AS PROMISED

I said last Friday that I would post a newer recipe that I have been making.
 
There are lots of "TWIX" recipes out there, but I had this one several times before I got the recipe and made them.  I have not been disappointed in this recipe.  I got it from Nell (my friend, Paula's daughter in law).  She makes these to sell at each of the "Flea.o.logy Antique and Craft" shows in Payson.  (We are next to her booth.)  (There are three shows per summer.  I am already getting things for next spring, and am working on 3 FUN & NEW crafts :)
Once I find a good one, I quit looking or pinning.

This is a homemade TWIX recipe, but they are not even in the same race.   I changed the name of them just a bit. 
Also, just so you know, this recipe uses 1 POUND of butter.  But it does make a 9x13 pan.  (I don't think I would have tried this if I had not eaten them first.  Darn.  Just remembered I forgot butter at Sam's Club today.)

TWIXT BAR COOKIES (There are 3 parts to this recipe)

SHORTBREAD CRUST

1 cup (2 cubes) cold butter (cut into small pieces)
2 cups flour
1/2 cup sugar

Cut together until butter and flour/sugar are crumbly.  (Pinch some together and make sure it sticks.)
Press into the bottom of a sprayed 9x13 pan.
Bake at 375* for 17-20 mins. (Until lightly golden but not browned.)

CARAMEL

1 cup (2 cubes) butter
4 table. light corn syrup
1 cup packed brown sugar
1 can SWEETENED CONDENSED milk

Mix all 4 ingredients in a sauce pan on medium (stirring constantly) until it comes to a light boil.
Boil and stir for exactly 5 mins.
Cool about 5 mins. and pour over the cooked shortbread crust.
Refrigerate 1 hour.

CHOCOLATE

1 1/4 cups milk chocolate or semi sweet chocolate chips (I use semi sweet)
1 table. oil

Melt in the microwave (I just go 20 seconds.  Stir.  Repeat til melted and smooth.)  
Pour over the top of chilled caramel layer and spread.  Chill, then cut into 2' squares.
mmmmmmm

I have gotten requests for this recipe each time I have taken it somewhere.
Thank you, Nell.