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Homemade Twix Bars

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2 Cups Butter, plus 2 Tbsp
1 Cup Powdered Sugar
2 Cups Flour
1 Tsp Vanilla Extract
1 Tbsp Water, plus more as needed
1 Cup Brown Sugar
3/4 Cup Light Corn Syrup
14 oz Sweetened Condensed Milk
3 Cups Milk Chocolate Chips


  1. Preheat oven to 300 degrees. Line a 9x13 pan with parchment paper or aluminum foil.
  2. Make the shortbread crust: Add 1 cup butter (cubed), sugar, flour, and vanilla to a mixing bowl. Use a pastry cutter to blend together. Add 1 Tbsp water if the mixture is too dry. Add additional water if needed, but only add a small amount at a time.
  3. Press the mixture into the bottom of the pan and bake for 20-25 minutes or until the crust starts to turn golden brown. Remove from the oven and cool completely.
  4. Make the caramel sauce: Add 1 cup butter, brown sugar, light corn syrup, and sweetened condensed milk to a saucepan. Heat over medium heat and stir to melt and combine all ingredients.
  5. Bring to a rolling boil, and continue to cook for about 15-20 minutes, stirring constantly. The caramel sauce will turn a light brown color and start to thicken.
  6. Remove from the heat and pour over the shortbread crust. Spread to the edges of the pan in an even layer. Place in the fridge for 2 hours to allow the caramel to set.
  7. Make the chocolate layer: Add 2 Tbsp butter and chocolate chips to a microwave safe bowl and microwave for 90 seconds, stirring every 30 seconds to prevent burning. Stir until smooth.
  8. Pour the melted chocolate over the caramel layer and spread to the edges in an even layer.
  9. Place in the fridge for at least 1 hour to allow the chocolate to set.
  10. Remove from the fridge and remove the bars from the pan by lifting up on the parchment paper or aluminum foil. Place the bars on a cutting board and use a sharp knife to slice into bars. Serve immediately or store in an airtight container in the fridge. If you are serving the bars within a few hours, it’s OK to leave them out, but if you are serving at a later time, store in the fridge.
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