Since Twix is my husband’s favorite candy bar, I immediately knew I wanted to make him these cookies when I saw the recipe on Joy of Baking. In her recipe, Stephanie uses sweetened condensed milk to make the caramel filling; she says to turn the sweetened condensed milk into caramel, you can either use a stovetop double boiler or the microwave. I remembered a recipe I had seen on Paula Deen’s show for Banoffee Pie, in which Paula uses the oven to do the same thing. In the end, I decided to go with Paula’s method, because it looked like it required the least amount of supervision (but keep in mind that the microwave method is a lot faster).
These adorable bar cookies are wonderful to give out as favors at a holiday party, and they make the perfect addition to a Christmas cookie platter!
Twix Bar Cookies (Adapted from Stephanie Jaworski’s Millionaire Shortbread Bars)
1 (14 oz) can sweetened condensed milk
1 ½ sticks salted butter
¼ c white sugar
½ tsp pure vanilla extract
1 ½ c all-purpose flour
6 oz good quality dark or semisweet chocolate chips
For the caramel filling: Preheat the oven to 300F. Pour the sweetened condensed milk into a 9 by 9-inch glass baking dish. Cover with foil and place the dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 60-90 minutes (no need to stir) until thickened and caramel in color. Transfer to a bowl and beat until smooth.
For the shortbread: Preheat the oven to 350F. Cream together the butter, sugar, and vanilla until light and fluffy. Slowly beat in the flour and mix until just combined. Press the dough into a buttered 9 by 9-inch pan and bake for about 20 minutes, or until lightly golden. Allow it to cool on a wire rack.
Pour the warm caramel over the cooled shortbread and let it set and cool completely. Melt the chocolate either in a double boiler or in the microwave, then spread it over the cooled caramel. Allow the chocolate to set completely before cutting into squares.