Twix Strikes Dessert Bars (Print Version)

Buttery shortbread, creamy caramel, and chocolate create these irresistible layered bars inspired by the classic candy.

# What You'll Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt

→ Caramel Layer

05 - 1 cup unsalted butter
06 - 1 cup packed light brown sugar
07 - 4 tablespoons light corn syrup or golden syrup
08 - 2 (14 oz) cans sweetened condensed milk
09 - 1/4 teaspoon fine sea salt

→ Chocolate Topping

10 - 10 oz milk chocolate, chopped or chips
11 - 1 tablespoon unsalted butter

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in flour and salt until a soft dough forms.
03 - Press the dough evenly into the prepared pan. Prick with a fork. Bake for 18-20 minutes, or until lightly golden. Remove from oven and let cool completely.
04 - In a heavy saucepan over medium heat, melt the butter, then stir in brown sugar, corn syrup, sweetened condensed milk, and salt. Bring to a gentle boil, stirring constantly, and cook for 7-10 minutes until thickened and golden (mixture should reach 225°F on a candy thermometer).
05 - Pour the hot caramel evenly over the cooled shortbread. Spread with a spatula. Allow to cool and set at room temperature for 1 hour, or until firm.
06 - Melt chocolate and butter together in a heatproof bowl set over simmering water (double boiler) or in the microwave in 20-second bursts. Stir until smooth.
07 - Pour the melted chocolate over the caramel layer. Spread evenly. Let the bars set at room temperature or refrigerate for 30 minutes until the chocolate is firm but not hard.
08 - Use the parchment overhang to lift the bars from the pan. Cut into 16 bars with a sharp knife, wiping the blade between cuts for clean edges.

# Expert Tips:

01 -
  • The three distinct textures create that satisfying crunch-then-chew experience store bought versions can never match
  • These bars keep beautifully for days, making them perfect for gifting or sudden midnight cravings
  • The recipe is forgiving enough for beginners but impressive enough for experienced bakers
02 -
  • The caramel layer needs to cool completely before adding chocolate or you will end up with a marbled, messy situation
  • A hot knife wiped clean between cuts makes the cleanest, most professional looking bars
  • Room temperature chocolate cuts cleaner than chocolate straight from the refrigerator
03 -
  • Use a candy thermometer if you want consistent caramel results every single time
  • Lining your pan with parchment in both directions creates handles that make lifting the whole batch out effortless

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