To make your own caramel sauce place an unopened can of condensed milk in the crock pot then fill the crock pot with enough water to cover the can (at least one inch over can, you can lay can on it’s side). Then turn the crockpot on low and cook the can for 8-10 hours. (I cook mine overnight.)  When the time is up remove the can from the crockpot and allow it to cool before storing it in the refrigerator; you will need the sauce for Step Three.

Preheat oven to 350* degrees. Then prepare an 8x8 pan with a layer of Parchment Paper leaving about an inch of paper hanging over the edges and lightly coat the paper with cooking spray.

Next, use a mixer to mix butter, flour, sugar, and milk in a medium size mixing bowl. When the dough begins to get to thick to mix use your hands to kneed the dough then press it evenly into your prepared pan.

Poke several holes in the dough with a toothpick (or fork) before placing the pan in the oven and baking the 'wanna be' TWIX dessert for 25 minutes at 350* degrees.

Allow cooling time before moving on to Step Three.

Pour the caramel sauce over the top of the shortbread cookie crust then spread it evenly with a spatula.  (I spray my spatula with Cooking Spray before smearing.) If the sauce is warm, allow time for it to cool before Step Four.

In a small sauce pan melt chocolate chips over low heat, stirring it frequently. Once the chocolate is smooth pour it over the caramel layer of your TWIX Dessert.

Then if you have a three year old in the house who believes, like his father, that sprinkles make everything taste better… add sprinkles on top of the melted chocolate before it sets.

Refrigerate this TWIX Dessert for 3-4 hours or until the chocolate has set. Then pull the Parchment Paper out of pan and allow it to sit out for a few minutes before using a sharp knife to cut your dessert into squares.

Enjoy!