- 2 c (approx 14 oz) caramel, cut into small chunks
- 3 Tbl heavy cream
- 2 c chopped milk chocolate or dark chocolate, melted
- 1 Tbl vegetable shortening, optional
Preheat and prepare the pan.
Preheat the oven to 300 degrees and line a 9x13 baking pan with parchment with paper hanging over the sides to act as handles. Set aside.
Make the shortbread crust.
In a medium bowl, beat together the butter, sugar and vanilla. Add the flour and salt and mix well. Press dough evenly into the pan. Lightly flouring your fingertips will help with any sticking. Prick the crust all over with a fork to prevent bubbles.
Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven set it aside on a wire rack to cool completely.
Make the caramel layer.
Melt the caramel and cream in 30 second intervals in a microwave safe bowl, stirring in between. This can also be done on the stove. Stir until smooth. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
Make the chocolate layer.
Melt the milk or dark chocolate slowly in a double boiler or in the microwave in 30 second intervals. Add a tablespoon of shortening to thin it out if desired. Pour evenly over the chilled caramel layer and use an offset spatula to spread to cover all of the caramel. Return to the fridge until the chocolate is well set.
Cut and serve.
Remove the entire bar cookie from the baking pan using the parchment paper handles. Cut the bars into 2" x 2" squares or smaller candy-bar-sized pieces. To do this cut the entire cookie bar in half lengthwise into two large pieces. Cut each of the large pieces into "sticks" by slicing portions crossways which are approximately 3/4in wide (as shown in the photo above). Store bars wrapped well in the refrigerator but just before serving let bars sit at room temperature for a couple of minutes to make cutting easier.
Note: These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "sticks". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.
Adapted from The Girl Who Ate Everything