10oz(2 5-oz.) bag soft caramel candiesunwrapped, I used Werther’s Original chewy caramels brand
12oz(3 4-oz.) bars semi-sweet chocolate baking bars I used Ghirardelli brand, broken into small pieces
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper. Set aside.
In a large mixing bowl, with a handheld mixer on medium speed, cream the butter and sugar for 1-2 minutes or until completely incorporated. Add the all-purpose flour, vanilla extract, salt and mix for another 1 minute.
Press the crust mixture into the bottom of the parchment-lined 8x8 pan. You can lightly wet your fingertips with cold water to help press the crust into an even layer. The damp fingertips help keep the shortbread crust from sticking to your fingers while you press it into place. Bake for 15 minutes.
Allow your cooked shortbread crust to cool on the counter for 10 minutes before adding the caramel layer.
To a medium-sized, microwave-safe, bowl add the unwrapped soft caramel candies and the 2 tablespoons heavy cream. Microwave on high for 1 minute, stir, then microwave for another 1 minute. Add the ¼ teaspoon salt and, if needed, microwave for an additional 30 seconds to completely melt the caramel candies. Your caramel should be smooth and pourable.
Very carefully pour the caramel sauce over the top of the shortbread crust and smooth it into an even layer. Allow the crust and caramel to cool on the counter for 20 minutes before moving forward with adding the chocolate layer. This ensures that your chocolate and caramel layers stay separated.
In a medium-sized bowl, add your broken-up pieces of semi-sweet chocolate baking bars.
In a microwave-safe, liquid measuring cup with a pour spout, add the ½ cup heavy cream. Microwave for 1 minute. Slowly pour the hot cream over the top of the chocolate pieces, ensuring that all the chocolate is covered. Allow the chocolate to sit for 3 minutes before stirring. If needed, you can microwave your chocolate mixture for 30 seconds to get the chocolate completely smooth and the heavy cream completely incorporated.
Slowly pour the chocolate mixture over the top of the caramel layer. You do not want to disturb the caramel layer so that your final product has nice separate layers. Spread your chocolate with an offset spatula to get a nice smooth top layer for your Twix bars.
Place your pan of Twix bars into the refrigerator to chill for 1 hour 30 minutes, or until the chocolate ganache layer has firmed up before cutting them into squares.
To Store: Your Twix bars can be stored in a covered container, in the refrigerator, for up to 1 week.
These Twix bars may be tricky to cut. I recommend using a hot knife (you can run a steak or sharp metal knife under hot water, then pat it dry with a towel), and carefully slice through the Twix bars.
You can cut the bars in either long narrow rectangles, similar to actual Twix candy bars, or in squares like you would cut a typical dessert bar recipe.
When making the caramel sauce, I highly suggest using a good quality soft caramel candy. That will ensure that you have the best flavor in your final product. If your caramel candies are a little harder (NOT hard candies), then you may need to add an additional 1 tablespoon heavy cream to get a nice smooth caramel sauce when heated.
You can allow your Twix bars to cool completely on the counter before slicing if your room is not extremely warm or humid. I put mine in the refrigerator to help the chocolate ganache layer to set up quicker. Remember that if you allow them to chill overnight in the refrigerator before slicing that you may need to allow them to come to room temperature before slicing them as the caramel layer will be very firm if kept in the refrigerator for that amount of time.