Tuesday, October 28, 2014

Homemade Twix Bars

Halloween is almost here! I love Halloween. I love making a costume and parading around in it for all to see,  but what I love most about Halloween, is fun sized candy bars. They're delicious and yet so dangerous. I've somehow managed to resist buying a box of candy and thus thankfully avoided the dreaded stomach ache after chowing down on forty bars of fun. This year I decided to make a homemade version of a favourite candy bar, Twix! These classic treats offer the buttery, cookie crunch of shortbread, topped with creamy caramel, all dipped in smooth, milky chocolate. You could make these into normal sized bars, but fun sized is obviously more exciting. Are you excited? You should be excited.

Adapted from Whisked and A Beautiful Mess

1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1 1/4 cup all purpose flour
Pinch of fine sea salt

350g of soft caramels
1 1/2 tablespoons cream

1 bag of semi-sweet chocolate chips
1 1/2 tablespoon vegetable oil

Preheat the oven to 350 F and line a square 9x9 inch pan with parchment paper. In a large bowl, mix together the butter, sugar, flour and salt until crumbly. Evenly press the crumbly mixture into the bottom of the pan until firm. Prick slightly with a fork to avoid air bubbles and bake for 20 minutes, or until the edges are lightly browned.

While the cookie base is baking, melt the soft caramels and cream together in a sauce pan on medium-low heat. Stir occasionally to avoid burning. When the cookie is baked, allow to cool for 5 minutes and then pour the caramel on top. Spread it as evenly as possible and allow to sit until hardened. You may put it in the freezer to quicken the process.

When the caramel is set, remove the cookie from the pan and slice into bars of your desired length. Place the bars in the freezer. Melt together the semi sweet chocolate chips and vegetable oil, over 30 second intervals in the microwave. Remove the bars from the freezer and dip into the chocolate, ensuring they are fully coated. Allow the chocolate to set - again you may put in the freezer to speed up the process. Your last step is to overindulge and eat them all in one sitting.

No comments:

Post a Comment