Description

This classic dessert features three indulgent layers: buttery shortbread, creamy caramel, and silky chocolate. It’s like a homemade Twix bar but even better! Perfect for special occasions or a sweet treat with tea or coffee.

Ingredients

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For the Shortbread Base:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
For the Caramel Layer:
1 cup sweetened condensed milk (one 14 oz can)
1/2 cup unsalted butter
1/2 cup brown sugar
2 tbsp corn syrup or golden syrup
1/4 tsp salt
1 tsp vanilla extract
For the Chocolate Topping:
8 oz dark or milk chocolate, chopped
1 tbsp butter (optional, for extra shine)

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Instructions

Step 1: Make the Shortbread
Preheat Oven – Set to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
Mix the Dough – Beat butter and sugar together until creamy. Add flour and salt, mixing until it forms a crumbly dough.
Bake – Press dough evenly into the prepared pan. Bake for 20-25 minutes or until light golden. Let it cool.
Step 2: Make the Caramel Layer
Cook the Caramel – In a saucepan over medium heat, melt butter, brown sugar, condensed milk, corn syrup, and salt. Stir continuously for 8-10 minutes until thick and golden.
Add Vanilla & Pour – Stir in vanilla and pour caramel over the cooled shortbread. Let it set at room temperature for 30 minutes, or chill for faster setting.
Step 3: Make the Chocolate Topping
Melt the Chocolate – In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring between each, until smooth.
Spread & Set – Pour chocolate over the caramel layer and spread evenly. Chill for 1 hour or until firm.
Step 4: Slice & Serve
Cut Into Squares – Use a sharp knife to slice into bars. Wipe the knife clean between cuts for neat edges.
Enjoy! Serve at room temperature for the best texture.

Notes

For extra crunch, sprinkle sea salt over the chocolate before setting.
To prevent caramel from sticking, lightly grease the knife before cutting.
Storage: Keep in an airtight container at room temp for 3 days or refrigerate for up to a week.

Nutrition

Calories: 320
Sugar: 25g
Sodium: 100mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg