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Millionaire’s Shortbread (Homemade Twix Bars)

Top Chef alum Chef Ryan Scott makes it possible to make this beloved candy bar at home. Dangerous? Yes. Better than the original? Absolutely. And the best part? You can tailor it to your taste. Chef Ryan recommends “sprinkling toasted almonds in the caramel after pouring on the shortbread, or get crazy and add diced crispy bacon!” The possibilities are endless.

Check out Ryan’s website for more tasty recipes and to purchase his cookbook One to Five.

Millionaire’s Shortbread (Homemade Twix Bars)
Makes about 30 bars

For the shortbread crust:
1/2 cup (2 sticks) unsalted butter, at room temperature
1⁄3 cup granulated sugar
1⁄3 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
3⁄4 teaspoon sea salt
2 1⁄4 cups all-purpose flour

For the caramel filling:
2 cans (14 ounce) sweetened condensed milk
7 ounces unsalted butter, cut into small chunks
1 cup dark brown sugar
1⁄3 cup corn syrup
1 teaspoon pure vanilla extract
1⁄4 teaspoon sea salt
For the ganache coating:
3 cups dark or semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons sea salt flakes

1. Make the shortbread: Preheat oven to 350 degrees. Line a 9×13-inch baking dish and 2 large baking sheets with parchment paper.

2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolks and vanilla, scraping the sides of the bowl with a rubber spatula, and beat until well combined. Add the flour and salt, scraping the sides of the bowl, and beat until just combined and the dough is still crumbly.

3. Transfer dough to baking dish and press down with your hands to create an even layer. Bake until edges are brown, about 20 minutes. Let cool.

4. Make the caramel filling: In a medium saucepan over medium heat, combine condensed milk, butter, corn syrup, and brown sugar. Cook, stirring frequently, until melted together and beginning to boil.

5. Reduce the heat to medium-low and simmer, stirring constantly, for about 15 to 20 minutes until the mixture is deep brown in color, thickened, and pulling away from the sides of the pot when stirring.

6. Remove the pot from the heat and stir in the vanilla and salt. Immediately pour over the baked and cooled shortbread. Using a rubber spatula, spread the caramel in an even layer. Cool until completely set, about 3 hours at room temperature or 1 hour in the fridge.

7. When the caramel is set, use a sharp knife to cut the shortbread sheet into long skinny bars, about 1×3 inches. Transfer to a cooling rack set over the parchment-lined baking sheet, allowing a 2-inch space between each bar.

8. Make the ganache: In a medium bowl, add the chocolate. In a small saucepan over medium heat, bring the cream to a boil. Pour the boiling cream over the chocolate and let sit for 10 minutes, letting the chocolate melt. Gently whisk, being careful not to introduce any bubbles, until melted and smooth. Strain through a fine-mesh sieve into a measuring cup.

9. Assemble the bars: Pour ganache over each caramel shortbread bar, covering completely. If you run out of ganache, scrape the drippings under the glazing rack into the measuring cup, and heat in the microwave in 15-second intervals until melted. Sprinkle salt over each bar.

10. Using an offset spatula, transfer the coated bars onto the remaining parchment-lined baking sheet. Chill in the fridge until fully set, about 15 minutes.

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