Ingredients
Shortbread:
  • 1 cup salted butter, room temperature
  • 1 cup confectioner's sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
Caramel layer
  • 14 ounces Kraft Caramel squares
  • 3 tablespoons heavy cream
Chocolate:
  • 3 cups milk chocolate chips
  • 1 tablespoon butter
Instructions
  1. Preheat your oven to 300°F and line a 9" x 13" pan with nonstick foil.
Shortbread:
  1. In a mixer, beat butter, sugar and vanilla.
  2. Add flour and salt.
  3. Press evenly into the pan.
  4. I like to lay parchment or wax paper over it and roll with a small rolling pin to even out.
  5. Bake the crust approx 35 minutes until lightly golden.
  6. Let cool.
Caramel layer:
  1. Melt the caramel and cream in a microwave safe bowl stirring often until smooth.
  2. Pour the caramel over the cool crust and pop in freezer to set it quickly.
Chocolate:
  1. Melt the milk chocolate and butter in the microwave until smooth.
  2. Pour over the cold caramel layer.
  3. Place in fridge until set up.
  4. Let sit at room temp about 10 minutes before cutting into squares.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/twix-squares/