Three of the loveliest words in the English language. And bringing them all together is America’s beloved Twix bar.
As I was preparing for my annual homemade Christmas gift extravaganza, I stumbled across a recipe for homemade Twix bars, and they have proven themselves to be a fan favorite. They were such a hit with my co-workers in December that I decided to revive them for the most recent FSC Swap in Schenectady. More success! They got snapped up pretty quickly. It’s always good for the ego when people want your swap items, isn’t it?
This recipe brings all of the players together in perfect harmony: oozy caramel, crisp & buttery shortbread, thick & snappy chocolate…heaven. Superior to the store-bought kind in every way.
This recipe all lends itself to many personal variations:
- You can use either wrapped caramel candies (for convenience) or with your own homemade caramel (just as long as it will set up firm when refrigerated – caramel sundae sauce just isn’t thick enough).
- The recipe makes a ton – 32 bars if you cut them narrow enough. But they are still awesome as traditional bar cookies, cut a bit larger (maybe 18 to a pan?)
- And, if you cut the bars after cooling the caramel and then dip them in melted chocolate to completely cover, these will more closely resemble the real thing
- You can go traditional and make the chocolate layer with milk chocolate, or shake things up and use semisweet or dark. Either is delicious. It’s chocolate!
These make nifty little gifts, four to a package, tied with some string. Or, if you’re planning to keep them to yourself, you might want to portion them out so you only eat one bar at a sitting – hahahahahaha! I really made myself laugh right there. Who am I kidding? Nothing less than two is acceptable.
Oh, and this will be my last post as a resident of Upstate NY. My husband and I are moving to the suburbs of Cleveland, Ohio next week (NEXT WEEK! Guess I better start packing). I plan on continuing my FSC adventures out there – I have already gotten myself involved in the Countryside Conservancy, a Northeast Ohio farming/ farmers market consortium that does FOOD SWAPS! They just started swapping out there, so I am excited to see what they’ve got going on, and see how I can share the bounty of NE Ohio with you all. Editor’s Note: WE WILL ALL MISS YOU WENDY! SAFE TRAVELS AND WE CAN’T WAIT TO READ ABOUT YOUR DIY ANTICS IN CLEVELAND! -Christina
RECIPE: HOMEMADE TWIX BARS
- 1 cup salted butter, softened
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2-1/2 cups caramel, cut into small chunks
- 3 Tbsp. heavy cream
- 3 cups milk chocolate chips
METHOD: THE CRUST
Preheat oven to 300 degrees F. Spray a 9×13 in pan with oil, or line with parchment paper. Set aside.
In a medium-sized bowl, beat together the butter, sugar, and vanilla. Add the flour – at first the mixture may seem dry, but will come together quickly. Press dough evenly into the pan (lightly flouring your fingertips will help with any sticking.) Prick the crust all over with a fork, to allow steam to escape.
Bake until lightly golden brown on top and edges – about 30-35 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
METHOD: THE CARAMEL LAYER
Melt the caramels and cream in a small saucepan over low heat. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
METHOD: THE CHOCOLATE LAYER
Melt the chocolate over a double-boiler, stirring until smooth. Pour evenly over the chilled caramel layer and spread until it covers the entire surface. Return to the refrigerator until the chocolate is well set. Cut and serve.