Friday, October 25, 2013
These homemade twix bars made me nervous at first, but no one was more shocked than I was when they came out SO perfect and JUST like the originals. Without all those unsavory ingredients of course. I mean why eat words you can't pronounce when you can eat wholesome foods (wholesome in the way that you know all the ingredients, NOT that it's good for you)!
Anyway, I made these for my sister M, when she was still in college. They are her favorite and those last few months were the hardest for her to get through - so close to being done but still so far away. It's hard to believe that was months ago and that she's getting ready to celebrate her engagement to fiance M. I couldn't think of a better time to share them - Halloween, M&M's engagement, life is so good for us at the moment. We are lucky. In a trick or treat scenario, these are a treat, indeed!
Serves: 20 (20 bars)
11 tablespoons butter, soft
1/2 cup sugar
2 cups flour
20 ounces soft caramels, unwrapped
2 tablespoons heavy cream
2/3 pound semi-sweet chocolate chips
Cookie Base: Preheat oven to 350 degrees F. Line a 13x9 baking pan with aluminum foil and grease the aluminum foil. Line a cookie sheet with aluminum foil as well. Set aside. In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes. Add flour and mix on low speed until the flour is just incorporated. Scrape the dough into the prepared pan and press it into a thin, even layer. Bake for 16-18 minutes. Let cool completely.
Caramel Layer: In a microwave-safe bowl, add all caramels and 2 tablespoons of cream. Microwave in 30 second increments, stirring in between each, until melted and smooth, about 2-3 minutes. Pour over the shortbread crust. Refrigerate until caramel is set (60-90 minutes).
Chocolate Coating: In a clean microwave-safe bowl, add the chocolate chips and microwave at 50% power in 30 second increments, stirring in between each. This will take about 2 minutes. Meanwhile, remove the bars from the pan. Cut the bars into finger-width bars and then cut the pan in half width-wise. Use a fork to dip the bars in chocolate, covering on all sides. Place the dipped bars onto the prepared aluminum foil cookie sheet. Set the chocolate for 5-10 minutes in the fridge.
Store in an airtight container in the fridge for up to a week.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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