This baked treat has all the elements of a Homemade Twix Bar, with a shortbread cookie base, a caramel filling, and chocolate on top.
For the shortbread:
1/2cupunsalted butterat room temperature
5ozflour, by weight(1 cup, measured)
For the caramel filling:
14ozcan sweetened condensed milk
For the chocolate glaze:
12ozbag semisweet chocolate chips
sea salt for sprinklingif desired
Preheat the oven to 350 degrees F and line an 8×8 pan with parchment paper.
Start with the shortbread, and cream together the butter and sugar until there isn’t any more loose sugar, and it has been incorporated into the butter. Add the egg and vanilla, and mix until combined. Slowly add the flour and stop mixing once the flour has disappeared. The dough will be sticky, so use floured fingers to press the dough out into a parchment paper lined 8×8 pan. Bake for 30-40 minutes until the shortbread is golden brown. Remove to a wire rack to cool.
Next make the caramel by melting the sugar and butter together in a saucepan. Once melted, add the sweetened condensed milk. Constantly stirring (this stuff will burn very easily if not stirred), bring to a boil over medium high heat, then reduce the heat to medium low, set the timer for 5 minutes, and stir constantly, making sure to reach into the corners with a spatula. The mixture will thicken and turn light brown. Pour the mixture over the shortbread, then let this cool on a wire rack until the caramel firms up, then use a knife to cut into long strips, then cut each strip into thirds.
Melt the chocolate (read this article if you don’t know how), and stir in the vegetable oil until incorporated (this makes the chocolate more pourable and spreadable). Pour it over the bars, and use a knife to spread it evenly across the top and sides. Sprinkle the tops with sea salt if desired, and let the chocolate harden. Enjoy!