Homemade Twix

Sunday, December 18, 2011
I love blogs. Somehow, I came across this recipe during my blog stalking (there are SO many cute craft/cooking blogs out there!) and thought it would be perfect for Christmas gifts. Mmm, they are so good!
A me piacciono molto i blogs. Non so come, ma ho trovato questa ricetta in tanto che guardavo dei blogs (c'e' ne sono tantissimi blogs che sono molto carini!) e ho pensato che sarebbero stati dei regali belli da fare. Mmm, sono cosi' buoni!

Thousand Dollar Bars (Homemade Twix)
From King Arthur Flour

For the Shortbread:
1 cup butter at room temperature
1 cup confectioner's sugar
2 teaspoons vanilla
2 cups flour

Preheat oven to 300 degrees. Line a 9" x 13" pan with parchment paper (or spray with cooking spray) and set aside. In a medium bowl, beat butter, vanilla, and sugar until well combined. Add in the flour (I added it in a half cup at a time, I ended up using just under 2 cups). Take the dough and press evenly into the pan (lightly flour your fingertips so that it is easier to spread). Prick the crust with a fork and bake crust 35-45 minutes or until edges are a deeper golden brown. Remove from oven and let cool completely.

For the Caramel:
2 cups caramel, cut into chunks
3 tablespoons heavy cream

Melt the caramel and cream over low heat in a small saucepan. Pour caramel onto cooled crust and then place in refrigerator for 30 minutes (for better results, an hour) to chill and firm up.

For the Chocolate:
3 cups chopped chocolate, melted (if dipping, use an additional cup or two)

Melt the chocolate in a double boiler over low heat. If just making squares, pour melted chocolate onto caramel layer, place in fridge to firm up, and then cut into squares. For Twix: remove crust and caramel layer from fridge. Flip upside down so shortbread layer is on top and cut into pieces. While chocolate is beginning to melt, line a few cookie sheets with parchment paper. When chocolate is fully melted, begin to dip each piece and then place on parchment paper to set. Allow to set at least an hour, if not more before placing into bags. The 9" x 13" pan will yield approximately 40 pieces, depending on size.

When cutting into pieces, these are the scraps, or pieces that fell apart. 
Little did my mom and I know how much my dad likes caramel until
we saw him eat almost all of these! :)

I used two forks to dip

Different types of chocolate will melt differently

(C) Giulia Longo 2013. Powered by Blogger.
All pictures and content are my own unless stated otherwise. Please do not use my pictures without my prior approval. Thank you!
Back to Top