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Homemade Caramel Shortbread Bars

A stack of three homemade twix bar squares featuring shortbread, caramel, and chocolate topping on a white plate.
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Make copycat candy bars with a shortbread base, a thick caramel layer, and a chocolate coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread layer: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined into a dough.
  3. Press the shortbread dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you make the caramel.
  4. Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a deep amber color, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract.
  5. Pour the hot caramel evenly over the warm shortbread crust. Return the pan to the oven and bake for another 10 minutes. Remove from the oven and let the bars cool completely to room temperature, about 1 hour.
  6. Prepare the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  7. Pour the melted chocolate over the cooled caramel layer and spread it evenly to cover the entire surface.
  8. Chill the bars in the refrigerator for at least 2 hours, or until the chocolate is firm.
  9. Use the parchment paper overhang to lift the entire slab out of the pan. Cut into rectangular bar shapes.

Notes

  • For a cleaner cut, place the chocolate-coated bars in the freezer for 15 minutes before slicing.
  • If you prefer a softer shortbread, reduce the initial baking time by 2 minutes.
  • You can substitute milk chocolate chips for semi-sweet chips if you prefer a sweeter coating.

Nutrition

Find it online: https://tastytribune.com/twix-homemade-caramel-shortbread-bars/