Twix Bars and Laura go hand in hand. I make them and donate them to all kinds of fundraising projects, I bring them to meetings or kids birthday parties at school. I will make them and bring them to just about any event just as long as I never ever stay at home with them. EVER. They are devastating for diets and they go down smooth, too smooth if you ask me. 

I’ve been making them so long I’ve been tweaking the recipe just a bit. I like how they taste now much better than when I first made them. I’ve added a bit of salt to the dough, taken out the corn syrup and cooked the caramel longer over the years and so I thought I’d update here with my modifications. So of course all these little bits make them better, which is good and also not good, if you know what I mean…

Twix Bars Take 2

shortbread base
1 cup cold butter
2 cups flour

1 ½ teaspoons salt
1/2 cup brown sugar, packed
whirl these in a food processor
they will clump up a bit but won’t make a “real” dough, that’s OK
simply press the crumbles into a 9×13 pan
bake for 20-25 minutes

meanwhile make the caramel filling
in a heavy sauce pan over medium heat melt
3/4 cup of butter

once melted add
1/2 cup brown sugar
1 can sweetened condensed milk
cook and stir, always stirring
until it boils
then reduce heat to low and simmer for 10 minutes, keep stirring don’t stop!
remove from heat until cookie base comes out
pour over hot cookie
chill in the fridge until firm
then melt together in a double boiler over extremely low heat
2 cups chocolate chips
1 teaspoon butter

spread over the cooled base and caramel–sprinkle with sea salt if desired 

caramel layer 

finished bar

I have stopped putting salt on the top of them, I prefer it IN the bar instead of on top. Try it both ways, see which you prefer and go with it. These are immensely popular at bake sales and auctions and actually quick to make up too.