Twix Cookie Bars

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!

Enjoy!

Ingredients:

• 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.

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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.

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.

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

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.

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.

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.

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.

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.

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.

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!!

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

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.

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.

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.