Amazing 3-Layer Twix Cookies Secret

Oh, doesn’t the thought of biting into a perfect candy bar just stop you in your tracks sometimes? That unmistakable crunch, the sweet satisfaction? I took that feeling straight from my happy memories in the kitchen and turned it into something we can bake! Forget digging through the candy aisle; we’re making the Ultimate Homemade Twix Cookies. These aren’t just cookies; they are a layered masterpiece built on three crucial elements I tested repeatedly for my own family: a truly buttery shortbread base, a river of gooey caramel, and that perfect snap of milk chocolate on top. If you need reliable, comforting treats that don’t stress you out, you are absolutely in the right spot. If you’re looking for more tried-and-true delights, check out all my dessert recipes!

Why These are the Best Twix Cookies Recipe You Will Ever Make

Trust me when I say these Twix Cookies beat anything straight out of the wrapper. They have all the required layers, but they have that homemade freshness that really matters. People go absolutely nuts for these at cookie swaps!

• The cookie base is rich, buttery, and just firm enough—pure shortbread perfection.
• The caramel layer is delightfully gooey without running everywhere when you cut it.
• They look stunning when cut into neat squares.

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Achieving the Perfect Buttery Shortbread Cookies Base

This base is the soul of the cookie, mimicking that crisp, buttery snap of the candy bar, but we keep it tender. The secret, as I learned from my trial and error, is timing the flour addition. You absolutely must mix the flour in on low speed until *just* combined. If you overmix, you develop the gluten, and suddenly, your shortbread base turns into chewy, tough dough. No thank you! We want delicate crumble here.

Gooey Caramel Cookies Center

The biggest pain point people have is that runny caramel, or worse, burnt sugar that tastes bitter. For these **Gooey Caramel Cookies**, we start with sweetened condensed milk and brown sugar, and we cook it. You have to stir constantly over medium heat, and you’ll see it change color from pale to a proper amber shade. That cooking process is what guarantees that perfect, chewy texture after it cools down in the pan. It takes patience, but it’s worth every second!

Ingredients for Ultimate Homemade Twix Cookies

Okay, here they are—the exact list of components you need to make these amazing Twix Cookies happen in your kitchen! I always lay everything out before I start, partly because my grandmother taught me that’s the only way to avoid that mid-bake panic, and partly because seeing all the beautiful ingredients ready to go is just inspiring. We’re breaking this down into the three layers so it’s simple to shop for and track what you’re using when you mix! Remember, clarity in ingredients equals a trustworthy, delicious result.

For the Buttery Shortbread Base

This needs that rich, sandy texture, so make sure your butter is truly softened, not melted!

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Gooey Caramel Layer

This is where that incredible chew comes from! See how we’re relying on the condensed milk? That’s the secret weapon for easy, perfect caramel.

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed light brown sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract

For the Milk Chocolate Topping

I love using milk chocolate here because it matches the candy bar exactly, but dark chocolate lovers—you do you! The coconut oil is essential for that perfect drizzle and smooth finish.

• 1 cup milk chocolate chips
• 1 tablespoon coconut oil (or shortening)

Step-by-Step Instructions for Twix Cookies

Alright, let’s get these incredible Twix Cookies baked! I find the process flows much smoother if you tackle it in these three clear stages—base, caramel, and chocolate. Don’t let the multiple steps scare you off; they are mostly hands-off waiting periods. Cooking this caramel can feel a little nerve-wracking because you don’t want it to burn, but stick with it; the color payoff is huge! If you ever need a savory project to balance out all this sugar, check out my recipe for easy homemade BBQ sauce!

Preparing and Baking the Shortbread Base

First things first: preheat your oven to 350°F (175°C). You need an already lined 9×13 inch baking pan—the parchment paper overhang is your best friend for lifting these out later! Start by creaming that softened butter and granulated sugar until they look light and creamy. Slowly mix in your flour and salt until it *just* comes together into a soft dough. Press this gently and evenly into your prepared pan. Now, take a fork and prick the dough all over—don’t skip this! Bake it for about 15 to 18 minutes, just until you see those edges blushing slightly gold.

Making and Setting the Caramel Layer

While the base cools a tiny bit, make that gooey magic happen! Combine your condensed milk, brown sugar, the second portion of butter, and vanilla in a saucepan. You have to cook this over medium heat, and you must stir constantly. Seriously, don’t walk away! We are stirring until it thickens and gets that deep amber color, which usually takes about 8 to 10 minutes. Pour that hot caramel right over your warm base and slide it back into the oven for just 5 to 7 more minutes until it’s bubbly. Then, you wait! Let it cool completely, for at least an hour, so that caramel can set up properly.

Finishing Your Twix Cookies with Chocolate

Once the caramel is totally firm—and I mean *firm*—it’s time for the chocolate topping. Mix your milk chocolate chips and the coconut oil. Microwave this in short bursts, only 30 seconds at a time, stirring well between each burst, until it’s silky smooth. Pour that melted chocolate evenly over the cooled caramel layer. Now, put the whole pan in the fridge for at least an hour until the chocolate is solid enough to cut through cleanly. Once it’s chilled, use those parchment overhangs to lift the whole slab out and slice it into your perfect squares!

