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Homemade TWIX


For the Cookie Base:

2 cups unsalted butter, softened

1 cup packed brown sugar

4 to 4-1/2 cups all-purpose flour

Pinch of salt

For the Caramel Layer:

21 ounces soft caramels (unwrapped)

5 tablespoons heavy cream​

For Chocolate Coating:

1 pound semisweet chocolate + milk chocolate (50/50)


Heat the oven to 325 F. Prepare a 10x10-inch baking pan lining it with aluminum foil.

Cream butter and brown sugar until pale and fluffy.

Add 3-3/4 cups flour. Combine well.

Place dough a floured surface and knead for 5 minutes, adding remaining flour bit by bit to form a soft dough.

Press dough into prepared pan.

Bake until cookies are lightly browned, 20-25 minutes.

Let the cookie cool.

Caramel Layer:

Place caramels in a sauce pan with cream. Turn heat to medium and let the caramels soften before starting to stir.

Stir until caramels are completely melted and you have a luxurious caramel sauce.

Pour the melted caramel over cooled cookie base. Make sure the cookie base is completely covered with caramel.

Refrigerate the pan to set the caramel completely, about 1 hour.

Chocolate coating:

Melt the chocolate using a double boiler.

Remove the caramel-covered bars from the pan using the foil hanging off the pan.

Spray a bit of cooking spray on a large chef's knife and cut caramel coated cookie into bars.

Use a fork, dip the bars in the melted chocolate, covering completely.

Place bars on cookie sheet covered with parchment paper or silpat (silicon sheet)

Refrigerate to set the chocolate, about 10 minutes.

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