My youngest sister, (Codename DNS Engineer), flew into Chicago this weekend for her Christmas break. Before arriving, she emailed me a recipe for Thousand Dollar Bars with the subject “Please”. Seeing as she aced her finals, including her thermodynamics course, I felt I had to oblige.
These chocolate caramel shortbread bars are your jazzed up version of Twix bars, or as King Arthur’s Flour calls them, “Twix on Warren Buffet’s budget.” Just a tip: If you make these, score the bars after the chocolate has already set and cooled but DO NOT cut them. Let the caramel come back to room temperature to do the final cut. (Either dip the edge of your knife in water or coat with butter in between cuts.) I made the mistake of cutting them right out of the refrigerator, and the chocolate layer kept separating from the caramel shortbread part. But, my sister still happily ate them!
The only alteration I made to the original recipe was adding a teaspoon of salt to the shortbread mixture because I only had unsalted butter. Other than that, the recipe for these yummy bars can be found on King Arthur’s Flour homepage.