Twix Strikes Shortbread Caramel Chocolate (Print Version)
Buttery shortbread topped with creamy homemade caramel and milk chocolate, cut into elegant bars perfect for sharing.
# Recipe Ingredients:
→ 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 or golden syrup
08 - 2 cans (14 oz each) sweetened condensed milk
09 - 1/4 teaspoon fine sea salt
→ Chocolate Topping
10 - 10 oz milk chocolate, chopped or chips
11 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy. Mix in flour and salt until a soft dough forms.
03 - Press dough evenly into prepared pan. Prick with fork. Bake for 18-20 minutes until lightly golden. Let cool completely.
04 - Melt butter in heavy saucepan over medium heat. Stir in brown sugar, corn syrup, sweetened condensed milk, and salt. Bring to gentle boil, stirring constantly, and cook for 7-10 minutes until thickened and golden (mixture should reach 225°F on candy thermometer).
05 - Pour hot caramel evenly over cooled shortbread. Spread with spatula. Allow to cool and set at room temperature for 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. Let bars set at room temperature or refrigerate 30 minutes until chocolate is firm but not hard.
08 - Use parchment overhang to lift bars from pan. Cut into 16 bars with sharp knife, wiping blade between cuts for clean edges.
# Expert Advice:
01 -
- The three layer texture is absolutely impossible to stop eating, with crumbly shortbread giving way to silky caramel and snap of chocolate
- Making caramel from scratch feels like kitchen alchemy, and you will feel incredibly accomplished when it turns into that gorgeous golden color
02 -
- Caramel can go from perfect to burnt in seconds, so stay close and keep stirring once it starts bubbling
- The shortbread must be completely cool before adding caramel, or the layers will slide apart and you will have a delicious but messy situation on your hands
03 -
- Use a offset spatula for spreading layers evenly without damaging what is underneath
- Sprinkle flaky sea salt over the chocolate before it sets for an instant salted caramel variation