Twix Bar Cookies Food

HOMEMADE TWIX BAR

Steps:

• Cookie Directions: Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended.
• When the dough has turned into a soft uniform ball turn dough onto a lightly floured board. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch strips. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly.
• Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
• Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two forks until the cookie is fully coated.
• Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing the cookie in an airtight container.

TWIX BAR COOKIES

Steps:

• Line a 9 x 13 inch pan with Keebler Club Crackers.
• Combine in saucepan margarine, milk and sugar. Boil about 5 minutes.
• Add 1 cup crushed graham crackers to mixture. Stir.
• Pour on top of Club crackers. Lay another layer of Club crackers on top of sugar mixture. Melt chocolate chips and crunchy peanut buttr together in double boiler or microwave, stirring often. Pour over top. Refrigerate.

TWIX BAR SHORTBREAD COOKIES

Steps:

• SHORTBREAD:.
• Preheat oven 350 degrees. Grease with butter a 9x9" baking pan.
• In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool.
• CARAMEL FILLING:.
• Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
• (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth).
• TOPPING:.
• Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife.
• Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.