Description
Make rich, homemade candy bars with a shortbread base, soft caramel filling, and chocolate coating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup light corn syrup
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- For the shortbread layer: Beat the softened butter and granulated sugar together until creamy. Gradually add the flour and salt. Mix until just combined into a dough.
- Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Let cool slightly.
- For the caramel layer: In a medium saucepan, combine the sweetened condensed milk, corn syrup, and brown sugar. Cook over medium heat, stirring constantly, until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until it thickens significantly, about 8 to 10 minutes.
- Remove the caramel from the heat and stir in the vanilla extract. Pour the hot caramel evenly over the cooled shortbread base. Let the caramel set at room temperature for about 1 hour, or until firm enough to cut.
- Once the caramel is set, cut the shortbread and caramel into bars of your desired size.
- For the chocolate coating: Place the chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until smooth and fully melted.
- Dip each caramel and shortbread bar into the melted chocolate, ensuring it is fully coated. Place the coated bars back onto the parchment-lined pan or a wire rack to allow the chocolate to set completely.
Notes
- For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing the caramel layer.
- You can use milk chocolate or dark chocolate instead of semi-sweet for the coating.
- Store finished bars in an airtight container at room temperature for up to one week.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Keywords: Twix bars, homemade candy, shortbread, caramel, chocolate coating, sweet treat, dessert bar