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Tips for Success Making Layered Chocolate Caramel Cookies

When you’re making something as layered and wonderful as these **Layered Chocolate Caramel Cookies**, a few little tricks can make the difference between a good bake and a showstopper. I’ve learned these things the hard way, standing over a cooling pan wondering why my caramel is doing something strange! Remember what my philosophy is here: we want delicious comfort food that works for our busy schedules, so let’s make sure these turn out perfect right out of the gate, even if you decide to try a different shape!

Caramel Setting and Texture Adjustments

We covered this briefly, but it bears repeating: the cooling is non-negotiable! If you try to cut the slab when the caramel is even slightly warm, it’s going to ooze out when you slice it, making a huge sticky mess everywhere. Honestly, if you’re hoping for an extra-firm, easier-to-cut bar—perfect for packing up for a party—I highly recommend giving it an extra 30 minutes in the fridge after the chocolate sets. That extra chill time firms up the caramel beautifully. Don’t rush the cool down if you want those crisp, clean edges!

Making Twix Thumbprint Cookies Variations

Listen, sometimes you don’t want to cut a 9×13 slab; sometimes you just want that perfect individual bite. If you look in the notes, you’ll see I mentioned the thumbprint style, and I highly recommend trying it! For this variation, you scoop out balls of the shortbread dough, use your thumb (or the back of a teaspoon) to make a nice deep indentation right in the center. You bake that, fill the little well with your cooked caramel, and then bake it for just a couple more minutes until bubbly. Finally, you drizzle it with the melted chocolate instead of spreading it over a whole sheet. It’s just as delicious but looks so cute on a platter! If you’re looking for more portable amazing snacks, stop by my collection of appetizers and snacks.

Storage and Make-Ahead Tips for Twix Cookies

I know so many of you save these recipes, especially around the holidays or when you’re planning for cookie swaps, and these Twix Cookies are definitely a bookmark-worthy treat! The big question I always get is, “Carla, can I make these ahead?” And the answer is a resounding YES! Because they have three distinct layers, they actually hold up beautifully for make-ahead cooking and freezer storage, which makes life so much easier when you’re juggling parties.

You can certainly make these ahead of time for meal planning, too! Once the chocolate topping is completely firm, you can treat these like any other sturdy bar cookie.

For freezing, you need to be really careful not to smash that beautiful chocolate layer. Take your fully cooled and cut squares and place a small square of wax paper right between each cookie. Then, line them up snuggly inside a heavy-duty, airtight freezer container. They freeze perfectly for up to three months! When you want to bring them out, just let them thaw overnight in the fridge before letting them come back to room temperature. If you are looking for other great things to prep ahead of time, you have to check out my make ahead breakfast burritos!

Since the caramel sets up so well, these bars stay fresh tasting for days stored in an airtight container on the counter. Seriously, they are a fantastic cookie for stash-and-save situations!

Serving Suggestions for Your Copycat Candy Bar Treats

Now that you’ve gone to all the trouble—and believe me, it’s worth it—to create these incredible, decadent **Copycat Candy Bar Treats**, you need the perfect beverage pairing, right? These cookies are rich; we’ve got shortbread, deep caramel, and sweet chocolate all layered in there. So, you don’t want something that clashes!

My first thought, always, is a nice, hot cup of coffee. The slight bitterness and warmth of a good brew cuts right through the sweetness of the caramel and makes the chocolate notes pop. It’s the ultimate cozy pairing for those chilly evenings!

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But, if you have little ones or just aren’t a coffee drinker, I have another suggestion that is just as lovely. Since these flavor profiles are so decadent, sometimes you want something creamy to balance it out rather than something acidic. You absolutely must try these with a tall glass of cold milk. If you want to feel extra fancy, whip up my recipe for ultimate homemade chocolate milk! That deep cocoa flavor mixed with the buttery shortbread is pure childhood nostalgia, only better.

Honestly, whether you serve them warm (just slightly warmed, mind you—we don’t want the caramel melting out everywhere!) or cool from the fridge, these **Twix Cookies** are fantastic on their own, too. They truly sing as a stand-alone comfort food!

Frequently Asked Questions About Homemade Twix Recipe

I know when I try a new layered recipe, I always have a few lingering questions right before I preheat the oven. It’s smart to ask! Don’t worry, addressing these common concerns is how we move from just good baking to being a truly confident cook. I’ve pulled together the most common things people ask about these **Homemade Twix Recipe** bars. If you’re still curious about something, pop over and check out my general blog section!

Can I use store-bought caramel sauce instead of cooking it for these Twix Cookies?

That’s a great question about cutting corners! Yes, you certainly *can* use jarred caramel sauce in a pinch, but I have to give you a friendly warning. When you cook the condensed milk mixture the way I outlined, you are creating a true caramel candy center that sets up firm enough to be cut cleanly. If you use regular, soft store-bought caramel sauce straight from the jar, your center is going to stay much gooier—almost liquidy—and it will ooze out when you try to slice your **Twix Cookies**. If you want that classic structure, stick to cooking the caramel! If you prefer a much softer, less structueral dessert, the jarred stuff will work.

