Twix Cookies
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These Twix cookies were inspired by the famous candy bar. Also known as Millionaire Shortbread, these indulgent bar cookies with a buttery shortbread base, caramel centre and rich chocolate top layer.
These Twix cookies were inspired by the famous candy bar. They are indulgent bar cookies with a buttery shortbread base, caramel centre and rich chocolate top layer.
Another great recipe for holiday baking or at any time of the year and are a particular favourite of kids of all ages around here.
In Great Britain, these cookie bars are known as Millionaires shortbread. With all of that sweet indulgence on top, it's no surprise it earned that name.
No matter what you call them, they are pretty easy to prepare and hard to resist. Luckily they are also freezer friendly, which makes them ideal to mae ahead and serve when you need them.
Keep them in mind for the Christmas Baking season too. They will be the first cookies snatched off any Holiday treats platter!
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You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!
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These Twix cookies were inspired by the famous candy bar. Also known as Millionaire Shortbread, these indulgent bar cookies with a buttery shortbread base, caramel centre and rich chocolate top layer.
Ingredients
Shortbread Base
- 1 ¼ cups flour
- ½ cup butter
- ¼ cup sugar
- 2 teaspoon vanilla extract
Caramel Center
- ½ cup melted butter
- ⅓ cup dark corn syrup
- 2 teaspoon vanilla extract
- 300 ml One 10 oz, 300 ml can sweetened condensed milk
Chocolate Topping
- 1 cup chocolate chips
- 2 tablespoon butter
Instructions
Shortbread Base
- Pulse together in a food processor until crumbly or just rub together with your hands until crumbly.
- Press into the bottom of a well greased or parchment lined 9x9 baking pan. Bake at 350 degrees for 20-25 minutes until it begins to brown at the edges. Remove from oven and cool completely before adding the caramel layer.
Caramel Center
- In a small saucepan combine the butter, done and vanilla extract.
- Bring to a slow boil until foamy, then add the sweetened condensed milk.
- Bring back to a very slow boil over medium low heat and cook, stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens.
- Remove from heat and pour into the prepared shortbread base. Chill for 2 hours or more until thoroughly cooled before adding the chocolate topping.
Chocolate Topping
- Melt together the chocolate chips and butter in a double boiler.
- Spread evenly over the cooled caramel and let stand until the chocolate sets before cutting into bars or squares.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
24Serving Size
1 cookie barAmount Per Serving Calories 201Total Fat 11gSaturated Fat 7gUnsaturated Fat 0gCholesterol 28mgSodium 104mgCarbohydrates 22gSugar 17gProtein 2g
These sound delicious. This is my first visit to your blog and I spent some extratime browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope youhave a great day. Blessings...Mary
Can you substitute the dark corn syrup for maple syrup/pancake syrup?
I really wouldn't recommend that.
I've been looking for this recipe for a while now. My friend's mom used to make these every Christmas and I loved them. Caramel layer is currently chillin' in the fridge! 🙂
In your recipes when you mention butter is it salted or unsalted butter?
You can use either, but I'd stick to the salted for the caramel. We traditionally bake with salted butter in our neck of the woods but unsalted is fine too, especially in frostings.
can Marg be used instead of butter?
I wouldn't. Butter is needed for caramel.
Just wondering if these can be frozen?
I have frozen them, yes.
I made these and they were lovely! Just right.
I added a pinch of coarse salt to the caramel.
My caramel was weird and mealy looking, almost like applesauce texture. I was worried the sugar had crystallized but after chilling in the fridge it settled into caramel perfection.
It turned out amazing for me...My husband loved it and he is hard to please!! thank you for such a delightful recipe.
Hello Barry,For caramel layer you say to combine sugar ,butter
Hi - I think this recipe may need some editing - I notice the caramel sauce instructions say to combine butter, sugar and extract…yet no sugar is listed under the caramel centre in the ingredients. Also, the ingredients call for dark corn syrup, yet at no point in the recipe, is it stated when to add it in.