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Ganache Topped Caramel Bars stacked on a round white plate

Ganache Topped Caramel Bars

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It’s pretty much a given that I package up a batch of sweets with Nick when he returns to college. As a caramel fan like his mother, I knew these Ganache Topped Caramel Bars would put a smile on his face. They sure did!!

These Twix Bars have the 3 crucial components of the classic candy: Shortbread, Caramel, and Chocolate! You’ll fall for them with your first bite.

Ganache Topped Caramel Bars stacked on a round white plate

Ganache Topped Caramel Bars

I’ve shared the similar Homemade Twix Bars recipe a couple of times which are also known as Millionaire Shortbread and probably have a couple of other aliases as well. All with 3 delectable layers including caramel. So you may not be shocked that I had to bake up these ganache topped caramel bars!

As a preschooler, Nick used to accompany me on my errands, one being a weekly trek to the butcher shop for chops, hamburger, and such plus some thinly sliced ham for his sandwiches. He’d get a slice of ham to sample from the proprietor as our ham was being weighed plus there was the requisite trip to the candy jar on the counter for the coveted caramel.

So began his love affair with this confection. One in which his mother was happy to contribute–even now as he’s grown from that tot to a young man.

Ganache Topped Caramel Bars on a rimmed white plate

Tips for Making Caramel

The shortbread crust was a piece of cake, but the first caramel attempt was a bit of a disaster. I have made desserts with homemade caramel from scratch as well as those using melted pre-made caramel candies. This caramel called for sweetened condensed milk and I thought it would be a no-brainer.

I cooked the mixture and watched it boil and eventually grow a little darker to an amber shade. But when I removed the molten sugar mixture from the stovetop, the butter had separated and the caramel was far from a smooth consistency. Flop. So I tried again, reducing the amount of butter and using a candy thermometer so I could pull the caramel off the heat at the perfect time. Success. Whew.

So you may also need a few tips to ensure your caramel layer is perfect!

  • All caramel recipes are different. Some are sweetened with white sugar, others with brown. This is the first I’ve encountered with sweetened condensed milk, which is a substitute for the typical heavy cream and part of the sugar.
  • To start this recipe, all ingredients are whisked together in a saucepan. This is also not typical of caramel recipes!
  • For the best caramel consistency, not too hard nor too soft, a candy thermometer (affiliate link) is imperative.
  • Whisk constantly so the mixture does not burn. Watch for the caramel to darken to a “caramel” color which should occur around 225 degrees, approximately 6 minutes into the cooking process. Pour over the crust when your caramel reaches temperature.
  • Since these most likely will be stored in the refrigerator, you’ll want to cut them with a hot knife. I run a knife under very hot water and dry it off before slicing. The heat helps the knife glide through the chocolate and caramel.
  • PRO Tip: Remember this caramel mixture is extremely hot, so use caution when mixing, pouring, and spreading so you don’t get burned.

Ganache Topped Caramel Bars stacked high on a white plate over a red and white napkin

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Ganache Topped Caramel Bars

The Recipe: Ganache Topped Caramel Bars

Three-layered caramel bars with a shortbread crust and rich ganache topping.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 24 bars

Ingredients

Crust:

  • 1 3/4 cups flour
  • 3/4 cup Imperial Sugar, our lovely Gold Sponsor
  • 2 sticks (1 cup) butter, cut into 1/2 tablespoon-sized cubes
  • 2 egg yolks

Caramel:

  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 tablespoons corn syrup
  • 2 teaspoons vanilla

Ganache:

  • 8 ounces semi-sweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1 tablespoon corn syrup

Instructions

  1. Preheat oven to 350º.
  2. Pulse flour and sugar in a food processor to mix. Add butter and pulse till the butter is the size of small peas.
  3. Add the yolks and pulse till dough comes together. Pat into a greased or non-stick foil lined 9 x 13 pan.
  4. Bake till edges are lightly browned, 12-14 minutes. Let cool while preparing caramel.
  5. In a medium saucepan, whisk together all caramel ingredients. Bring to a boil over medium heat, whisking often till mixture comes to a boil.
  6. Clip candy thermometer to the pan and continue whisking and cooking till caramel reaches 225º.
  7. Pour caramel over crust and let cool till caramel is set.
  8. Make ganache by combining chocolate, cream and corn syrup in a microwave-safe bowl.
  9. Heat gently, stopping and stirring till chocolate is almost melted. Let rest for a couple minutes, then stir till smooth.
  10. Spread over caramel layer and chill for at least an hour before cutting. Store bars in refrigerator.

Notes

Using a candy thermometer is the best way to ensure your caramel is the right consistency.

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Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 236Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 57mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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