What is the best way to cut clean squares from the cooled Twix Cookie Bars?

This is crucial for presentation, especially if you plan on gifting these treasures! Cutting through hardened chocolate and gooey caramel isn’t easy with a cold knife, and you’ll end up dragging the filling all over the place. My favorite trick for this? Grab a large, sharp chef’s knife and dunk the blade into a tall glass of very hot water. Wipe the blade totally dry—this is important! Then, make one clean slice. Rinse the knife, reheat the water, dry the knife, and slice again. That hot blade melts just enough of the chocolate and caramel on the contact point to give you a beautiful, clean edge every single time.

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Are these Caramel Chocolate Shortbread cookies suitable for a bake sale?

Are they ever! These **Caramel Chocolate Shortbread** cookies are an absolute showstopper at any bake sale or cookie swap, and they hold up really well for transport, which is vital for those events. Because the base is a sturdy shortbread and the layers are set by chilling, they are much more durable than, say, a very delicate drop cookie. Just make sure they are completely set and cool when you package them up. They look fancy, taste incredible, and are seriously irresistible, so you might want to save this recipe for yourself first, just in case!

Estimated Nutritional Data for Twix Cookies

When you are making something this delicious, sometimes we need a little reality check before we jump into a second serving! I always want to be super transparent with you about what goes into my recipes, even when they’re decadent, candy bar-inspired treats like these Twix Cookies. I pulled the estimates directly from the recipe proportions we used.

Keep in mind, these numbers are just a guide, since pantry brands and exactly how gooey your caramel gets can change the final count just a tiny bit. It’s just another reason why my baking style is less about rigid science and more about making delicious food for my family, but it’s good information to have!

• Serving Size: 1 square
• Calories: 250
• Fat: 14g (that includes about 8g of saturated fat from all that butter!)
• Total Carbohydrates: 30g
• Protein: 3g

So, while they might not win any low-calorie awards, they certainly win the award for being the best homemade treat on the block! Trust me, they are baked with love, and that’s what counts most in my kitchen.

Share Your Best Twix Cookies Experience

Whew! We did it! We took a beloved candy bar and turned it into these incredible, layered Twix Cookies right here in our own kitchens. Doesn’t that feel satisfying? That’s the joy I always talk about—taking simple ingredients and making something truly special for the people we love.

I really, truly want to hear how these turned out for you! Did your caramel set just right? Did you keep them hidden from your family, or did they disappear the second they cooled down? Pop down into the comments below and leave me a rating for the recipe. Five stars if you think they’re the best homemade treat you’ve made all year!

And if you’ve snapped a photo of your beautiful, shiny chocolate tops—maybe you even opted for the **Twix Thumbprint Cookies** shape—please share it! Tag me on social media so I can see your gorgeous creations. You can always reach out to me directly if you have questions or just want to share some kitchen wins over on my contact page.

Baking should always be about happiness and sharing. If this recipe brought a little bit of that comfort to your table, I’d be thrilled. And if you need one more great recipe to try next week while you’re basking in the glow of your successful baking, maybe check out the amazing recipe I found over at My Taste Tables for comparison!

Happy Baking, friends! Keep creating those happy memories one delicious, buttery, caramel-filled cookie at a time.

Ultimate Homemade Twix Cookies: Soft Shortbread Base, Gooey Caramel, and Milk Chocolate Topping

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Make homemade Twix Cookies featuring a buttery shortbread base, a gooey caramel layer, and a smooth milk chocolate topping. These are perfect for cookie swaps and holiday gifting.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 1 hour 50 min
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed light brown sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup milk chocolate chips
• 1 tablespoon coconut oil (or shortening)

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Instructions

1. Prepare the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
2. Gradually add the flour and salt to the butter mixture. Mix on low speed until just combined into a soft dough. Do not overmix.
3. Press the dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Prick the dough all over with a fork.
4. Bake the shortbread base at 350°F (175°C) for 15 to 18 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.
5. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, 1/4 cup butter, and 1 teaspoon vanilla extract.
6. Cook the caramel mixture over medium heat, stirring constantly, until it thickens and reaches a deep amber color, about 8 to 10 minutes. Watch carefully to prevent burning.
7. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for another 5 to 7 minutes, until the caramel is bubbly.
8. Let the cookies cool completely to room temperature, about 1 hour, so the caramel sets.
9. Prepare the chocolate topping: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and melted.
10. Pour the melted chocolate over the cooled caramel layer and spread evenly.
11. Refrigerate the pan for at least 1 hour, or until the chocolate is firm.
12. Lift the cookie slab out of the pan using the parchment paper overhang. Cut into squares or use a cookie cutter to make shapes. These are great for meal planning as they store well.

Notes

• For a firmer caramel, you can chill the cookies for an extra 30 minutes before cutting.
• If you prefer a thumbprint style, scoop dough balls, press an indentation, bake, fill with caramel, bake again briefly, and then drizzle with chocolate.
• These cookies freeze well. Layer them between sheets of wax paper in an airtight container for up to three months.

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 25g
• Sodium: 80mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg