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Cookies resembling Twix bars with a shortbread base, caramel, and chocolate

Classic Cookies Resembling Twix Bars

These delicious cookies feature a buttery shortbread base, a gooey caramel layer, and a rich chocolate topping, mimicking the classic candy bar in a delightful homemade treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12 bars
Calories 350 kcal

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • large bowl
  • wire rack
  • medium saucepan
  • microwave-safe bowl
  • offset spatula
  • cutting board
  • sharp knife

Ingredients
  

For the Shortbread Base

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

For the Caramel Layer

  • 1 can (14-ounce) sweetened condensed milk
  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For the Chocolate Topping

  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions
 

Prepare the Shortbread Base

  • Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing for an overhang.
  • Cream softened butter and granulated sugar until light and fluffy, then beat in vanilla extract.
  • Gradually mix in flour and salt until a soft dough forms, being careful not to overmix.
  • Press the dough evenly into the prepared pan, prick with a fork, and bake for 20-25 minutes until edges are golden.
  • Remove from oven and let the shortbread base cool completely in the pan on a wire rack.

Make the Caramel Layer

  • Combine condensed milk, butter, brown sugar, and salt in a saucepan over medium heat, bringing to a gentle boil while stirring constantly.
  • Reduce heat to low and continue cooking, stirring frequently, for 8-10 minutes until thickened and lightly golden.
  • Remove from heat and stir in vanilla extract, then pour the warm caramel evenly over the cooled shortbread crust.
  • Spread the caramel gently and allow it to set at room temperature for 30-60 minutes, or refrigerate for 20 minutes.

Add the Chocolate Topping

  • Melt chocolate chips and coconut oil in a microwave or over a double boiler, stirring until smooth.
  • Pour the melted chocolate over the set caramel layer and spread it evenly with an offset spatula.

Chill and Cut

  • Chill the pan in the refrigerator for at least 1-2 hours until the chocolate is completely set and firm.
  • Lift the slab from the pan using the parchment paper overhang and place it on a cutting board.
  • Cut the slab into bars or squares using a sharp knife for cleaner cuts. Enjoy!

Notes

For best results, allow enough time for each layer to set properly. A heated knife can help achieve very clean cuts through the chocolate and caramel.