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Irresistible Twix-Style Cookies Recipe Easy Homemade Caramel Milk Chocolate Treats

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These Twix-style cookies combine a buttery shortbread base with a rich homemade caramel layer and a smooth milk chocolate topping, delivering a perfect blend of crunchy, chewy, and creamy textures in under 45 minutes.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cut into pieces (for caramel)
  • 1/2 cup (120ml) heavy cream, warmed (for caramel)
  • 1/4 teaspoon sea salt (optional, for salted caramel)
  • 8 ounces (225g) milk chocolate chips or bar, chopped
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until pale and fluffy (3-4 minutes). Add 1 teaspoon vanilla extract if using.
  3. Slowly mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined. Dough will be crumbly but hold together when pressed.
  4. Press dough evenly into the prepared pan. Bake for 20-25 minutes until edges are golden and center is set but not browned.
  5. Cool completely in the pan on a wire rack (about 30 minutes).
  6. Prepare caramel: In a medium saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly until sugar melts and turns deep amber.
  7. Remove from heat and quickly stir in 6 tablespoons butter until melted and smooth.
  8. Slowly add 1/2 cup warm heavy cream while stirring (careful of bubbling). Stir in 1/4 teaspoon sea salt if using.
  9. Return to low heat and cook 2-3 minutes until slightly thickened. Remove from heat and cool 5-10 minutes.
  10. Pour caramel evenly over cooled shortbread base and spread gently. Chill in fridge at least 30 minutes to firm caramel.
  11. Melt 8 ounces milk chocolate with 1 teaspoon coconut oil in double boiler or microwave (heat in 20-second bursts, stirring until smooth).
  12. Pour melted chocolate over chilled caramel layer and spread evenly. Chill in fridge another 30 minutes to set.
  13. Lift slab out using parchment overhang and cut into bars or squares with a sharp knife warmed under hot water and dried.
  14. Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week. Freeze for longer storage.

Notes

Ensure the shortbread base is completely cooled before adding caramel to prevent soaking. Stir caramel constantly to avoid burning. Warm knife before cutting chocolate layer for clean edges. For gluten-free option, substitute all-purpose flour with almond flour. For dairy-free, use coconut oil instead of butter and coconut cream instead of heavy cream, plus dairy-free chocolate.

Nutrition

Keywords: Twix-style cookies, caramel cookies, milk chocolate treats, shortbread cookies, homemade caramel, easy cookies, layered cookies, dessert bars

Find it online: https://blixfood.com/irresistible-twix-style-cookies-recipe-easy-homemade-caramel-milk-chocolate-treats/