These Chocolate Caramel Shortbread Squares are otherwise known as TWIX bars. They are shortbread squares generously coated in rich caramel and topped with milk chocolate. No sugar thermometer needed for this recipe!
Chocolate Caramel Shortbread Squares (aka. Twix bars)
Do you fancy a little milk chocolate? How about sweet caramel? What about shortbread? How about we get all three of these sweet pupsters and put them together? Yes? Then welcome to the world of Chocolate Caramel Shortbread Squares. Or maybe you know them as Twix Bars instead? Either way, they’re yummo!
These really are just heaven on a plate. And just to get those tastebuds tingling, these are packed with sweet crumbly shortbread as a base stuffed with a large helping of rich golden caramel, and topped with silky Cadbury’s milk chocolate. I also jazzed them up with a sprinkling of edible glitter too. Sparkly!
Now, you’re probably sat there thinking ‘Twix’ and let me tell you, so was I after I created these. But these are oh so much more better than a Twix bar or two. First of all and most importantly, home made is clearly better. You know exactly what is in home-made. No preservatives, additives or those pesky E numbers! And because you know exactly what’s in there, you know that these chocolate caramel shortbread squares will keep for quite some time. I made these last week and they’re still good and will be for a while. Happy days (not that they will last that long!)
I certainly admit that a Twix bar or 10 (hehe) are nice but, in my honest opinion, these taste so much better. The buttery shortbread texture crumbles and spreads around in your mouth more so than the biscuit in a Twix. And as your typical Brit, they’re served perfectly with a cup of tea. Yes, that’s tea, I love my tea super-duper strong. I do not do coffee at all (although a few days ago I mistakenly took my partners coffee and was dipping my shortbread away in it happily. After approx. 5 shortbread biscuits/cookies (shh!) my partner (aka. the giant man-baby) came back and inspected his ‘coffee’ and realised it was my tea. How the heck I didn’t realise I was drinking, or eating coffee is anyones guess, especially when I dislike it. Craziness!
I’ve kept it quiet until now but my birthday is upcoming shortly. As in this Thursday the 24th May. I shall be 31. Although, I’m going to stick to 29 with 2 years experience. I prefer that one. I won’t be making myself a cake. Is it just me that thinks it’s weird to make your own birthday cake? To me, I think it’s up to your loved ones to actually use their brains and either take the initiative to make and bake a cake (although I’m sure I wouldn’t have a kitchen to come home to after, eeps!) Or actually go out to the shops and buy a cake. It’s not hard to tell by now that I have a sweet tooth and like cakes now is it? Heh.
Chocolate Caramel Shortbread Squares (TWIX Bars)
Yield: 70 1-inch squares (7x11-inch pan)
Prep Time:15 minutes
Cook Time:28 minutes
Homemade Twix bars. These Chocolate Caramel Shortbread squares have been generously coated in rich caramel and topped with milk chocolate. No sugar thermometer needed!
- 85g (3½oz) butter, softened
- 45g (3 tbsp) caster (superfine) sugar
- 150g (5½oz) plain (all-purpose) flour, sifted
- 120g (4½oz) butter
- 75g (3oz) brown sugar
- 30g (2 tbsp) honey
- 397-400g can of sweetened condensed milk
- 225g (8oz) milk chocolate
- To make the shortbread base, grease and line 18x28 cm (7x11-inches) shallow pan with parchment paper. Set aside.
- Preheat the oven to 180°C/350°F/Gas Mark 4 and add the butter and sugar into a bowl and beat until light and fluffy.
- Mix in the flour briefly until mixture resembles fine breadcrumbs. Do NOT over mix. Gently press into the prepared cake pan and bake for 25 minutes, or until firm. Remove from the oven and allow to cool completely in the pan over a wire rack.
- To make the caramel filling, add the butter, brown sugar, honey and condensed milk in a saucepan and cook over a medium heat until the sugar dissolves and the ingredients are combined. Once combined, bring to the boil and simmer over a low heat for 3-4 minutes, stirring constantly until thickened. Pour the caramel filling over the shortbread base and allow to set.
- For the chocolate topping, melt the chocolate over a double boiler on low heat, or alternatively in the microwave on half power in 30-second bursts, then pour the melted chocolate over the caramel filling using a palate knife to smooth. Allow to start setting at room temperature then before chocolate completely sets (but firm enough to cut), cut into squares using a pizza cutter or a sharp knife dipped in hot water.
Before I leave you to sprint off to your kitchens to go make/bake these chocolate caramel shortbread squares, I wanted to share with you a sweet find..
Aren’t these the most awesome tea spoons ever? If you’re in the UK, they can be found at Matalan for £6 for the set, making them £1.50 each ($2.50). Would you pay £1.50 each for a spoon? They’re just too darn cute, I had to buy them. If you enlarge the photo, you can see that they make the cake textured on it too. I’m a sucker for details!
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