
These Twix cookie bars deliver a perfect homemade spin on classic Twix candy bars. You get a crisp buttery shortbread base, luscious soft caramel center, and a melt-in-your-mouth chocolate topping that makes every bite irresistible. These bars have become a dessert I rely on for potlucks and birthday parties because they always disappear quickly.
I first made these for a holiday treat swap years ago and friends still request the recipe every season. The combination of caramel and crisp cookie is just unbeatable.
Ingredients
- Salted butter: brings creamy richness and holds the crust and caramel together. Use good quality European-style if possible for the best flavor
- Powdered sugar: gives the crust its signature crumbly melt-away texture
- All-purpose flour: forms the sturdy shortbread that can hold the rich toppings. Look for unbleached for best results
- Pure vanilla extract: for both the crust and caramel layers adds warmth and classic bakery aroma. Choose real rather than imitation for maximum flavor
- Light corn syrup: is key for smooth caramel so it does not crystallize. Check the date so it is fresh and pours without any graininess
- Granulated sugar: for the caramel intensifies the chewiness and golden color
- Heavy whipping cream: creates the chewy but soft bite in both the caramel and chocolate layers. Use full-fat
- Milk or dark chocolate chips: for the rich topping. I love bittersweet for more depth but milk chocolate is a classic Twix taste. Use baking bars or good quality chips
Step-by-Step Instructions
- Prepare the Pan:
- Line a nine by thirteen inch baking dish with foil so the bars lift out easily and spray lightly with nonstick spray
- Make the Shortbread Crust:
- In a large bowl use a pastry blender or your hands to mix together the butter powdered sugar flour and vanilla until you get a crumbly dough that sticks together. Press this gently and evenly into your prepared pan making sure it goes all the way to the edges
- Bake the Crust:
- Bake in a three hundred degree oven for forty minutes until light golden brown. Let it cool in the pan while you start the caramel
- Cook the Caramel:
- Combine butter salt corn syrup sugar and half of the cream in a saucepan and melt together over low heat gently for around ten minutes so everything is fully blended. Do not rush as slow melting prevents graininess
- Simmer to Set Caramel:
- Raise the heat to medium low and let the caramel bubble gently without stirring until it hits two hundred thirty five degrees Fahrenheit which takes about twenty to thirty minutes. Use a thermometer for accuracy
- Add Remaining Cream and Finish:
- Pour in the rest of the cream and let simmer again without stirring until back to temperature. This layering makes a chewy but smooth candy
- Pour and Set Caramel:
- Take the hot caramel off the heat stir in vanilla and pour evenly over the cooled crust. Smooth quickly before it sets then refrigerate for about an hour to chill and set
- Melt the Chocolate:
- Combine chocolate and cream in a microwave safe bowl. Melt gently in short bursts stirring often until just melted and glossy. Spread over the caramel and return to the fridge for another three to four hours until fully set
- Cut and Serve:
- Once fully set lift the foil and bars out of the pan. Slice into thirty two small squares for sharing. Best eaten at room temperature for soft caramel texture

The caramel layer is my favorite. I once let my son help with stirring and it became our special treat making day. The silky caramel combined with chocolate and sweet cookie base just puts a smile on everyone’s face
Storage Tips
Store Twix bars in an airtight container in the fridge for up to two weeks. Separate layers with parchment to keep the chocolate glossy and neat. You can also freeze them in a single layer until solid then transfer to a bag or container for up to two months. Leave at room temperature for about half an hour before serving so the caramel becomes soft and gooey again
Ingredient Substitutions
Unsalted butter works in place of salted just add a pinch of salt to each layer. For a gluten free version try a one to one gluten free baking mix in the crust. If you run out of corn syrup you can use golden syrup for a similar chew. Use your favorite chocolate for the topping from white to semisweet according to your taste

Serving Suggestions
Bring these to picnics or serve at birthday parties. A small square with coffee makes a wonderful afternoon pick me up. I sometimes cut them extra small for cookie platters and add a sprinkle of flaky sea salt just to highlight the caramel
Recipe FAQs
- → How do I get a crisp shortbread base?
Press the crust firmly into the pan before baking and bake until just golden for a crisp foundation.
- → Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate gives a richer flavor and pairs well with the sweet caramel layer.
- → How do I avoid grainy caramel?
Maintain a gentle simmer and avoid stirring as it cooks. Mixing too much can cause the sugar to crystallize.
- → What’s the best way to cut the bars?
Refrigerate until completely set, then use a sharp knife for clean slices. Wipe the blade between cuts for neat edges.
- → Can the bars be frozen for later?
Yes, store in an airtight container and freeze for up to two months. Thaw at room temperature before serving.