Twix-Inspired Chocolate Caramel Bars (Printer-friendly)
Three-layer dessert bars featuring buttery shortbread, creamy caramel, and chocolate topping.
# What You’ll Need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
→ Caramel Layer
05 - 1 cup unsalted butter
06 - 1 cup packed light brown sugar
07 - 4 tablespoons light corn syrup
08 - 2 cans sweetened condensed milk (14 oz each)
09 - 1/4 teaspoon fine sea salt
→ Chocolate Topping
10 - 10 oz milk chocolate, chopped or chips
11 - 1 tablespoon unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream softened butter and sugar until light and fluffy. Mix in flour and salt until soft dough forms.
03 - Press dough evenly into prepared pan. Prick surface with fork. Bake 18-20 minutes until lightly golden. Cool completely.
04 - Melt butter in heavy saucepan over medium heat. Stir in brown sugar, corn syrup, condensed milk, and salt. Bring to gentle boil, stirring constantly. Cook 7-10 minutes until thickened and golden, reaching 225°F on candy thermometer.
05 - Pour hot caramel evenly over cooled shortbread. Spread with spatula. Cool at room temperature 1 hour until firm.
06 - Melt chocolate and butter together in heatproof bowl over simmering water or microwave in 20-second bursts. Stir until smooth.
07 - Pour melted chocolate over caramel layer. Spread evenly. Set at room temperature or refrigerate 30 minutes until chocolate is firm but not hard.
08 - Lift bars from pan using parchment overhang. Cut into 16 bars with sharp knife, wiping blade between cuts for clean edges.
# Expert Tips:
01 -
- These taste even better than the candy bar version because every layer is made with real ingredients and nothing artificial
- The shortbread becomes incredibly tender and buttery while still holding up beneath all that rich caramel
02 -
- The caramel layer must cool completely before adding chocolate or the chocolate will separate into an oily mess
- Room temperature cuts give cleaner edges than refrigerated bars which tend to shatter
03 -
- A candy thermometer takes all the guesswork out of caramel making but the drop test works fine too
- Sprinkle flaky salt immediately after pouring the chocolate for restaurant style salted caramel bars