Twix Cookies

Twix candy bar inspired shortbread cookies filled with caramel coated with chocolate

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Buttery shortbread topped with stretchy, creamy caramel, all coated in a thin layer of chocolate, cookies inspired by my favorite candy bar Twix




  • 125g Condensed milk (a little less than 1/2 cup)
  • 23g Brown sugar (2 tbsp)
  • 40g Treacle or golden syrup (2 tbsp)
  • 45g Unsalted butter (3 tbsp)
  • Pinch of salt


  • 240g All-purpose flour (2 cups)
  • 70g Powdered sugar (2/3 cup)
  • 180g Unsalted butter (3/4 cup), chilled and cubed
  • 1 Egg yolk

Chocolate Coating

  • 250g Compound milk or semi-sweet chocolate (8.8oz)
  • Flakey salt, for sprinkling



  1. Combine all the ingredients in a small saucepan and bring to a boil
  2. Simmer over medium heat until the sugar has completely dissolved and the mixture has thickened slightly
  3. Remove from the heat and place in the fridge to chill completely


  1. Combine the flour and powdered sugar in a large bowl
  2. Add the chilled butter and rub it into the dry mixture with your fingers until it forms a sand-like texture
  3. Add the egg yolk and begin to knead the dough until it forms a shaggy dough
  4. Transfer the cookie dough to your work surface and continue to knead until it comes together to form a ball
  5. Place the dough between two sheets of baking paper and roll it out to 1/4 inch / 6mm in thickness
  6. Place the dough into the fridge to chill for a minimum of 1 hour
  7. Preheat the oven to 170C/340F, fan forced, and line an oven tray with baking paper
  8. Once chilled remove the baking paper and cut out medium-sized rounds with a cookie cutter
  9. Place the cookies on the lined tray and bake for 15 mins, or until lightly golden brown
  10. Remove and cool completely


  1. Transfer the caramel to a piping bag fitted with a small round tip
  2. Pipe a dollop of caramel on top of each cookie, leaving a 1cm / 1/3 inch border around the edge of the cookie (this gives the caramel some space to spread)
  3. Melt the chocolate over a hot water bath or in the microwave until smooth
  4. Place the cookies on a wire rack and pour the melted chocolate over the cookies to coat
  5. Carefully transfer the coated cookies onto an oven tray lined with baking paper and sprinkle with flaky salt
  6. Leave the cookies at room temperature for 30 minutes to set
  7. Enjoy!
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