If you like Twix bars, you'll love today's recipe, which is essentially a 9-by-13-inch tile of Twix, minus all the preservatives. The recipe was given to Matt Lewis and Renato Poliafito, owners of Baked, by a Scottish friend named Sheri Johnston. (Apparently, it was a choice between Millionaire's Shortbread and haggis. As someone who went to a Scottish university, I can assure you that they made the right choice.)
In this recipe, traditional Scottish shortbread is smeared with golden dulce de leche and, once cooled, covered in a dark chocolate glaze. "This is a messy bar," note the authors--for neater edges, dip your knife in hot water and pat it dry before slicing.
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