Millionaire Shortbread aka Twix Bars

The best way to describe these amazing treats are to compare the flavors to a Twix candy bar. If you like those you’ll love these!

I kept seeing everyone’s break end yesterday but mine ended a week ago, so I got to reminisce about mine yesterday when I got to tell yall about our trip to Chicago. Since we were down south for almost two weeks we didn’t have any Wednesday night dinners but it now has become a regular thing for me to bake something. So this is what I baked for the guys recently and they loved it!

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Millionaire Shortbread aka Twix Bars

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Ingredients

 

Shortbread:

• ▢ 1 stick butter cut into small pieces, a little extra for the pan
• ▢ 1 cup flour plus a little extra for the pan
• ▢ 2 teaspoons baking powder
• ▢ 1/3 cup sugar
• ▢ 1/4 teaspoon salt

Carmel Layer:

• ▢ 1 14oz can sweetened condensed milk
• ▢ 1 Tbsp. butter
• ▢ 1 teaspoon vanilla

Chocolate Topping:

• ▢ 6 oz. chocolate chips
• ▢ 1 tablespoon butter

Instructions

• Preheat the oven to 350 degrees.
• Place aluminum foil in one 8x8 inch square nonstick pan. Allow it to fold over sides - this will help you get the bars out easily.
• Butter the foil and then sprinkle with flour to coat it. Tap off excess.
• Place the flour, baking powder, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture is coarse and looks like peas.
• Press the shortbread mixture into the pan and bake for about 20 minutes or until light golden brown. Remove from the oven and let cool completely.
• In a small saucepan combine the condensed milk and 1 Tbsp. of butter over medium low heat. Slowly bring the mixture to a boil, stirring continuously. Stir until mixture becomes thick and amber in color, about 15 minutes. Stir in vanilla.
• While caramel is cooking, in a glass bowl add the chocolate chips and set over a saucepan of simmering water. Add butter and allow to all melt completely.
• When caramel is done pour over the cooled shortbread and spread evenly using spatula. Cool to room temperature.*
• When the chocolate is fully melted, pour over the cooled caramel layer. If it is uneven use a spatula to spread the chocolate layer.
• Let it sit for 10 minutes then place in the refrigerator to cool completely. Then cut into pieces and enjoy!

Notes

*If you don't let the caramel layer harden enough it is hard to spread the chocolate.

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