I love these cookies. Or bars. Or whatever. It’s not important what they are — I still love them. These are one of the cookies that I like to make for parties, then someone always remarks that these are essentially fancy Twix bars. I kinda get annoyed, until I taste one and remind myself that these really do taste like Twix, which isn’t a bad thing at all cuz Twix are awesome! And these are even better (in my opinion); just give me the pan and a fork and I’ll be happy.
Now these are relatively simple to make. There’s a shortbread base, a “caramel” filling, and a multi-chocolate topping. Easy-Peezy! Plus, this is easy to convert to a gluten-free recipe. I have done a switch out with some coconut flour and everything tasted great! Here’s what you need:
For the shortbread:
2 1/4 c. all-purpose flour
1/2 c. superfine sugar
3/4 c. unsalted butter
1. Preheat the oven to 350 degrees F. Spray a 13×9 pan with cooking spray and line with parchment.
2. In a large bowl, whisk together the flour and sugar to combine. Using a pastry knife, cut in the butter until the mixture looks like fine sand. Now work with your hands until the dough comes together.
3. Press the dough into the pan and smooth it out with a spatula. Dock the dough with a fork and bake for about 20 minutes, until lightly browned around the edges.
4. Cool in the pan and set aside.
For the “caramel”:
7 T. unsalted butter, diced
1/2 c. brown sugar
2 14-oz. cans sweetened condensed milk
1. In a medium pan, place the butter, sugar, and condensed milk. Heat on low until the sugar has dissolved. Stirring constantly, bring the mixture to a boil.
2. Reduce the heat to simmer, again stirring constantly for another 5-10 minutes. The mixture is done when it has thickened and turned light brown in color. Be careful not to burn. Remove from heat and allow to cool slightly.
3. Pour the caramel over the shortbread base and smooth out with a spatula. Cool completely and set aside.
For the topping:
3 oz. dark chocolate
3 oz. milk chocolate
3 oz. white chocolate
1. Melt each chocolate in separate heat proof bowls. You can do this in a microwave or over a double boiler.
2. Spoon the chocolate in an alternating pattern. Using a toothpick or a skewer, swirl the chocolate to create a marbled pattern. Chill until set.
3. Slice and serve!
Notes — As you can see from the pictures, I did not take time to temper the chocolate. They still tasted fine. . . I have a tendency to add too much chocolate for these because I just can’t help myself. You could thin out and soften the chocolates by melting in a little bit of butter or shortening. In theory, that should help with keeping the sheen of the chocolate.