butter, room temperature
5.5 ounce bags (15.5) ounces total soft carmels
milk chocolate, cut into pieces (used large Hershey bars)
Crisco, if needed to make the chocolate softer (didn't need)
1For shortbread cookie: cream together butter and sugar until light and fluffy.
2In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
3Separate the dough into halves and wrap each in plastic and refrigerate until the dough is as firm as a stick of butter.
4Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
5Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4" thickness.
6Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
7For carmel layer: unwrap and place your carmels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).
8Pour carmel over the baked shortbread. Put in the refrigerator to harden and set.
9Cut the shortbread/carmel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.
10For chocolate coating: microwave the chocolate at 1 minute intervals while stirring till melted or use a double boiler method to melt.
11Dip the bars into the chocolate and place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting. At this point, you will be getting anxious to try them!
12Once they are set, you are ready to enjoy them! I kept mine stored in the refrigerator to avoid melting, but they did not last long once set out and there were no leftovers!
Originally Posted: Sat, Jul 2, 2011