If Twix tasted like this, I might be more of a candy bar fan. Wow. The shortbread is nice and crumbly when you bite into it, the caramel is smooth and rich, and the bittersweet chocolate topped with coarse salt is my favorite. Don't skip the salt, which transforms the flavors of chocolate and caramel. Tracey mentioned in her post that she halved the amount of caramel and thought the result was perfect -- I agree, but Joe wanted more caramel. Depends on how much of a caramel fan you are. Also, I like mine straight from the fridge because the bars get a little soft at room temperature.
This wasn't difficult at all to make, though you have to make the three components in stages and give them time to set. I've done trickier candy-making, like homemade marshmallows. If there's a deterrent to making this again, it's that a pound of butter -- that's right, four sticks -- goes into this recipe. Two for the shortbread, one for the caramel layer, and one for the chocolate. You can halve the recipe, but what would you do with the other half a can of sweetened condensed milk? This will be a repeat in my kitchen, but we'll be giving a bunch away like we did this time. Spread the love, and the calories.
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Sweet Treats Thursday
Click for the Salted Caramel Chocolate Shortbread Bars recipe from Tracey's Culinary Adventures. I made no changes when making her recipe.