Twix Bar Cookies

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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-smallTwix 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.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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