Twix Strikes Dessert Bars (Printable)
Buttery shortbread layered with creamy caramel and topped with rich milk chocolate for an indulgent homemade treat.
# 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
11 - 1 tablespoon unsalted butter
# How-To Steps:
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 the softened butter and sugar until light and fluffy. Mix in flour and salt until a soft dough forms.
03 - Press the dough evenly into the prepared pan. Prick with a fork. Bake for 18–20 minutes, or until lightly golden. Remove from oven and let cool completely.
04 - In a heavy saucepan over medium heat, melt the butter, then stir in brown sugar, corn syrup, sweetened condensed milk, and salt. Bring to a gentle boil, stirring constantly, and cook for 7–10 minutes until thickened and golden (mixture should reach 225°F on a candy thermometer).
05 - Pour the hot caramel evenly over the cooled shortbread. Spread with a spatula. Allow to cool and set at room temperature for 1 hour, or until firm.
06 - Melt chocolate and butter together in a heatproof bowl set over simmering water or in the microwave in 20-second bursts. Stir until smooth.
07 - Pour the melted chocolate over the caramel layer. Spread evenly. Let the bars set at room temperature or refrigerate for 30 minutes until the chocolate is firm but not hard.
08 - Use the parchment overhang to lift the bars from the pan. Cut into 16 bars with a sharp knife, wiping the blade between cuts for clean edges.
# Expert Advice:
01 -
- Three distinct layers that create that perfect crunch, chew, and snap in every single bite
- Makes a whole 9x13 pan so you can share with everyone or keep them all to yourself
02 -
- Hot caramel will melt right into your shortbread if the base is not completely cooled, leading to soggy layers instead of distinct ones
- A candy thermometer takes the guesswork out of caramel, but if you do not have one, watch for the mixture to turn a deep amber and thicken noticeably
03 -
- Room temperature ingredients incorporate more evenly, especially the butter in the shortbread layer
- Pour the caramel from one corner of the pan and let it spread naturally rather than trying to manipulate it too much with a spatula