Try these chocolate caramel shortbread bars for your next sweet treat. They’re like a homemade Twix bar! Jazz them up with sprinkles for a delicious holiday dessert.
This post was originally published in 2017. I’ve since redone the text of the post but the recipe remains the same
I’m bringing you a whole lot of yum today. I’ve officially kicked off my holiday cookie baking, and the first star of the season is these homemade chocolate caramel shortbread bars. A buttery shortbread base, a thick caramel middle and a glossy chocolate top — simple, satisfying, and perfect for sharing. These bars are rich, comforting and easy to customize with your favorite toppings like sanding sugar, sprinkles, or chopped nuts.
I made these bars for a Christmas cookie exchange with friends, and they were an instant hit. This annual holiday get-together is always a warm, laughter-filled evening with lots of sweets to sample. I wanted something a little different from traditional cookies this year, so these chocolate caramel shortbread bars — essentially a homemade Twix — were just the ticket. They travel well, keep nicely in the fridge, and freeze if you want to prepare ahead.
How to make caramel from condensed milk
Have you ever made caramel in a can? It’s one of the simplest ways to get thick, creamy dulce de leche-style caramel with minimal mess. When a sealed can of sweetened condensed milk is gently simmered for hours, the sugars transform into a soft, spreadable caramel without the milk evaporating. This method yields a luscious filling that’s ideal for sandwiching between shortbread and chocolate.
The trade-off is time: cooking condensed milk in the can takes about 2½ to 3 hours, so plan accordingly. Keep the cans fully submerged while simmering and replenish water as needed. If you prefer a faster approach, you can melt chopped store-bought caramels with a few tablespoons of cream to create a similar texture, or simply buy pre-made dulce de leche at the store.
Whichever route you choose, aim for a caramel that’s fairly thick and not runny so it will set nicely between the shortbread base and chocolate topping.
How long does it take to make chocolate caramel shortbread bars?
If you make the caramel by simmering sealed cans of condensed milk, expect about 3 hours of cook time for the caramel itself, plus time for the layers to cool and set. The shortbread base is quick — about 30–40 minutes including baking — but chilling between layers adds to the overall timeline. Plan a full afternoon to complete the bars, or break the process across two days: make the caramel one day and assemble the bars the next.
The base is a straightforward shortbread that doesn’t require a mixer. After baking, allow it to cool completely before adding the caramel so the filling doesn’t sink into the warm crust. Then refrigerate to let the caramel firm up before the final chocolate layer.
What kind of chocolate is best for the topping?
Use a good quality chocolate for the topping, or simply use semi-sweet chocolate chips if that’s what you have on hand. Dark chocolate (around 70%) provides a pleasant contrast to the sweet caramel, but semi-sweet works fine too. Adding a tablespoon of coconut oil when melting the chocolate helps achieve a smooth, glossy finish that’s easier to spread.
Because it’s the holidays, these bars were decorated with silver and gold sanding sugar, but feel free to skip the sparkle or add crushed nuts, toffee bits, or festive sprinkles. The bars are versatile and look lovely on a cookie platter.
The seasonal spirit is in full swing here: the tree is trimmed and hot chocolate has been enjoyed. These bars make a delicious addition to any holiday spread, cookie exchange, or after-dinner dessert. Make a batch and share them with friends and family — they’re rich, addictive, and perfect for gifting in a pretty tin.
If you enjoy chocolate and caramel combinations, these bars are a must-try. They keep best refrigerated in an airtight container for up to two weeks and also freeze well for up to two months. When serving, you can let them sit at room temperature for a short while if you prefer a softer caramel.
Recipe Card: Holiday Twix Bars
Holiday Twix Bars
- Author: Katherine
- Total Time: 6 hours 60 minutes (including caramel simmer and chilling)
- Yield: 40 bars
Description
Buttery shortbread layered with a thick, creamy dulce de leche filling and a smooth chocolate topping. The ultimate sweet tooth satisfier.
Ingredients
Shortbread Layer
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 2 tsp pure vanilla extract
- 1/2 tsp salt
Caramel Filling
- 2 cans (330 mL each) sweetened condensed milk* (or premade dulce de leche)
Chocolate Topping
- 2 1/2 cups dark chocolate, chopped (or semi-sweet chocolate chips)
- 1 tbsp coconut oil
Instructions
- Prepare the caramel: fill a large pot with water and bring to a boil. Add the sealed cans of condensed milk on their sides so they are fully submerged. Reduce to a simmer and cook for 2½–3 hours, ensuring the cans remain covered with water at all times. Remove the cans and let cool completely (at least 1 hour) before opening.
- Prepare the shortbread: preheat the oven to 300°F. Spray a 9×13-inch pan with cooking spray or line with parchment. In a large bowl, combine butter, powdered sugar, flour, vanilla and salt. Use a pastry cutter or fork to mix until combined. Press the mixture firmly into the pan and bake 30–32 minutes, until the edges are lightly browned. Cool completely.
- Spread the caramel: open the cooled cans and spoon the caramel evenly over the cooled shortbread. Chill in the refrigerator until the caramel is set, about 1 hour.
- Add the chocolate: place chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between bursts, until smooth. Pour over the caramel layer and spread evenly. Decorate with sanding sugar, sprinkles, or chopped nuts if desired. Refrigerate for 1 hour before cutting into squares.
Store bars in an airtight container in the fridge for up to two weeks. They can also be frozen for up to two months.
Notes
- You can simplify the caramel step by buying premade dulce de leche from the store.
- The easiest way to slice neat bars is to warm a large knife under hot water, dry it, then cut. Reheat and dry the knife between cuts for clean edges.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes (includes caramel simmer and baking)
- Category: desserts
- Method: bake and refrigerate