Buttery shortbread layered with a thick, creamy dulce de leche filling and a smooth chocolate topping. The ultimate sweet tooth satisfier!
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 2 cans (330 mL) sweetened condensed milk
- 2 1/2 cups dark chocolate, chopped (or semi-sweet chocolate chips)
- 1 tbsp coconut oil
- Prepare the caramel by filling a large pot with water, and bringing to a boil. Once boiling, add the cans, placing them on their side to ensure they are fully submerged into the water. Reduce the heat to a simmer, and “cook” the cans for 2.5-3 hours. Be sure that the cans are fully covered in water, adding more water as necessary. Do not allow the cans to cook without enough water to cover them. Remove the cans from the water, and allow to cool completely (at least 1 hour) before opening and using.
- Prepare the shortbread. Preheat the oven to 300 F and spray a 9×13 casserole dish with cooking spray or line with parchment paper. In a large mixing bowl, add the butter, powdered sugar, flour, vanilla extract and salt. Using a pastry cutter or a fork, combine the ingredients until thoroughly mixed. Empty the mixture into the casserole dish and pack it in firmly. Bake the shortbread for 30-32 minutes or until the edges are lightly browned. Remove from the oven and allow to cool completely.
- Open the cans of caramel and empty the entire can onto the cooled shortbread. Spread the caramel evenly over the entire dish and place in the fridge to set, about 1 hour.
- Place the chopped chocolate and coconut oil in a microwave-safe bowl and heat the chocolate in 30 second increments, stirring in between until the chocolate is smooth and melted. Pour the melted chocolate over the caramel layer and spread evenly. Top with sanding sugar or sprinkles, as desired. Refrigerate for 1 hour before cutting into squares to serve.
Bars can be kept at room temperature, but the caramel will be soft. The bars keep best in the fridge, for up to 2 weeks in an airtight container. Bars also freeze well, up to 2 months.
- The easiest way to cut the bars is by heating a large knife with hot water, and wiping dry before carefully cutting. Continue to reheat the knife and wipe dry for continual cutting.
- Category: desserts
- Method: bake and refrigerate
Keywords: chocolate caramel shortbread bars // copycat Twix bars // caramel chocolate squares // Twix bars recipe