If you love Twix, you’ll adore these Millionaire Bars! The Light buttery crust, smothered in a deliciously lightly salted caramel that is adorned with a creamy smooth layer of chocolate!!
Careful, these delicious shortbread caramel chocolate bars (aka copycat twix bars!) will likely become a favorite in your house too!
Yield: 16-20 bars
Shortbread:
1 cup all-purpose flour
1/2 cup (1 stick) cold, unsalted butter, cubed
1/4 cup sugar
2-3 tablespoons ice water
1/4 teaspoon salt
Caramel Filling:
1 (14 oz.) can sweetened condensed milk
1/2 cup (1 stick) unsalted butter
1/3 cup brown sugar
3 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Chocolate Topping:
1 (12 oz.) bag semi-sweet chocolate chips
1/4 cup heavy cream
1/4 teaspoon sea salt, optional
Preheat the oven to 350°F and (for easy clean-up!) line a 9″x9″ baking dish with foil or parchment paper, allowing it to overhang a couple of inches on the sides.
In a KitchenAid mixer or food processor combine sugar, flour, and salt, mixing to combine. Add the butter and continue to mix or pulse until it’s coarse and crumbly throughout.
Add the cold water, mixing until the dough comes together, then transfer it to the lined baking dish, using the bottom of a measuring cup to press the mixture into a flat even layer.
Poke holes in the crust using a fork (this will prevent it from bubbling up in the middle!) and bake it for 18-20 minutes, until golden brown.
While it’s baking, combine condensed milk, butter, brown sugar, and corn syrup in a heavy saucepan over medium heat, stirring constantly until the ingredients are combined and the sugar has dissolved completely.
Allow the mixture to come to a boil, whisking gently and cook the mixture until it caramelizes at 225°F. It should be a deep amber color.
Remove it from the heat, add the sea salt and vanilla, then pour over the shortbread. Set aside allowing them to set.
To make the Chocolate topping heat the heavy cream until hot (avoid boiling as it will curdle), add the chocolate chips and stir until smooth. Pour over the cooled caramel layer and very lightly sprinkle the sea salt over the top.
Refrigerate to set if you’re in a hurry! Cut into small squares and serve at room temperature.
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