Preheat your oven to 350°.
In the bowl of a stand mixer, cream together the butter and sugar for 1 minute.
Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Mix until well combined.
Add in the flour and baking powder. Mix until a soft dough forms.
Mix in the chipped Twix candy bars.
Scoop the cookie dough out in a heaping 1/3 cup portions. Roll into a ball and flatten just slightly. The cookies will spread and flatten as they bake. Repeat with the remaining dough.
Arrange on a parchment paper or silicone baking mat covered pan. Place 6 cookies on each tray.
Bake at 350° for 14-16 minutes at 350°. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
Allow the cookies to cool completely on the pan before continuing.
Once the cookies have cooled, heat the caramel dip in the microwave until it is warm and easily spreadable.
Spoon 2 tbsp of caramel onto the top of each cookie and spread to cover the top of the cookie. When each cookie is covered with the caramel, melt the milk chocolate in the microwave.
Melt the chocolate by placing the chocolate chips in a microwave safe bowl. Microwave for 30 second increments, stirring at the end of each 30 seconds, until the chocolate is completely smooth.
Spoon 2 tbsp of chocolate onto the top of each cookie and spread on top of the caramel and then immediately place a mini Twix candy bar in the center of the cookie.
Chill in the fridge for at least 30 minutes before serving. Store in the fridge and serve chilled.