Twix Cookie Bars




About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this Instructable, I will teach you how to make yummy Twix Cookie Bars. These taste just like the real thing! but they are even bigger! We are going to make these twix cookie bars from scratch using simple ingredients. It is a pretty easy recipe to make, pretty cheap, so go ahead and give these try. Follow the steps below or watch the video tutorial, or do both!



  • 2 cups of All purpose flour (256 grams)
  • 1/2 cup of Sugar (100 grams)
  • 1/2 cup + 3 Tbsp of Butter (128 grams)
  • 1/2 tsp of salt (2.5 grams)
  • 1 lb 6 ounces of Caramel (I use 2 bags of 11 ounce Kraft brand) (624 grams)
  • 2 to 3 Tbsp of Milk or Heavy cream (for a creamier softer caramel use 3 to 4 Tbsp) (30 to 44 ml)
  • 3 to 4 cups of chocolate (I like to use Merckens Milk Chocolate Melting Wafers, but you can use whatever chocolate you like) (345 to 430 grams)

**Makes about 16 to 20 large Twix Cookie Bars, for smaller ones use a larger pan like at 9x13 pan.

Step 1: Preheat Oven and Wrap Pan in Foil

First we need to preheat our oven to 350 degrees F. Next take our Brownie pan and wrap it with foil, then give it a good spray with a cooking spray. Or use shortening. I am using a 7x11 inch pan here, these cookies will come out nice and big, if you want smaller ones, use a 9x13 inch pan.

Step 2: Cream Together the Butter and Sugar

Time to maker our yummy shortbread. We take our softened unsalted butter and our sugar and a cream them together in a bowl with a mixer.

Step 3: Add Salt and Flour

Next we add our salt and about 1/3 of our flour. Mix that together well, then scrape the sides with a spatula.

Step 4: Add Rest of the Flour

Next we keep following the above step add the next 3rd of flour, mix, scrape, until all the flour is incorporated, and you get a nice soft crumbly mixture.

Step 5: Add Mixture to Pan

Now we take our shortbread mixture and pour it into the greased foil lined pan. We want to make sure it is greased, so the shortbread doesn't stick to the foil after it bakes. Press down the mixture with your fingers, spreading it out evenly. Then you can use a pastry roller to roll it out nice and smooth, or use some sort of can, like a can of peaches or whatever. Then use your fingers to push down the edges.

Step 6: Add Cuts

Next we take a dough cutter and cut down slits in the shortbread. This is not absolutely necessary, but helps us later when we make our cuts.

Step 7: Bake in the Oven

Now we bake the shortbread in the oven at 350 degrees F, until it is nice and light golden brown on top. about 18 to 20 minutes. start with 18. We don't want to over cook it, it will be too crumbly.

Step 8: Add Milk to Caramels and Melt

Now we take our milk or cream and add it to the caramel. Then melt them in the microwave using bursts of 30 seconds until it is nice and melted. If you want your caramel to be really soft after it sets up later, use another tablespoon or 2 of milk or cream.

Step 9: Pour Caramel on Top of Shortbread

Next we pour our melted caramel on top of our shortbread, then place it in the refrigerator for about an hr, to let the caramel set.

Step 10: Melt Our Chocolate

Next we are going to melt our chocolate. You can use a double boiler if you like, or melt it in the microwave. Using bursts of 30 seconds, until it is all nice and melted. We also then need to remove the foil from our caramel topped shortbread, and place it cookie side down on a cutting board. DO NOT place it caramel side down. I have made that mistake before...haha it sticks to the board!!

Step 11: Cut the Cookies

Now lets use a sharp knife that we have greases up with cooking spray or oil, and cut out our cookie shapes.

Step 12: Dip the Cookies in Chocolate

Next we dip our cookies in the chocolate, cookie side down, then shake the excess off. I like to use a fork, it works great for dipping. Then place the cookies on a parchment lined sheet.

Step 13: Place Them in the Fridge to Set Up

First you will notice they are all not pretty looking, sometimes the shortbread and separate from the caramel. That is totally ok, I just do the best I can and dip them together anyways. I don't like wasting food, just because it doesn't turn out perfectly. Plus it gives the cookies character. :) If you want less risk of the cookie falling apart, use a larger pan, so the caramel will be a thinner layer, or use less caramel. :) Now place the cookies in the fridge and let them set for about 20 minutes.

