1cupCOLD butter (salted), cut into pieces*if using unsalted butter, add a pinch of salt, make sure it is cold
1tspvanilla extract
Caramel Layer
1cupbutter (salted)*if using unsalted butter, add a pinch of salt
1cuplight brown sugar
1/4cuplight corn syrup
28oz. (2 small cans)sweetened condensed milk
Chocolate Topping Layer
1bag (11.5 to 12 oz)milk chocolate chipssemi-sweet work too
2tbspbutter*I use salted
Instructions
Making the Shortbread Layer
Line a 9x13 pan with parchment paper, or grease your pan. Preheat your oven to 325°F.TIP: I like to spray my dish with cooking spray so the parchment paper sticks a bit to the pan and doesn't move around a lot.
In a medium to large bowl, add your dry ingredients and cold butter pieces. Mix the cold butter into the dry ingredients using a pastry blender, potato masher or forks. Mix it until the butter starts to mix in and break up. Add your vanilla extract and keep mixing. Once the butter starts to mix in, use your hands. Finish making sure the butter is fully mixed in and there are no large pieces of butter. The mixture will be crumbly, but if you squish some into a ball it will come together like cookie dough. See blog post above for photos.Press the shortbread dough into the 9x13 pan. Bake the shortbread for 20-25 minutes. The top will start to look a little golden brown. Mine cooks for 20 minutes exactly and is perfect. Take it out of the oven and set it aside when done.
Caramel Layer (I make this while the shortbread bakes)
In a saucepan, add all of the caramel ingredients. Using a spoon, whisk or rubber scraper heat the ingredients over medium-high heat, stirring occasionally until the ingredients melt together. Once they are melted together start stirring it constantly until it starts to boil. Once it boils, lower the heat to low. Keep stirring it until it thickens. Once it is thickened spread it on top of the shortbread layer. It is okay if the shortbread is still warm.
Chocolate Topping Layer
In another saucepan (or clean the caramel saucepan), melt the chocolate and butter on medium heat. Turn the heat down a bit if it is too hot- the chocolate should be melting slowly. Stir the chocolate while it starts to melt. Take it off the heat when there are a few lumps of chocolate chips that aren’t melted all of the way. Keep stirring it off of the heat until the chocolate is smooth and fully melted.Pour the chocolate on top of the caramel layer and smooth it out.Let the Millionaire Bars cool completely. (This can take an hour or more)
Chilling the TWIX Bars
After the bars have cooled completely place them in your fridge for the layers to set. I chill mine for about 2 hours or overnight. You can put them in the freezer as well but it makes them harder to serve and eat.Once the bars have chilled, cut them into squares/bars and enjoy. (If they are too hard to cut at first, let them sit our for a bit before cutting and serving.)Store any leftovers in the fridge.
Nutrition information is automatically calculated and should only be used as an approximation.