Like Homemade Twix, But Better: Salted Caramel Cookie BarsBrooke McLay
Yeah, I know you think you don’t have time to bake. You’d rather sit back and pine over Breaking Bad reruns. But, theeeeeese cookie bars are good enough to stop everything and get your bake on. They taste like a Twix Bar, look like a haute chef made ’em, and they really are quite simple to prep and bake. They’re–of course– even easier to eat. That’s what you get for creating such pretty fruits of your labor. You get to oogle, you get to nibble, and you get to sigh a happy sigh. Or a million happy sighs. Because, er mah gerd. Homemade Twix? It’s happening. Tonight. In your house. We love you. The end.
For the shortbread:
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1/3 cup sugar
For the caramel:
1 cup (2 sticks) unsalted butter, cut into pieces
3/4 cup brown sugar
5 tablespoons light corn syrup
2 (14 oz.) cans sweetened condensed milk
1 tablespoon pure vanilla
For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
2 tablespoons butterscotch chips, melted
1 teaspoon cocoa powder for dusting
Flaked sea salt, for sprinkling
Preheat the oven to 325° F.
Spray a 9 x 13-inch baking pan with baking spray. In a large bowl, use a fork to combine the flour, baking powder, butter, and sugar until softened and well combined. Press into the bottom of the prepared pan. Bake 15-18 minutes, until light golden brown.
While the shortbread bakes, combine butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat until butter melts, then bring the mixture to a boil. Cook until the sauce thickens and turned a deep golden brown. Pour the mixture over the cooked shortbread, allow to cool until completely set.
To make the chocolate topping, place chocolate, corn syrup, and butter in a microwave-safe bowl and cook in 30-second spurts until smooth and melty. Spread over caramel layer, use a spatula to spread in a thin layer. Place little dollops of melted butterscotch in several places on the cookie bars, then use a toothpick or sharp knife to drag the butterscotch and chocolate layers into a pretty swirled design. Sprinkle with cocoa powder and sea salt. Chill, covered, until ready to slice and serve. Enjoy!