These bars taste just like a homemade candy bar. They’re addictive and so delicious! They can be made in advance, cut into bars and stored in the fridge for up to 10 days—but they’ll be gone before you know it!
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 20 bars |
Ingredients
- Nonstick cooking spray, for the baking pan
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- One 14-ounce can sweetened condensed milk
- 7 tablespoons unsalted butter, at room temperature, cut into pieces
- 1/2 cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with the nonstick cooking spray and line with a piece of parchment paper that hangs over the edges of the pan by about 2 inches. This will help you easily remove the bars after they are set.
- For the crust: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until evenly incorporated, light and fluffy, 2 to 3 minutes. Turn off the mixer and add the flour and salt. Beat on low speed, then gradually increase the speed until the mixture resembles wet sand and doesn’t hold together in the bowl. Turn the shortbread mixture into the prepared baking pan and use clean hands to firmly press the crust into an even layer; once firmly pressed it will hold together. Bake until the edges are golden, 30 to 35 minutes. Place the baking pan on a wire rack to cool completely before continuing.
- For the caramel layer: Add the sweetened condensed milk, butter, brown sugar and corn syrup to a medium saucepan. Cook over medium heat, stirring constantly with a silicone spatula, until the butter melts. Continue stirring until the mixture becomes a rich caramel color and slightly pulls away from the edges of the pan, 10 to 15 minutes. Be sure to keep an eye on the caramel and continue stirring to prevent sticking and uneven cooking. Turn off the heat, then stir in the vanilla and salt. Immediately pour the caramel onto the cooled crust. Use an offset spatula to spread the caramel evenly over the crust and let cool in the refrigerator until set, 30 minutes to 1 hour.
- Once the caramel is set, make the chocolate layer.
- For the chocolate layer: Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally with a silicone spatula until melted, about 5 minutes.
- Pour the chocolate over the set caramel and use an offset spatula to smooth it into an even layer. Refrigerate for exactly 30 minutes (see Cook’s Note).
- Remove from the fridge and use an offset spatula to loosen the non-parchment sides of the pan. Carefully remove to a cutting board and cut into 20 bars. The bars can be stored in an airtight container in the refrigerator for up to 10 days or at room temperature for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 306 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 79 mg |
Reviews
These are so delicious! We can’t get enough of them.
These were amazing! Great contrast in textures, the caramel took about 30 minutes to get to the correct texture for me, and the result looks beautiful and is perfect for a party as they are so rich, you can cut into small squares.
Twix. These are Twix candy bars in a pan. There are hundreds of recipes online already and done much easier and better. A lot of hype from the marketing machine which is much ado about nothing.
Sorry, Valerie, these bars were not edible. I followed the recipe exactly and used all high quality ingredients. Watch the video on their show. Almost hard as a rock. The short bread crust is falling apart. A lot of work I am not happy.throwing it out
I have made millionaire shortbread bars from another recipe and I feel like the shortbread crust is too thick in this recipe. Other than that this recipe is good.
Oh noooo! ♀️ Shortbread? Carmel? Chocolate? Holy mother….these babies are fantastic! And EASY