Millionaire Shortbread or Homemade Twix Bars

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I should have re-taken pictures, since these were taken on my first batch and I fixed the issues I had with chocolate since then. Alas, the fact I am simply having time to write this up, is about all I can hope for right now! However, many have asked for the recipe, so I am wanting to get it written up!

My daughter chose to make these for the YW Fundraiser this year, so we JUST finished making out 8th pan. Ummmm… That was quite a bit of work – these do take a bit of time to make, mainly the caramel. I wrote out the basic recipe for my daughter, but apparently left out a few important steps – oops! Apparently, she doesn’t know what’s in my head – ha! This is why I need to get it written up! I started this blog/website for my kids (and me!) to have all their favorite recipes (and travel places).

Phew! I got it all written before the baby woke up! SCORE!

Ingredients:

Shortbread Crust:

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 1 cup MELTED butter

Caramel

  • 1 can (14oz) Sweetened Condensed Milk
  • 1 cup firmly packed brown sugar
  • 1/2 cup corn syrup
  • 1 cup butter
  • 1/2 tsp salt
  • 1/2 cup heavy cream

Chocolate layer

  • 1 cup chocolate chips (whatever type you choose)
  • 1/8-1/4 cup heavy cream

Directions:

Line a 13×9 pan with foil. Spray with cooking Spray. Heat oven to 350.

Mix together all the Shortbread Crust Ingredients. Press into the 13×9 pan. Use a fork to puncture the shortbread to help reduce too much puff.

Bake for 25-30 minutes until starting to turn brown around the edges.

Once out of the oven, use a spatula and press down to compact the shortbread, which will help reduce the crumbs. Cool,

Meanwhile, whisk together all the ingredients for the caramel and heat over medium heat.

Unlike regular caramel, you need to keep stirring this fairly often. Once you get it to a good rolling boil, you don’t need to stir as often, but at least every couple minutes. Heat until 236-239 degrees which is about 16-20 minutes.

Remove from heat and pour over shortbread crust.

Allow to completely set before making the chocolate topping.

For the chocolate topping, Heat the cream. I just put in the microwave for 30 seconds. Pour the hot cream over the chocolate and stir until chocolate is melted. The amount of cream depends on the consistency you desire (that and I didn’t measure). If the chocolate doesn’t melt completely, place in the microwave for 10-15 seconds (not any longer! It won’t take long) and stir. Pour over the caramel.

Place in the refrigerator for 10 minutes or until chocolate is set. Pull the bars out by the foil and cut into squares. Try not to eat the entire pan! Enjoy!

Millionaire Shortbread or Homemade Twix Bars

Print Recipe

Ingredients
  

Shortbread Crust

  • 2.5 cup flour
  • .5 cup sugar
  • 1 tsp salt
  • 1 cup MELTED butter

Caramel

  • 14 oz can of sweetened condensed milk
  • .5 cup corn syrup
  • 1 cup packed brown sugar
  • 1 cup butter
  • .5 tsp salt
  • .5 cup heavy cream

Chocolate topping

  • 1 cup Chocolate chips
  • .25 cup heavy cream

Instructions
 

  • Line a 13x9 pan with foil. Spray with cooking Spray. Heat oven to 350. 
    Mix together all the Shortbread Crust Ingredients. Press into the 13x9 pan. Use a fork to puncture the shortbread to help reduce too much puff. Bake for 25-30 minutes until starting to turn brown around the edges. Once out of the oven, use a spatula and press down to compact the shortbread, which will help reduce the crumbs. Cool.
    Meanwhile, whisk together all the ingredients for the caramel and heat over medium heat. Unlike regular caramel, you need to keep stirring this fairly often. Once you get it to a good rolling boil, you don't need to stir as often, but at least every couple minutes. Heat until 236-239 degrees which is about 16-20 minutes. Remove from heat and pour over shortbread crust. Allow to completely set before making the chocolate topping.
    For the chocolate topping, Heat the cream. I just put in the microwave for 30 seconds. Pour the hot cream over the chocolate and stir until chocolate is melted. The amount of cream depends on the consistency you desire (that and I didn't measure). If the chocolate doesn't melt completely, place in the microwave for 10-15 seconds (not any longer! It won't take long) and stir. Pour over the caramel.
    Place in the refrigerator for 10 minutes or until chocolate is set. Pull the bars out by the foil and cut into squares. Try not to eat the entire pan! Enjoy!