Homemade Twix Bars: A Candy Lover's Dream
It's February, a month filled with romance, heart-health, a leap day, and mother-effin-chocolate! We've already brought you some of Houston's best ways to indulge in a chocolate a day and learned a little more about dark chocolate, our ingredient of the week.
But where would chocolate be, really, without the candy bar? Yes, I'm getting deep with it. And yes, it's time to make an at-home version of what is, to me, one of the all time greatest candy bars around - the Twix. With gooey caramel, soft, crumbly shortbread, and creamy, milk chocolate, this ain't yo Kroger's Twix bar.
Here's how to make it:
Shortbread recipe adapted from Sherry Yard's "Desserts By The Yard"
Preheat the oven to 350°F.
Spray a 9-X-13-inch baking pan with cooking spray and line with parchment paper. Spray the parchment.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the flour and salt gradually. If adding ground rice, remove any chunks by passing through a fine sieve and mix in. Dough will be crumbly but should hold together.
Scrape the dough into the baking pan and press into an even layer on the bottom of the pan.
Bake for 12 minutes. Rotate the pan and bake for another 10 minutes or until the shortbread is a light golden brown, being careful not to over bake.
Remove from the oven and let cool completely.
Caramel use this quick version or try a homemade
Place caramel in a microwave safe bowl with heavy cream. Microwave, stirring every 30 seconds until melted and smooth, adding more heavy cream if necessary.
Pour the prepared caramel sauce over the shortbread and sprinkle with salt. Allow caramel to set completely by cooling at room-temperature for at least 2 hours or in the fridge for about 1 hour.
Remove the caramel shortbread from the pan. Using a large, sharp knife, cut into long, finger-width bars.
Place chocolate and butter in a microwave safe bowl. Microwave, stirring every 30 seconds until melted and smooth.
Dip bars in melted chocolate to cover completely and place on baking sheet covered in parchment paper or aluminum foil.
Place in refrigerator until chocolate has cooled and set, about 10 minutes.
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