Twix Cookie Bars Caramel Chocolate (Print Version)
Classic candy bar flavors in buttery shortbread with gooey caramel and chocolate layers for irresistible bars.
# Ingredients:
→ Crust
01 -
1 cup (2 sticks) salted butter, room temperature
02 -
1 cup (4.5 ounces) powdered sugar
03 -
2 cups (10 ounces) all-purpose flour
04 -
1 teaspoon pure vanilla extract
→ Caramel Layer
05 -
6 tablespoons salted butter
06 -
⅛ teaspoon salt
07 -
½ cup light corn syrup
08 -
1 cup (7.5 ounces) granulated sugar
09 -
1 cup heavy whipping cream, divided
10 -
1 teaspoon pure vanilla extract
→ Chocolate Layer
11 -
1 ¼ cups (8 ounces) milk or dark chocolate
12 -
⅓ to ½ cup (3.5 ounces) heavy whipping cream
# Steps:
01 -
Preheat the oven to 300°F (150°C). Line a 9x13-inch pan with tin foil, spray the bottom and sides with nonstick spray, and set aside. Combine butter, powdered sugar, flour and vanilla in a large bowl. Mix with a pastry blender or fork until crumbly, then press into the prepared pan. Bake for 40 minutes or until lightly golden brown. Let cool.
02 -
While the crust is cooking, combine butter, salt, corn syrup, sugar, and ½ cup of heavy cream in a medium saucepan over low heat. Gently melt the ingredients, stirring occasionally, for about 10 minutes. Once melted, increase heat to medium-low and simmer, maintaining a temperature around 235°F (112°C). After 20-30 minutes, stir in the remaining ½ cup heavy cream. Let simmer again until temperature stabilizes at 235°F (adjust for elevation if needed). Remove from heat, add vanilla, and pour over the cooled crust. Refrigerate for 45-60 minutes.
03 -
Place chocolate and heavy cream in a microwavable bowl. Heat in 30-second intervals, stirring well between each, until the chocolate starts to melt. Pour the chocolate over the caramel layer and smooth evenly. Chill for 3-4 hours until set. Remove from the tin foil and cut into 32 bars (4 rows of 8).
04 -
Serve the cookie bars at room temperature for a softer caramel texture. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for several months.