Caramel Breakaway Bars

Millionaires’ Shortbread, Chocolate Caramel Shortbread Bars, Copycat Twix Bars, and so forth…this recipe has had many titles, regardless of what they may be, it definitely had me at C-A-R-A-M-E-L!

Much like Twix, my ideal caramel bar must be rich in flavor, with a tease of ooey-chewy-gooeyness, alongside a bit of texture, and perhaps exhibiting just the right amount of chocolate that binds everything together.  Thus, I say no more…but rather, let you experience my own rendition for yourself.

Original recipe adapted from http://lecremedelacrumb.com/2013/10/chocolate-caramel-shortbread-bars.html

Ingredients:

  • 2 sticks organic butter, divided
  • 1¼ cups all-purpose flour
  • ¾ cup fine sugar, divided
  • 1 tablespoon organic milk
  • 3 tablespoons light corn syrup
  • 14 oz reduce-fat (or fat-free) sweetened condensed milk
  • ¼ cup milk chocolate chips
  • ¼ cup white chocolate chips

Shortbread prep Shortbread crumbsShortbread  Caramel Prep Caramel Sauce White-Milk Chocolate Blend

Directions:

  1. Preheat oven to 350°F and line an 8×8 inch pan with parchment paper.
  2. In a medium bowl combine ¼ cup sugar and 1 stick of butter; mix together until smooth.  Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the lined pan and bake 20 minutes until golden. Remove and allow to cool .
  3. In a medium sauce pan melt 1½ sticks of butter with ½ cup sugar. Add corn syrup and *condensed milk. Bring to a boil and then decrease to simmer 6-8 minutes or until mixture achieves golden brown color, stirring constantly. [*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!] Pour caramel onto cooled shortbread. Allow to sit at room temperature for about 2 hours until caramel has cooled and set.
  4. Melt the milk and white chocolate chips in two separate microwave-safe bowls.  Pour the milk chocolate over caramel and spread evenly with a rubber spatula or the back of a spoon. Drizzle the white chocolate over milk chocolate and swirl with spatula or spoon.
  5. Allow chocolate to cool completely before cutting into bars and serving.  I found that keeping it in the fridge overnight works best.  Store in airtight container.

*NOTE:  Use only half the can of condensed milk if you prefer a less milky taste.

After cooling

Millionaires' Breakaway Bars

4 Comments

  1. Foodoofus says:

    I really like the design of the chocolate coating

  2. Stacey Hanak says:

    These look amazing, I love the marbling on the top.

Comments are closed.