Place all of the ingredients together in the bowl of a standing mixer.

Mix on low until the dough just starts to come together and increase to medium until a ball of dough forms.

Place the dough on saran wrap in a flattened disk.

Place in the fridge for 1 hour. (you can skip this step depending on how crisp you want the shortbread)

Roll out to about 1/4-1/2" thick and slice into "sticks". I found that creating a very small channel in the top helped to hold in the caramel.

Bake at 350 for 10-12 minutes.

Let cool completely.

Heat the caramel and evaporated milk together in the microwave for 30 second intervals, stirring each time, until smooth.

Let the caramel cool for a minute.

Using a teaspoon, scoop a little caramel and drizzle it down the length of the shortbread. I used my finger to help everything go in the right place.

Let the caramel harden for a few minutes or until smooth, and not sticky to the touch.

Heat in a microwave safe dish (I preferred to use a Pyrex 8x8 for easier dipping), stirring occasionally until smooth.

Let cool for a minute and drop in the twix.

Use a fork to push chocolate over the top of the candy, slide the fork under the length of the candy and let a little drip off.

Place on a parchment lined baking sheet until the chocolate has hardened.

Enjoy

These can be stored in an airtight container, or frozen.