Homemade Twix bars are, dare I say, even better than the original! Thick layers of cookie and caramel are enveloped in smooth milk chocolate for the ultimate from-scratch candy bar.
For the shortbread crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
For the caramel filling:
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
For the chocolate topping:
- 1 1/2 cups (9 oz) milk chocolate chips
- 2 tablespoons vegetable shortening
Preheat your oven to 350°F. Line the bottom and sides of a 13×9-inch baking pan with foil.
First, make the crust: In a medium bowl, whisk together flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Add 1 cup melted butter; use a spatula or a wooden spoon to stir the butter into the flour mixture until a soft dough forms.
Crumble and press the dough evenly into the bottom of the prepared baking pan. Bake for 25 to 30 minutes or until the crust is baked through and the edges are lightly golden. Set aside to cool slightly.
Meanwhile, make the filling: In a large saucepan over medium-low heat, use a spatula or wooden spoon to stir together sweetened condensed milk, brown sugar, 1/4 cup granulated sugar, heavy cream, corn syrup, and 1/2 teaspoon salt. Add 1/2 cup butter. Stir mixture constantly over medium-low heat for about 15 to 20 until mixture bubbles, thickens, and turns to the consistency and look of melted peanut butter (an instant-read thermometer inserted in the mixture should read between 235°F and 240°F). Remove the mixture from heat; pour and spread evenly over the shortbread crust in the pan. Set aside to cool and set for 1 1/2 hours.
- Use foil to remove shortbread from the pan. Use a serrated knife to cut into 24 bars (12×2). Transfer bars to freezer to set slightly while you prepare the chocolate topping.
Finally, make the chocolate topping: Add chocolate chips and shortening to a large, shallow, microwave-safe bowl. Heat chocolate on High for 20 seconds. Stir, then continue to heat on High in 20-second increments until chocolate is fully melted and smooth.
Using two forks, roll each bar in melted chocolate to coat; transfer to a sheet of wax paper or a cooling rack to set. Pipe or drizzle extra chocolate over tops of bars, if desired. Transfer bars to refrigerator; refrigerate for at least 30 minutes, or until chocolate is fully set.
- Store leftover bars in an airtight container at room temperature for up to 1 week.
- Placing the bars in the freezer before coating in chocolate helps them keep their shape when you roll them in the chocolate. If your bars are still breaking after a short chill, return them to the freezer for a few extra minutes.
- I highly recommend using an instant-read thermometer or candy thermometer to measure the exact temperature of the caramel filling. Too hot, and the caramel will burn; too cold, and the caramel won’t set properly. It’s important to cook the caramel to a range of 235°F to 240°F for best results.
Keywords: millionaire shortbread, caramel slice, homemade caramel, shortbread bars, candy bars, milk chocolate