Twix Strikes Dessert Bars (Printable)
Decadent three-layer bars with shortbread base, creamy caramel, and chocolate topping inspired by the classic candy.
# 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
# How To Make It:
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.
# Tips from dashanddishes:
01 -
- Three distinct textures in every bite that rival the store-bought version but taste infinitely better
- The caramel sets perfectly without needing tricky candy-making skills
02 -
- Letting each layer cool completely before adding the next one is absolutely non-negotiable or the layers will bleed together
- A candy thermometer takes all the guesswork out of caramel, but if you dont have one, cook until the mixture coats the back of a spoon thickly
03 -
- Toast the shortbread layer for an extra 2 to 3 minutes if you want a deeper, nuttier flavor that stands up to the sweet caramel
- Stir the caramel constantly and do not walk away even for a second or it might scorch on the bottom