Are you a fan of Twix bars? Are you a fan of Oreo cookies? If so, you will love this Oreo Twix cookie bars recipe! What can be better than a caramel covered Oreo cookie base, dipped in chocolate? Not much!
Twix bars are one of my favorite candy bars. I can’t get enough of that yummy chocolate and caramel covered cookie bar. I also really enjoy Oreos, so I came up with this recipe, modified from my homemade Twix bar recipe.
If you love candy bars, Oreos, chocolate, and caramel you have got to give this recipe a try. It is so easy to make as well. Impress your friends and family with these Oreo Twix cookie bars. Let’s get started!
Step 1: Gather the ingredients
In order to make these Oreo Twix cookie bars you will need just a handful of ingredients and tools:
- Oreos – You can’t make Oreo Twix cookie bars without Oreo cookies.
- Caramel – Use a homemade caramel or just use the individually wrapped caramels from the store.
- Heavy cream – You can also use whole milk.
- Chocolate – Chocolate bars, chocolate chips, or milk chocolate melting wafers, etc.
- Butter – Salted or unsalted
- Food processor – Or you can smash up the cookies in a ziplock bag.
- Small Aluminum bread pans
- Cooking spray for the pans or use shortening
Step 2: How to make Oreo Twix cookie bars at home
Being by preheating the oven to 350 F/176 C. Add the 24 Oreo cookies to a food processor or ziplock bag and pulse those cookies into crumbs. Or smash that back with a rolling pin or meat tenderizer.
Once you have cookie crumbs, melt the butter either in the microwave or on the stovetop and then pour the melted butter in the food processor. Mix until the mixture resembles a damp sand texture. Or place the butter in the bag if using a bag and mix.
Spray your aluminum 3.5 by 6 inch bread pans and spray them with cooking spray, or grease them with shortening.
Spoon the Oreo cookie butter base evenly into each pan. I just just do one large scoop in each pan then repeat until it is all in the pans. Press down with the spoon to pack the cookie base. You can also use the bottom of a glass or measuring cup to pack it down flat.
This is very similar to making a Oreo cookie pie crust or something like this chocolate raspberry tart.
Place the pans in the oven, middle rack position, and bake the Oreo cookie bases, for 8 minutes. Remove them from the oven and allow them to cool for about 30 minutes.
Step 3: Cover with caramel
Take the heavy whipping cream or whole milk and pour it into a medium microwave-safe bowl along with the caramels. You can also use homemade caramels if you like. The cream will help keep the caramel soft once the Oreo Twix cookie bars set.
Melt the caramels in the microwave using bursts of 30 seconds and stirring in between. You may also melt them along with the milk in a pot on the stovetop with medium-low heat.
Remove the cookie bases from the fridge and spoon even amounts of caramel over each one and spread it out evenly.
Place the pans of cookie base topped with melted caramel back in the fridge and chill for about an hour until the caramel completely sets.
Step 4: Dip in chocolate and complete the Oreo Twix Cookie Bars
After the caramel tops have set, melt the chocolate. Place the chocolate in a microwave-safe bowl and use bursts of 25 to 30 seconds and stir in between until completely melted.
Or use the double-boiler method which involves placing the chocolate in a large metal bowl, and setting that bowl on top of a pot with about an inch of water in it on the stovetop. Set the heat to medium, and as the water heats it will release steam which will heat the bowl and melt the chocolate.
Use your favorite kind of chocolate. I like using the chocolate candy melts/wafers because tempering the chocolate is not needed, so they can sit out at room temperature for longer periods of time without getting really soft/melting.
Remove one of the cookie bases out of the fridge and leave the rest in the fridge. Take the base out of the bread pan and place it cookie side down on the cutting board. Then cut it into about 6 equal pieces. Spray the knife with cookie spray as needed to keep the caramel from sticking to the side of the knife.
Use a fork and dip them in the chocolate, raise it up and allow the excess melted chocolate to drip off. Then set it on a sheet pan or cookie sheet lined with parchment paper or a silicone mat.
Place the Oreo Twix cookie bars in the fridge and allow the chocolate to set completely. It will take 20 to 30 minutes. This recipe will make 24 to 28 cookies depending on how narrow you cut them.
When you want to eat them, remove them from the fridge and allow them to sit for a few minutes before biting into them. So yummy. Enjoy!
How long do Oreo Twix Cookie bars last?
Store them in the fridge in an airtight container for a few weeks. Or you can freeze them for a few months.
Here are a few other recipes you may like:
Oreo Twix Cookie Bars
- Food processor or plastic bag and rolling pin
- 4 3.5×6 inch aluminum bread loaf pans
- Cooking spray or shortening
- Cutting board
- Sheet pan or cookie sheet
- parchment paper or silicone baking mat
- 24 oreo cookies
- 11 ounces of caramel 312g
- 2 tbsp of heavy cream or whole milk 30ml
- 3 cups of milk chocolate milk chocolate melting wafers, candy bars, or chocolate chips (345g)
- 1/2 cup of unsalted butter 113g
- Preheat the oven to 350 F/176 C. Add the Oreo cookies to a food processor and pulse into crumbs.Or add them to a plastic bag and smash them with a rolling pin.
- Melt the butter and add it to the cookie crumbs. Mix the butter in with the crumbs, again using the food processor or in the bag. The result should look like damp sand.
- Spray the small loaf bread pans with cookie spray or grease them with shortening.
- Add even amounts of the cookie crumbs to each pan. Then press them down and pack them using the pack of a spoon, cup, glass, etc. Bake them in the oven for 8 minutes. Remove them and allow them to cool for about 30 minutes.
- Add the heavy cream or milk to the caramels in a microwave-safe bowl and use bursts of 30 seconds, stirring in between until melted. Or melt them in a pot on the stovetop with medium-low heat.
- Then pour the caramel evenly on top of the cookie bases. I use a spoon and add spoonfuls to each until all gone, which puts an equal amount on top of each. Now chill the caramel topped cookie base in the fridge for one hour.
- Add the chocolate to a microwave-safe bowl and melt in the microwave using bursts of 25 to 30 seconds and stirring in between until melted. Or use a metal bowl and pot with water on the stovetop (double-boiler method).
- Remove one of the cookie bases out of the fridge and then place it cookie side down on the cutting board. Cut into 6 to 7 equal pieces. Dip them in the chocolate with a fork one at a time. Allow the excess chocolate to drain off, then place them on a sheet pan or cookie sheet lined with parchment paper or a silicone mat. Then repeat the process with another cookie base from the fridge, etc.
- Place them in the fridge and allow the chocolate to completely set about 30 minutes. When you want to eat them, take them out at room temp for a few minutes before biting into them. Enjoy!
Do you like this recipe? Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.