Twix Bars

Ingredients

• 1 cup butter, softened, salted (for shortbread)
• 1 cup powdered sugar (for shortbread)
• 2 cups flour (for shortbread)
• 1 teaspoon vanilla (for shortbread)
• 1 cup butter (for caramel)
• 1 cup brown sugar (for caramel)
• 1 cup light corn syrup (for caramel)
• 1 (14-ounce) can sweetened condensed milk (for caramel)
• Dash of salt (for caramel)
• 3 cups milk chocolate chips
• 1 tablespoon butter (for chocolate layer)

Directions

1. Preheat oven to 300 degrees F. Spray a 9x13 inch pan really well with non-stick cooking spray.
2. In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Gently press the shortbread dough into the pan.
3. Bake for 28-33 minutes or until the outer crust is lightly golden. Remove from oven and allow to cool completely.
4. Make the caramel by combining all of the caramel ingredients in a medium saucepan over medium heat. Bring to a rolling boil and continue to cook, stirring constantly, until the mixture reaches the soft ball stage, about 6-9 minutes (around 210 degrees).
5. Test doneness with the ice water method: drop a spoonful of the hot caramel into a cup of ice water - if you can just barely clump it into a soft ball with your hands, it’s ready. Don’t overcook it or it will turn hard and sticky.
6. Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Smooth into an even layer. Let sit until the caramel sets, then refrigerate for at least 1-2 hours.
7. For the chocolate layer, melt the butter and chocolate chips together (double boiler, or microwave in 30-second intervals, stirring between) until smooth. Pour over the set caramel and smooth into an even layer. Refrigerate until set.