Better Than Twix Bars

Makes: 30 bars Prep time: 45 minutes Bake time: 24 minutes

Ingredients

Shortbread

2 and 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1 cup unsalted butter, melted

Caramel

1 can sweetened condensed milk

1 cup packed light brown sugar

1/2 cup half and half

1/2 cup light corn syrup

1/2 cup unsalted butter

1 teaspoon salt

Chocolate topping

16 ounces semi sweet chocolate chunks or chocolate chips

1 teaspoon unsalted butter

Directions

Preheat your oven to 350 degrees. Line a 13″x9″ pan with parchment paper, leaving some to hang over the pan so you can lift the bars out easily after they are cool.

In a large bowl, combine the flour, sugar and salt. Add the melted butter and stir to combine. Press into the bottom of your prepared pan. With a fork, prick the dough at 1 inch intervals to let steam out while baking. Bake for 22 to 24 minutes, or until lightly golden brown. Cool the crust for about 30 minutes.

To make the caramel, place all ingredients into a heavy bottomed sauce pan. Cook over medium to medium low heat for 16 to 20 minutes. If you have a candy thermometer, the caramel should come to 236 and 239 degrees. Spread the caramel evenly over the crust. Be very careful not to get any of the caramel on your skin, as it will give you a terrible burn. Let the pan cool for about an hour to hour and a half before you spread the chocolate on top.

Melt the chocolate and butter in a microwave for a minute, then stir. You may need another 30 seconds or so to melt the chocolate completely. Spread the chocolate over the cooled caramel and shortbread. Refrigerate the bars for a few hours, or until they are cold enough to cut. I had to use a very sharp knife to get through the cold chocolate and keep the bars in tact! Store in the fridge, or wrap in wax paper and foil and freeze for up to a few months.