Homemade Twix Bars
Homemade Twix Bars have a shortbread crust topped with caramel and chocolate.
Laundry. Ugh. Mother’s Day was yesterday and if I were to be graded on my skills as a mother I would definitely get a ‘D’ in laundry. Okay, maybe a ‘C’. I’m really good at washing all the clothes. I’m obsessed with the smell of laundry detergent and find myself strolling down the detergent aisle at the store even when I’m not buying it.
I’m even good at drying all of the clothes. I love the smell of dryer sheets. What can I say? I’m a smell girl.
But that’s where it stops. I’m the absolute worst folder in the world. I’ve even succumbed to my weakness and try to buy clothes with fabric that is forgiving to poor folding. I don’t know if it was because I was never taught correctly? Or had no desire to learn? I do the flip both sleeves backward and and fold over once trick. That’s as good as it gets.
I guess my love for cooking makes up for my deficiencies elsewhere…right? I just whip out some Homemade Twix Bars and the laundry looks perfect.
Twix is one of my favorite chocolates out of a bag. Around Halloween that’s what I dig out of my kid’s bags. I love that this is a bar version of the chocolate. You can make individual bars but I wasn’t in the mood to individually dip each one. Start with a shortbread crust. Prick it with a fork so you don’t get any bubbles. Pour on your caramel layer and then chill. The actual recipe is really simple but you must allow enough time to cool each layer. Spread on the chocolate. Chill and you’re done!
Homemade Twix Bars
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 2 cups caramel , cut into small chunks (about 14 ounces)
- 3 tablespoons heavy cream
- 3 cups chopped milk chocolate or dark chocolate , melted
- 1 tablespoon vegetable shortening (optional)
Preheat your oven to 300°F and line a 9" x 13" pan with parchment. The parchment makes it easier to cut the bars later.
For the crust: In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour (see Note) and salt. Mixture will be dry but will come together after mixing.
Press dough evenly into the pan. Lightly flouring your fingertips will help with any sticking. Prick the crust all over with a fork to prevent bubbles.
Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
For the caramel layer: Melt the caramel and cream in 30 second intervals in a microwave safe bowl, stirring in between. This can also be done on the stove. Stir until smooth. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
To make the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or in the microwave in 30 second intervals. Add a tablespoon of shortening to thin it out if desired. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. I found it easiest to remove whole pan of bars out of the baking dish using the parchment. Let bars sit at room temperature for a couple of minutes to make cutting easier.
Store bars in the fridge. Caramel will soften at room temperature.
*These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.
Make sure you measure your flour properly. Spoon flour into a measuring cup and level off with a knife. Adding too much flour will make your crust crumbly.
Source: King Arthur Flour