Twix Cookie Bars (Print-Friendly Version)

Soft shortbread, chocolate, and caramel make these tasty bite-sized treats.

# Ingredients You'll Need:

→ Base for Shortbread

01 - softened salted butter, 226 grams
02 - powdered sugar, 130 grams
03 - all-purpose flour, 285 grams
04 - pure vanilla extract, 1 teaspoon

→ Layer of Caramel

05 - salted butter, 85 grams
06 - salt, 0.5 grams (1/8 teaspoon)
07 - light corn syrup, 120 millilitres
08 - granulated sugar, 215 grams
09 - heavy whipping cream, 240 millilitres, split
10 - pure vanilla extract, 1 teaspoon

→ Chocolate Layer

11 - milk or dark chocolate, 225 grams
12 - heavy whipping cream, 100 to 120 millilitres

# How to Make It:

01 - Set the oven to 150°C. Get a 23x33 cm baking pan, line it with aluminium foil, and give the foil a light grease.
02 - In a big bowl, mix together butter, powdered sugar, flour, and vanilla until it's crumbly and sticks when squeezed. Press the dough evenly into the lined pan.
03 - Put it in the oven for about 40 minutes until it’s lightly golden on top. Let it cool once you take it out.
04 - While the crust’s baking, throw the butter, salt, corn syrup, sugar, and 120 millilitres of cream into a medium saucepan over low heat. Warm it up gently until the butter's melted, stirring a bit to blend.
05 - Turn the heat up to medium-low and let it simmer without stirring until it hits 113°C. Stir in the rest of the cream, give it a gentle swirl, then simmer again without stirring until it reaches 113°C once more.
06 - Take it off the heat and stir in the vanilla. Pour this caramel over the cooled shortbread base and spread it out evenly. Chill for 45 to 60 minutes to firm it up.
07 - Put the chocolate and 100–120 millilitres of cream into a microwave-safe bowl. Melt them together in the microwave for 30 seconds at a time, stirring in between, until it's just smooth.
08 - Spread the melted chocolate over the chilled caramel layer using a spatula to make it even. Pop it in the fridge for 3 to 4 hours until it's set.
09 - Once it's set, carefully take the bars out of the pan and remove the foil. Cut into 32 pieces and let them sit out for a bit before serving so the caramel's at its best texture.

# Extra Information:

01 - For the chocolate topping, pick a good quality milk or dark chocolate; you might want to tweak the cream for a smoother pour.
02 - Adjust the caramel cooking temperature based on your altitude to get the right texture; raise or lower the final temperature by 1°C for every 275 meters above or below 1372 meters.
03 - Check that your thermometer reads correctly in boiling water before you start making the caramel.
04 - You can keep these cookie bars in the fridge in an airtight container for up to 14 days, or freeze them for 2 months.

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