Homemade Twix Christmas Trees

Three chocolate-covered cookies shaped like Christmas trees, topped with red, green, and white sprinkles, on a white plate next to a red plaid cloth.

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Holiday baking just got elevated with these homemade Christmas candies. With a shortbread base, gooey caramel middle, and chocolate top, all cut into tree shapes and decorated for festive flair, they are always a holiday favorite.

Prep Time25

Cook Time20

Chill Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: Trees

Calories: 791kcal

Author: Wendy

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.

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