While I love store-bought Twix candy bars, these homemade Twix cookie pops are a jillion times better. Not only are they delicious, but they are so cute and easy to eat. Create a bouquet for your Twix-loving friend, make them for a conversation-starting party treat, or just bake up a bunch for your own sweet tooth.
The first Twix candy bars appeared in the United Kingdom in 1967, and they made their way to the United States in 1979. (In the ‘80s, the candy was named “Raider” in mainland Europe.) The candy bars feature a butter cookie topped with caramel and coated in milk chocolate, just like this homemade version.
To make these Twix cookie pops, I start with my never-fail, always-perfect, easy shortbread cut-out cookie recipe. Then, just top with caramel candies melted in the microwave and your favorite chocolate.
A few notes on this recipe: I use a pretty small cookie cutter, only an inch and a half, because I like the darling, easy-to-eat size, and because on sticks, too large a cookie can be top-heavy. If you are opting to skip the lollipop sticks, you can make these any size circle (although the yield will of course be lower with bigger cookies).
To spread the caramel, I prefer using an offset spatula. But if you don’t have one, any knife will do. To better mimic the candy bar, opt for milk chocolate chips. I like my sweets a little less, um, sweet, so I use semi-sweet chocolate, which I find is a good balance to the cookie and caramel.
To spread the chocolate, I transfer the melted chocolate to a disposable decorating bag, snip the tip, and pipe the chocolate on top. I find this so quick and easy to do; it’s my go-to secret.
However, you can also use a Ziploc bag, preferably the freezer-grade bags because they are thicker, or a knife to spread. As long as you have the cookies, caramel, and chocolate, you have your Twix!
If you’re a fan of chocolate and caramel, you’ll also want to try this chocolate “crack” bark!
Homemade Twix Cookie Pops Recipe
- 1 Butter softened
- 1 Confectioners Sugar
- 1 Pure Vanilla Extract
- 1 Egg
- 2.5 All-Purpose Flour
- 1 Salt
- 1 Caramel Squares
- 1 Half & Half
- 12 Semisweet Chocolate Chips or milk chocolate chips
- Preheat oven to 375°F. In a standing mixer fitted with the flat beater, or in a large bowl with a hand mixer, blend together the butter and confectioner’s sugar. Mix in the vanilla extract and egg until well blended. In a separate bowl, briefly whisk together the flour and salt, and gradually add to the butter and sugar mixture. When a dough forms, cover the bowl and refrigerate for two hours.
- When the dough is chilled, roll out on a floured surface to 3/8-inch thickness. Cut out your circles and place on parchment paper-lined baking trays. Insert sticks, making sure none of the sticks touch the other cookies. Bake until the edges are golden, about 15 minutes. Let cool completely.
- Unwrap and place the caramels in a microwave-safe bowl. Add the half and half. Microwave caramels for 90 seconds. Stir well to completely melt the caramels with the residual heat. If needed, heat in the microwave for additional 15-second intervals.
- Spread the melted caramel on each cookie and let set 10 to 15 minutes.
- In a microwave-safe bowl, place the chocolate chips. Melt the chocolate at 70 percent power for 90 seconds. Stir well to completely melt the chocolate with the residual heat. If needed, heat for additional 15-second intervals.
- When cool enough to handle, transfer the chocolate to a decorating bag (if using). Snip the tip and pipe circles of chocolate on each cookie. You may also spread the chocolate with a knife. Refrigerate until the chocolate is fully set, about half an hour.