My twin sister, who originally started this blog with me, now constantly call me with ideas for recipes to create. A few weeks ago she went on and on and on about some Twix bars that she had from The Sweet Tooth Fairy store in Utah. After listening to her go on about the shortbread crust and the caramel layer that was topped with melted chocolate, I knew I had to make some!
Lots of recipes online use store bought caramels to make homemade Twix bars, but I knew before I started that I wanted to make an easy homemade caramel sauce for them. And that homemade caramel sauce is what totally makes these bars shine high above any others you’ll ever make! I used a shortbread crust recipe from King Arthur Flour, topped with the simplest homemade caramel recipe and then melted chocolate chips. BAM! These bars are DANG GOOD. I made them again yesterday for my twin and her husband since they are in town for a visit and they couldn’t stop raving about them–mission accomplished 🙂
- 1 cup butter, salted, room temperature
- 1 cup powdered sugar
- 2 cups flour
- 1 tsp vanilla
- 1 cup butter
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 (14 oz.) can sweetened condensed milk
- dash of salt
- 3 cups milk chocolate chips (a high quality brand works best)
- 1 Tbsp butter
- Preheat oven to 300 degrees F. Spray a 9×13″ pan really well with non-stick cooking spray.
- In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Gently press the shortbread dough into the pan. Bake for 28-33 minutes or until the outer crust is lightly golden. Remove from oven and allow to cool completely.
- Make the caramel by combining all of the ingredients in a medium saucepan over medium heat. Bring mixture to a rolling boil and continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 6-9 minutes). I test the "doneness" of the caramels using the ice water method: Stick several ice cubes in a small cup and fill with cold water. Test if the mixture has reached soft ball stage by dropping a spoonful of it into the ice water. If you're able to just barely clump the caramel sauce together in your hands to form a really soft ball, then it's ready! This is the most important step! Don't overcook the caramel or it will be hard and sticky on your teeth. When the caramel starts to turn golden, I do the ice water method every few minutes until it's ready, just to make sure I don't overcook it.
- Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Smooth into an even layer. Allow to sit until caramel sets and then refrigerate for at least 1-2 hours.
- For the chocolate, add the butter and chocolate chips to a bowl and use a double boiler (or your microwave at 30 second intervals stirring in between) to melt the chocolate until smooth. Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set. Enjoy! I store the bars in the refrigerator and they last at least a week.
- *Shortbread crust recipe was adapted from King Arthur Flour.
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