Ingredients:
For the Shortbread cookie layer:
1 cup butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
For the Caramel layer:
10 ounces, Werther’s Original Chewy Caramels
3 tablespoons Heavy Cream
For the Chocolate layer:
3 cups Milk Chocolate Chips
1 tablespoon butter
Directions:
1. Preheat oven to 300 degrees F. Line the bottom and sides of a 9 x 13 inch pan with parchment paper, making sure both long ends have a 2 inch overhang (the parchment makes it easier for the removal of the Twix cookie from the pan and cutting into bars).
2. In the mixing bowl of a stand mixer, using a paddle attachment beat the butter, sugar, vanilla extract and salt until combined. Add flour and mix on low for about 2 minutes then increase speed until combined. Use a flat rubber spatula to scrape down the flour from the sides of the mixing bowl as needed.
3. Press the dough evenly into the bottom of the prepared 9 x 13 inch pan. Using a fork, poke holes, (about one inch apart) all over the the top of the dough (this is to help steam escape as it cooks, preventing bulges in the cookie). Bake for 45-50 minutes or until shortbread has a light golden brown color on top. Remove to a wire rack to cool completely, about 45-60 minutes.
4. For the caramel layer: In a medium size microwave safe bowl, microwave the caramels and heavy cream for 45 seconds. Stir caramel mixture and then microwave for an additional 30 seconds. Repeat 2-4 more times at 30 seconds, stirring in-between until caramel is all melted. Working quickly, using a flat rubber spatula pour the melted caramel over the shortbread layer and spread evenly. Put pan in the refrigerator to cool for 30-45 minutes.
5. For the chocolate layer: In a medium size microwavable safe bowl, microwave the chocolate chips and butter for 45 seconds. Stir chocolate mixture and then microwave for an additional 30 seconds. Repeat 2-4 more times at 30 seconds, stirring in-between until chocolate is all melted. Working quickly, using a flat rubber spatula pour the melted chocolate over the caramel layer and spread evenly. Return pan to the refrigerator and let cool until chocolate is set. About 30-45 minutes.
6. Using the parchment paper overhang, remove the Twix bar slab from the pan to a cutting board. Peal back the sides of the parchment paper from the Twix slab. Make 2 cuts along the longest part of the slab about 2 3/4 inches apart, resulting in three long slabs. Then cut about 1 inch across each slab, resulting in approximately 1 inch x 2 3/4 inch Twix bars.
Notes: You know that saying “that’s how the cookie crumbles”. Shortbread cookies can be very crumbly. So here is an optional hack to keep these Twix bars from doing that. After you cook the shortbread layer and transfer the pan to a wire rack. Using a flat metal spatula and a tea towel to protect your hand. Press down all over on the shortbread layer using the spatula and your other hand using the tea towel to push down on the metal plate. Caution : the metal plate will get hot, and also the hot butter will rise to the top.