***When you want to eat one, take it out of the fridge and let it sit for a few minutes for the caramel to soften. Also, these freeze really well, again once they are frozen, you will want to let them sit at room temperature for a bit before eating one.

Step 14: Cost

These aren't the cheapest cookies to make, but they wind up being about twice the size of a normal twix cookie, and the cost winds up being about half the price. I forgot to add the cost of the chocolate to that receipt. The chocolate was about $2.50, so that brings the price up per cookie to around 40 to 50 cents. I was in san francisco and went to a chocolate shop that was selling cookies similar to these, that were smaller then mind, and cost like 3 to 4 bucks per cookie.

Step 15: Video Tutorial

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40 Discussions


3 years ago on Step 14

it costs 80 cents plus tax per twix but when u make ur own at least u can make organic version and mind u i hate palm oil -which is used in every junk food on the planet- it's very unhealthy plus rainforest is being destroyed in indonesia for it's plantations

all these company giants are scumbags so I really stopped myself buying anything (Nestle, Nutella, u name it). I can enjoy my food much better knowing I didn't use any bad ingredients! cheers

1 reply

Yep, and making them at home is about half that price, and like you said you know exactly what goes in them! And they taste sooo good!!

I have never been to England, but have always wanted to, and if they have twix there or something like it, even more reason to go!! lol :)


3 years ago on Introduction

I don't know if these qualify as summer foods due to the chocolate, but it's good year-round for sure! Love LOVE the idea and how to make it so inexpensively. Great for gifts.

1 reply

Thank you!! I consider them year round foods hahaha ;-) I have already made them 4 times this summer. Of course I live in Phoenix, so its pretty much summer 8 months out of the year. lol : )


3 years ago on Introduction

Since there is more than one flavor of Twix besides the original caramel, I'd suggest trying to recreate some of the alternates (I know I'm going to.) There have been five kinds of Twix total. (That I'm aware of/in the U.S.A. I'm not sure about other countries.) The alternates are: Peanut Butter, Cookies and Cream, and Fudge. The Peanut Butter came first. Several years later, the other two were released simultaneously. All three were discontinued years later.

The Shortbread: Add some coaco powder to the dry mix for a chocolate Cookie.

Peanut Butter Twix: The first version had a normal shortbread cookie like the original caramel Twix. When it was brought back after the great Twix apocolypse, the plain cookie had been replaced with a chocolate cookie. To make this, sub out the caramel for a peanut butter mix. (Probably use the filling recipe from a reese's clone.) Choose whichever cookie you think is best. (Of course, you can do that on any cookie.)

Cookies and Cream Twix: Use a chocolate cookie and sub out the caramel for something resembling oreo cream. Again, use the filling recipe for any oreo cookie clone on the net. This was probably my favorite Twix at the time, but is something I'd not like as well now. (It Joins A&W Cream Soda on the list of things I LOVED as a kid, but (would probably) find WAY too sweet no.

Fudge Twix: Chocolate cookie. For the caramel, substitute a layer of fudge candy.

7 replies

Reply 3 years ago on Introduction

What great ideas for flavoring the cookies. You can do some unusual ones - like white chocolate and rosemary in the shortbread - YUM! Bacon bits in the shortbread, dark chocolate! Or skip the caramel as it's the messy part, and do just the flavored chocolates or shortbread!


Reply 3 years ago on Introduction

I'm thinking of doing the PB with plain cookie, but dipping it in melted butterscotch. (My all time favorite PB cookie is the recipe from jars of Jif, doubled with a bag of butterscotch chips thrown in.)

Hmmmm..... I wonder if throwing candy chips into the shortbread would make it too crumbly. Actually, might hold it together better, maybe act as a glue. I'm thinking chocolate chip cookie twix with marshmalow creme filling and a chocolate coating.

Wait... go with the marshmallow creme filling and standard chocolate coating, but throw some honey and/or cinnamon into the shortbread and you've got a s'mores Twix.

....... I'm going to shut up now before I suddenly find myself up all night baking.


Reply 3 years ago on Introduction

good memory, but what was the 5th? you named only 3, + the current one makes 4. those p.b. with the chocolate cookie were to DIE for! i used to eat them as if they were going out of style, & unfortunately .... D^:>


Reply 3 years ago on Introduction

Peanut Butter counts twice as there were 2 versions. The original (Second flavor after Caramel) had the traditional standard shortbread cookie. Then, all but the original caramel were discontinued. Peanut Butter was eventually brought back, but now it has a chocolate cookie.