I love making these Homemade Twix Cookies because they taste just like the classic candy bar but feel extra special coming out of my own kitchen. They have a buttery shortbread base, a rich caramel layer, and a smooth chocolate topping that brings everything together. Every bite feels indulgent and nostalgic at the same time.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple to make yet looks and tastes impressive. I get the crisp, melt-in-your-mouth shortbread, the chewy sweetness of caramel, and the smooth chocolate finish all in one cookie. I also like that these cookies are perfect for holidays, gatherings, or whenever I want to treat myself to something homemade and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the shortbread base
½ cup unsalted butter, softened at room temperature
⅓ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
For the caramel layer
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
For the chocolate topping
1 cup milk or semi-sweet chocolate chips
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking pan with parchment paper.
In a bowl, I cream the butter and sugar together until light and smooth. I mix in the egg yolk and vanilla extract until everything is well combined. I then add the flour, baking powder, and salt, mixing just until a soft dough forms.
I press the dough evenly into the prepared pan and bake it for about 15–18 minutes, until the edges are lightly golden. I let the shortbread cool slightly while I prepare the caramel.
For the caramel layer, I melt the caramel candies with the heavy cream over low heat, stirring until smooth. I spread the caramel evenly over the warm shortbread base.
Next, I melt the chocolate chips gently, either in the microwave or over a double boiler. I pour the melted chocolate over the caramel layer and spread it evenly.
I let everything cool completely, then refrigerate until the chocolate is set. Once firm, I lift the cookies out of the pan and cut them into squares or bars.
Servings And Timing
I usually cut this recipe into about 16 cookies.
Preparation time: about 20 minutes
Baking time: 15–18 minutes
Cooling and setting time: about 45–60 minutes
Variations
I sometimes use dark chocolate instead of milk chocolate when I want a richer flavor.
I like adding a pinch of sea salt on top of the chocolate for a salted caramel twist.
I occasionally make these in individual cookie molds instead of bars for a different presentation.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week. I don’t usually reheat them, but I let chilled cookies sit at room temperature for a few minutes before serving.
FAQs
Can I use homemade caramel instead of candies?
I can definitely use homemade caramel as long as it’s thick and spreadable.
Do these cookies need to be refrigerated?
I don’t have to refrigerate them, but I prefer chilling them to help the chocolate set nicely.
Can I freeze Homemade Twix Cookies?
I can freeze them in an airtight container for up to 2 months and thaw them before serving.
What pan size works best?
I usually use an 8×8-inch pan for thicker bars, but a 9×9-inch pan works too.
Can I make these gluten-free?
I can substitute a gluten-free all-purpose flour blend for the regular flour with good results.
Conclusion
I love how these Homemade Twix Cookies bring together simple ingredients to create something truly special. They’re rich, buttery, and satisfying, and I always feel proud serving them. This recipe is one I come back to whenever I want a homemade dessert that feels both fun and indulgent.
Rich and indulgent homemade Twix cookies featuring a buttery shortbread base, a soft caramel layer, and a smooth chocolate topping — a nostalgic treat made from scratch.
Ingredients
½ cup unsalted butter, softened at room temperature
⅓ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
1 cup milk or semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add in the egg yolk and vanilla extract, mixing until well combined.
Stir in the flour, baking powder, and salt until a soft dough forms.
Press the dough evenly into the prepared pan and bake for 15–18 minutes, until the edges are lightly golden. Let it cool slightly.
In a saucepan, melt the caramel candies with the heavy cream over low heat, stirring until smooth. Spread the caramel evenly over the shortbread base.
Melt the chocolate chips in the microwave or over a double boiler until smooth. Pour the melted chocolate over the caramel layer and spread evenly.
Allow the bars to cool completely, then refrigerate for 45–60 minutes until the chocolate is set.
Once firm, lift the bars from the pan and slice into squares or rectangles to serve.
Notes
Sprinkle sea salt over the chocolate layer before it sets for a salted caramel twist.
Dark chocolate can be used instead of milk chocolate for a richer flavor.
Homemade caramel can be substituted for caramel candies if it’s thick and spreadable.
