Ingredients
- Shortbread
- 4 Cups All Purpose Flour
- 1 pinch of salt
- 1 1/2 Ts Vanilla
- 1 Cup Of Sugar
- 4 Sticks of Butter, unsalted and softened
- Caramel
- 1 Bag or 2 Cups of caramel squares
- 2 Tb Evaporated Milk
- Chocolate
- One package Milk Chocolate Almond bark
Preparation
Step 1
Shortbread:
Place all of the ingredients together in the bowl of a standing mixer. Mix on low until the dough just starts to come together and increase to medium until a ball of dough forms.
Place the dough on saran wrap in a flattened disk. Place in the fridge for 1 hour. (you can skip this step depending on how crisp you want the shortbread)
Roll out to about 1/4-1/2" thick and slice into "sticks". I found that creating a very small channel in the top helped to hold in the caramel. Bake at 350 for 10-12 minutes.
Let cool completely.
Caramel:
Heat the caramel and evaporated milk together in the microwave for 30 second intervals, stirring each time, until smooth.
Let the caramel cool for a minute. Using a teaspoon, scoop a little caramel and drizzle it down the length of the shortbread. I used my finger to help everything go in the right place.
Let the caramel harden for a few minutes or until smooth, and not sticky to the touch.
Chocolate:
Heat in a microwave safe dish (I preferred to use a Pyrex 8x8 for easier dipping), stirring occasionally until smooth.
Let cool for a minute and drop in the twix. Use a fork to push chocolate over the top of the candy, slide the fork under the length of the candy and let a little drip off. Place on a parchment lined baking sheet until the chocolate has hardened. Enjoy
These can be stored in an airtight container, or frozen.