Description
Unlock the secret to incredible homemade Twix Strikes with buttery shortbread, chewy caramel, and rich chocolate. This recipe delivers a superior flavor and texture that will make it your new favorite treat.
Ingredients
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Caramel Layer:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup light brown sugar, packed
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons golden syrup or light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Chocolate Topping:
- 12 ounces semi-sweet or milk chocolate chips/melting wafers
- 1 tablespoon coconut oil or shortening
Instructions
- 1. Prepare Shortbread Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. In a large bowl, combine 1 cup softened butter, 1/2 cup granulated sugar, 2 cups flour, 1/2 tsp salt, and 1 tsp vanilla extract until crumbly. Press evenly into the prepared pan.
- 2. Bake Crust: Bake for 20-25 minutes, or until edges are lightly golden. Let cool completely on a wire rack.
- 3. Make Caramel Layer: In a heavy-bottomed saucepan over medium heat, combine condensed milk, brown sugar, 1/2 cup butter, golden syrup, and 1/4 tsp salt. Stir constantly until butter melts and sugar dissolves. Bring to a gentle boil, then reduce heat to low and simmer, stirring frequently, for 8-12 minutes until thickened and golden (235-240°F on a candy thermometer). Remove from heat and stir in 1 tsp vanilla extract.
- 4. Add Caramel: Pour hot caramel evenly over the cooled shortbread crust. Spread gently to the edges. Let sit at room temperature for 30 minutes, or refrigerate for 15-20 minutes to set.
- 5. Add Chocolate Topping: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth. Pour and spread melted chocolate evenly over the set caramel layer.
- 6. Chill and Slice: Refrigerate for at least 2-3 hours, or until chocolate is completely firm. Lift from pan using parchment paper and place on a cutting board. Using a warm, sharp knife, slice into desired bar or square shapes.
- Prep Time: 30 mins
- Cook Time: 35 mins