Twix Bars

Preheat oven to 175°C (350°F). Line an 20x20 cm baking pan with parchment paper.

In a bowl, combine flour, butter, powdered sugar, and salt. Mix until a crumbly dough forms.

Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until lightly golden.

While the shortbread is baking, prepare the caramel. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns amber.

Add the butter and stir until melted. Gradually stir in the heavy cream and corn syrup. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the caramel thickens.

Remove from heat and stir in the vanilla extract. Pour the caramel over the baked shortbread crust.

Let it cool completely in the refrigerator for about 1 hour.

Melt the milk chocolate chips with vegetable oil in the microwave in 30-second intervals, stirring until smooth.

Pour the melted chocolate over the caramel layer, spreading it evenly. Refrigerate again until the chocolate is set, about 30 minutes.

Remove from the pan and cut into bars. Store in the refrigerator.