Description
Layers of buttery shortbread, soft, chewy caramel, and a generous coating of rich chocolate make these homemade Twix-inspired bars an irresistible treat. Easy to follow, this recipe guarantees the best flavor and texture.
Ingredients
Scale
- For the Shortbread:
- 1 cup (2 sticks / 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Caramel:
- 1 (14-ounce / 397g) can sweetened condensed milk
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter
- 1/4 cup (50g) light brown sugar, packed
- 2 tablespoons light corn syrup (optional, but recommended for texture)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Chocolate Coating:
- 12 ounces (340g) good quality chocolate chips or chopped chocolate bars (semi-sweet or milk)
- 1–2 tablespoons coconut oil or neutral oil (optional, for smoother melt)
- Flaky sea salt (optional, for garnish)
Instructions
- Prepare the Shortbread: Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper. Mix melted butter, sugar, flour, vanilla, and salt until a dough forms. Press evenly into the pan.
- Bake the Shortbread: Bake for 20-25 minutes until lightly golden. Cool completely on a wire rack.
- Make the Caramel: In a saucepan, combine condensed milk, sugars, butter, corn syrup, and salt. Cook over medium-low heat, stirring constantly, until thickened and amber (8-12 minutes). Stir in vanilla extract.
- Assemble & Chill: Pour warm caramel over cooled shortbread, spreading evenly. Chill in the refrigerator for 2-3 hours or overnight until firm.
- Prepare Chocolate & Dip: Lift the block from the pan and cut into bars. Melt chocolate with coconut oil. Dip each bar into the melted chocolate, letting excess drip off. Place on parchment-lined baking sheet. Optionally, sprinkle with sea salt.
- Set & Serve: Chill in the refrigerator for 15-20 minutes until the chocolate is fully set. Enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins