IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!
THIS MONTH, I RECEIVED MELE COTTE!
IT WAS NOT AN EASY TASK TO CHOOSE A RECIPE, BUT THEN I SAW IT! THE TWIX BARS WERE SCREAMING MY NAME!!! IT CERTAINLY HELPED THAT CHRISTINA'S PHOTOGRAPHY IS JUST BEAUTIFUL! MY ORIGINAL TWIX BAR RECIPE HAS RECEIVED RAVE REVIEWS OVER THE YEARS. THAT MADE ME EVEN MORE EXCITED TO TRY A DIFFERENT VERSION. REALLY, WHEN RECREATING A TWIX BAR....YOU CAN'T GO WRONG! HIGHLY RECOMMENDING THIS SCRUMPTIOUS MASTERPIECE OF A BAR!
RECIPE-VERY SLIGHTLY ADAPTED FROM MELE COTTE
½ cup unsalted butter
¼ cup sugar
2 tsp. vanilla extract
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk
Preheat oven to 350°F. Line 8 inch pan with nonstick foil.
Combine butter, flour, sugar and vanilla in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base. Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.
Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.
Once firm, melt the chocolate in the microwave. Cool slightly. Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired pattern.
Chill to set. Cut into desired bars. Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.
IT WAS NOT AN EASY TASK TO CHOOSE A RECIPE, BUT THEN I SAW IT! THE TWIX BARS WERE SCREAMING MY NAME!!! IT CERTAINLY HELPED THAT CHRISTINA'S PHOTOGRAPHY IS JUST BEAUTIFUL! MY ORIGINAL TWIX BAR RECIPE HAS RECEIVED RAVE REVIEWS OVER THE YEARS. THAT MADE ME EVEN MORE EXCITED TO TRY A DIFFERENT VERSION. REALLY, WHEN RECREATING A TWIX BAR....YOU CAN'T GO WRONG! HIGHLY RECOMMENDING THIS SCRUMPTIOUS MASTERPIECE OF A BAR!
RECIPE-VERY SLIGHTLY ADAPTED FROM MELE COTTE
Shortbread Base
1 ¼ all purpose flour½ cup unsalted butter
¼ cup sugar
2 tsp. vanilla extract
Caramel Filling
¾ cup unsalted butter½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk
Topping
10 oz. bittersweet chocolate-I used 10 OZ HERSHEY BARSPreheat oven to 350°F. Line 8 inch pan with nonstick foil.
Combine butter, flour, sugar and vanilla in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base. Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.
Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.
Once firm, melt the chocolate in the microwave. Cool slightly. Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired pattern.
Chill to set. Cut into desired bars. Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.
16 comments:
OH MY GOODNESS, Danielle!!! These look AMAZING!! I'm definitely excited to try them!
GREAT pick!
Looks amazing, as per usual! You never do dissappoint!
Have always wanted to try this! Looks soooooo yummy!
These look amazing!!! You know I'm a huge fan of your first Twix bars, now I must try these! And how did you make that great design on top????
Danielle look amazing, really yummy!
I just LOVE Twix bars anyway but these look just extraordinary.
Glad to be in 'C' with you. I'd love if you came and shared Wednesday night at my Pin'inspiration Party C:
These look perfect! Your pictures are amazing. I so need some chocolate right about now!
Oh man! I love how thick the caramel layer is on these bars! They look heavenly!!!
One of my favorite candies! How did you get that rippled look on the chocolate layer? Just lovely!
Oh, my. Too good!
These look amazing - must make!
Wow your twix bars look amazing. How did you get them cut so perfectly?
If you haven't already, I'd love for you to check out my group "A" SRC entry: Chicken Satay Noodle Salad.
Lisa~~
Cook Lisa Cook
One day I will tackle these at home. It one of my Hubby's favorite candy bars (even though he claims not to like chocolate or caramel...but I guess there's something irresistable about twix). The pattern on top of your bars looks super cool.
YUM YUM YUM! This looks wonderful! What a great choice!
Gorgeous! These really look like the 'real deal' and I bet they taste so much better! So much fun. :)
Oh yeah! I am glad you chose these. They are a fan fave whenever I make them. I love the wave on the top!
Thanks for perusing my crazy lil' blog. Glad to be groupin' with you!
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