Easy Homemade Twix Bars Food

EASY HOMEMADE TWIX BARS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.
• Remove pits from dates (if not already pitted), and place in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.
• In a food processor combine almond flour, arrowroot starch, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs - about 5 pulses. Add the maple syrup and ice cold water and pulse until a dough forms - about 8 pulses.
• Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula. It will seem like too little dough, but stick with it! You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is pale and firm to the touch.
• While the dough is baking, make your caramel. Wipe out your food processor bowl. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla and turn the food processor on. If all the ingredients are stuck to the sides, scrape them down and begin adding water 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don't want it too thin or it will be too runny and difficult to work with.
• Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then, using the parchment paper, carefully lift and slide the bars onto the counter. Be delicate! The crust cracks easily, so it is best to slide the bars out by lining up the top of your baking dish with the counter and simultaneously lifting and pulling one side of the parchment paper to slide the bars onto a cutting board.
• With your bars securely on the cutting board, cut your 8 x 8-inch Twix square in half. Then cut each half into 10 even bars, each about 3/4-inch wide.
• In the meantime, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.
• Add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
• Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray or some parchment paper to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.
• Enjoy! Leftovers are best kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.

HOMEMADE TWIX BARS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Prepare a 13-by-9-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
• Add the flour and salt. Mix on low speed just until the flour is incorporated.
• Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer.
• Bake the shortbread for a total of 18 to 20 minutes, turning halfway through so it cooks evenly. When it is finished, it should be a light golden brown color. Don't overcook it or it will be very crumbly. Allow the shortbread to cool completely.
• Gather the ingredients and make the caramel layer while the shortbread is cooling.
• Place the unwrapped caramels in a large microwave-safe bowl with 2 tablespoons of cream. If your caramels are very stiff, you might want to increase the cream by an additional spoonful. This candy bar works best if the caramel is not too hard or chewy, so adding some cream when melting the caramels helps make it silky smooth.
• Microwave the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating.
• Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.
• Gather the ingredients.
• Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
• Remove the caramel-covered bars from the pan by using the foil as handles.
• Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars. You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
• Use dipping tools or forks, dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped.
• Refrigerate the tray to set the chocolate, about 10 minutes.

TWIX BARS

Steps:

• Grease a cookie sheet pan.
• Layer pan with whole graham crackers.
• Boil the first 5 ingredients for 5 minutes.
• Pour the boiled mixture over crackers.
• Melt the peanut butter and chocolate chips.
• Pour over the top.
• Chill and cut.

TWIX BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
• In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
• Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
• Remove from oven and let it cool completely.
• In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
• Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
• In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
• Pour chocolate over top the caramel layer and let it cool.
• Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).