This scrumptious recipe was an attempt by Lisa is Cooking to recreate Twix bars...but when I saw the recipe, I immediately recognized a cousin to Millionaire Shortbread. 

Read on to see the recipe and the results!

Ingredients (believe it or not this is a half recipe!!)
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/4 cup sugar

  • Preheat oven to 325 degrees F and line a 9" circular pan with parchment paper.
  • Cream butter and sugar.
  • Add flour, baking powder, and salt and mix together until fully combined and crumbly (using hands or dough mixer).
  • Place dough into prepared pan and press into an even layer.
  • Bake 15 - 18 minutes or until golden. Cool completely on a rack.
Comments: There's not quite enough shortbread in the final ratio for me, but it's lovely consistency. I'd never added baking powder to shortbread before, it was strange to see it puff up!


1/2 cup butter
1/2 cup sugar
2 tbsp corn syrup
1 can sweetened condensed milk

  • Place butter in a medium saucepan over medium low heat.
  • After butter has melted, add sugar, corn syrup, and sweetened condensed milk. Raise heat to medium high and bring to a boil.
  • Reduce heat to medium low again to maintain a simmer, stirring constantly.

  • Keep a close eye on the consistency of the mixture and be sure to stir constantly so the bottoms don't burn.
  • The mixture should become an amber, caramel color, and it should thicken a bit.
  • When it reaches the desired color and thickness, poor over shortbread and spread evenly with a spatula.
  • Allow to cool completely (you can speed this process up by refrigerating it).
Comments: A little too much caramel for the ratio. Somehow it was lacking in flavor a bit...I wonder if corn syrup affects that?


4 oz. chocolate of your choice (3oz semi-sweet Baker's, 1 oz unsweetened Baker's)
1/2 tsp corn syrup
1/4 cup butter


  • In a medium, glass bowl, combine chocolate pieces, corn syrup, and butter pieces. Place over a saucepan of simmering water.
  • Allow to melt, stirring constantly, until well combined.
  • Remove from saucepan and allow to cool for 30 seconds.
  • Pour the glaze over the cooled caramel and spread evenly with a spatula.
  • Allow to cool before cutting...if you do it in a circular pan you get to cut pie-type slices! Yum!


Overall, this recipe is delicious! My only qualms were that the ratios were a bit off between the layers (i.e. too much caramel, not enough shortbread) and the caramel was slightly lacking that special caramel-y flavor. 

Caramel is always the problem layer because things either burn or the mixture starts to separate out, etc...this one behaved OK, but not spectacularly. I don't feel the corn syrup really contributed much except to vaguely thicken the caramel.

Well, this one will definitely be kept as a finalist...on to the next one!

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