Twix Strikes Dessert Bars (Printable)

Buttery shortbread topped with creamy caramel and milk chocolate for an indulgent homemade candy bar experience.

# Ingredient List:

→ 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 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

# 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. Remove and cool completely.
04 - In heavy saucepan over medium heat, melt butter. 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 (225°F on candy thermometer).
05 - Pour hot caramel evenly over cooled shortbread. Spread with spatula. Cool and set at room temperature for 1 hour until firm.
06 - Melt chocolate and butter together in heatproof bowl over simmering water (double boiler) 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 - Use parchment overhang to lift bars from pan. Cut into 16 bars with sharp knife, wiping blade between cuts for clean edges.

# Expert Tips:

01 -
  • The three layers each bring their own perfect texture, creating that satisfying snap through chocolate, soft caramel, and crumbly shortbread
  • Unlike the candy version, you can control exactly how salty or sweet each layer becomes
  • These bars actually improve after a day, making them brilliant make-ahead treats for gatherings
02 -
  • Resist the urge to pour hot caramel over warm shortbread or the layers will slide and mix
  • A candy thermometer takes the guesswork out of caramel but the drop-in-cold-water test works perfectly fine
  • Room temperature cutting gives the cleanest edges, while cold bars tend to shatter the chocolate layer
03 -
  • Run your knife under hot water and dry thoroughly before cutting for the cleanest slices
  • The parchment overhang is non-negotiable unless you enjoy wrestling bars out of the pan

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