Name: Ultimate Twix Style Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 2 large eggs; 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup caramel sauce (store-bought or homemade); 1 cup chocolate chips (semi-sweet or milk chocolate)

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Introduction

These Ultimate Twix Style Cookies combine a buttery cookie base with a rich caramel layer and a smooth chocolate topping, creating a homemade treat that rivals the classic candy bar. Perfect for sharing or indulging, these bars are sure to satisfy your sweet tooth.

The image shows two stacked caramel shortbread squares on a white plate, placed on a white marbled surface. Each square has three visible layers: a bottom layer of light golden, crumbly shortbread with a slightly rough texture; a thick middle layer of smooth, shiny caramel with a rich amber color that looks sticky and soft; and a top layer of glossy dark chocolate that covers the caramel, with the top square showing a bite taken from the corner, revealing the thick chocolate layer with a slightly textured inside. The top chocolate layer is sprinkled with coarse sea salt crystals and small bits of caramel. There are a few crumbs scattered on the plate and surface around the squares. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup caramel sauce (store-bought or homemade)
1 cup chocolate chips (semi-sweet or milk chocolate)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft cookie dough forms. Avoid overmixing.
Step 4: Press the cookie dough evenly into the prepared pan. Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let the cookie base cool completely in the pan on a wire rack.
Step 5: Once cooled, spread the caramel sauce evenly over the cookie base. If the caramel is too stiff to spread, warm it gently in the microwave for a few seconds until pliable.
Step 6: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well after each until smooth. Pour the melted chocolate over the caramel layer and spread evenly to the edges.
Step 7: Refrigerate the pan for at least 1 hour until the chocolate is firm. Use the parchment overhang to lift the slab from the pan. Trim edges if desired and cut into bars or squares. Store in an airtight container and enjoy!

Tips & Variations

For a salted caramel twist, sprinkle a pinch of flaky sea salt over the caramel layer before adding the chocolate.
Use your favorite type of chocolate chips—dark chocolate adds a rich depth, while milk chocolate offers a sweeter finish.
If you want a thicker cookie base, increase the dough quantities slightly and adjust baking time as needed.
Homemade caramel sauce adds extra flavor, but store-bought works just as well for convenience.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To soften chilled bars, let them sit at room temperature for 10-15 minutes before serving.

How to Serve

The image shows two stacked square treats made of three layers each. The bottom layer is a lightly golden, crumbly shortbread base with a rough texture. The middle layer is a smooth, shiny caramel with a rich amber color that slightly oozes out on the edges. The top layer is a thick, glossy dark chocolate coating pierced by a bite in the top treat, revealing the dense chocolate texture inside. Sprinkled on the chocolate top are coarse salt crystals and small bits of caramel. The treats sit on a piece of parchment paper that rests on a white marbled surface with scattered crumbs around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of caramel?

Yes, both homemade and store-bought caramel sauces work well. Just ensure the caramel is spreadable; warming in the microwave can help if it’s too thick.

How can I prevent the chocolate layer from melting too quickly?

Allow the cookie base and caramel to cool fully before adding the melted chocolate, then refrigerate promptly to help set the chocolate and keep it firm.