I have a very serious question for you. Do you eat the left Twix or the right Twix?
For years, I just grabbed one and didn’t think twice. But then I realized, the perfect cookie needs to have all the good stuff from both. It needs that crumbly, buttery cookie, that gooey, chewy caramel, and a thick layer of milk chocolate that snaps just right.
So, I made it my mission to create a cookie that tastes exactly like the candy bar, but better, because it’s homemade. This recipe is the one. I’m going to walk you through every single step, so you can make these perfect Twix-inspired cookies without any guesswork.
What You’ll Need
Getting the ingredients right is half the battle. The shortbread needs to be sturdy, the caramel has to be chewy without being rock-hard, and the chocolate needs to be, well, chocolatey.
Don’t just grab any old thing from the pantry. The details matter here. For example, using cold butter is super important for the cookie base. It makes it flaky instead of tough.
For the Shortbread Cookie Base
This is the foundation. It needs to be buttery and crisp, a perfect platform for everything else.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup (2 sticks), cold & cubed |
| Granulated sugar | ½ cup |
| Pure vanilla extract | 1 tsp |
| Salt | ½ tsp |
For the Chewy Caramel Layer
This is where the magic happens. We’re making a caramel that’s easy to work with and tastes incredible. It won’t break your teeth, I promise.
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (1 stick) |
| Light brown sugar | 1 cup, packed |
| Sweetened condensed milk | One 14-ounce can |
| Light corn syrup | 2 tbsp (or golden syrup) |
| Salt | ¼ tsp |
For the Milk Chocolate Topping
The final touch. Don’t skip this, it brings everything together. Go for a good quality chocolate bar here, not just chips. It melts way better.
| Ingredient | Amount |
|---|---|
| Milk chocolate bars | 12 oz, chopped (like Ghirardelli or Cadbury) |
| Coconut oil | 1 tsp (or vegetable shortening) |
Tools You’ll Actually Use
You don’t need a bunch of fancy gadgets. A few simple things will get the job done right.
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium saucepan (for the caramel)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl (for the chocolate)
Step-by-Step: Let’s Make Some Cookies
Alright, let’s get into it. Follow these steps exactly and you’ll be golden. Don’t rush the process, especially the cooling parts. They are there for a reason.
Part 1: The Shortbread Base
Step 1: First thing, get your oven ready. Set it to 350°F (175°C). Then, line your 9×13 inch pan with parchment paper, leaving a little hanging over the sides. This will help you lift the bars out later.
Step 2: In a big bowl, mix the flour, granulated sugar, and salt together. Just give it a quick whisk to combine everything.
Step 3: Now, add your cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour mixture. You want it to look like coarse, wet sand. (If the butter gets too warm, the cookies will be tough, so work fast!).
Step 4: Add the vanilla extract and mix it in until the dough just starts to come together. Don’t overmix it.
Step 5: Dump the dough into your prepared pan. Press it down firmly and evenly across the bottom. I use the bottom of a measuring cup to get it nice and flat.
Step 6: Bake for about 20-25 minutes. You’re looking for the edges to be lightly golden brown. Let it cool completely in the pan. Don’t even think about putting caramel on a warm base. It will melt right through.
Part 2: The Chewy Caramel Layer
Step 1: While the base is cooling, you can start the caramel. In your medium saucepan, melt the ½ cup of butter over medium heat.
Step 2: Once the butter is melted, add the brown sugar, sweetened condensed milk, corn syrup, and salt. Stir it all together.
Step 3: Bring the mixture to a slow boil, stirring constantly. This is not the time to check your phone. You need to keep stirring so it doesn’t burn on the bottom.
Step 4: Let it bubble away for about 5-7 minutes, still stirring. It will get thicker and turn a deep amber color. (A good visual cue is that it should be thick enough to coat the back of a spoon).
Step 5: Once it’s ready, carefully pour the hot caramel over your completely cooled shortbread base. Spread it out evenly with a spatula.
Step 6: Now for the hard part: waiting. Let the caramel set for at least an hour at room temperature. You can pop it in the fridge for about 30 minutes to speed this up. It needs to be firm to the touch.
Part 3: The Chocolate Topping
Step 1: Once the caramel is set, it’s time for the chocolate. Put your chopped milk chocolate and the teaspoon of coconut oil into a microwave-safe bowl.
