Description
Sweet layers of homemade triple layer chocolate candy bars reveal rich chocolate heaven. Chocolate lovers will savor each delectable bite, experiencing pure confectionery bliss with minimal kitchen effort.
Ingredients
Scale
- 2 cups (350 g) semi-sweet or milk chocolate chips
- 2 tbsps vegetable oil or heavy cream
- 1 (14 oz / 400 g) can sweetened condensed milk
- ½ cup (115 g / 4 oz) unsalted butter
- ½ cup (100 g) brown sugar, packed
- ¼ cup (60 ml) light corn syrup
- ¼ tsp salt
- 1 cup (230 g / 8 oz) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ tsp salt
Instructions
- Preheat Oven: Warm the oven to 350F (175C) and line a 9×13-inch baking dish with parchment paper, letting excess hang over edges for effortless removal.
- Shortbread Foundation: Whip softened butter and sugar until fluffy. Incorporate flour and salt, mixing until a crumbly consistency forms. Press mixture firmly and evenly into the prepared pan, creating a compact base.
- Bake Crust: Bake until the shortbread turns a delicate golden brown, roughly 20-25 minutes. Cool completely to establish a sturdy platform for subsequent layers.
- Caramel Construction: In a saucepan, combine condensed milk, butter, brown sugar, corn syrup, and salt. Stir continuously over medium heat, transforming the mixture into a luxurious, amber-hued caramel with a silky texture.
- Layer Assembly: Drizzle caramel over the cooled shortbread, spreading smoothly and evenly. Refrigerate briefly to expedite setting.
- Chocolate Topping: Melt chocolate chips with oil or cream in a microwave-safe bowl, heating in short bursts and stirring between intervals until achieving a glossy, fluid consistency.
- Final Layering: Pour melted chocolate over caramel, using a spatula to create a flawless, uniform surface.
- Chill and Set: Refrigerate for at least one hour, allowing all layers to solidify completely. Utilize parchment paper handles to extract the dessert from the pan.
- Serving Preparation: Slice the chilled confection into precise, elegant squares, revealing the intricate layers of shortbread, caramel, and chocolate.
Notes
- Optimize Butter Temperature: Use room-temperature butter for seamless blending, ensuring a smoother shortbread base with perfect texture and easier mixing.
- Prevent Caramel Burning: Stir continuously while cooking caramel to avoid scorching; maintain medium heat and watch for golden color transformation to achieve silky consistency.
- Chocolate Melting Technique: Melt chocolate in short 15-second microwave intervals, stirring between each to prevent burning and create a glossy, smooth chocolate layer.
- Precise Cutting Strategy: Allow bars to chill completely before cutting; use a clean, sharp knife wiped between cuts for crisp, clean layers and professional-looking squares.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 15
- Calories: 289
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg