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
Units
Scale
- 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)
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