Sep 10, 2011

Homemade Twix Bars





Twix Bars are by far my favorite candy bar. Okay I guess not by that much... Snickers with almonds are a close second. Well, Snickers in general are pretty good. Oh and Milky way. And I can't forget Three Musketeers. What the heck - they're all amazing! But Twix are at the top for me. Especially frozen.

I first saw these bars on Pioneer Woman's Tasty Kitchen collaborative blog. I followed the trail to find the source, but they're pretty easy and could be made with any combination of shortbread, caramel, and chocolate recipes.

I only have two problems with these masterpieces: They're so rich that it's hard to eat a whole one and it's pretty hard to cut them. I tried dipping them in chocolate but this happened:
Plus that made them even more rich. Too much chocolate! (I can't believe I just said that. I'm an embarrassment to my kind.)

I think I'll keep working with them to find another way to make them smaller but manageable. Ideas?

On to the good stuff...

INGREDIENTS:

1 1/4 c. unsalted butter - divided
1 1/4 c. flour
3/4 c Castor (fine) sugar, divided (I just put some sugar in my food processor and then measured it out)
2 tsp vanilla extract
1/4 c dark corn syrup (I did half light corn syrup, half molasses)
14 oz sweetened condensed milk
10 oz weight bitter/semi sweet chocolate

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease and line with parchment paper an 8" square pan:



 2. Combine 1/2 c. butter, flour, 1/4 c. fine sugar, and vanilla in large bowl. Beat for 1 min on medium speed, until it just comes together. Transfer to pan and press evenly:
 Bake 20-25 minutes until golden. Cool.

3. Place remaining 3/4 c. butter, 1/2 c. sugar, corn syrup, and milk in a medium saucepan over medium-low heat.

 Stir frequently. Once sugar dissolves, increase heat and bring to a boil, then reduce back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until mixture becomes thick and begins to pull away from sides of pan. Pour over cooked shortbread base and place in refrigerator to cool and firm. Approximately 15-30 minutes.

4. Once firm, melt chocolate in a heat-proof bowl over a saucepan of water (double-boiler). Heat chocolate, stirring frequently until melted. Cool slightly. Carefully pour over caramel. Chill, in fridge until set. Cut into bars. Store in an airtight container up to a week.

6 comments:

the speers said...

ok, seriously?! you have the best recipes! I'm SO going to make this! I love Twix!! Something about the crunch and the chewy...mmm...maybe the could be smaller if they were in a bigger pan? well, they'd be thinner--maybe not as yummy though! They look sooooo good!!

QA said...

Did you find that the caramel to chocolate/shortbread ratio was too much in this recipe?

Megan said...

I am more of a bready kind of person, so yes. My hubs disagreed and thought they were perfect. the were just a bit too rich, which was great because I never needed to eat more than a little bit at a time. If you halved the choc and caramel, it would be more cookie-like, but I think really yummy still!

Megan said...

Oh! I just realized you said caramel to choc/shortbread... so I'm not sure about that. There was a lot of caramel, but I can't say that alone is the reason it was so rich.

QA said...

Thanks, I'm thinking of halving the caramel, but keeping the rest the same. I'll let you know how it turns out!

Megan said...

Thanks! Can't wait to hear!

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