You say you like Twix Bars? How about 54 of them, all rolled into one?
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click on the link and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
RMC Storefront
INGREDIENTS
For the shortbread:
1 cup (226g) of butter (ideally at a temperature between 60- and 64-degrees F)
1/2 cup (100g) of granulated sugar
1 3/4 cup (255g) of all-purpose flour
For the caramel:
15 caramels
3/4 cup (200g) of sweetened condensed milk
1/4 cup (7g) of butter
For the coating:
2 packages of CandiQuik or other compound chocolate
SUPPLIES
A mixer
A spatula
A 9×13 baking pan
A 12×4.5 loaf pan
Some parchment
A saucepan
DIRECTIONS
Heat the oven to 300 F.
Line the pans.
Add the butter to a mixing bowl and mix it for a few seconds to break it up.
Gradually add the sugar to the butter and cream them together on medium until it’s light and fluffy, which will take 5 to 6 minutes.
Scrape the sides of the bowl 2 or 3 times during the process.
Gradually mix the flour into the creamed mixture until combined.
Spread the dough into the 13 x 9 baking pan.
Pierce the dough with a fork to keep it from bubbling up.
Bake it for 40 to 45 minutes until just lightly browned.
Remove it from the oven and immediately cut 2 pieces that are a little smaller than your loaf pan. The remainder can be cut into whatever size pieces you’d like. Allow the shortbread to cool completely before removing it from the pan.
Add the sweetened condensed milk and butter to a saucepan over medium heat.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low. Stir this continuously until the caramels are melted.
Set the caramel aside to cool.
Melt 1 package of CandiQuik according to the directions and pour some of it into the lined loaf pan. You want to have right around 1/4 inch of chocolate. Leave the remaining chocolate in the tray. We’ll use that later.
Put the loaf pan in the refrigerator.
Once the caramel has cooled to about 100 degrees F, spread a thin layer over one piece of shortbread. Place the other piece of shortbread on top, so the caramel layer holds the pieces together.
Spread a thick layer of caramel over the top piece of shortbread and place the shortbread in the loaf pan, caramel side down. Center it as well as you can.
Melt the remaining package of CandiQuik, along with the leftover chocolate from the first package, and pour it over the shortbread, letting it flow down the sides, so the shortbreads are completely covered. Save a few tablespoons of chocolate for later use
Return the loaf pan to the refrigerator until the chocolate has completely set.
Remove the candy from the loaf pan, let it reach room temperature, then remelt the last of the chocolate and patch any rough spots you might have. You can also drizzle a little over the top of the bar to make it look a little nicer.