Step 2: Microwave in 30-second bursts, stirring in between each one. Stop when it’s about 90% melted and just stir until it’s totally smooth. This prevents the chocolate from getting too hot and seizing up.
Step 3: Pour the melted chocolate over the set caramel layer. Gently tilt the pan or use a spatula to spread it into an even layer.
Step 4: Let the chocolate set at room temperature for about 2-3 hours, or in the fridge for about 45 minutes. You want it to be firm but not rock-solid when you cut it.
Step 5: To cut, lift the whole thing out of the pan using the parchment paper handles. Use a large, sharp knife. For clean cuts, run the knife under hot water and wipe it dry between each slice. Cut them into bars or squares, whatever you like.
Pro Tips from My Kitchen
I’ve made these cookies more times than I can count, and I’ve made a few mistakes along the way. Here are some things I learned so you don’t have to.
- Don’t Rush the Cooling: I know, it’s tempting. But if you pour hot caramel on a warm crust, you get a soggy mess. If you pour melted chocolate on warm caramel, you get a swirly mess. Let each layer cool completely. It’s the secret to those perfect, distinct layers.
- Use Parchment Paper Slings: Let the parchment paper hang over the two long sides of the pan. These “slings” are a lifesaver. You can just lift the entire slab of cookies out of the pan for easy cutting. No more digging out the first piece.
- The Hot Knife Trick for Cutting: Seriously, this is a game-changer. A cold, hard block of chocolate is tough to cut cleanly. Running your biggest knife under hot water for a few seconds, then quickly wiping it dry, will make it glide through the layers like butter. You get sharp, clean edges every time.
- Don’t Walk Away From the Caramel: I said it before, but it’s the most important rule. Making caramel requires your full attention. The line between perfect amber and burnt mess is very, very thin. Keep stirring and keep your eyes on it.
Possible Substitutions and Variations
Maybe you don’t have everything on hand, or you want to mix it up. Here are a few ideas.
- Chocolate: You can totally use dark chocolate or semi-sweet chocolate for the topping if milk chocolate is too sweet for you. A sprinkle of flaky sea salt on top of dark chocolate is fantastic.
- Gluten-Free: You can swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour blend. I’ve had good results with Bob’s Red Mill.
- Nutty Twist: Try adding a ½ cup of finely chopped pecans or almonds to the shortbread base for a little extra crunch and flavor.
Make-Ahead and Storage Tips
These are great for making ahead of time. The flavors actually get even better after a day.
Make-Ahead: You can make the shortbread base a day in advance. Just let it cool, then cover the pan tightly with plastic wrap and leave it on the counter. You can also make the entire recipe, uncut, and store it in the fridge for up to two days before slicing and serving.
Leftovers and Storage: Store the cut cookie bars in an airtight container. They’ll be fine on the counter for about 3 days. If you want them to last longer, keep them in the fridge for up to a week. Just let them sit out for about 15 minutes before eating so the caramel can soften up a bit.
Frequently Asked Questions (FAQ)
Q1. My caramel is too hard. What did I do wrong?
Ans: You likely cooked it for too long. The longer you boil caramel, the harder it gets when it cools. Stick to the 5-7 minute window and watch for that perfect amber color.
Q2. Why is my shortbread crust tough?
Ans: Two common reasons: the butter was too warm when you mixed it in, or you overmixed the dough. Make sure your butter is cold and mix just until the dough comes together.
Q3. Can I use caramel sauce from a jar?
Ans: I wouldn’t recommend it. Jarred caramel sauce is usually too thin and won’t set properly. The homemade caramel is worth the little bit of extra effort.
Q4. Can I freeze these cookies?
Ans: Yes! They freeze really well. Place the cut bars on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll last for up to 3 months.
Wrapping Up
There you have it. A cookie that has it all: the crunch, the chew, and the smooth chocolatey finish. It looks like a lot of steps, but it’s really just three simple parts that come together to make something truly special.
Now it’s your turn. Get in the kitchen and give these a try. I promise, once you make them, you’ll never look at that candy bar in the checkout aisle the same way again.
When you make them, come back and leave a comment below! Tell me how they turned out, if you made any changes, or if you finally decided between left or right Twix. I’d love to hear about it.
