American Dessert

Twix Cookie Bars Recipe

Stacked with shortbread, dulce de leche, and glossy caramel, these bars bring the iconic Twix flavor into a shareable pan format that feels indulgent from the very first bite.

From the first crack of the golden shortbread to the slow melt of creamy dulce de leche and sticky caramel, this recipe fills the kitchen with a rich, buttery aroma that makes every second of waiting totally worth it.

I love making Twix Cookie Bars for movie nights or as an impressive dessert to bring to friends, because they feel special but are surprisingly simple to assemble with everyday ingredients.

One batch always disappears fast at our house, and knowing I can count on tender, toasty shortbread and a silky ribbon of nougat gives me total comfort after a long day.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time4 hours 30 mins

🍰Servings12 bars

🇺🇸CuisineAmerican

🔢Calories330 per bar

Ingredients

Shortbread crust

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

Caramel and dulce de leche layer

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon vanilla extract

1 (14 ounce) can dulce de leche

Caramel topping

1/2 cup granulated sugar

1 tablespoon water

1/4 cup heavy cream

1 tablespoon unsalted butter, softened

1/4 teaspoon salt

Topping

8 to 10 chocolate wafer cookies, roughly chopped

Flaky sea salt, optional

Substitutions & Variations

★For a gluten free version, swap the all purpose flour for a gluten free flour blend that includes xanthan gum.

★If dulce de leche is not available, stir sweetened condensed milk with a pinch of salt until smooth and cook it gently in a double boiler.

★Use milk chocolate chips instead of chocolate wafer cookies for the topping.

★For a nutty twist, sprinkle chopped toasted almonds over the caramel before the chocolate coats.

★To make this dairy free, use vegan butter and a plant based cream alternative.

Step-by-Step Instructions

1

Preheat oven and prepare pan

Preheat your oven to 350°F and line an 8 inch square pan with foil, letting the edges hang over two sides for easy lift out.

2

Mix the shortbread dough

In a bowl, beat softened butter and sugar until light, then whisk in flour and salt until a smooth dough forms.

3

Press dough into the pan

Spread the dough evenly across the pan bottom and press firmly with the back of a spoon so it is compact and uniform.

4

Bake the shortbread base

Bake for 18 to 22 minutes until the edges are golden, then let cool completely before adding the next layer.

5

Make the caramel filling

Combine sugar and heavy cream in a saucepan, simmer until rich and thick, then whisk in butter and vanilla and smooth over the cooled shortbread.

6

Spread dulce de leche

Dollop the can of dulce de leche over the caramel and gently spread into an even layer, letting it melt slightly to bond with the caramel.

7

Prepare the top caramel

Cook sugar and water in a heavy pan until amber colored, carefully whisk in cream, butter, and salt, and simmer until pourable.

8

Pour caramel over bars

Drizzle the hot caramel slowly over the dulce de leche layer, tilting the pan to create an even glossy finish.

9

Add cookie topping

Scatter chopped chocolate wafer cookies evenly over the set caramel, pressing gently so they stick into the surface.

10

Chill and slice

Refrigerate the pan for at least 3 hours, then lift out using the foil, cut into 12 bars, and serve.

Pro Baker Tips

✓Use a heavy bottomed pan for the top caramel to prevent burning and ensure a smooth, glossy result.

✓Let each layer cool fully before adding the next to prevent softening and blending of textures.

✓Wrap the bars tightly and store in the fridge for up to one week for the best flavor and texture.

✓For extra indulgence, toast the chopped cookie pieces lightly before sprinkling them on top.

Storage & Serving Notes

◆Store in an airtight container in the refrigerator for up to 7 days.

◆Bring slices to room temperature for 10 minutes before serving for cleaner cuts and enhanced flavor.

◆If the caramel becomes too firm, warm the bars gently in the microwave for 10 to 15 seconds per piece.

Serving Suggestions

Serve these Twix Cookie Bars on a pretty platter with a small scoop of vanilla ice cream and a dusting of flaky salt on top.

›Place a bar on a dessert plate

›Add a small scoop of vanilla ice cream

›Finish with a pinch of flaky sea salt

›Pair with a glass of cold milk or coffee

Frequently Asked Questions

Can I make this recipe in a 9x9 inch pan instead of 8x8

Yes, you can use a 9x9 inch pan for a thinner, more cookie like texture and expect slightly shorter baking times for the shortbread layer.

How do I know when the shortbread is done

The shortbread is ready when the edges are golden and it smells nutty and toasty, gently pressing the center should still feel soft but not look wet.

Are these bars safe to pack for travel

They travel well at room temperature for a day, but on hot days it is best to keep them chilled so the caramel stays stable.

Can I use milk chocolate instead of the wafer cookies

Absolutely, you can melt milk chocolate chips and drizzle or spread them over the caramel for a smoother chocolate finish.

🍽️

Go Make It!

I hope you enjoy making and sharing these Twix Cookie Bars as much as I do; with each gooey, crunchy, caramel coated bite you will see why this bar version of a classic candy feels so special right at home.