Ingredients
- All-purpose flour: 1 cup
- Unsalted butter (chilled, for shortbread): 1/2 cup (1 stick)
- Granulated sugar: 1/4 cup
- Sweetened condensed milk: 1 (14 oz) can
- Light brown sugar (packed, for caramel): 1/2 cup
- Unsalted butter (for caramel): 1/4 cup
- vanilla powder: 1 teaspoon
- Semi-sweet chocolate chips (or melting wafers): 2 cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the flour, 1/2 cup chilled butter, and granulated sugar until crumbly dough forms. Press the dough evenly into the bottom of the prepared pan and bake for 18-20 minutes until the edges are lightly golden. Let the shortbread cool completely.
- Step 2: Prepare the caramel layer by combining the condensed milk, brown sugar, 1/4 cup butter, and vanilla bean paste in a medium saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly, then reduce the heat to low and cook for 5-7 minutes, stirring until the mixture thickens significantly and turns a deep amber color.
- Step 3: Immediately pour the warm caramel over the cooled shortbread crust, spreading it evenly to cover the entire base. Refrigerate the pan for at least 3-4 hours (or freeze for 1 hour) until the caramel is completely firm and set.
- Step 4: Once set, use the parchment overhang to lift the entire bar out of the pan. Cut the bar into individual Twix-sized strips (approximately 1 inch wide and 3-4 inches long). Return the cut bars to the refrigerator while preparing the chocolate coating.
- Step 5: Melt the chocolate chips in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), stirring until completely smooth. Dip each chilled bar into the melted chocolate, coating it entirely, and scraping the excess off the bottom. Place the coated bars on a parchment-lined tray and chill for 15-20 minutes until the chocolate shell is firm before serving.
Notes
- Store finished Twix Bars in an airtight container in the refrigerator for up to one week, layering them between parchment paper to prevent the chocolate coating from sticking.
- For the best texture, allow the chilled bars to sit at room temperature for about 10 minutes before eating, which slightly softens the buttery shortbread and caramel.
- Serve these rich bars alongside a strong, hot cup of coffee or crumbled over a scoop of vanilla bean ice cream for an even more decadent treat.
- Achieving a deep amber color while cooking the caramel is crucial for stability; this ensures the mixture sets firmly enough to withstand cutting without oozing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American