Twix Bars with Potato Chip Salt
*If you are new here, WELCOME! For this post, I provide you with a delicious recipe for Twix Bars with Potato Chip Salt!
Chocolate and potato chips—two of the most loved foods in the snack world. Combine them into a dessert and I’m sold.
Besides, I don’t know about you, but Twix is one of my favorite candy bars. Cookie? Good. Caramel? Good. Chocolate? Gooooood.
I hate to admit it, but I almost single handedly took down the entire pan of these beauties. Yeah, they were that good.
If you are familiar with an old favorite called Millionaire Bars or Millionaire Shortbread, these are basically the same thing.
Sprinkle a little crush potato chips on the tops and you’ve got a hit. Or, leave the potato chips off if you like—they’re still amazing.
If you’re stopping by here while searching for recipes, you may not know that the recipes here are all inspired by books! This particular recipe was created after reading Dear Edward.
The book follows a 13-year-old boy who is the sole survivor of a major plane crash. It’s a heart-wrenching, but ultimately beautiful novel.
If you love reading, check out more about this great book HERE!
Here’s what you’ll need to make Twix Bars with Potato Chip Salt:
A quick list of equipment –
Tips for Twix Bars with Potato Chip Salt:
This is a three-layer dessert. Each layer has its own steps and particularities, but don’t let it deter you.
When making the shortbread layer, make sure that you don’t overmix the shortbread. Even though you will eventually press it down in the pan, keeping a rough crumble creates air pockets that give the shortbread a nice texture once baked.
For the caramel layer, make sure you continuously stir the mix while it cooks. Caramel can burn fast and you don’t want that to happen!
Last, the chocolate layer. I always have trouble melting chocolate in a double boiler, but that is a legitimate option. I opted instead for heating the chocolate in short intervals (see instructions) in the microwave.
But you still have to be careful! Chocolate can burn quickly however you heat it. So, take your time and if the chocolate begins to smell sharp and look crumbly and chalky, you’ve probably burned it and will need to start again.
Twix Bars with Potato Chip Salt
- 1 cup butter softened
- 2/3 cup granulated sugar
- 2 1/4 cups flour
- 1 egg yolk
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 – 11 ounce bags of caramels
- 1/2 cup heavy cream
Chocolate Layer and Garnish
- 2 cups semi-sweet chocolate morsels
- Potato Chips optional garnish
For the Shortbread:
- Preheat oven to 325 degrees.
- Cream the butter in a mixer with the paddle attachment for about 2 minutes.
- Mix the sugar and flour together in a bowl.
- Slowly add the sugar/flour mix into the mixer while running on low speed. Continue mixing until a crumble is achieved.
- Add the egg yoke and vanilla into the mixer and continue mixing for about a minute more. You do not want to over mix and lose the crumble texture.
- Pour out into a parchment lined 13 x 9 baking pan.
- Press the crumble down into an even layer of about 1/2 inch thick, continuing until the dough is compact and no longer appears crumbly on the top.
- Bake for 30 minutes or until light golden on the top. Remove and allow to cool.
For the Caramel:
- In a heavy bottom sauce pan, melt the unwrapped caramels and the half cup of cream together over medium low heat. Stir continuously to ensure the caramel doesn’t burn. When smooth, remove from the heat.
- Immediately pour over the cooled shortbread while still in the 13 x 9 baking pan.
- Place the pan in the refrigerator for one hour to allow the caramel layer to harden before adding the chocolate (otherwise the caramel and chocolate will mix and not layer).
For the Chocolate and Garnish:
- Melt the chocolate using either a double boiler or the microwave. I always burn chocolate in the double boiler, so I used the microwave, heating for 30 seconds and stirring. Continue heating for 15 second intervals with additional stirring in between until a few lumps are left. The lumps should melt as you continuing stirring. Make sure the chocolate is smooth.
- Pour chocolate over the caramel layer and use a silicone spatula to smooth it to the edges.
- Refrigerate for 30 more minutes to set before cutting with a knife into squares. *See step 15.
- If adding the potato chips, crush about 10 potato chips in a ziploc bag until the bits are about the size of sea salt. Sprinkle across the tops of the bars before cutting.
- Refrigerate in a tightly closed container until an hour before you are ready to serve. Set out for one hour to come to room temperature and allow the bars to slightly soften before eating.
Don’t forget to check out the book that inspired this recipe, Dear Edward! And, let me know what you think of this delicious dessert—Twix Bars with Potato Chip Salt!
Until next time, Happy Eating and Reading!
Disclosure: This page contains affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost to you or the featured book’s author). All opinions are 100% mine and every book, unless otherwise noted, is handpicked by me to be featured on the site.