Twix Strikes Dessert Bars (Printable version)
Three-layer dessert bars featuring buttery shortbread, creamy caramel, and milk chocolate topping.
# What you 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
# How to make it:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy. Mix in flour and salt until soft dough forms.
03 - Press dough evenly into prepared pan. Prick with fork and bake 18-20 minutes until lightly golden. Cool completely.
04 - Melt butter in heavy saucepan over medium heat. Stir in brown sugar, corn syrup, condensed milk, and salt. Bring to gentle boil, stirring constantly, and cook 7-10 minutes until thickened and golden (225°F on thermometer).
05 - Pour hot caramel evenly over cooled shortbread. Spread with spatula. Cool at room temperature 1 hour until firm.
06 - Melt chocolate and butter together in heatproof bowl over simmering water or microwave in 20-second bursts. Stir until smooth.
07 - Pour melted chocolate over caramel. Spread evenly. Set at room temperature or refrigerate 30 minutes until firm. Lift from pan using parchment and cut into 16 bars with sharp knife, wiping blade between cuts.
# Expert tips:
01 -
- The three distinct textures create that perfect candy bar experience at home
- They actually improve after a day, making them ideal for sharing
02 -
- The caramel can burn quickly, so keep stirring and adjust heat down if needed
- Room temperature cuts create cleaner edges than chilled bars
03 -
- A candy thermometer removes all guesswork from the caramel stage
- The parchment overhang is your friend for removing the whole block