Twix Strikes Dessert Bars (Printable View)

Three-layer bars featuring buttery shortbread, silky caramel, and milk chocolate topping.

# What You'll Need:

→ Shortbread Base

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon fine sea salt

→ Caramel Layer

05 - 1 cup (225 g) unsalted butter
06 - 1 cup (200 g) packed light brown sugar
07 - 4 tablespoons (60 ml) light corn syrup or golden syrup
08 - 2 (14 oz / 397 g) cans sweetened condensed milk
09 - 1/4 teaspoon fine sea salt

→ Chocolate Topping

10 - 10 oz (285 g) milk chocolate, chopped or chips
11 - 1 tablespoon (15 g) unsalted butter

# How-To Steps:

01 - Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) 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/107°C 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 (double boiler) 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 -
  • The three layer texture creates that satisfying snap and chew combination we all crave from candy bars
  • Homemade caramel tastes infinitely better than anything wrapped in foil
  • These actually improve after a day, making them perfect for making ahead
02 -
  • The caramel temperature matters more than the time, so a candy thermometer takes the guesswork out of when it is done
  • Room temperature bars cut cleaner than cold ones, but chilled bars are easier to lift from the pan
  • These need at least two hours from start to finish, mostly for cooling and setting, so plan accordingly
03 -
  • Room temperature ingredients prevent the shortbread dough from becoming tough or difficult to work with
  • A slightly underbaked shortbread creates a softer base that complements the chewy caramel layer perfectly

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