Twix Bars: Dulce de leche sandwiched between homemade shortbread cookies and a layer of rich chocolate!
Hey, everyone! I can’t believe it is already September! I love fall and am super excited to eat all the yummy fall recipes that have been filling up my Pinterest feed. Speaking of fall recipes, did you see Rebecca’s Caramel Apple Dip with Cinnamon Sugar Pie Pieces… YES, PLEASE!
Today I am sharing a major indulgence recipe. They are rich, but ohhh soo good! Like, come home from work after a long Monday, err Wednesday, and slip on your yoga pants, grab a couple of these bad boys and veg out in front of the television and binge watch How I Met Your Mother. Speaking of TV shows are you as excited as I am about the new shows starting back up?!? If you love the candy bar TWIX, then you will love these. My husband’s favorite part is the shortbread cookie.
While slicing these the chocolate will start melting, so I just placed mine back in the freezer to keep from making a mess. Honestly though, that’s the best place for these. lol. I have some in my freezer right now and if I am really craving something sweet I can grab one and they are thawed out in no time.
By the way, if you’re looking for another rich and indulgent recipes then check out these brownies. They also use Dulce de leche…which I LOVE!!
I hope you all enjoy these and there’s plenty to share with your favorite people.
- 1 1/2 cups butter, softened
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 13.4 oz. can Dulce de leche
- 3/4 cup whipping cream
- 6 tablespoons butter
- 3 tablespoons light corn syrup
- 12 ounces semi-sweet chocolate, chopped
- 3/4 teaspoon vanilla
- In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl occasionally.
- Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
- Cover and chill for 30 to 60 minutes or until dough is easy to handle.
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
- Pour dulce de leche in a microwave safe bowl and heat for 30 seconds to 1 minute, or until it's at a stirring consistency. This makes it easier to spread.
- Spread dulce de leche in an even layer atop cooled crust.
- In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup.
- Remove from heat.
- Add chocolate and vanilla to saucepan.
- Do not stir. Let stand 5 minutes.
- Stir until smooth.
- Let stand 10 minutes at room temperature to cool slightly.
- Slowly pour chocolate mixture over dulce de leche layer, spreading evenly.
- Cover and chill 1 to 2 hours or until chocolate layer is set.
- Layer bars between sheets of waxed paper in an airtight container; cover.
- Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Use the foil to lift uncut bars out of pan.
- Cut into bars. Makes 48 bars.