Chocolate, caramel and shortbread bars reminiscent of Twix candy - how can you go wrong with those 3 epic layers?
Author: Eva Bakes
1cup (2 sticks)unsalted butterroom temperature
Store bought or homemade
2cupssemi-sweet chocolate chips
Preheat your oven to 300 degrees F. Generously grease a 9"x13" baking pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Then add the salt, vanilla and powdered sugar until smooth. Turn the mixer to low and and slowly add the flour and mix until everything comes together.
Spread the batter into your prepared baking pan and bake in your preheated oven for about 35 minutes or until the edges start to turn golden brown. Remove the pan from the oven and allow to cool completely.
Pour the caramel on top of the cooled crust and place in the refrigerator for at least 20 minutes or until the caramel has solidified.
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second increments. Spread this on top of the caramel and put the pan back in the refrigerator until the chocolate has completely hardened.
Once the chocolate has hardened, remove the bars from the refrigerator to cut and serve (you may want to use a warm knife for easier cutting).
Store leftover bars in an airtight container in the refrigerator. They will last at least a week.Source: Barely adapted from My Kitchen Escapades