Twix Cookie Bars

twix-bars

Homemade Twix Cookie Bars are the BOMB!

I’ll be honest, I wasn’t quite sure if I could pull it off, I mean c’mon~ it’s hard to beat that awesome little candy bar!

Well, I hate to break it to ya Twix ~ But move over Gretchen’s Bakery can take it from here!

Totally flaky, crispy and buttery shortbread cookie base, loaded with creamy vanilla bean soft caramel and chocolate.

Also known as the Millionaire Shortbread to my friends across the pond….. just to give those outside of the USA an idea of what we are dealing with here….

This is no joke, TWIX is serious business……

Now here’s one thing I found interesting.

I started dipping the twix cookie bars in tempered chocolate since~ that’s what a Twix IS right?

Fully dipped and covered in chocolate. But upon eating several (and by several I mean about 11) I decided that I preferred the taste of the lightly coated Twix bar better than the fully dipped in chocolate Twix bar!!!!???

Weird right?! I know! Especially me! The chocolate lover extraordinaire!

The fully dipped chocolate one was just too much and it overpowered the delicate shortbread and the creamy soft caramel that make up the entire EVERYTHING about TWIX.

So of course, you should try it both ways and decide for yourself, but whatever you do~  I KNOW you are going to love this recipe!

*PS- Gluten Free folks~ this works perfectly with Gluten Free Flour Mix


Twix Cookie Bars
 
Grease a 9" X 12" pan with pan grease and line with parchment paper Preheat oven to 350°F
Author:
Serves: 4dz cookie bars
Ingredients
  • For the shortbread
  • All Purpose Flour 1½ cup (190g)
  • Unsalted Butter ¾ cup (170g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt ¼ teaspoon
  • For the Caramel Layer
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Bean 1
Instructions
  1. First prepare the shortbread cookie base by creaming the sugar with the butter and salt just until combined, not light and fluffy.
  2. Add the flour all at once and mix just until combined.
  3. Turn the dough out into the prepared pan, the dough with be very crumbly and not very sticky, this is good.
  4. Press it into all the edges and roll it evenly. As you roll and press the dough together it will come together more than what it started out as (see video)
  5. Bake in preheated 350°F oven for approximately 20 minutes or until golden brown.
  6. Cool while you prepare the caramel as follows
  7. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  8. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  9. Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
  10. When it gets to 243°F add the salt, remove the vanilla bean and then pour into the cooled shortbread cookie pan, spread to the edges.
  11. Allow to cool at room temperature for at least 4 hours or preferably overnight (at room temperature) uncovered until it is completely cooled, then you can wrap it loosely with some plastic wrap
  12. Spread the top of the cooled and set caramel with tempered chocolate, once it sets turn the entire bar out onto a cutting board (gently to avoid cracking the cookie base) then cut into desired portions.
Notes
Twix Cookie Bars are to be stored at room temperature for up to 2 weeks in an airtight container.

You can freeze them wrapped well for up to 2 months
 

 

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18 Comments

  1. You have no idea how happy you have just made me!! I love Twix — they are my one of my favorites, (second only to Turtle candies). Can’t wait to try these. Thank you, Gretchen!

  2. Gretchen these turned out sooo good, even forgot to add the corn syrup till the last few minutes, just added it in and brought it back to temp and cooked a few more minutes to get 243 degrees, I let it set a few minutes then dropped on some Christmas peanut butter filled snowman that I sliced up, then used a spoon to smear them around while they were warm, just topped them off with chocolate and had one after it sat, Heavenly!!

  3. Hi Gretchen,

    Can you please make French Madeline cookies. I have tried many recipes and they never seem to taste like the real French Madeline cookies.

    Thank you so much!

  4. Did your “idea” have anything to do with making turtles? I hope so, I LOVE THEM!
    Thanks again for all your great recipes.

  5. HEY GRETCHEN

    I HAVE BEE LOOKING FOR THE BEST CHEWY SNICKER DOODLE RECIPE ALL OVER THE INTERNET

    AND NO LUCK AT ALL WHY ISN’T IT ON YOUR BLOG, GRETCHEN’S BAKERY. PLEASE PUT THE RECIPE UP AND THANK YOU YOU ARE THE JERSEY GIRL, THE VERY BEST

  6. Hi Gretchen
    I have used your recipes for ages and always have fantastic results. I followed this one exactly but my caramel came out like toffee. I was sure I didn’t heat it past the temp in the recipe. any ideas of what I did wrong? Now it would have made great candy/filling remover had I not had a cookie crust, lol.
    I guess I will have to try again.

    1. Oh no, Im sorry that happened, yes cooking sugar for caramels can be tricky as it is super temperature sensitive
      Mine was actually a bit hard after I put it in the refrigerator, so I found that bringing it to room temp helped that.
      I did write an addendum to this cheesecake recipe with my findings after I made it:
      So here is the thing about this cheesecake.

      Because cheesecakes have to be refrigerated, and this soft caramel does not; there is a consistency issue.

      This Finalized Twix Cheesecake was AWESOME immediately after I made it, but after storing the remaining in the refrigerator, the caramel layer became hard.

      To serve this cheesecake after it has been refrigerated: it is necessary to bring it to room temperature to soften up the caramel in order for it to be slice-able & edible.

      The other problem I had with the way I finished this cake, was the cheesecake was too heavy to go on top of the caramel layer, so I will recommend to do it in reverse order than how I shoed in the video tutorial:

      The Cheesecake should go on top of the Shortbread Base and the caramel layer on top of the cheesecake.

      You can do all of this in the ring mold as shown in the video, just make sure to place the cheesecake layer in there on top of the shortbread base first and then pour the semi-cooled caramel on top of that. Allow the caramel to set before serving, but it will be best served this way rather than out of the refrigerator

      By doing it the way I showed in the video, the weight of the cheesecake was causing the caramel to squish out pretty severely!

      But the overall taste of this cake: OUT OF THIS WORLD!!

      For a different solution to this conundrum I’ve created, you can use a simpler recipe for the caramel by cooking evaporated milk, brown sugar & butter for a quicker version of a caramel that will stay softer even in the refrigerator. But again be sure to pour this on top of the cooled baked cheesecake rather than the shortbread base or you will have squishing as this is more of a caramel SAUCE recipe so there is a trade off 🙁

    1. yes that does look confusing doesn’t it! Sorry about that, I meant to just separate the 2 recipes (shortbread & caramel) with that line, I’ve updated the post THANKS!

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