Copycat Twix Candy Bars

Keep reading for the complete recipe! ^_^

***Adapted from: King Arthur Flour***

INGREDIENTS

shortbread layer

• 1 c. (2 sticks) salted butter, room temperature
• 1 c. powdered sugar
• 2 tsp vanilla extract
• 2 c. All-Purpose Flour

caramel layer

• 1 can sweetened condensed milk

chocolate layer

• 3 c. chopped milk chocolate or dark chocolate, melted
• 1 Tbs vegetable shortening or butter (optional)

DIRECTIONS

FOR THE CRUST

1. Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.
2. In a medium-sized bowl, cream the butter, sugar and vanilla together until light & fluffy.
3. Add the flour. Beat at medium speed till dough comes together.
4. Take the dough & press it evenly into the pan.
   Lightly flouring your fingertips will help with any sticking.
5. Prick the crust all over with a fork to create tiny holes.
   The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
6. Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes.
7. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

For the Caramel Layer

1. Empty the contents of a can of sweetened condensed milk into a saucepan.
2. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.)
3. The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. (The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)
4. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

For the Chocolate Layer

1. Melt the milk or dark chocolate in the microwave or over very low heat.
2. If it seems very thick, add a tablespoon of shortening to thin it.
3. Pour evenly over the chilled caramel layer and spread to cover all of the caramel.
4. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. 

Alternatively:

1. Cut bars after caramel layer step.
2. Dipped in melted chocolate.
3. Place on parchment paper to set for several hours.

Storage: Air tight container in refrigerator.