Homemade Twix bars (aka Millionaire Bars) have a buttery shortbread crust, a thick gooey caramel center, and a generous layer of chocolate on top.
Ingredients
Shortbread Base Ingredients:
¾cupbuttersoftened
⅓cupgranulated sugar
1teaspoonvanilla extract
1 ½cupsall-purpose flour
Caramel Layer Ingredients:
11ouncessoft caramel candiesunwrapped
3Tablespoonsheavy cream
Chocolate Layer Ingredients:
12ouncesmilk chocolate chipsor semi-sweet
1Tablespooncoconut oilor vegetable oil
flake saltto taste (optional)
Instructions
For the Shortbread Base
Preheat your oven to 375F. Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes, or until the mixture is light and fluffy.
Next, mix in the vanilla and then add the flour gradually. Mix just until all of the flour is incorporated.
Line a 8x8 baking dish with parchment paper. Pat the dough into the dish.
Bake for 15-18 minutes, or until the edges are starting to turn golden brown. Set aside to cool.
For the Caramel Layer
Add the soft caramels and heavy cream to a small saucepan over medium heat. Cook, stirring often, until melted-- about 5 minutes. Pour over the shortbread base.
Place the shortbread and caramel in the fridge to cool until hardened-- about 1 hour.
For the Chocolate Layer
Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave for 30 second intervals, stirring afer each, until fully melted. Pour over the hardened caramel and top with flake sea salt, if using. Place the bars back into the fridge to chill until the chocolate has fully set-- about 1 hour.
When the chocolate has fully hardened, slice the bars into your desired size and enjoy.
Notes
Milk chocolate, dark chocolate, and semi-sweet chocolate all work well for this recipe.Feel free to use your favorite homemade caramel recipe instead of the caramel candies– just make sure it’s a recipe that will set into a nice solid layer.You can double the recipe and use a 9 x 13 baking dish.Store bars in the fridge for up to one week. Let sit at room temp for a few minutes before serving.