Twix Caramel Shortbread Chocolate Bars (Printable)

Buttery shortbread topped with golden caramel and chocolate layers

# 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 tsp fine sea salt

→ Caramel Layer

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

→ Chocolate Topping

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

# 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 combination gives you that perfect crunch chew snap texture in every single bite
  • Making them at home means you control exactly how thick and gooey that caramel layer gets
  • These actually taste better than the candy bar because everything is made with real butter and proper ingredients
02 -
  • Letting each layer cool completely before adding the next one is absolutely non negotiable or everything will slide around
  • The caramel continues thickening as it cools so do not overcook it or it will turn into hard candy
  • A warm knife makes the cleanest cuts so run your knife under hot water and dry it between slices
03 -
  • Sprinkle flaky sea salt over the caramel right before pouring the chocolate for an instant salted caramel version
  • Use dark chocolate instead of milk if you prefer a less sweet finish that cuts through all that caramel
  • A candy thermometer takes all the guesswork out of the caramel stage and gives you consistent results every time

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