I made these because I had gotten a bag of fun size Twix after Easter, and I didn’t really need them just sitting around in my house. I was thinking originally that I’d make brownies, but these looked really good. Everybody loved them, so I think that I made a good choice. The recipe used a caramel drizzle, but I thought that would be too messy for people to eat on break. It’s from a site called Two Peas and their pod.
2 1/8 cups all-purpose Gold Medal flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chopped Twix candy bars
1 cup milk chocolate chips
4 tablespoons salted caramel sauce
Sea salt, for sprinkling over bars
1. Preheat oven to 325 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, sea salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chopped Twix candy bars and chocolate chips.
4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Drizzle caramel sauce over the bars. Swirl caramel sauce into the cookie bars with a toothpick. Use a knife to smooth over the bars and spread in the caramel. Sprinkle cookie bars very lightly with sea salt.
5. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.