If your family is anything like mine, a sweet treat can transform an ordinary day into a memorable one. Picture this: it’s a cozy Saturday, everyone’s settled in for movie night, and what better way to make it special than with homemade Twix Cookie Bars? These aren’t just any dessert; they’re a loveable concoction of shortbread, caramel, and chocolate that beckons everyone to the kitchen. My kids have dubbed them the ‘disappearing cookies’ because, well, they vanish so quickly! They’re surprisingly easy to put together, even with kids hovering around, eager to lick the spoons.
As a mom, I’ve realized that these moments spent baking not only result in delicious treats but also cherished family memories. You see, in our home, baking is more than just mixing ingredients. It’s about sharing laughs, stories, and sometimes the occasional mess—a bonding experience that yields both happiness and yummy goodness. This particular recipe is quite forgiving, so if you’re new to baking, worry not! It’s straightforward enough to create a masterpiece without feeling like you’re in a high-stakes cooking show.
The joy of making these Twix Cookie Bars lies in their layers. You start with a crunchy, buttery base that’s perfectly complemented by a sticky, sweet caramel filling and topped off with a velvety chocolate layer. Oh, the bliss! You can feel the excitement in the air as the delicious aroma wafts through the house. There’s something magical about how seamlessly these layers come together, each one enhancing the next. These bars aren’t just for movie nights, either. They are perfect for picnics, parties, or just because you’ve got a sweet craving.
I remember the first time I made them, nervously glancing between the recipe and my ingredients, praying it would all work out. By the end, however, with sticky fingers and satisfied smiles all around, I knew we had found a new family favorite. So, go ahead, try this delightful recipe, and start creating your own family traditions. Making Twix Cookie Bars – it’s easier than you think, and the payoff is oh-so-sweet.
How to Make Twix Cookie Bars
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Ingredients
- 1 cup (8 ounces) heavy whipping cream (divided)
- 1 ¼ cups (8 ounces) dark or milk chocolate
- 1 cup (4.5 ounces) confectioners’ sugar
- 1 cup (2 sticks) butter (softened)
- ½ cup light corn syrup
- 2 cups (10 ounces) all-purpose flour
- ⅛ teaspoon sea salt
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
Directions
- Begin by preheating your oven to 300 degrees F. Line a 9×13-inch baking pan with foil and apply a light coat of grease.
- In a large mixing bowl, combine softened butter, confectioners’ sugar, flour, and vanilla. Use a fork or pastry cutter to mix until the mixture becomes crumbly. Firmly press this mixture into the bottom of the prepared baking dish.
- Place the pan in your preheated oven and bake for about 40 minutes or until the crust turns a light golden brown. Once baked, remove it from the oven and let it cool.
- For the caramel layer, take a medium-sized saucepan and combine the butter, corn syrup, granulated sugar, sea salt, and half of the heavy cream. Cook on low heat, stirring until the butter melts completely, which should take about 10 minutes.
- Raise the heat to medium-low and allow the mixture to simmer undisturbed for 20-30 minutes, or until it reaches a temperature of 235 degrees F. Stir in the remaining cream and continue simmering until the caramel reaches 235 degrees F once more. Remove from heat, mix in the vanilla extract, and pour over the cooled crust. Spread evenly and refrigerate for 45-60 minutes.
- To prepare the chocolate layer, melt the chocolate chips with the remaining heavy cream in a microwave-safe bowl by heating in short intervals, stirring between each, until smooth.
- Pour the melted chocolate over the firm caramel layer, smoothing it out with a spatula. Chill in the refrigerator for 3-4 hours until well set. Once ready, lift the bars from the pan using the foil lining and slice into 32 pieces.
Storing Suggestion
To keep your Twix Cookie Bars fresh, store them in an airtight container in the refrigerator. They’ll stay delicious for up to one week. For longer storage, you can freeze them and thaw as needed without compromising their flavor and texture.
