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Ultimate Copycat Twix Cookies

Close-up of a layered twix cookies bar showing a shortbread base, thick caramel layer, and chocolate topping, with a bite taken out.
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Make homemade Twix cookies featuring a buttery shortbread base, gooey caramel filling, and a smooth milk chocolate topping. These layered cookies replicate the candy bar flavor and are perfect for holiday cookie swaps.

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
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 tablespoon coconut oil (optional, for smooth topping)

Instructions

  1. Prepare the shortbread base: In a large bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Mix in vanilla extract.
  2. Gradually add the flour and 1/4 teaspoon salt. Mix until just combined to form a soft dough. 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.
  4. Bake the shortbread base at 350 degrees F for 15 to 18 minutes, or until the edges are lightly golden. Let it cool completely.
  5. Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, 1/2 cup butter, and 1 teaspoon salt.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a deep amber color, about 8 to 10 minutes. Watch carefully to prevent burning.
  7. Pour the hot caramel evenly over the cooled shortbread base. Spread quickly to cover the surface.
  8. Let the caramel set completely at room temperature for at least 1 hour, or chill for 30 minutes until firm to the touch.
  9. Prepare the chocolate topping: Place the milk chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted.
  10. Pour the melted chocolate over the set caramel layer. Tilt the pan to spread the chocolate evenly.
  11. Refrigerate the cookies for at least 1 hour, or until the chocolate is firm.
  12. Lift the cookies out of the pan using the parchment paper overhang. Cut into squares or rectangles to create your homemade candy bar cookies.

Notes

  • For a glossy finish, let the caramel cool slightly before spreading it over the base.
  • If you prefer a thicker chocolate layer, use 1.5 cups of chocolate chips.
  • These decadent homemade sweets freeze well once cut; place wax paper between layers before freezing.

Nutrition

Find it online: https://cookingbyjade.com/twix-cookies-ultimate-copycat-recipe/