This recipe creates a big pan of soft Twix-like candy bars! Note that the dough needs to chill prior to baking. The finished bars keep best in the fridge, but they can also be frozen for later enjoyment.
Course: Dessert, Snack
Keyword: bars, chocolate
Author: Beth Cato
1 1/2cupsunsalted butter3 sticks, softened
1 1/2teaspoonsvanilla extract
13.4ozdulce de leche can
3Tablespoonslight corn syrup
12ouncessemisweet chocolate chips1 bag
Line a 13x9-inch pan with aluminum foil and apply nonstick spray.
In a large bowl beat the 1 1/2 cups butter until soft and creamy. Add the sugar and vanilla. Beat in the flour. Press the dough into the prepared pan and set in fridge to chill for at least 30 minutes.
Preheat oven at 350-degrees. Bake the pan with dough for 20 to 25 minutes, until set and turning light brown. Cool on rack.
Spread contents of dulce de leche can evenly over the crust.
In a saucepan on medium heat, warm up the whipping cream, 6 tablespoons of butter, and corn syrup until they are just boiling. Remove from heat. Add the chocolate and vanilla but don't stir! Let it sit for 5 minutes. Stir until nice and smooth. Cool another 10 minutes, then pour chocolate over the dulce de leche. Spread it evenly over the top. Cover and chill for an hour or two.
Use the foil to lift contents of pan onto a large cutting board. Slice into bars.
These homemade candy bars keep best in the fridge, and can also be frozen (and later thawed in fridge). If at room temperature for a prolonged period, the bottom crust may get soggy.