Description
These Ultimate Twix Style Cookies feature a buttery cookie base topped with a luscious caramel layer and finished with a smooth chocolate coating, delivering a homemade twist on the classic Twix candy bar. Perfectly balanced with sweet, chewy, and crunchy textures, they make a delightful treat for any occasion.
Ingredients
Scale
Cookie Base
- 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
Topping
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing for an overhang to easily lift the cookie slab out later.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture on low speed, mixing just until a soft cookie dough forms. Avoid overmixing to keep the texture tender.
- Form Cookie Base and Bake: Press the cookie dough evenly into the prepared baking pan. Bake for 12-15 minutes, or until the edges turn lightly golden and a toothpick inserted into the center comes out clean. Let the cookie base cool completely in the pan on a wire rack.
- Spread Caramel Layer: Once cooled, spread the caramel sauce evenly over the entire cookie base. If the caramel is too thick or stiff, gently warm it in the microwave for a few seconds to make it easier to spread.
- Melt and Pour Chocolate: Melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring well between each, until smooth. Pour and spread the melted chocolate evenly over the caramel layer, making sure to cover to the edges.
- Chill and Cut: Refrigerate the pan for at least 1 hour to allow the chocolate layer to harden completely. Use the parchment paper overhang to lift the entire cookie slab out of the pan. Trim edges if desired, then cut into 24 individual bars or squares. Store in an airtight container and enjoy!
Notes
- Use parchment paper for easy removal of the cookie slab.
- If homemade caramel is preferred, ensure it’s thick enough to spread but not runny.
- For a firmer base, chill the cookie dough slightly before pressing into the pan.
- Choose semi-sweet chocolate chips for a balanced sweetness; milk chocolate will add extra creaminess.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
