Twix Strikes Dessert Bars (Print Version)

Buttery shortbread topped with creamy caramel and rich chocolate for a classic candy bar experience made at home.

# 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 Tips:

01 -
  • The satisfaction of creating something that tastes even better than the store bought version
  • That moment when someone takes a bite and their eyes go wide with genuine surprise
  • Having a fancy dessert in your back pocket that actually comes together in manageable steps
02 -
  • Let each layer cool completely before adding the next or you will end up with melted swirls instead of distinct beautiful layers
  • A hot knife wiped clean between cuts is the difference between ragged edges and professional looking bars
  • Room temperature bars cut much cleaner than refrigerated ones, so patience at this stage really shows
03 -
  • Invest in a candy thermometer if you plan to make these often, as taking the guesswork out of caramel temperature changes everything
  • The fork pricks in the shortbread are not just for show, they release steam and prevent bubbling under your caramel layer

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