For the Shortbread Layer:
1/3 cup SOFT butter plus 1 extra tablespoon
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
Blend all in the mixer. Will be crumbly. Pat firmly into an 8×8 pan lined with nonstick foil. Bake at 350 for about 18 minutes until lightly browned. Cool.
For the Caramel Layer:
IN THE MICROWAVE, MELT:
10 OUNCES KRAFT CARAMELS
1 TABLESPOON HEAVY CREAM UNTIL SMOOTH.
POUR OVER THE COOLED CRUST AND LET SET UP ABOUT 30 MINUTES. DO NOT CHILL YET.
ONCE CARAMEL IS SET, CUT THE BARS INTO TWIX SHAPED RECTANGLES. DIP LOLLI STICKS IN CHOCOLATE & INSERT YOUR LOLLIPOP STICKS THROUGH THE CARAMEL LAYER. CHILL UNTIL FIRM 30 MINUTES.
FOR THE CHOCOLATE LAYER:
MELT MILK CHOCOLATE CHIPS OR HERSHEY BARS. DIP EACH TWIX INTO THE MELTED CHOCOLATE AND LET SET ON WAX PAPER. DRIZZLE THE TOPS WITH MORE CHOCOLATE, IF DESIRED.
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