Chocolate Caramel Cookie “Twix” Bar
Skip the candy aisle with these better-than-Twix bars! Buttery cookies are topped with a layer of creamy caramel and coated in a generous layer of chocolate, making for a homemade version of your favorite candy bar that's impossible to resist.
Tasty Team
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 45 min
1 hr 45 min
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 45 min
1 hr 45 min
Ingredients
for 50 bars
Cookie Layer
- nonstick cooking spray, for greasing
- 15.25 oz vanilla cake mix (430 g)
- 1 large egg yolk
- ⅓ cup neutral oil (80 g)
Caramel Layer
- ½ cup unsalted butter (115 g)
- ½ cup brown sugar (100 g), packed
- ½ cup sweetened condensed milk (165 g)
- 2 tablespoons corn syrup
- 1 splash vanilla extract
Chocolate Layer
- 10 oz dark chocolate chunks (280 g)
- 1 tablespoon coconut oil
- flaky sea salt, for garnish
Nutrition Info
- Calories 108
- Fat 6g
- Carbs 12g
- Fiber 0g
- Sugar 9g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Make the cookie layer: Preheat the oven to 375°F (190°C). Grease 10-inch square baking dish nonstick spray, line with parchment paper, then spray again.
- In a large bowl, combine the vanilla cake mix, egg yolk, and oil and mix until the dough comes together. Press the cookie dough into the prepared pan in a flat, even layer, then poke holes all over the surface.
- Bake the cookie layer for 15–20 minutes, or until golden brown. Remove from the oven and let cool completely, about 20 minutes.
- Make the caramel layer: In a medium pot, combine the butter, brown sugar, sweetened condensed milk, corn syrup, vanilla, and salt. Cook over medium-low heat, stirring frequently, for 5–8 minutes until the sugar dissolves. While stirring constantly, increase the heat to medium-high and bring to a boil, then continue cooking until the caramel has thickened, about 6 minutes.
- Pour the caramel over the cookie layer, then refrigerate until slightly solid, about 30 minutes.
- Make the chocolate layer: In a medium, microwave-safe bowl, combine the dark chocolate and coconut oil, then microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Pour the chocolate over the caramel layer and sprinkle with flaky sea salt. Refrigerate for about 20 minutes, or until the chocolate has hardened.
- Use the parchment to lift the cookie from the pan, then cut into 50 1 x 2-inch bars.
- Refrigerate in an airtight container until ready to serve, up to 3 days.
- Enjoy!
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