- 1 cup of milk chocolate chips
- 1 teaspoon of sea salt (for a touch of flavor)
- Optional: chopped nuts or sprinkles for topping
Equipment Needed
- Baking dish (9×9 inches works perfectly)
- Parchment paper
- Microwave-safe bowl
- Mixing spoon or silicone spatula
- Saucepan (for melting caramel)
- Refrigerator
Step-by-Step Instructions
To kick things off, I prep my baking dish by lining it with parchment paper. This simple step makes such a difference when it comes to lifting out the Twix Bites once they’re set. I love the parchment too because it prevents any unwanted sticking, which is a lifesaver! As I gather my ingredients, I pop some shortbread cookies into a resealable plastic bag. I find that gently smashing them with a rolling pin gives me that perfect crumbly base.
Next, it’s time for the caramel! I toss my caramel bits and heavy cream into a saucepan over low heat. As they begin to melt, I stir continuously to prevent any scorching. Let me tell you, the smell is absolutely divine; it fills my kitchen with that comforting aroma of buttery sweetness. When the mixture is completely smooth, I pour it over the crumbled cookies in the baking dish, ensuring even coverage.
Now for the best part—melting the chocolate! I place those milk chocolate chips in the microwave, heating them in 30-second bursts and stirring in between. This tempering technique is critical; I learned the hard way that overheating chocolate leads to a grainy mess. Once the chocolate is melted and silky, I pour it over the caramel layer and smooth it out with my spatula. The glossy finish really makes each bite shimmer with allure! (See the next page below to continue…)