I don't know about you, but one candy I am not a big fan of are twix. I like the idea of twix with the chocolate, caramel and crisp cookie part, but there's something off about this candy to me.
However, these bars are pretty close to what you could call perfect. They have chocolate, caramel, and soft shortbread, plus they are sprinkled with salt. The salt really helps bring the flavor of the caramel to its full potential and is just the best with the other components of these bars.
Unlike twix, the shortbread is a little soft, but with a nice structure, if that makes sense. It is soft and not on the crisp side of things, but it doesn't just crumble into pieces.
Next is the wonderful caramel.
Then, comes the chocolate.
Whether a mega twix fan or not, go make these bars because I know you'll like them either way.
Salted Caramel Chocolate Shortbread Bars
from Annie's Eats
for the shortbread layer:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
for the caramel layer:
1 cup unsalted butter, cut into pieces
1 cup granulated sugar
1/4 cup light corn syrup
2 (14 oz.) cans sweetened condensed milk
for the chocolate layer:
8 oz. bittersweet or semisweet chocolate
1 teaspoon light corn syrup
1/2 cup unsalted butter, cut into pieces
fleur de sel, for sprinkling
To make the shortbread layer, preheat oven to 325F. Line a 9x13-inch baking pan with parchment.
With a fork, in a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat together the butter and sugar in the bowl of an electric mixer until blended, 1-2 minutes. Blend in the dry ingredients on low speed until just combined. Evenly press the dough into the prepared pan and bake 1-18 minutes, until golden. If the crust puffs up while in the oven, just gently press it back down again after it bakes. Allow to cool completely.
To make the caramel layer, in a medium saucepan over medium heat, combine the butter, sugar, corn syrup and condensed milk. Heat, stirring every now and then, until the butter has melted. Increase heat to medium-high and bring to a boil, then reduce to a simmer, stirring constantly, until the mixtures becomes amber and slightly thickens. Pour the caramel over the cooled shortbread layer, smooth, and allow to set and cool completely.
To make the chocolate layer, combine the chocolate, corn syrup and butter in a double broiler. Heat, stirring occasionally, until the chocolate and butter are completely melted and the mixture is smooth. Pour the mixture evenly over the set caramel layer and smooth the top. Allow to cool. Sprinkle the fleur de sel on top. Slice, serve and keep chilled.