Cooking Tips
For a smoother caramel layer, ensure it’s evenly heated throughout and don’t rush the simmering process. You can substitute dark chocolate for milk chocolate based on preference. If you’re facing trouble with cutting the bars, use a warm knife for cleaner cuts.
Serving Suggestions
Serve these bars slightly chilled for the best consistency. They pair wonderfully with a cold glass of milk or a warm cup of coffee. For an elegant dessert platter, consider garnishing with a sprig of mint or a sprinkle of sea salt flakes on the chocolate layer.
Ingredient Substitutions
If you’re out of light corn syrup, honey can act as an alternate sweetener, though it does change the flavor slightly. For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free baking blend.
Seasonal Variations
During the fall, you can add a pinch of cinnamon or nutmeg to the shortbread layer for a warm, spicy twist. In summer, try infusing a bit of orange zest in the caramel for a refreshing citrus hint.
Allergen Information
This recipe contains dairy and gluten, which are common allergens. For those with dairy allergies, consider using plant-based butter and cream substitutes. To make it gluten-free, use an appropriate baking flour substitute.
FAQ
Can I use a different type of chocolate?
Absolutely! You can substitute dark chocolate with milk or white chocolate, depending on your preference. Each variety brings a distinct flavor, so feel free to experiment with what you enjoy most.
How do I store the bars after making them?
The Twix Cookie Bars should be stored in an airtight container in the refrigerator. They can last up to a week. If you need to store them longer, consider freezing the bars. Ensure that they’re well-wrapped or in a freezer-safe container.
Can I make this recipe gluten-free?
Yes, you can make the recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Keep in mind that texture might slightly vary, but the taste will still be fantastic!
Is there a way to make this recipe vegan?
To adapt this recipe for a vegan diet, substitute the butter with plant-based margarine or coconut oil, and use a non-dairy cream. The chocolate should also be dairy-free, so be sure to check the labels.
Can I add nuts to this recipe?
Certainly! Chopped nuts such as almonds, pecans, or walnuts can be sprinkled over the caramel layer before adding the chocolate for an added crunch. Toast the nuts briefly to enhance their flavor if you prefer.
What if my caramel layer doesn’t set properly?
If your caramel remains too soft, it might not have reached the proper temperature. Ensure it simmers to the recommended 235 degrees F. However, allowing it to rest longer in the fridge should help it firm up.
Twix Cookie Bars
Ingredients
- 1 cup heavy whipping cream divided
- 1 1/4 cups dark or milk chocolate
- 1 cup confectioners' sugar
- 1 cup butter softened
- 1/2 cup light corn syrup
- 2 cups all-purpose flour
- 1/8 teaspoon sea salt
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Instructions
- Preheat your oven to 300 degrees F. Prepare a 9x13” baking dish by lining it with foil and greasing it.
- In a large bowl, blend together the softened butter, powdered sugar, flour, and vanilla using a fork or pastry cutter until it forms a crumbly texture. Press this mixture firmly into the bottom of the prepared pan.
- Bake it for about 40 minutes until it's just lightly golden. Once done, remove from the oven and allow to cool.
- While the crust cools, in a medium saucepan over low heat, mix the butter, corn syrup, sugar, salt, and half of the cream. Stir gently as you melt the butter for about 10 minutes.
- Increase the heat to medium-low, allowing the mixture to simmer without stirring for around 20-30 minutes until it reaches 235 degrees F.
- Carefully stir in the rest of the cream and let it simmer for another 10-15 minutes until it hits 235 degrees F again. Remove from heat and gently mix in the vanilla. Pour this caramel over the cooled crust and spread it evenly. Let cool in the fridge for 45-60 minutes.
- For the chocolate layer, combine the chocolate chips and remaining cream in a microwave-safe bowl. Heat in short bursts, stirring in between until just melted.
- Pour the chocolate over the set caramel and smooth it out. Refrigerate for 3-4 hours until everything is firm. When ready, lift the bars out of the pan using the foil and slice into 32 pieces.
