Description
These homemade Twix cookies are a delightful twist on the classic candy bar! Featuring a buttery shortbread base, a luscious layer of caramel, and a silky chocolate topping, these cookies are perfect for holidays, parties, or an indulgent treat anytime.
Ingredients
Units
Scale
For the shortbread cookies:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
For the caramel layer:
- 1 cup (240 ml) sweetened condensed milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 2 tablespoons light corn syrup
For the chocolate topping:
- 1 1/2 cups (265 g) milk chocolate chips (or semi-sweet for a richer flavor)
- 1 tablespoon vegetable oil (optional, for a shiny finish)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Make the shortbread cookies:
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (2–3 inches in diameter) to cut out cookies.
- Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.
- Prepare the caramel layer:
- In a medium saucepan over medium heat, combine the sweetened condensed milk, granulated sugar, butter, and corn syrup. Stir constantly for about 8–10 minutes, or until the mixture thickens and turns a light golden brown.
- Remove from heat and let it cool slightly.
- Assemble the cookies:
- Spoon about 1 tablespoon of caramel onto each shortbread cookie, spreading it evenly over the surface. Let the caramel set for about 10 minutes.
- Add the chocolate topping:
- Melt the chocolate chips in the microwave in 20-second intervals, stirring after each, until smooth. Stir in the vegetable oil if using.
- Spread a layer of melted chocolate over the caramel on each cookie. Let the cookies set at room temperature or in the refrigerator until the chocolate hardens.
- Serve:
- Once the chocolate is set, enjoy your homemade Twix cookies! Store in an airtight container at room temperature for up to 5 days.
Notes
- Substitute the caramel layer with store-bought caramel sauce for a quicker version.
- Use dark chocolate or white chocolate for a twist on the flavor.
- Add a sprinkle of sea salt on top for a salted caramel version.