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Triple Layer Chocolate Candy Bars

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These Triple Layer Chocolate Candy Bars are a decadent treat with three irresistible layers: a buttery shortbread base, a gooey caramel filling, and a rich chocolate topping. Perfect for special occasions or whenever you need a chocolate fix!

Ingredients

Scale

Makes about 16 bars

  • For the shortbread base:
    • 1 cup (230 g) unsalted butter, softened
    • 1/2 cup (100 g) granulated sugar
    • 2 cups (250 g) all-purpose flour
    • 1/4 teaspoon salt
  • For the caramel layer:
    • 1 (14 oz / 400 g) can sweetened condensed milk
    • 1/2 cup (115 g) unsalted butter
    • 1/2 cup (100 g) brown sugar, packed
    • 1/4 cup (60 ml) light corn syrup
    • 1/4 teaspoon salt
  • For the chocolate topping:
    • 2 cups (350 g) semi-sweet or milk chocolate chips
    • 2 tablespoons vegetable oil or heavy cream

Instructions

  • Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
  • Make the shortbread base:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Add the flour and salt, mixing until a crumbly dough forms.
    • Press the dough evenly into the prepared baking dish. Bake for 20-25 minutes, or until lightly golden. Let cool completely.
  • Prepare the caramel layer:
    • In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a golden caramel color, about 8-10 minutes.
    • Pour the caramel over the cooled shortbread base and spread evenly. Let cool completely, or chill in the refrigerator to set.
  • Make the chocolate topping:
    • Melt the chocolate chips with the vegetable oil or heavy cream in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
    • Pour the melted chocolate over the caramel layer and spread evenly.
  • Chill and cut:
    • Refrigerate the assembled bars for at least 1 hour, or until the chocolate is firm.
    • Use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles with a sharp knife.

Notes

  • Use dark chocolate for a less sweet topping, or white chocolate for a fun twist.
  • To prevent the chocolate from cracking when cutting, let the bars sit at room temperature for a few minutes before slicing.
  • Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Find it online: https://ukfinda.com/triple-layer-chocolate-candy-bars/