All Diets are off, weight watcher points out the window...just try one!!!!!
Read the recipe carefully-there are 2 different options at the end. One is to fully dip the bars and the other is just to coat the tops in chocolate. Both are delish but if time is an issue, coating the tops is waaaaaaay faster! I included both ways in my picture for you to see! Happy Twixing!
MAKES TWIX TASTE PATHETIC BARS
Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla2 cups flour
Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
Read the recipe carefully-there are 2 different options at the end. One is to fully dip the bars and the other is just to coat the tops in chocolate. Both are delish but if time is an issue, coating the tops is waaaaaaay faster! I included both ways in my picture for you to see! Happy Twixing!
MAKES TWIX TASTE PATHETIC BARS
Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla2 cups flour
Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
3 tablespoons heavy cream
Chocolate layer
18 ounces milk chocolate, melted (I used
Chocolate layer
18 ounces milk chocolate, melted (I used
Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly
in a double boiler
Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil
2) In a bowl, beat together the butter, sugar a
Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil
2) In a bowl, beat together the butter, sugar a
nd vanilla. Add the flour. Mix till it comes together.
3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.
3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.
5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden b
rown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
OPTION 1 FOR THE CHOCOLATE LAYER (EASIEST OPTION): Melt the chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. 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 bars or squares. It's best to store these bars in the refrigerator but take out a few mins
before serving.
OPTION 2 FOR THE CHOCOLATE LAYER (BIT MORE TIME CONSUMING BUT YUMMY): Cut into
OPTION 2 FOR THE CHOCOLATE LAYER (BIT MORE TIME CONSUMING BUT YUMMY): Cut into
bars once the caramel has chilled and dip each bar individually into the melted chocolate. Lay on wax paper in fridge until set.
3 comments:
So good!!! Next time, I'm make them with the proper proportions and they'll be perfect. I've shared on Weekend Blog Showcase and linked back here :)
http://thatskinnychickcanbake.blogspot.com/2010/10/better-than-twix-bars.html
AWESOME!!!! Thank you!
I made these last weekend and while they tasted nothing like Twix, they were not bad, not great but not bad. The shortbread was amazing and I will use that recipe again to make shortbread cookies.
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