Friday, October 25, 2013

Sassy Sweets: Twix Bars

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I love the idea of making candy bars from scratch.  Oh, I know that I can't serve them for trick-or-treating.  I grew up with my parents going through our candy haul and throwing out anything that was not machine wrapped.  But, it is still a fun way to celebrate the holiday with your family and friends.

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!
Twix Bars (adapted from here)
Serves:  20 (20 bars)
Cookie Base:
 11 tablespoons butter, soft
1/2 cup sugar
2 cups flour
Caramel Layer:
20 ounces soft caramels, unwrapped
2 tablespoons heavy cream
Chocolate Coating:
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...




7 comments:

  1. OMG those look so yummy! And perfect! Can't wait to make them!! Hope they turn out as good as yours.

    ReplyDelete
  2. these look so much better than the original!

    ReplyDelete

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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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