Ingredients:
For the shortbread cookie layer:
1 cup butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups All-purpose flour
1/2 teaspoon salt
For the caramel layer:
10 ounces, Werther’s Original Chewy Caramels
3 tablespoons heavy cream
For the chocolate layer:
3 cups milk chocolate chips
1 tablespoon butter
Directions:
1. Preheat oven to 300 degrees F. Line the bottom and sides of a 9-inch x 13-inch ovenproof pan with parchment paper, making sure both long ends have a 2-inch overhang (for easy removal of Twix bar slab).
2. In the mixing bowl of a stand mixer, using a paddle attachment. Beat the butter and sugar until combined. Use a flat rubber spatula to scrape the paddle attachment and sides of the bowl as needed. Add vanilla extract, mix until combined. Using a medium bowl whisk flour and salt until combined. Add flour mixture to the stand mixer bowl and mix on low for 1 minute, then increase speed until combined. Scraping down the paddle attachment and sides of bowl as needed.
3. Press the dough evenly into the bottom of the prepared 9-inch x 13-inch pan. Using a fork, poke holes, about one inch apart, all over the the top of the dough (to help steam escape as it cooks, preventing bulges in the cookie). Bake for 45-50 minutes or until shortbread has a light golden brown color on top. Remove to a wire rack to cool completely, about 55-60 minutes.
4. For the caramel layer: In a medium size microwave safe bowl, microwave the caramels and heavy cream for 45 seconds. Stir caramel mixture and then microwave for an additional 30 seconds. Repeat 2-4 more times at 30 seconds, stirring in-between until caramel is all melted. Working quickly, using a flat rubber spatula, pour the melted caramel over the shortbread layer and spread evenly. Put pan in the refrigerator to cool for 40-45 minutes.
5. For the chocolate layer: In a medium size microwavable safe bowl, microwave the chocolate chips and butter for 45 seconds. Stir chocolate mixture and then microwave for an additional 30 seconds. Repeat 2-4 more times at 30 seconds, stirring in-between until chocolate is all melted. Working quickly, using a flat rubber spatula, pour the melted chocolate over the caramel layer and spread evenly. Return pan to the refrigerator and let cool until chocolate is set, about 40-45 minutes.
6. Using the parchment paper overhang, remove the Twix bar slab from the pan to a cutting board. Peal back the sides of the parchment paper from the Twix slab. Cut into approximately, 1-inch-wide by 3-inch-long bars.