HOMEMADE TWIX BARS
Homemade Twix Bars with layers of shortbread, homemade caramel, and melted chocolate. An irresistible copy-cat recipe of my favorite candy bar!
Provided by Lauren Allen
Categories Dessert
Time 2h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.
Nutrition Facts : Calories 438 kcal, Carbohydrate 57 g, Protein 3 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 50 mg, Sodium 187 mg, Sugar 47 g, ServingSize 1 serving
TWIX BARS
I love Twix. My favorite candy bar ever! This is a recipe I got from my Grandma. My husband likes to take them to work to share with everyone..
Provided by Bread n Butter
Categories Bar Cookie
Time 4h15m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252.8, Fat 15, SaturatedFat 4.2, Cholesterol 0.7, Sodium 155.3, Carbohydrate 29.4, Fiber 1.4, Sugar 24.5, Protein 3.7
TWIX BARS RECIPE
These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a twix candy bar!
Provided by Steph Loaiza
Categories Dessert
Time 1h40m
Number Of Ingredients 9
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).
Nutrition Facts : Calories 414 kcal, Carbohydrate 44 g, Protein 3 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 69 mg, Sodium 239 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 280 kcal, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, Sodium 198 mg, Sugar 29 g, Fat 11 g, ServingSize 20 bars (20 servings), UnsaturatedFat 0 g
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