"Twix" Bars
Cookie.
Caramel.
Chocolate.
Three of our favorite foods.
Especially when you put them all together.
We love "copycat" recipes,
especially when we think they are better than the original!
Don't get us wrong, Twix bars are great.
(Especially the dark chocolate ones!)
But these are better
and only a little more difficult
than unwrapping a candy bar.
Start by baking a shortbread cookie base.
By the way,
have we shared this binder clip trick with you before?
They are perfect for holding parchment paper in place.
Then, add a quick and easy caramel.
The hardest part is constantly stirring it.
And don't worry if it gets dark flecks in it...
ours did and it still tastes great.
Finish by topping it with chocolate.
We used semi-sweet here,
but use whatever type of chocolate you like.
Use milk chocolate for a more traditional "Twix" bar.
We prefer the darker chocolates though.
Next time, we think we will sprinkle a little sea salt on top!
And make a double batch.
Because these disappeared quick!
"Twix" Bars
Shortbread:
2/3 cup butter, softened
1/4 cup sugar
1 1/4 cups flour
Caramel:
1/2 cup butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk
Chocolate Topping:
2 cups chocolate chips
1 teaspoon vegetable oil
Preheat oven to 350 degrees.
Shortbread:
Mix together sugar and flour by hand.
Cut in the 2/3 cup butter with a fork or knife
(or however you like to cut in butter) until it is evenly crumbly.
Press into the bottom of a 9x9" pan.
Bake for 15-20 minutes until the edges start to turn golden brown.
Remove from oven and let cool.
Caramel:
Combine butter, brown sugar, corn syrup, and sweetened condensed milk
in a sauce pan over medium heat.
Bring to a boil, stirring constantly.
Once it boils, continue stirring for five more minutes.
Remove from heat and stir for 2-3 more minutes.
Pour the caramel mixture over the cooled shortbread.
Let cool (in the fridge to speed the process up).
Chocolate Topping:
Microwave chocolate chips and vegetable oil for 1 minute.
Remove and stir.
Continue to microwave the chocolate mixture in 15-30 second intervals,
stirring between each one until it is completely smooth.
Pour the chocolate over the caramel layer and let cool until firm.
Enjoy!
Check out the original recipe on Six Sisters' Stuff.
Cookie.
Caramel.
Chocolate.
Three of our favorite foods.
Especially when you put them all together.
We love "copycat" recipes,
especially when we think they are better than the original!
Don't get us wrong, Twix bars are great.
(Especially the dark chocolate ones!)
But these are better
and only a little more difficult
than unwrapping a candy bar.
Start by baking a shortbread cookie base.
By the way,
have we shared this binder clip trick with you before?
They are perfect for holding parchment paper in place.
Then, add a quick and easy caramel.
The hardest part is constantly stirring it.
And don't worry if it gets dark flecks in it...
ours did and it still tastes great.
Finish by topping it with chocolate.
We used semi-sweet here,
but use whatever type of chocolate you like.
Use milk chocolate for a more traditional "Twix" bar.
We prefer the darker chocolates though.
Next time, we think we will sprinkle a little sea salt on top!
And make a double batch.
Because these disappeared quick!
"Twix" Bars
Shortbread:
2/3 cup butter, softened
1/4 cup sugar
1 1/4 cups flour
Caramel:
1/2 cup butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk
Chocolate Topping:
2 cups chocolate chips
1 teaspoon vegetable oil
Preheat oven to 350 degrees.
Shortbread:
Mix together sugar and flour by hand.
Cut in the 2/3 cup butter with a fork or knife
(or however you like to cut in butter) until it is evenly crumbly.
Press into the bottom of a 9x9" pan.
Bake for 15-20 minutes until the edges start to turn golden brown.
Remove from oven and let cool.
Caramel:
Combine butter, brown sugar, corn syrup, and sweetened condensed milk
in a sauce pan over medium heat.
Bring to a boil, stirring constantly.
Once it boils, continue stirring for five more minutes.
Remove from heat and stir for 2-3 more minutes.
Pour the caramel mixture over the cooled shortbread.
Let cool (in the fridge to speed the process up).
Chocolate Topping:
Microwave chocolate chips and vegetable oil for 1 minute.
Remove and stir.
Continue to microwave the chocolate mixture in 15-30 second intervals,
stirring between each one until it is completely smooth.
Pour the chocolate over the caramel layer and let cool until firm.
Enjoy!
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