Homemade Twix bars. I love these so much that I have made them three times--shocking, I know, because I have a tendency to get caught up making new things that I forget to go back to the "tried and true" recipes.
Anyways, I have been meaning to get this recipe posted for a while now. But no more waiting, because here it is!
Homemade Twix Bars:
1 cup all purpose flour
1/2 cup white sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
pinch of salt
1 (10oz) container Caramels, unwrapped--I liked Trader Joe's Fleur de Sel Caramels, but you can't find these in Alaska, so just use a half bag or so of Kraft Caramels.
1-2 Tbsp evaporated milk (1 Tbsp for the Trader Joe's caramels, 2 Tbsp for a full bag of Kraft's)
1 1/2 cups milk chocolate chips--or 17 squares Trader Joe's Pound Plus Belgian Chocolate.
Mix flour, sugar, butter, vanilla, and salt in a stand-up mixer until all combined. Roll dough out into a rectangle about 1/4-1/2 inch thick, and then wrap in plastic wrap and chill in fridge for about an hour, or until ready to use. Remove from fridge and using a pizza cutter, cut into Twix cookie sizes, about a 1/2" X 2" rectangle. Keep in minds that these will puff and expand while cooking. Transfer the cookies to a cookie sheet, and make a small depression down the middle of each cookie (this will be where the caramel will sit).
Bake at 350 for 15 minutes, or until golden. Cool completely on a wire wrack.
Microwave the wrapped caramels and evaporated milk in a glass dish at 30 second intervals, stirring in between, until smooth. Place a spoonful or so down the centers of each cookie. Let set for about 10 minutes, or until hardened.
Melt chocolate over a double boiler or in the microwave, at 30 second intervals, stirring at each interval until smooth. Take each cookie and spoon the melted chocolate over the top and sides, and let cool on a wire wrack. I prefer to keep the bottoms uncovered because they are easier to handle and the chocolate goes farther.
Store in the freezer to prevent a mess...but they won't last long, I promise!
Anyways, I have been meaning to get this recipe posted for a while now. But no more waiting, because here it is!
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| I'm not a photographer,but these are delicious!~ |
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| So pretty! |
Homemade Twix Bars:
1 cup all purpose flour
1/2 cup white sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
pinch of salt
1 (10oz) container Caramels, unwrapped--I liked Trader Joe's Fleur de Sel Caramels, but you can't find these in Alaska, so just use a half bag or so of Kraft Caramels.
1-2 Tbsp evaporated milk (1 Tbsp for the Trader Joe's caramels, 2 Tbsp for a full bag of Kraft's)
1 1/2 cups milk chocolate chips--or 17 squares Trader Joe's Pound Plus Belgian Chocolate.
Mix flour, sugar, butter, vanilla, and salt in a stand-up mixer until all combined. Roll dough out into a rectangle about 1/4-1/2 inch thick, and then wrap in plastic wrap and chill in fridge for about an hour, or until ready to use. Remove from fridge and using a pizza cutter, cut into Twix cookie sizes, about a 1/2" X 2" rectangle. Keep in minds that these will puff and expand while cooking. Transfer the cookies to a cookie sheet, and make a small depression down the middle of each cookie (this will be where the caramel will sit).
Bake at 350 for 15 minutes, or until golden. Cool completely on a wire wrack.
Microwave the wrapped caramels and evaporated milk in a glass dish at 30 second intervals, stirring in between, until smooth. Place a spoonful or so down the centers of each cookie. Let set for about 10 minutes, or until hardened.
Melt chocolate over a double boiler or in the microwave, at 30 second intervals, stirring at each interval until smooth. Take each cookie and spoon the melted chocolate over the top and sides, and let cool on a wire wrack. I prefer to keep the bottoms uncovered because they are easier to handle and the chocolate goes farther.
Store in the freezer to prevent a mess...but they won't last long, I promise!
mmmm! I love candy clones! I'm going to have to try this one!
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