Salted Caramel Twix Cookie Bars

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This recipe is everything you love about Twix bars in cookie form! A soft and chewy cookie base topped with buttery caramel and sweet chocolate ganache. Add flaky sea salt on top, and voila!

Okay, is there a better flavor combo than chocolate and caramel? Everyone has a favorite, but this one will always be mine. Growing up, candy was only allowed on Halloween, so I stocked up on Milky Ways, 100 Grand, and my absolute favorite, Twix bars. Even now, I love keeping Twix bars in the freezer for when the craving hits. So, I decided to combine my soft and chewy sugar cookie base, and these incredible Salted Caramel Twix Bars were born!


  • Baking Pan: I highly recommend using a metal baking pan. Metal pans cook more evenly than glass and are easy to transport (especially if they come with a lid!).
  • Making Them Soft and Chewy: To keep these bars soft, don’t skip the corn starch in the recipe! Corn starch makes the cookies tender. Pay close attention to baking time. Bake for 20 minutes exactly. The top and edges will be golden brown, but the inside will seem underbaked. Let them cool completely in the pan for the best soft and chewy texture.
  • Caramel: This recipe is super easy, but be careful not to burn the sugar. Stay by the stove and stir constantly until it turns amber. This takes 5-10 minutes, depending on the heat and pan. Once it’s a deep amber color with no sugar crystals, stir in the cream and butter. The mixture will bubble and steam—be careful not to touch it! My sister once stuck her finger in to try it and got a bad blister. Always let the caramel cool before tasting.

Salted Caramel Twix Cookie Bars

Prep Time 30 minutes
Cook Time 1 hour 12 minutes
Course Dessert
Servings 24 bars


#### For the cookie bar:

  • 1 cup salted butter room temperature (unsalted works too!)
  • 1 ½ cups granulated sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 egg yolk
  • 2 ½ cups all-purpose flour
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ½ tsp cream of tartar
  • 2 tsp corn starch

#### For the caramel:

  • 2 cups granulated sugar
  • ½ cup heavy cream
  • 10 tbsp salted butter
  • ½ tsp kosher salt
  • Flaky salt for garnish

#### For the ganache:

  • 1 ¼ cups milk or dark chocolate baking chocolate or chocolate chips
  • cup heavy whipping cream


#### For the sugar cookie bar:

  • Preheat the oven to 350°F. Grease and line a metal 9×13 pan with parchment paper. In a stand mixer, combine the butter and granulated sugar. Mix until combined. Add vanilla, egg, and egg yolk, and mix until incorporated.
  • With the mixer on low, add flour, salt, baking soda, cream of tartar, and corn starch. Mix until just combined. Scoop the batter into the prepared pan and press it evenly with a spatula or lightly wet hands. Poke dough several times with a fork. Bake for 20-22 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before assembling.

#### For the caramel:

  • Add sugar to a saute pan over medium-high heat. Stir occasionally with a metal whisk. The sugar will clump and melt, turning a deep amber color. Stir continuously until all the sugar is dissolved. Once melted, stir in butter one tablespoon at a time. After the butter melts completely, slowly drizzle in warm heavy cream until combined. The mixture will bubble and steam, so be careful! Remove from heat and stir in kosher salt.

#### For the ganache:

  • Break up the chocolate and place it in a medium-sized bowl. Heat the cream in the microwave for 30-45 seconds or until it bubbles. Pour over the chocolate and let sit for 3 minutes before whisking. If the chocolate doesn’t completely melt, microwave for 20 additional seconds and whisk until smooth. Let cool for 10 minutes.

#### For assembly:

  • Once the cookie bars are completely cooled, pour the caramel on top and spread evenly. Refrigerate for 15 minutes.
  • Pour ganache over the caramel and spread to coat. Sprinkle with flaky sea salt. Refrigerate for 30-60 minutes to make slicing easier. Store in the refrigerator for up to 5 days.

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