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  • Bottom layer:
  • 2 cubes of butter
  • 1/2 Cup Sugar
  • 2 Cups Flour
  • Middle layer:
  • 2 cubes of butter
  • 3/4 cup Sugar
  • 1 Can Sweetened Condensed milk (Eagle works best)
  • 4 TBSP karo syrup
  • Top Layer:
  • 1 12 oz bag milk chocolate chips
  • 1 tsp. oil



Step 1

Preheat oven to 350.

Bottom layer:
Put butter, sugar, and flour in mixer. Mix with paddle until it all sticks together. Press into large cookie sheet using your hands, or cover with saran wrap and use a rolling pin or pizza roller (dough will stick to roller if you don't cover with the saran wrap). I usually have about 2 inches on one short side of the cookie sheet that doesn't get dough. Bake @ 350 for 15 minutes.

Middle Layer:
Put butter, sugar, milk, and Karo syrup in medium pot and bring to a boil over medium heat, stirring constantly. Lower the heat to medium-low and continue simmering and stirring for about 8 minutes, until it reaches 100*C. Remove from heat and pour evenly over shortbread layer.

Top Layer:
After caramel has cooled, melt chocolate chips and oil in the microwave. Once completely melted and stirred together, pour over caramel and smooth with a rubber spatula.

Once cooled, cut into long, thin bars, about 3/4" x 3". Using a warm knife will cut them smoother.


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