ghirardelli for superior melt and shine

Step by Step Instructions

Prepare and Preheat:

Start by setting your oven to three hundred degrees F Line a nine by thirteen inch pan with foil and coat it well with nonstick spray This helps your bars release easily later

Make the Shortbread Layer:

Mix room temperature butter powdered sugar flour and vanilla in a large bowl Use a pastry blender or your hands to create a crumbly mixture that sticks together Press dough evenly into pan and ensure there are no thin spots so your crust bakes evenly

Bake the Crust:

Bake your pressed crust in the preheated oven for forty minutes Watch for a light golden color around the edges This will ensure the perfect texture Remove from oven and let cool while you prepare the caramel

Make the Caramel Layer:

In a saucepan combine salted butter salt corn syrup sugar and half a cup of the cream Heat gently over low stirring softly until everything is melted Low heat keeps your caramel smooth and prevents burning

Cook the Caramel:

Increase the heat slightly so it sits at a gentle simmer Do not stir Let it bubble away until it reaches two hundred thirty five degrees F This takes twenty to thirty minutes Stay close and use a candy thermometer for accuracy

Add Cream and Finish:

Once your caramel is at temperature add in the remaining half cup cream Give it a gentle swirl with a wooden spoon just once or twice Let it return to temperature for another ten to fifteen minutes off heat Stir in vanilla then pour over your cooled crust Use a spatula to spread the caramel evenly Refrigerate for at least forty five minutes so the caramel sets

Make the Chocolate Layer:

Heat chocolate chips and heavy cream together in a microwave safe bowl Use short bursts and stir well to prevent overheating Chocolate should melt smoothly and pour easily

Finish and Chill:

Pour melted chocolate over the cold caramel layer Spread gently to cover every corner of the pan Chill in refrigerator for three to four hours so the chocolate sets firm Remove from pan using foil Lift carefully and cut into thirty two bars with a sharp knife

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My favorite part has to be the moment you pour on the warm caramel the smell always fills my home and reminds me of cozy afternoons baking with my kids. The look of awe when I first served these to my family is something I will always remember.

Storage Tips

Twix cookie bars keep beautifully in an airtight container in the fridge for up to two weeks. For even longer storage wrap tightly and freeze for up to two months. Just let them stand at room temperature for fifteen to twenty minutes for softer caramel before serving.

Ingredient Substitutions

Unsalted butter can be swapped if you prefer to control the salt levels just add a pinch more salt to the crust and caramel. If you are out of dark chocolate milk chocolate chips will work and offer a sweeter finish. Corn syrup helps prevent caramel from getting grainy but you can experiment with golden syrup in a pinch.

Serving Suggestions

These bars are perfect straight from the fridge but also fantastic cut into small cubes for party trays. For a fun twist sprinkle a little sea salt or crushed pretzels on top before the chocolate sets. They pair wonderfully with a cup of strong coffee or a glass of cold milk.

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A Little Twix History

Twix bars have been an American candy staple since their arrival from the UK in the late seventies. Their signature combination of biscuit caramel and chocolate inspired countless recipes like this one and remain a favorite at school events and holiday gatherings. Bringing these flavors into a homemade bar adds both nostalgia and a personal touch to any celebration.

Recipe FAQs

→ How do you achieve a tender shortbread base?

Using room-temperature butter and gently pressing the crumbly dough into the pan ensures a tender, melt-in-your-mouth crust.

→ What’s the key to smooth caramel?

Simmer the caramel over low heat without stirring too vigorously, and add cream gradually to prevent graininess for a silky finish.

→ Can I use milk or dark chocolate for the topping?

Both milk and dark chocolate work well. Select your preference for a sweeter or more intense chocolate flavor, and melt gently with cream.

→ How should the bars be stored?

Store the cut bars in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage.

→ Any tips for cutting the bars cleanly?

Chill the bars thoroughly, then use a sharp knife warmed under hot water for neat slices without cracking the chocolate.

→ What’s the best way to serve for soft caramel texture?

Let the bars come to room temperature before serving. This allows the caramel to soften for the ideal chewy bite.