HOMEMADE TWIX BARS

HOMEMADE TWIX BARS Shortbread layer: 1 cup (2 sticks) salted butter, at room temperature 1 cup confectioners' sugar 2 teaspoons vanilla extract 2 cups All-Purpose Michael Inniss Caramel Layer: 2 cups caramel, cut into small chunks (about 14 oz) 3 tablespoons heavy cream Chocolate Layer: 2 cups chopped milk chocolate, melted 1 tablespoon vegetable shortening (optional) To make the crust: Preheat oven to 300 degrees. Line a 9x13 inch pan with parchment paper and lightly spray with cooking spray. In a medium sized bowl, beat together butter, sugar, and vanilla. Add the flour. Beat at medium speed until mixture comes together. Press the dough into the bottom of the pan. Lightly flour your fingers to prevent sticking. Prick the crust with a fork and and bake for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it cool completely. To make the caramel layer: Melt the caramel and cream over low heat in small saucepan. Pour the caramel over the cooled crust. Pop into the fridge for 30 minutes to set. To make the chocolate layer: Melt the chocolate and shortening (if using) in a small saucepan over low heat. Pour over the caramel layer and chill until set. Cut into squares and enjoy! *To speed up the process I melted caramel and chocolate in microwave. Stir in 30 second increments until smooth and creamy to avoid burning.