Speaking from personal experience, these cookie bars are just what the doctor ordered if you’ve got a sweet tooth yearning to be satisfied. What I love most about this recipe is its simplicity. There’s no need to break the bank with fancy ingredients or baffling techniques – just good old-fashioned baking with stuff I’ve got lying around. What could be better than that? You’re gonna love the way these melt in your mouth with every bite, trust me, they’ve become a staple during our weekend movie marathons.
An added bonus is that they make for a great bonding session with the kids. We’ve had so much fun making them together; laughing over spilled flour and arguing about who gets to lick the spoon. I think that’s what truly makes baking special – it’s not just about the food, but the memories you get to create around it. And hey, you could even say it’s a bit of an educational experience for the young ones—learning to measure, mix, and being patient!
With a prep and bake time that easily fits into our busy schedules, these Twix Cookie Bars have found their place in my family favorites. They’re not just for special occasions, either. Oh no, they’re perfect for those rainy afternoons when you just want to cozy up with a warm drink and something sweet. So, why not give them a whirl? You may want to double the recipe once you realize just how quickly they’ll disappear!
How to Make Twix Cookie Bars
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Ingredients:
- 1 cup (2 sticks) salted butter, softened
- 1 cup (7.5 ounces) granulated sugar
- ½ cup light corn syrup
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 tablespoon salted butter
- ⅛ teaspoon salt
- 1 cup heavy whipping cream (divided)
- 1 teaspoon pure vanilla extract (for caramel)
- 1 ¼ cups (8 ounces) milk or dark chocolate
- 1 cup (4.5 ounces) powdered sugar
- ⅓ to ½ cup (3.5 ounces) heavy whipping cream (for chocolate)
Directions:
- Preheat your oven to 300°F. Line a 9×13” baking dish with tin foil and give it a light spray to prevent sticking.
- Mix together softened butter, granulated sugar, flour, powdered sugar, and vanilla in a large bowl until the mixture feels crumbly but can be pressed together. Firmly press this crust into the baking dish’s base.
- Bake the crust for approximately 40 minutes, or until it achieves a golden brown color. Allow it to cool afterward.
- To make the caramel, melt butter in a saucepan on low heat with salt, corn syrup, sugar, and ½ cup of cream. Stir until the mixture heats through, about 10 minutes.
- Raise the heat to medium-low, bringing the caramel to a simmer without stirring for 20-30 minutes, keeping an eye out for it reaching 235°F.
- Incorporate the remaining cream by swirling the pan gently, then allow it to simmer unattended for another 10-15 minutes to return to 235°F. Once removed from heat, mix in one teaspoon of vanilla, and pour this over the cool crust evenly. Chill for 45-60 minutes.
- For the chocolate topping, melt chocolate and cream in a microwave-safe bowl at 30-second intervals, stirring until silky smooth.
- Cover the cooled caramel layer entirely with melted chocolate by gently spreading it over in the baking dish. Refrigerate for about 3-4 hours until set.
- Once everything is set, remove the bars by lifting the foil out of the dish. Slice into serving pieces and either dive right in or store in an airtight container for later.
Ingredient Substitutions:
If you’re short on ingredients or wish to experiment, you can use margarine instead of butter for a different texture. Agave syrup can be a substitute for corn syrup, offering a slightly unique sweetness. If you’re looking for a gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking mix.
Serving Suggestions:
These Twix Cookie Bars pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce on top. Feel free to add a sprinkle of sea salt for a contrasting flavor. They’re delightful with a cup of freshly brewed coffee or a cold glass of milk.
Seasonal Variations:
Embrace the flavors of the season by adding cinnamon or nutmeg to the crust during the fall. Come summertime, try incorporating citrus zest or extracts like almond rather than vanilla for a refreshing twist. In winter, a hint of peppermint can make these bars extra festive.
Cooking Tips:
To help the shortbread crust bake evenly, pat it firmly and evenly in the baking dish. To prevent the caramel from hardening, ensure it’s simmered slowly to reach an accurate temperature. Remember to handle the chocolate layer gently, softly spreading it over the entire surface to avoid mixing with the caramel.
Storing Suggestions:
Once cut into individual squares, store your cookie bars in an airtight container. They can be kept at room temperature for up to a week or frozen for more extended storage. Just thaw them in the fridge a few hours before you plan to enjoy them.
FAQs
Can I use a different type of chocolate?
Yes, feel free to choose between milk, dark, or even white chocolate based on your preferences. Each type offers distinct tastes, and swapping them won’t compromise the recipe’s integrity.
Do I have to use corn syrup?
Corn syrup helps create a smooth, candy-like texture for the caramel. You can substitute it with agave syrup or honey if you’re looking for alternatives, but it might slightly alter the taste and consistency.
How do I know when the caramel is ready?
The caramel should reach a temperature of about 235°F. If you don’t have a candy thermometer, drop a small amount into cold water; if it forms a soft ball, it’s ready.
What’s the best way to cut these bars?
Use a sharp knife heated under hot water to cut cleaner slices without the caramel sticking. Wipe the blade clean between cuts to keep edges neat.
Can these bars be made ahead of time?
Absolutely! Making them a day in advance allows the flavors to meld together and the texture to develop fully. Just store them properly as described, and they’ll be ready whenever you are.
Is there a way to reduce the calorie content?
To make these a bit lighter, substitute traditional ingredients with sugar alternatives and low-fat cream where applicable. Keep in mind, reducing calories might alter the texture or sweetness.
Twix Cookie Bars
Ingredients
- 2 sticks salted butter softened
- 1 cup granulated sugar 7.5 ounces
- 1/2 cup light corn syrup
- 2 cups all-purpose flour 10 ounces
- 1 teaspoon pure vanilla extract
- 1 tablespoon salted butter
- 1/8 teaspoon salt
- 1 cup heavy whipping cream divided
- 1 teaspoon pure vanilla extract for caramel
- 1 1/4 cups milk or dark chocolate 8 ounces
- 1 cup powdered sugar 4.5 ounces
- 1/3 to 1/2 cup heavy whipping cream for chocolate
Instructions
- Begin by preheating your oven to 300°F and prepare a 9x13 inch baking dish by lining it with foil and a light spray.
- In a large bowl, mix the softened butter, granulated sugar, all-purpose flour, powdered sugar, and vanilla until the mixture is crumbly but holds together when pressed. Firmly press this mixture into the baking dish.
- Bake the mixture for roughly 40 minutes or until it reaches a golden brown hue, and then allow it to cool.
- To make the caramel, melt the butter with salt, corn syrup, sugar, and half a cup of the whipping cream in a medium saucepan over low heat, stirring gently for about 10 minutes.
- Increase the heat to medium-low, letting it simmer without stirring for 20 to 30 minutes until it reaches 235°F.
- Stir in the remaining cream, swirl the pot gently, and continue simmering without stirring until it returns to 235°F, then remove from heat and add the vanilla. Pour the caramel over the cooled crust and spread it evenly before refrigerating for 45 to 60 minutes.
- For the chocolate layer, melt the chocolate chips and the additional cream in a microwave-safe bowl in 30-second intervals until the mixture is smooth and pourable.
- Pour the melted chocolate over the caramel layer, spreading it evenly, and refrigerate for 3 to 4 hours until fully set.
- Once set, lift the foil from the dish and cut into bars. Serve immediately or store in an airtight container.
