Twix Cookies
These Twix cookies feature a tender shortbread base, a rich caramel filling, and a smooth chocolate topping, recreating the beloved candy bar in cookie form.
Equipment
- Mixing bowls
- Baking pan (8x8 or 9x13 inch)
- Parchment paper
- Saucepan
- Spatula
- Measuring cups/spoons
Ingredients
Shortbread Crust
- 1.5 cups All-purpose flour
- 1 cup Cold unsalted butter (2 sticks), diced
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
Caramel Layer
- 14 ounces Chewy caramels unwrapped
- 2 tablespoons Heavy cream
Chocolate Topping
- 1.5 cups Milk chocolate chips
- 1 teaspoon Vegetable oil (optional, for smoother melt)
Instructions
Shortbread
- Combine flour, sugar, and salt; cut in cold butter until crumbly. Press into a lined baking pan and bake until lightly golden.
Caramel Layer
- Melt unwrapped caramels and heavy cream in a saucepan over low heat. Pour over the cooled shortbread crust and spread evenly.
Chill
- Refrigerate the cookie base with caramel for at least 30 minutes, or until the caramel is firm.
Chocolate Topping
- Melt milk chocolate chips with vegetable oil until smooth. Spread over the chilled caramel layer.
Set and Serve
- Chill again until the chocolate is firm. Once set, cut into bars and serve.
Notes
For best results, ensure your butter is very cold for the shortbread. If cutting is difficult, warm your knife slightly, wiping clean after each cut. These cookies store well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.