Crisp shortbread layered with homemade salted caramel dunked in milk and dark chocolate.

I love chocolate, can you tell?

Are you looking for a fun baking project this weekend? Well then, welcome to my chocolate wonderland.
These Twix bars are absolute heaven, and if I’m allowed to say, they’re even better than the original!
Crisp shortbread layered with homemade salted caramel dunked in milk and dark chocolate. If you’re feeling boujee add a pinch of flakey sea salt.

Here is another recipe you can try with the leftover salted caramel, whipped salted caramel ganache.

Here’s how you can make them.

Salted caramel bars

Salted caramel
200g white sugar
90g salted butter
120ml cream, at room temperature
Pinch of salt

125g salted butter, at room temperature
40g castor sugar
25g cornflour
135g cake flour

1/4 cup roasted peanuts
400g dark or milk chocolate


Salted caramel
I like making the caramel the night before, this gives it enough time to cool.
Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will melt into a dark brown coloured liquid.
Once the sugar has completely melted, stir in the butter until melted. Be careful because the caramel will bubble rapidly when the butter is added.
Allow cooking for a minute without stirring.
Slowly pour in 1/2 cup of cream. Allow the caramel to simmer for 1 minute.
Set aside to cool before storing in the fridge. (Lasts up to 3 weeks in the fridge)

Preheat your oven to 180˚C, and prepare a square 20cm x 20cm baking pan with baking paper.
Cream the butter and castor sugar until pale and fluffy.
Add the cake flour and cornflour to the bowl and mix till combined.
Transfer dough to prepared baking pan and press very firmly into an even layer. Bake for 12-15 minutes or until the edges turn lightly golden brown. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the biscuit base.

Once cooled, pour over 1/2 cup of the cooled caramel (if the caramel is too thick, microwave at 10-second intervals until pouring consistency)
Place in the fridge for 1 hour or until the caramel has firmed up.
Remove from the fridge and slice into bars.
Dip in melted chocolate and set on baking paper to set, sprinkle with flakey salt. Store in an airtight container for up to 3 days.

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