Homemade Twix Christmas Trees
If you’re looking for a show‑stopping holiday treat, Homemade Twix Christmas Trees have you covered. Layers of buttery shortbread, lush caramel, and smooth chocolate shaped into cute little Christmas trees make these perfect for dessert trays, gifting, or cozy nights by the tree.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
If you love making Christmas treats for the holidays, try these Little Debbie Christmas Tree Cake Balls, Christmas Blossom Cookies, and this White Chocolate Christmas Crack. They are always crowd-favorites for the holidays.
Why You’ll Love This Recipe
- Make‑ahead friendly: You can chill and cut ahead, then decorate later, great for holiday prep.
- Decadent layers: The crisp shortbread, rich caramel, and silky chocolate combine for a seriously indulgent bite.
- Festive shape & vibes: Shaped like Christmas trees, this homemade Christmas candy adds holiday flair to your baking spread.
- Perfect for gifting or cookie swaps: They look bakery‑worthy, but you can make them at home with relative ease, so they are great for DIY gifts, or for the neighbors.
Ingredients
Wendys Tips
- Chill the dough if it’s too soft: It’ll be easier to cut tree shapes and keep them intact.
- Use an offset spatula: Helps spread caramel and chocolate evenly without breaking your trees.
- Spoon the caramel slowly: This helps keep the layer neat and contained on each cookie.
- Let layers fully cool/firm: If you rush the chocolate topping, it might mix with the caramel or become uneven.
- Use sharp knife and wipe between cuts if you’re slicing (for example if you make bars instead of cut‑outs) to get clean edges.
- For best texture, let the cookies sit at room temperature a bit before serving if they’ve been refrigerated; too cold and the chocolate may crack but feel overly firm.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely. You could use stars, triangles, or any festive shape—just adjust chilling time if shapes are more delicate.
Make sure you cook it for full 8‑10 minutes while stirring constantly. If it’s still runny, cook a minute or two longer until it coats the back of a spoon.
Yes, and using almond bark makes melting and spreading easier since it’s designed for topping use. Chips work too; just be sure to melt gently and stir often.
You don’t have to refrigerate, but chilling helps the chocolate set cleanly and makes cutting/serving easier. If served at room temperature, just ensure the top layer is firm.
Homemade Twix Christmas Trees
Equipment
- Parchment Paper
- Baking Sheet
- Large Mixing Bowl
- Electric Mixer
- Rolling Pin
- Christmas tree shaped cookie cutter
- medium saucepan
- spoon
- microwave-safe bowl
Ingredients
For the shortbread layer:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the caramel layer:
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 14 ounces sweetened condensed milk
- ¼ cup light corn syrup
- ¼ teaspoon salt
For the chocolate layer:
- 1 pound chocolate almond bark
For decorating:
- Chocolate drizzle
- Christmas sprinkles
Instructions
- Make the shortbread dough: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft, crumbly dough forms.
- Roll and cut: Lightly flour a clean surface and roll the dough to about ¼-inch thickness. Use a Christmas tree-shaped cookie cutter to cut out trees. Gently transfer each tree to the prepared baking sheet.
- Chill for 1 hour 30 minutes.
- Bake: Bake for 18–20 minutes, or until edges are lightly golden. Let cool completely on the pan before moving to a wire rack.
- Make the caramel: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, sweetened condensed milk, corn syrup, and salt. Cook, stirring constantly, for 8–10 minutes, until thickened and golden.
- Top the cookies: Line a new baking sheet with parchment. Place cooled shortbread trees on it, then carefully spoon a layer of warm caramel over each cookie, spreading to the edges. Let set for 30 minutes at room temperature.
- Add the chocolate: Melt chocolate chips and oil in the microwave in 30-second intervals, stirring until smooth. Spoon or spread chocolate over the caramel layer of each tree. Chill for 2–3 hours, or until the chocolate is firm.
- Decorate: Drizzle with melted chocolate and top with Christmas sprinkles. Let set, then serve or package for gifting.
Notes
Tips:
- Chill the dough if soft: It’s easier to cut and transfer the tree shapes.
- Even caramel = smooth finish: Spoon slowly to keep it neat on each cookie.
- Use offset spatulas: Perfect for spreading caramel and chocolate evenly.
- Let layers cool fully: Keeps caramel and chocolate distinct and tidy.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week or freeze for 2 months.
Substitutions
- You can use dark chocolate, milk chocolate, or even white chocolate.
- Honey can be used in place of the corn syrup; however, it will slightly alter the taste.
- You can use salted butter, just reduce the amount of salt in the shortbread, so that it is not overly salty.
- Christmas sprinkles, crushed peppermints or candy canes, or mini M&M’s all work great for decorating.
Variations
- Salted Caramel Trees: Sprinkle flaky sea salt over the caramel before adding chocolate.
- White Chocolate Trees: Use white chocolate for the top layer and festive red/green drizzle.
- Gingerbread Shortbread: Add 1 teaspoon cinnamon and ½ teaspoon ginger to the dough.
- Mini Tree Bites: Use a small cookie cutter for bite-sized treats.
- Layered Bars Option: Press dough into a pan and cut into triangles after chilling if you prefer less detailed decorating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
